Ingredients
Scale
- 1 ¾ cups (219 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (112 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (237 g) freshly brewed hot coffee, or hot water
- 1 ½ cups (3 sticks / 340 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar
- ¾ cup (88.5 g) cocoa powder
- 2 teaspoons vanilla extract
- 1 pinch table salt
- 4 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.
- In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- With the mixer on low, gradually add the wet ingredients to the dry mixture.
- Slowly pour in hot coffee (or water) and mix until combined, scraping the bowl as necessary.
- Transfer the batter to the prepared pan and tap it to release any air bubbles.
- Bake for 28 to 32 minutes or until a toothpick inserted comes out with moist crumbs. Start checking at 28 minutes to prevent overbaking.
- Allow the cake to cool completely in the pan on a wire rack.
Notes
For best results, use room temperature ingredients to ensure proper mixing.
Do not overbake the cake; check for doneness starting at 28 minutes.
This cake pairs perfectly with a rich chocolate frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 408
- Sugar: 36 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.