Time to have your cake and eat it too! This better-than-boxed birthday cake combines coffee and cocoa for double the decadence.
- 1 3/4 cups of sugar
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup melted butter, cooled
- 1 tablespoon vanilla extract
- 1 cup coffee
Preheat oven to 350 degrees and arrange the rack to the middle of the oven.
Prepare baking pans by spraying with nonstick cooking spray, parchment paper and another spritz of cooking spray.
To cut the parchment into circles; start by tracing each cake pan on a flat piece of parchment then cut the circles out. Save the unused portion of the parchment paper to use as a frosting guard around the cake. Tip: No parchment? Use the old fashioned grease and flour method. Generously rub each pan with butter or shortening and then add in 2 tablespoons of flour. Gently tap each pan moving the flour around to coat.
In a large bowl combine the dry ingredients and give a quick stir.
Add the eggs, milk, butter, vanilla and coffee to the dry ingredients.
Beat on medium speed for about 2-3 minutes or until the mixture is completely combined.
Pour evenly into the 2 prepared cake pans. The batter will be on the thinner side.
Place side by side into the preheated oven and bake for 30-35 minutes or until the cake has slightly pulled away from the sides and a toothpick inserted into the middle comes out clean.
Cool cakes upside down (dome side down) on a baking sheet lined with parchment or lightly sprayed. This will help flatten the cakes before frosting. Cool completely before frosting. Tip – refrigerate cooled cake before frosting, this will help to avoid excess crumbs getting into your frosting.