Ingredients

• 2 cups white sugar
• 1 cup butter , softened
• 5 eggs
• 0.25 cups cold brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2.5 cups all-purpose flour
• 1 cup butter , softened
• 1 , 16 ounce
• 0.25 cups cold brewed coffee
• 0.25 cups unsweetened cocoa powder
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
2. 2 Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
3. 3 Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
4. 4 Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
5. 5 To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
6. 6 Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

Nutrition per serving