Vanilla Cake with Chocolate Espresso Buttercream

Method

1. 01

   Prep (before you start)

   Take the butter and eggs out 1 hour ahead so they are at room temperature. Heat the oven to 350°F. Trace and cut two parchment circles to fit the bottoms of your pans, and grease the pan sides with soft butter.

2. 02

   Mix the dry ingredients (2 min)

   Combine the flour, baking powder, and salt in a bowl and set aside.

3. 03

   Mix the wet ingredients (4-5 min)

   In a mixing bowl, mix the butter, milk, sugar, oil, and vanilla for about 4 minutes, until well combined. Add the eggs one at a time, mixing after each.

4. 04

   Add the flour (2 min)

   Add 1 cup of the dry mixture and mix until mostly combined, then slowly add the rest, scraping down the sides.

   WhyStop as soon as you cannot see dry flour. Over-mixing makes a tough, dense cake.

5. 05

   Bake (25 min)

   Divide the batter evenly between the pans and bake for 25 minutes.

   Ready whenThe tops are golden, the edges pull away from the pan, and a toothpick in the center comes out clean or with a few crumbs. Bake a few minutes more if needed.

6. 06

   Cool completely (1 hr)

   Cool in the pans 5 minutes. Run a butter knife around the edges and turn the cakes out onto a rack (a few taps on the pan bottom help). Cool completely, about 1 hour.

   WhyFrosting a warm cake melts the buttercream and makes it slide off.

7. 07

   Make the buttercream (5 min)

   Beat the butter, vanilla, salt, and heavy cream on medium for about 2 minutes, until creamy. Add the cocoa and espresso and beat to combine. Add the confectioners' sugar ½ cup at a time, then beat on high for 1 minute.

   Ready whenIt is fluffy and holds soft peaks. If it is too thin, add ¼ cup more sugar. If it is too thick, add 1 tbsp more cream.

8. 08

   Assemble (10 min)

   Place one layer on a plate and spread a generous layer of buttercream on top. Add the second layer, frost the top and sides, and smooth with a spatula. Decorate or pipe any leftover frosting.