A rich and moist coffee flavored cake that tastes just like your favorite cup of coffee in cake form. Finished with a mocha icing for a truly decadent treat.
Preheat the oven to 350 F. Grease and flour two 8" round cake pans.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, and sugar together. Stir to combine well.
In a separate bowl, add the oil, milk, coffee, eggs, and vanilla. Whisk well until completely combined.
Slowly dd the flour mixture to the wet ingredients in three batches, mixing gently between each addition.
Evenly distribute the batter between the baking pans and bake for 25 - 30 minutes, or until toothpick comes out clean when inserted in the middle.
Allow to cool in the pans for about 20 minutes. Gently run a knife between the cake and pan, then gently remove and allow to cool completely on a wire rack. Cover and chill in the refrigerator for at least an hour, preferably overnight.
Beat the soft butter for the icing until creamy. Add in the powdered sugar one cup at a time, mixing well between each addition. Add in the salt, cocoa powder, and vanilla. Stir well.
Mix together the espresso and heavy cream together. Slowly drizzle the heavy cream mixture into the frosting until it reaches a creamy texture. Whisk on high speed for one minute.
Cut the two cakes in half to make four even layers. Slather the whipped frosting on each layer of the cake and layer the cakes on top of each other. Run an offset spatula on the sides of the cake to smooth the icing on the sides.
Notes
The coffee needs to be at least double strength or more. I typically add about 2 - 3 tablespoons of instant coffee to water to make the coffee. Cold brew or coffee concentrate would also work well. Recipe updated 4/17/2019