Instructions

• Preheat the oven to 350°F. Prepare three 8-inch round cake pans: cut three parchment circles to fit the bottoms, lightly spray the bottoms of the pans so the parchment will stick, place the parchment circles in the pans, then lightly spray the parchment.
• In the bowl of a stand mixer fitted with the paddle attachment, add 3 cups all-purpose flour, 3 cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking powder, 3 teaspoons baking soda, and 1½ teaspoons salt. Mix on low speed until the dry ingredients are evenly combined.
• In a medium bowl, whisk together 1½ cups buttermilk, ¾ cup vegetable oil, 3 large eggs (room temperature), and 2 teaspoons vanilla extract until smooth.
• With the mixer on low speed, add the wet ingredients to the dry ingredients and mix until just combined. Scrape the bottom and sides of the bowl with a spatula as needed.
• Keep the mixer on low and slowly pour in 1½ cups hot coffee in a steady stream. Continue mixing on low until the batter is smooth and uniform. Scrape the bowl again if needed.
• Divide the batter evenly among the three prepared pans (use a kitchen scale or measuring cups to help divide evenly). Smooth the tops with an offset spatula or the back of a spoon.
• Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of each cake comes out clean. If your oven bakes unevenly, rotate the pans halfway through baking.
• Remove the pans from the oven and place them on a wire rack. Let the cakes cool in the pans for about 30 minutes.
• Run a knife around the edges, invert the cakes onto the rack or a cutting board, peel off the parchment, and allow the cakes to cool completely.
• If needed, level the tops by trimming any domes so each layer is flat. Place one cake layer on your serving plate, spread chocolate frosting between the layers and stack the next layer, and use the remaining frosting to frost the top and sides. (Use all 6 cups chocolate frosting to fill and frost the assembled cake.)