Ingredients
- 3 cups cake flour
- 3 cups sugar
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 3 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/2 cups buttermilk
- 3 eggs
- 1 1/2 cups freshly brewed coffee, cooled to room temperature
Preparation
Step 1
1. Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.
2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.
4. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.