Ingredients
- For The Cake:
- 2 cups flour
- 2 cups sugar
- 1/4 tsp salt
- 2 sticks butter
- 3 Tbs instant coffee crystals
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp baking soda
- 2 tsp vanilla
- For The Icing:
- 1-1/2 stick butter
- 1 pound powdered sugar
- 2 Tbs instant coffee crystals
- 1/4 tsp salt
- 4 Tbs heavy cream
Preparation
Step 1
Preheat oven 350. Grease and flour two round baking pans.
In a large bowl, mix sugar, flour, and 1/4 tsp salt. Set aside.
Melt two sticks of butter in a pot over medium-low heat.
While that's melting, add 3 Tbs instant coffee to 1 cup boiling water. Set aside.
Once butter has melted, add coffee mixture to the butter on the pot. Let it come to a boil for about 10 seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pout the batter/coffee mixture into the flour mixture. Stir the mixture together gently.
The purpose here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20-22 minutes or until set.
Allow to cool completely.
Combine all icing ingredients, then ice the cake. Chill for an hour before serving.