Preparation Method
- Preheat the oven to 325°F (170°C) with a rack set in the middle position. Spray 2 (8-inch [20-centimeter]) round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
- In a medium bowl, stir together espresso and buttermilk. Set aside. In another medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat butter, sugars, and vanilla extract at medium-high (7–8) speed until light and fluffy, 2–3 minutes. Add eggs one at a time, beating after each addition, until well blended.
- With the mixer at low (1–2) speed, alternate adding the flour mixture and the espresso mixture to the mixing bowl; add in three stages, starting and ending with the flour mixture. Increase to medium (5–6) speed and beat for 1–2 minutes. Scrape down the bowl and beat until blended, about 30 seconds.
- Divide the batter evenly between the prepared pans.
- Bake until a cake tester comes out with a few crumbs on it, 45–50 minutes.
- Let the cakes cool in the pans on wire racks for 15 minutes before removing from the pans. Remove the cakes and let cool completely on wire racks.
- Make the Cream Cheese Frosting: In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat butter and cream cheese on medium (5–6) speed until smooth and creamy. Add vanilla extract and salt, and continue beating until blended. Scrape down the sides of the bowl. Reduce the speed to low (1–2) and slowly add confectioners’ sugar, beating until smooth and blended. Scrape down the sides of the bowl. Increase the speed to medium (5–6) until the frosting is fluffy, about 1 minute. Spread frosting between layers and on outside of cake.
Pro Tip
In lieu of brewed espresso, you may substitute a cold brew espresso concentrate, following package directions for diluting.
