An easy, moist chocolate cake recipe. You won't believe what an amazing cake baker you are until you try this chocolate cake!
Grease and flour the cake pans and set aside.
In large mixing bowl or bowl of your stand mixer, whisk together cake flour, sugar, baking soda, baking powder, and salt.
In the large liquid measuring cup, stir together buttermilk, weak coffee, vegetable oil, eggs, and vanilla extract.
Pour wet ingredients into the dry ingredients, mix on low until all of the dry ingredients are incorporated, then turn the mixer up to medium speed for 30 seconds.
Stop mixing, scrape the sides of the bowl and the bottom of the bowl with a spatula. Mix the batter on medium high for 1 more minute.
Pour batter into the prepared cake pans.
Bake for approximately 30 minutes, or until cake springs back from lightly pressing the center.
Remove cakes from oven. Place on a cooling rack or another heatproof surface to cool.
Cool the cakes in the pans until pans are cool enough to handle, 10 - 20 minutes. Remove the cake layers from the pans.
Cool cakes completely before decorating or wrap in plastic wrap for later use.
Decorate and enjoy! Chocolate Cake Frosting is AMAZING with this.
If you don't have 4 six inch pans, you can use a 9" x 13", 3 eight inch, or 2 nine inch. This recipe was adapted from a recipe called the Texas Sheet Cake.