Coffee Cake. Literally.

Recipe View Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View In a large bowl, whisk together flour, granulated sugar, and salt. Set aside. (3 minutes)

Recipe View Melt 1 cup of butter in a saucepan over medium heat. In a separate bowl, dissolve 3 tablespoons of instant coffee in boiling water. (5 minutes)

Recipe View Pour the coffee mixture into the melted butter, bring to a simmer for 10 seconds, and remove from heat to cool slightly. (2 minutes)

Recipe View In another bowl, whisk together buttermilk, eggs, vanilla extract, and baking soda until the baking soda is dissolved. (3 minutes)

Recipe View Gradually add the cooled coffee-butter mixture to the flour mixture, mixing until just combined. Gently fold in the buttermilk mixture until the batter is smooth. (5 minutes)

Recipe View Divide the batter evenly between the prepared cake pans. (2 minutes)

Recipe View Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (25 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View For the frosting: In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy. Gradually add confectioners' sugar and instant coffee, beating until smooth. (5 minutes)

Recipe View Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. (3 minutes)

Recipe View Once the cakes are completely cool, frost the top of one layer and place the second layer on top. Frost the top and sides of the cake. (10 minutes)