Tool

• Electric or stand mixer

• Mixing bowls

• Two 9‑inch round cake pans

• Parchment paper

Ingredients

For the cake

• 2 cups all‑purpose flour (240g)

• 2 teaspoons baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• ½ cup unsalted butter, room temperature (113g)

• 1 cup Dutch‑processed cocoa powder, sifted (100g)

• ½ cup vegetable oil (120mL)

• 1½ cups granulated sugar (300g)

• ½ cup packed light brown sugar (110g)

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup whole milk, room temperature (240mL)

• ½ cup sour cream, room temperature (120g)

• 1 cup hot coffee (240mL)

• Chocolate buttercream (for frosting)

Direction

Make the cake

• Preheat oven to 350°F. Grease and flour two 9‑inch pans; line bottoms with parchment.

• Sift flour, baking soda, baking powder, and salt; set aside.

• Beat butter in mixer until creamy.

• Whisk cocoa powder and oil together; add to butter along with both sugars.

• Beat on medium until very light and fluffy, about 5 minutes, scraping bowl as needed.

• Add eggs one at a time, mixing well after each; beat in vanilla.

• On low speed, add ⅓ of flour mixture, then half the milk and half the sour cream.

• Repeat with another ⅓ flour, remaining milk and sour cream, then final flour.

• Scrape bowl and mix briefly to incorporate any remaining flour.

• Add hot coffee and whisk carefully until smooth.

• Divide batter evenly into pans.

• Bake 40–45 minutes until cakes pull from edges and center springs back.

• Cool completely in pans; gently invert and remove parchment (layers are delicate).

Assembly

• Place first layer on cake stand; spread about ¾ cup frosting on top.

• Add second layer; frost top and sides with remaining buttercream.

• Store covered at room temperature up to 5 days.

Notes

• Sift the cocoa powder to prevent lumps when mixing with oil.

• Avoid over‑mixing — stop when flour streaks disappear; coffee will finish blending.

• Cakes may shrink slightly as they cool — this is normal and helps create flat tops.

• For serving a crowd, cut the round cake into wedges or grid‑style pieces.

Nutrition

Calories: 894kcal Carbohydrates: 66g Protein: 7g Fat: 48g Saturated Fat: 25g Polyunsaturated Fat: 7g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 139mg Sodium: 579mg Potassium: 286mg Fiber: 5g Sugar: 95g Vitamin A: 1208IU Vitamin C: 1mg Calcium: 91mg Iron: 3mg