Buttermilk Chocolate Cake

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil, then dust with all-purpose flour, tapping out the excess.

2. Step 2.

   In a large bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon kosher salt.

3. Step 3.

   Add 2 cups granulated sugar, 1 cup whole buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tablespoon vanilla extract to the dry ingredients. Beat with a handheld mixer on medium speed until combined, about 1 minute.

4. Step 4.

   With the mixer on low speed, slowly pour in 1 cup hot coffee and mix until the batter is smooth and well combined, scraping down the sides as needed.

5. Step 5.

   Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the dish on a wire rack.

6. Step 6.

   While the cake cools, make the frosting: In a large bowl, beat 1½ cups (3 sticks) unsalted butter at room temperature with a handheld mixer on medium speed until creamy, about 2 minutes.

7. Step 7.

   Reduce mixer speed to low and gradually add 5 cups powdered sugar and 1 cup unsweetened cocoa powder, mixing until combined and no dry streaks remain.

8. Step 8.

   Add ¼ cup coffee at room temperature and ¼ cup half-and-half, then beat on medium speed until smooth and fluffy, about 1 minute. Add 2 teaspoons vanilla extract and mix until fully incorporated.

9. Step 9.

   Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.