• Preheat oven to 350 degrees and butter/flour an 8 inch pan (for a slim cake) or a 6 inch pan for a higher cake
• Combine the flour, baking powder and salt and set aside.
• Beat the butter till creamy, about 2-3 minutes.
• Add the sugars and beat for another 2-3 minutes until the sugars are fully incorporated and the mixture starts to look nice and fluffy.
• Now add the eggs one by one, beat 1 minute after each addition, and now mix in your vanilla extract.
• Then sift half your flour mix in, mix, scrape sides with a spatula, add remaining liquid (coffee solution and milk) and then sift in the other half of the flour mix, beat till combined.
• Pour the batter into your prepared tin
• Now start checking on it after the 30 minute mark, that’s around when the cake should be done ( a toothpick inserted in the center comes out clean) if you are using an 8 inch pan. With a 6 inch, it takes 12-15 minutes longer.
• Once the cake is out let it cool in the pan for ten minutes then flip and plate and let it cool to room temperature. While this is happening you can make the frosting.

Coffee Buttercream

• Whip the butter till fluffy, then add the powdered sugar gradually and at low speed till incorporated and finally add in your coffee mix, vanilla, and salt. Beat well.
• Frost the cake once it has cooled to room temperature. I found that it stayed best at room temperature, but if you are in a warmer climate then feel free to refrigerate it tightly covered.