Directions

• • Preheat the Oven: Set your oven to 350°F.
  • Prepare the Cake Pan: Choose either a 9×13 cake pan or two 8-inch round pans. Spray the bottoms with oil and place parchment paper at the bottom. I prefer using parchment rounds for convenience. Set aside.
  • Mix Wet Ingredients: In a large bowl, whisk together all the wet ingredients, except for the coffee or boiling water.

• • Add Dry Ingredients: Sift in the dry ingredients and whisk them into the wet mixture.

• Add Coffee/Water: Pour in the coffee or boiling water and whisk until everything is combined. The batter will be thin.
• Pour the Batter: Pour the batter into the prepared pan(s). For layer cakes, try to divide the batter evenly or use a kitchen scale.
• Bake the  Cake: Bake for 35-45 minutes for a sheet cake or 32-37 minutes for a layer cake. It’s ready when a toothpick comes out clean. Keep an eye on it, as ovens can vary.
• Cool the Cake: Let the  cake cool in the pan(s) for 10-20 minutes. Then, carefully flip it onto a cooling rack. The cake should slide out easily. Remove the parchment paper and flip the cake back so it’s upright.
• Let It Cool Completely: Wait until the cake is completely cool before frosting.
• Make the Buttercream: In a large bowl or stand mixer, beat the softened butter until smooth and creamy.
• Add Cocoa Powder: Beat in the sifted cocoa powder.
• Add Sugar: Gradually beat in the sifted powdered sugar, one cup at a time, until you reach the consistency you like. Finally, add the milk and vanilla, and beat until well combined.
• Frost the Cake: Frost your cake and add sprinkles if you want. Enjoy!