Ingredients:

  • 345g cake flour, sifted
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 225g unsalted butter, room temperature
  • 350g granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 120ml sour cream, room temperature
  • 180ml whole milk, warmed
  • 2 tbsp instant espresso powder
  • 340g unsalted butter, softened but cool (for buttercream)
  • 500g confectioners' sugar, sifted
  • 3 tbsp heavy cream
  • 1.5 tbsp instant espresso powder (for buttercream)
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 60ml strong brewed espresso (for soak)
  • 1 tbsp brown sugar (for soak)

Instructions:

  1. Warm the milk. Heat 180ml whole milk until it's just steaming, about 45°C. Don't let it boil or it might curdle when added to the batter.Stir 2 tablespoons of espresso powder into the warm milk until completely dissolved. Set aside to cool to room temperature.
  2. Cream the fats. Beat 225g butter and 350g sugar on medium high for 5 minutes until the mixture is pale and fluffy.
  3. Add the eggs. Incorporate 4 large eggs one at a time, beating well after each until the batter looks smooth and emulsified. Whisk in aromatics. Mix in 1 tbsp vanilla bean paste and 120ml sour cream until no streaks remain.
  4. Sift dry goods. Combine 345g cake flour, baking powder, baking soda, and salt.Alternate liquids. Add the flour and coffee milk in three batches, starting and ending with flour until just barely combined.
  5. Prepare the pans. Divide the batter between two 20cm pans and bake at 175°C for 35 minutes until a skewer comes out clean.
  6. Apply the soak. Mix 60ml espresso with 1 tbsp brown sugar and brush over the warm cakes until the liquid is fully absorbed.
  7. Whip the buttercream by beating 340g softened butter for 3 minutes.Add sugar and coffee. Gradually add 500g confectioners' sugar and the espresso cream mixture until the frosting is airy and spreadable.
  8. Assemble the cake by placing one cooled layer down, spread a thick layer of buttercream, top with the second layer, and coat the exterior until smooth and velvety.