Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Prepare either 1 9x13 cake pan or 2 round 8 inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom.
• In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
• Whisk in the sifted dry ingredients along with the baking soda, powder and salt.
• Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
• Add the batter to the prepared cake pan.
• Bake for 35-45 minutes for a sheet cake, 32-37 for layer cake, or until a toothpick comes out clean.
• Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack.
• Let cool completely before frosting.
• To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy.
• Beat in the sifted cocoa powder.
• Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached.
• Beat in the milk and vanilla until well combined.
• Frost the cake and add sprinkles if desired. Enjoy!