This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
824 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
Step 2
Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
Step 3
Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
Step 4
Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
Step 5
To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
Step 6
Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.