Step 1

Preheat the oven to 170 C/ 340 F.

Step 2

Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans

Step 3

Add the coffee powder to the hot milk - combine well and set aside to cool.

Step 4

In a bowl, combine flour with baking powder, baking soda, spices, and salt - set aside.

Step 5

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy

Step 6

Add the eggs one at a time, followed by the vanilla extract.

Step 7

Then, add the flour mixture and the coffee in three additions.

Step 8

Divide batter equally between the prepared baking pans. Tip - I like to use cake strips to ensure my layer cakes bake flat.

Step 9

Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.

Step 10

Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.

Step 11

Watch a video on how to me this coffee buttercream

Step 12

Add coffee and vanilla to the cold cream. Strain if necessary - set aside

Step 13

In a bowl of a stand mixer with the paddle attachment cream the butter until smooth.

Step 14

Once all the powder sugar has been incorporatedContinue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.

Step 15

The cream in the mixture will whip and give you almost stiff peaks.Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)

Step 16

Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.

Step 17

Using a bread knife or cake leveler cut the domes off the cake layers

Step 18

Brush each layer with the cooled simple syrup

Step 19

Place a cake layer on the cake board or cake stand.

Step 20

Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.

Step 21

Then top the second cake layer on top followed by more buttercream and the last layer.

Step 22

Place the cake in the fridge to chill for 10 to 15 minutes. Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Step 23

Spread the remaining buttercream around and top of the cake.Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.

Step 24

Create a rustic buttercream look by simply swirling the tip of the spatula vertically around the cake.

Step 25

Pipe any remaining frosting as a border around the top and bottom of the cake.

Step 26

Once decorated the cake does not need to be refrigerated.

Step 27

It can stay at room temperature for 2 days or in the fridge for up to 5 days.

Step 28

Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.