High Altitude Buttermilk Devil's Food Cake Recipe

Indulge in the rich and chocolaty goodness of this High Altitude Buttermilk Devil's Food Cake. Perfectly moist and tender, this cake is made with buttermilk, cocoa powder, and a touch of espresso for an extra depth of flavor. Whether you're baking at high altitude or not, this cake is sure to be a hit at any gathering!

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 teaspoon instant espresso powder (optional)
• Buttercream frosting (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined and smooth.
4. In a small bowl, dissolve the espresso powder in the hot water. Add the espresso mixture to the cake batter and mix until incorporated.
5. Divide the batter equally between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
8. Once cooled, frost the cakes with buttercream frosting, if desired.

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