• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
• Grease and flour a 9"x 13" baking pan with coat the inside with baking spray.

Prepare the Cake Batter

• Using a large mixing bowl, combine 1 cup Dark Roast Coffee, 1 cup buttermilk, 3/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk together to combine.
• In a medium bowl, whisk together 2 cups granulated sugar, 2 cups all-purpose flour, 3/4 cups baking cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
• Gradually add the flour mixture to the egg mixture, beating on medium speed for 2 minutes.
• The batter will be rather thin at this point. Pour batter into prepared oblong baking pan.
• Bake in preheated oven for 35-40 minutes, until center springs back when touched.
• You may also test cake for doneness by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is done. If it has wet cake batter on it, the cake needs to bake a few more minutes.
• Remove the cake from the oven and allow to cool completely before frosting.

Make the Buttercream Frosting

• Using a large mixing bowl, combine1/2 cup butter (softened) and 4 cups powdered sugar. Beat on medium speed until incorporated. Add 1/3 cup whole milk and 1 teaspoon vanilla extract. Continue mixing for an additional 2 - 3 minutes until light and fluffy.
• Spread the frosting over the cooled cake all the way to the edges.
• This recipe will serve 20-24 people.