Servings: 12

Weight Watcher Smart Points: 34

Preparation Time: 25 Minutes

Cooking Time: 30 Minutes

Ready In: 55 Minutes


  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1½ c. (3 sticks) butter, room temperature
  • 1 c. buttermilk
  • ½ c. cake flour
  • ¾ c. natural unsweetened cocoa powder
  • 2 eggs
  • 1¼ c. all-purpose flour
  • 5-6 tbsp. heavy cream
  • 3½ c. powdered sugar
  • 1 tsp. salt
  • 2 c. sugar
  • ¾ tsp. vanilla extract
  • 2 tsp. vanilla extract
  • ½ c. vegetable oil
  • 1 c. warm water + ½ tsp. espresso powder (or 1 c. coffee)


  1. Preheat oven to 350 degrees
  2. Butter and flour two 9" round cake pans, set aside.In the bowl of a stand mixer, beat together sugar, oil and vanilla
  3. With mixing speed on low, add one egg at a time
  4. In a glass measuring cup combine the buttermilk and coffee.In a medium size mixing bowl, whisk together flours, cocoa powder, baking soda, baking powder and salt
  5. With mixing speed on low, gradually alternate adding whisked dry ingredients and buttermilk/coffee mixture
  6. Mix just until combined
  7. Remove bowl and pour the batter evenly between the two prepared pans.Place in oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean
  8. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.While cakes are cooling, prepare the buttercream by beating the butter in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes
  9. Once the butter is smooth and creamy, add salt, vanilla and heavy cream
  10. Mix until incorporated
  11. With mixing speed on low, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any of the powder from escaping)
  12. Once combined, beat on medium-hight until fluffy, about 2 minutes
  13. If the frosting isn't spreadable enough, add a splash more of cream and beat another 30 seconds.To assemble, place one layer of cake onto a round or a cake stand
  14. Frost the top evenly, then add the next layer
  15. Frost the top of that layer and then the sides of the entire cake
  16. Decorate/pipe as desired.

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