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dellinda
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Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
While the mixer is on low, pour in the vanilla, salt, and cocoa powder. Once incorporated, start adding the powdered sugar slowly. I usually add the milk when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
Frost completely cooled cakes.