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Preheat the oven to 350F/177C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
Whisk all of the dry ingredients together in a large bowl. Whisk in the vegetable oil, eggs, vanilla, and buttermilk until fully combined. Add the hot coffee in a slow stream and whisk until smooth. The batter will be very thin.
Pour into prepared cake pans no more than ⅔ full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before filling and frosting with a double batch of the dye-free black buttercream recipe from a few Reels back.