Chocolate & Coffee Ombre Drip Cake

Instructions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat until the mixture is smooth and cohesive, about 1–2 minutes with a hand mixer or stand mixer.
4. Slowly add the hot coffee to the batter while mixing on low speed. The batter will be thin — this is normal and ensures a moist cake.
5. Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Buttercream

1. In a large bowl, beat the softened butter on medium-high speed until light and fluffy, about 3–4 minutes.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to incorporate. Increase speed to medium and continue mixing until smooth.
3. Add the vanilla extract, salt, and 3 tablespoons of heavy cream or milk. Beat for 2–3 more minutes. Adjust consistency with additional cream if needed.
4. Divide the buttercream into 3 or 4 bowls. Leave one bowl plain (white), then gradually mix in cocoa powder to the others to create light, medium, and dark shades of brown for the ombre effect.

Step 3: Assemble & Ombre Frost