Vanilla, Chocolate, and Coffee Cake

Vanilla batter

6 tablespoons (85 grams) unsalted butter, softened

1 1/3 cups (262 grams) sugar

3 tablespoons (35 grams) vegetable oil

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large egg whites

1 large egg

1 tablespoon vanilla extract

2 cups (241 grams) unbleached all-purpose flour

1 cup (227 grams) full-fat plain yogurt

Chocolate batter

1 1/4 cups (149 grams) unbleached all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup plus 2 tablespoons (32 grams) unsweetened cocoa powder

1 teaspoon espresso powder

3/4 cup (149 grams) sugar

4 tablespoons (1/4 cup or 57 grams) unsalted butter, softened

2 tablespoons (25 grams) vegetable oil

1 teaspoon vanilla extract

1/2 cup (113 grams) milk, at room temperature

1/4 cup (57 grams) brewed coffee

2 large eggs

Coffee soak

1/2 cup (99 grams) sugar

3/4 cup brewed coffee or espresso

Whipped Cream Frosting

Heat the oven to 350° F. Grease and flour three 8" round cake pans.

To make the vanilla batter: In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt.

In a small bowl, whisk together the egg whites, whole egg, and vanilla.  With the mixer running at medium-low speed, slowly add the egg mixture to the butter/sugar mixture.

Add the flour alternately with the yogurt, beginning and ending with the flour.  Scrape down the bowl and mix for another 30 seconds.  Divide the batter evenly among the prepared pans.

For the chocolate batter: Whisk together the flour, baking powder, baking soda, salt, cocoa, expresso powder, and sugar.  Add the butter and beat at medium speed until the mixture looks sandy.  Mix in the vegetable oil and vanilla.

Combine the milk with the coffee and add gradually, with the mixer running at low speed.  Increase the speed to medium-high and beat for 1 minute.  Add the eggs, one at a time, beating well after each.  Scrape the bowl, then beat for 30 seconds more.

Scoop the batter in a random pattern into each of the three pans until all is used.  Using a table knife or spatula, swirl the chocolate batter through the vanilla very lightly, taking two or three turns through each pan.

Place the layers on the center rack of the oven and bake for 24 to 26 minutes, until they just begin to pull away from the side of the pan and the top springs back when lightly touched.  Remove from the oven and cool completely on a rack, still in the pans.

To make the coffee soak: In a small saucepan set over medium heat, combine the sugar and coffee, stirring occasionally until the sugar dissolves.  Remove from the heat and cool to room temperature.

Turn the cake layers out of their pans and place them right side up.  If the layers have a dome on the top, use a long, serrated knife to trim them level.  Brush the trimmed side with 2 to 3 tablespoons of the coffee soak, then flip one of the layers over, trimmed side down, onto a serving plate.  Brush the other side of the layer with more of the soak, and once it's absorbed, spread a 3/8"-thick layer of the whipped cream frosting over it.  Repeat the trimming and soaking process with the second layer, placing it over the first.  Frost the top of that layer with whipped cream frosting.  Trim, soak, and place the last layer on top of the cake.  Frost with remaining whipped cream frosting.

Store the cake in the refrigerator until 30 minutes before you wish to serve it. Place plastic wrap on any cut edges of leftover cake, and refrigerate for up to 1 week.  

From King Arthur Flour with changes