I love a traditional coffee cake baked in a 9x13 pan, covered with streusel, and served with a cup of coffee but sometimes I simply want a cake that tastes like coffee. This recipe is perfect: two layers of fluffy coffee infused cake covered with a light espresso swiss meringue buttercream.

And the best part? It counts as breakfast.

Coffee Layer Cake
from Liv for Cake

Cake Layers
2 ½ cups all purpose flour
2 ½ tsp baking powder
¾ tsp salt
1 cup milk, room temperature
1 Tbsp espresso powder
¾ cup unsalted butter room temperature
1 ½ cups granulated sugar
3 large eggs room temperature
1 tsp vanilla bean paste

Coffee Buttercream
6 large egg whites
1 ½ cups granulated sugar
1 ½ cups unsalted butter room temperature
1 tsp vanilla bean paste
2 Tbsp espresso powder not granules

Make the cake: Preheat oven to 350°F. Grease three 6" round cake pans and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. In a separate measuring cup, combine milk & espresso powder and stir until dissolved.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until it is light and fluffy (~3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla bean paste and mix to combine.

Alternate adding flour mixture and espresso milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Make sure everything is fully incorporated before the next addition.

Evenly split the batter among the three cake pans, tap on the counter to release any air bubbles, and then bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes our mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Make the frosting: Place a completely clean bowl from your stand mixer over a saucepan filled with simmering water ensuring that the bowl doesn't touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture (this can take 7-10 minutes and almost always goes through a curdled stage).

Add vanilla and espresso powder. Whip until smooth.