• For best results, have all ingredients at room temperature.
• Preheat the oven to 325°F/160°C. Line the bottoms of two 8-inch (20cm) pans with non-stick parchment paper, butter, and flour the sides, and set aside.
• In a medium size bowl, dissolve instant coffee in hot water. Stir in the milk and vanilla extract and set aside.
• Whisk or sieve together all-purpose flour, baking powder, and salt. Set aside
• Beat butter and sugar until creamy and light.
• Add eggs one at a time, beating well after each addition.
• Reduce the mixer's speed to low. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture.
• Divide the batter evenly between the two prepared pans. Using a rubber spatula or butter knife, spread the batter evenly. Tap the pans on the bench once or twice to help flatten and break any large air pockets.
• Bake in the preheated oven for 30-35 minutes. You may need to rotate the pans once during the cooking to ensure they bake evenly.
• The cakes will be done when they are firm enough to touch on top, have started to come away from the sides of the pan slightly and have a skewer inserted in the middle to come out clean.
• Allow the cakes to cool for 10 minutes, then place a wire rack over the pan and flip them out one at a time. Using another wire rack, invert the cakes onto their bottoms. Allow to cool completely.
• While the cakes are cooling, prepare the coffee buttercream. Instructions below.
• When cold, level the tops of the cakes if they are slightly raised in the middle.
• Place one cake layer on a cake plate or stand.
• Spread half of the coffee buttercream evenly over the cake.
• Top with the second cake, bottom side up.
• Spread the remaining coffee buttercream evenly on the top of the cake.
• Dust with cocoa powder similar to the top of a cappuccino.
• Serve immediately or chill for an hour to set the buttercream.

Coffee Buttercream

• In a small bowl, dissolve the instant coffee in hot water. Set aside to cool.
• Use the paddle attachment of a stand mixer to beat the butter until creamy and light. This could take 4-5 minutes.
• In the meantime, sieve the powdered sugar if necessary.
• Turn the mixer speed to low and add the powdered sugar to the butter a few spoonfuls at a time. Stop to scrape the sides of the bowl as needed.
• When the powdered sugar has been completely combined with the butter, increase the speed to medium-high and beat for 2 minutes until light and fluffy.
• Stop the mixer and add the cooled coffee mixture. Beat on high speed for a minute or so until thoroughly combined.