High Altitude Coffee Layer Cake

This high altitude coffee layer cake is soft, tender and fluffy. The cake is brushed with melted butter, covered in espresso sugar, then filled with coffee buttercream.
Ingredients
Cake
1 cup unsalted butter, softened to room temperature
4 oz full fat cream cheese (block style), softened to room temperature
1 ½ cups granulated sugar
¾ cup light brown sugar, lightly packed
4-5 large eggs (Use 4 or 5 large eggs to equal 1 full cup of eggs, filled to the 8 ounce line in a liquid measuring cup. My eggs were on the small side, so I needed 5.)
3 cups cake flour, fluffed, spooned and leveled
1 tsp coarse Kosher salt (if using table salt, use half the amount)
1 ½ tsp baking powder
1 ⅓ cups whole milk
2 tbsp instant espresso powder or instant coffee
4 tsp vanilla extract
Espresso Sugar
3 tbsp unsalted butter, melted
¾ cup granulated sugar
2 tsp instant espresso powder or instant coffee
Coffee Buttercream
2 cups unsalted butter, softened to room temperature
4 cups powdered sugar
1 tbsp meringue powder
⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
2 tbsp whole milk or cream
2 tsp instant espresso powder or instant coffee
1 ½ tsp vanilla extract
Instructions
To continue reading, scroll down and click Next 👇👇👇