Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. Beat with the paddle attachment, on low speed, just until combined.
1¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
In a different bowl, combine buttermilk, oil, eggs, and vanilla.
1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1 egg white
Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
Add the coffee and stir, on low speed, just until combined.
1 cup freshly brewed strong hot coffee
Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean. Baking time for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes, and for the 13x9 pan about 35-45 minutes.
Top with your favorite icing. (Find our favorite HERE)