Preheat the oven to 350 degrees.
Butter four 8-inch round cake pans. Line the bottoms with parchment paper and then butter and flour the paper.
In the bowl of a stand mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking powder, baking soda, and salt and mix on low speed until combined.
In a medium-sized bowl add buttermilk, oil, eggs, and vanilla and mix well. Slowly add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer on low, slowly add the coffee until just combined. Scrape down the sides and stir with the spatula until mixed well.
Pour the batter evenly among all four pans. Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove pans to a cooling rack and allow to cool in the pans for about 10 minutes. Turn the cakes out onto cooling rack and allow to cool completely.