Preheat oven to 350 degrees.
Spray three 8-inch cake pans with nonstick cooking spray.
Cut parchment paper to fit in each 8-inch cake pan.
In a large bowl, whisk flour, sugar, baking soda and baking powder, set aside.
In another bowl, combine buttermilk, oil, vanilla extract, cooled espresso and eggs.
Combine dry ingredients to wet ingredients very carefully.
Stir till combine, but do NOT over mix.
Pour batter into the 3 prepared cake pans, distributing evenly.
Bake for 20 minutes.
Once the cake is done, remove from oven and place on wire rake to cool completely.
Once the cake has completely cool, flip cake carefully on the serving platter you will be using to frost the cake. Peel parchment paper. I like to place a clean parchment paper around the edges of the cake so that when I am done frosting I just remove the paper for a clean look.