Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/2 cup (45g) cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed until combined.
  4. Stir in the boiling water by hand until the batter is thin and liquid.
  5. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely for 2 hours.
  7. Prepare the frosting by whipping softened butter until pale, then gradually mixing in powdered sugar, cocoa, heavy cream, and vanilla until fluffy.
  8. Once cakes are completely cold, frost the center layer, stack the cakes, and cover the exterior with the remaining frosting.