Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ 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
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 ½ cups (340g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans with butter and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until no lumps remain.
  3. Add the buttermilk, oil, eggs, and vanilla to the dry ingredients. Whisk until the batter is smooth and glossy.
  4. Stir in the boiling water by hand until combined; the batter will be thin.
  5. Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Prepare the buttercream by beating softened butter until creamy, then gradually adding powdered sugar and cocoa powder.
  8. Whip in the heavy cream and vanilla extract until the frosting is fluffy.
  9. Frost the cooled cake layers generously.