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 (6g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ 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 ½ cups (420g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with oil and line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until no lumps remain. Add the buttermilk, oil, eggs, and vanilla. Whisk on medium speed until combined. Finally, stir in the boiling water by hand.
  3. Divide the batter evenly between the two pans. Bake for 30–35 minutes until the edges pull away from the pan and a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder. Add heavy cream and vanilla, whipping on high for 2-3 minutes until the frosting is light and airy.
  5. Place one cooled cake layer on a plate. Spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides of the cake.