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 (6g) Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp (10ml) Pure vanilla extract
  • 1 cup (240ml) Hot coffee or boiling water
  • 1 1/2 cups (340g) Unsalted butter, softened
  • 4 cups (480g) Powdered sugar
  • 1/2 cup (45g) Unsweetened cocoa powder
  • 3 tbsp (45ml) Heavy cream
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp (1.5g) Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
  2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until no lumps remain.
  3. Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and glossy.
  4. Stir in the hot coffee or boiling water by hand until combined.
  5. Pour batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely for 2 hours before frosting.
  7. Beat softened butter for 3 minutes until pale and fluffy.
  8. Slowly add powdered sugar and cocoa powder on low speed.
  9. Whip in heavy cream, vanilla, and salt on high for 2 minutes until silky.