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 1/2 cups (420g) powdered sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1g 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. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt directly into a large bowl. Whisk to remove lumps.
  3. Stir in the buttermilk, oil, eggs, and vanilla extract. Whisk by hand until the batter is smooth and mahogany-colored.
  4. Carefully pour in the boiling water and whisk gently until combined; the batter will be thin.
  5. Divide the batter evenly between the two prepared pans and bake for 30–35 minutes.
  6. Allow cakes to cool completely on a wire rack for 1 hour.
  7. Prepare frosting by beating softened butter, powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt until silky.
  8. Frost the cooled cake layers using an offset spatula.