Ingredients
For the Cake
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 1 cup buttermilk (at room temperature)
– 1/2 cup vegetable oil
– 2 large eggs (at room temperature)
– 2 teaspoons vanilla extract
– 1 cup hot water
For the Frosting
– 1 cup unsalted butter (softened)
– 3 1/2 cups powdered sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup buttermilk (at room temperature)
– 2 teaspoons vanilla extract
– Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until combined.
Gradually add the hot water to the batter, mixing well until smooth. The batter will be thin, but that’s okay.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, beating until well combined.
Add the buttermilk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
