Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • ½ cup unsalted butter, softened
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup whole milk
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk all the dry ingredients until well combined.
  3. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well until everything is blended together.
  4. Gradually pour the wet ingredients into the dry mixture. Use a hand mixer (or a whisk) to combine the ingredients on low speed until just mixed.
  5. Carefully stir in the boiling water to the cake batter. The batter will be quite thin, which is expected.
  6. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove from the oven and let the cakes cool in their pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
  8. In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk. Mix until the frosting is smooth. Add vanilla extract and mix until combined.
  9. Once the cakes are completely cool, place one cake layer on a serving platter. Spread a generous amount of frosting on top, then add the second layer. Use the remaining frosting to cover the top and sides of the cake.