Ingredients:

  • 2 cups (250g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • ¾ cup (70g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (2 sticks / 227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • ½ cup (50g) unsweetened cocoa powder (for frosting)
  • ¼ cup (60ml) milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Don't overmix!
  4. Gradually pour in the boiling water while mixing on low speed (or whisking gently by hand). The batter will be thin – that's okay!
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk/cream, until smooth and creamy. Stir in the vanilla extract. (Optional: For Frosting)
  8. Once the cake is completely cool, frost it generously with your favorite frosting or the one specified in the recipe. (Optional: For Frosting)