Ingredients
2 1/4 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup whole milk (or non-dairy alternative)
2 large eggs
1/2 cup vegetable oil
1 tbsp pure vanilla extract
1/4 cup boiling water
Instructions
Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt
Add milk, eggs, oil, and vanilla. Mix on medium speed until smooth
Stir in boiling water (batter will be thin) and pour evenly into prepared pans
Bake 30-35 minutes until a toothpick inserted into centers comes out clean
Cool in pans 10 minutes, then turn out onto wire racks to cool completely
Notes
Room temperature eggs and milk blend more smoothly. For gluten-free option, use 1:1 flour blend
Freeze fully cooled layers between parchment paper for up to 3 months
Top with chocolate buttercream made from 1 cup softened butter, 3 1/2 cups powdered sugar, 1/2 cup cocoa powder, 1 tsp vanilla, and 4-6 tbsp milk
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 850
- Sugar: 65g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 115g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 110mg