Directions
1. Prepare the cake pans
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, ensuring easy release and evenly baked layers.
2. Make the chocolate batter
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting removes lumps and ensures a smooth, uniform batter.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined. Slowly stir in the hot water. The batter will be thin—this is expected and helps create an ultra-moist cake.
3. Bake the layers
Divide the batter evenly among the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
4. Prepare the buttercream
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