- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting:
- ¾ cup unsalted butter, at room temperature
- 5 ⅓ cups confectioners' sugar
- 1 ½ cups unsweetened cocoa powder
- ⅔ cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour two 9-inch round cake pans.
- Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.
- Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
- Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.
- Cool for 10 minutes before removing from pans to cool completely.
While cakes cool, make frosting:
- Cream butter with an electric mixer until light and fluffy.
- Stir confectioners' sugar and cocoa alternately with milk and vanilla.
- Beat to a smooth spreading consistency.
- Split the cooled cake horizontally, cover each layer with frosting, and stack them on a serving plate.
- Frost the outside of the cake with the remaining frosting.