Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, room temperature, lightly beaten
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup boiling water
Instructions
- Preheat oven to 350°F. Line three 6-inch cake pans with parchment rounds, then coat with baking spray. Set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until blended. Create a well in the middle.
- Add eggs, buttermilk, oil, and vanilla to the well. Stir until just combined, then add boiling water and whisk until smooth.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
For gluten-free version, substitute all-purpose flour with gluten-free flour. Use Dutch-processed cocoa for deeper flavor. Ensure all dairy ingredients are room temperature for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 42g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 38mg