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 and 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 center.
- Add eggs, buttermilk, oil, and vanilla to the well. Whisk until just combined, then add boiling water and whisk until smooth. Divide batter evenly among 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 best results, use room temperature ingredients to ensure even mixing. Buttermilk can be substituted with milk plus 1 tbsp lemon juice if needed. Cake freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg