Ingredients
2 c. (280 g.) all-purpose flour
2 c. (400 g.) granulated sugar
3/4 c. (60 g.) cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. (240 ml.) buttermilk
1/2 c. (120 ml.) vegetable oil
3 large eggs
2 tsp. pure vanilla extract
1 c. (240 ml.) boiling water
24 tbsp. (2 sticks or 330 g.) unsalted butter, at room temperature
1 c. (80 g.) cocoa powder
5 c. (600 g.) confectioners’ sugar
1/2 c. (120 ml.) whole milk, plus more as needed
1 tsp. pure vanilla extract
Chocolate sprinkles, for garnishing
Preparation
Step 1Preheat the oven to 350°F [180°C], with a rack in the middle position. Butter two 9-in [23-cm] round cake pans. Lightly dust the pans with flour and knock out any excess. Set aside.Step 2In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a handheld electric mixer, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.Step 3Add the buttermilk, vegetable oil, eggs, and vanilla. Mix on medium speed until combined. Reduce the speed to low and, with the mixer running, carefully add the boiling water to the batter. Continue mixing until everything is combined. Evenly divide the batter between the prepared pans.Step 4Put the pans in the oven and bake for 30 to 35 minutes, rotating the pans halfway through the baking time to ensure even cooking, or until a toothpick inserted into the center of the cake comes out clean.
Step 1While the cake bakes, in a large bowl and using a handheld electric mixer, cream the butter and cocoa powder until blended and smooth.Step 2Add the confectioners’ sugar, milk, and vanilla. Beat on high speed for about 1 minute. If the frosting is too dry add a bit more milk, a little at a time, until the right consistency is achieved. Cover and refrigerate the frosting until needed; bring to room temperature before using.
Step 1Remove the cakes from the oven and place on a wire rack to cool for 10 minutes. Run a knife around the inside edges of the pans to loosen the layers. Turn the layers out of the pans onto the rack to cool completely.Step 2Place the bottom layer on a cake plate or cake stand, flat-side down. Using an offset spatula, spread about one-third of the frosting on top of the layer, all the way to the edges.Step 3Carefully position the second layer on top of the first, flat-side down, pressing slightly to adhere the two layers. Spread another third of the frosting over the top, spreading it all the way to the edges. Frost the sides of the cake with the remaining frosting, turning the plate or stand as you work.Step 4Decorate the cake with sprinkles on top, or all over, as you like it.
