Prep Time

• 15 minutes to prepare
• 30-35 minutes to cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup Dutched cocoa powder, sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup room-temperature buttermilk
• 3/4 cup hot water
• 2 large eggs
• 2 tsp vanilla

Tools

• 1/4 cup
• 1/2 cup
• 3/4 cup
• 1 cup
• 1/2 tsp
• 1 tsp
• Liquid measuring cup
• Whisk
• Mixing bowl
• Small bowl
• Hand mixer or stand mixer with paddle attachment
• 2 9-inch cake pans

Instructions

1. Preheat oven to 350°.
2. Mix all dry ingredients in one bowl until combined. (Sugar included. Do not cream sugar and butter.)
3. In a separate bowl, mix together all wet ingredients except water. Slowly add hot water, whisking it in as you go to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients. Mix on medium speed for 2-3 minutes. The color of the batter should lighten slightly by the end, and the batter will be thin.
5. Grease two 9-inch cake pans and lightly coat with cocoa powder. Pour the prepared batter into the pans, splitting evenly between the two pans.
6. Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center. If it comes out mostly clean, the cake is ready.
7. Cool the cake for 10 minutes before removing the pan. Cool completely before frosting. This cakes pairs nicely with fudge frosting, mint frosting, or raspberry filling.