Preheat and Prepare Pans

Preheat oven to 350°F (175°C).

Grease two 9-inch round cake pans and line with parchment paper.

Measure and Prep Ingredients

Gather all ingredients.

Bring eggs and buttermilk to room temperature.

Sift flour, cocoa powder, baking powder, and baking soda together.

Mix Wet Ingredients

In a large bowl, beat together sugar and vegetable oil until smooth.

Add eggs one at a time, beating well after each.

Mix in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add sifted dry ingredients, alternating with buttermilk, mixing just until combined.

Stir in the boiling water carefully. Batter will be thin—this is normal.

Bake the Cakes

Divide batter evenly into prepared pans.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Soften the Butter

Ensure butter is at room temperature—soft but not melted.

Beat the Butter

In a large mixing bowl, beat butter until smooth and creamy (2–3 minutes).

Add Powdered Sugar Gradually

Add powdered sugar one cup at a time, beating on low speed to incorporate.

Add Vanilla, Salt, and Cream

Mix in vanilla extract and a pinch of salt.

Add 2 tablespoons of heavy cream or milk and beat until fluffy.

Adjust consistency with more cream (to thin) or powdered sugar (to thicken).

Level and Layer

If needed, level the cake layers.

Place one layer on a cake stand or plate.

Frost and Stack

Spread an even layer of frosting on the first cake layer.

Place the second layer on top and press down gently.

Crumb Coat and Final Frosting

Apply a thin crumb coat and chill for 15–20 minutes.

Frost the top and sides smoothly using an offset spatula or bench scraper.

Decorate (Optional)

Pipe borders, add sprinkles, fruit, or drizzle ganache as desired