Preheat the Oven: Begin by preheating your oven to 375°F. Prepare two 8 or 9-inch round baking pans by greasing them well.
To ensure the cake comes out easily, you can also cut round pieces of wax or parchment paper for the bottoms of the pans. This will help with easy removal after baking.
Combine Dry Ingredients: In a large mixing bowl, combine the dry ingredients for the cake: 2 cups of granulated sugar, 1-3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1-1/2 teaspoons of baking powder, 1-1/2 teaspoons of baking soda, and 1 teaspoon of salt. Stir well to mix the ingredients evenly.
Mix Wet Ingredients: In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, 1/2 cup of oil (vegetable or canola oil), and 2 teaspoons of vanilla extract. Ensure the mixture is well combined.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients and mix them together until fully combined. Stir until there are no visible pockets of flour or cocoa powder.
Add Boiling Water: Carefully stir in 1 cup of boiling water. The batter will be very thin, but that’s normal! This step helps make the cake moist and tender.
Pour Into Pans: Once the batter is well mixed, pour it evenly into the prepared cake pans. Make sure to spread it out so the batter is level in both pans.
Bake the Cake: Place the pans in the oven and bake for 25 to 35 minutes, depending on the size of your pans. If you’re using 9-inch pans, the cake will bake faster, so start checking around 25 minutes.
Test the cake by inserting a toothpick into the center; if it comes out clean or with a few crumbs, it’s done.
Cool the Cake:
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