Chocolate Layer Cake

Instructions

1. 1

   Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.

2. 2

   In a large mixing bowl, use a hand mixer to combine 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt on low speed until combined.

3. 3

   Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Beat on a low speed until smooth, scraping the sides and bottom of the bowl with a rubber spatula to ensure everything is mixed in.

4. 4

   Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.

5. 5

   Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

6. 6

   Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.

7. 7

   Frost with your favorite frosting and

8. 8

   In a large bowl, use a hand mixer or stand mixer to beat together 1 1/2 cups butter and 8 ounces cream cheese until fluffy, about 3 minutes.

9. 9

   Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract. Beat until just combined, about 30 seconds.

10. 10

    Beat in 7 cups powdered sugar, 1 cup at a time. Add 1/4 cup milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.

11. 11

    Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours.