Moist Chocolate Cake with Creamy Buttercream Frosting

1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt (1 teaspoon). Mix well.

3Add eggs (2 large), milk, oil, and vanilla to the dry ingredients. Mix until well combined.

4Stir in boiling water (1 cup) to the batter. The batter will be thin, but this is normal.

5Pour the batter evenly into the prepared cake pans.

6Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8To prepare the buttercream frosting, beat the softened butter until creamy. Gradually add powdered sugar (4 cups) and beat until well combined.

9Add vanilla extract (2 teaspoons) and heavy cream (¼ cup) to the mixture and beat until smooth and creamy.

10Once the cakes have cooled, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the cake with the remaining buttercream frosting.

11Decorate the cake as desired and enjoy your moist chocolate cake with creamy buttercream frosting!