- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened (for buttercream)
- 3 to 4 cups powdered sugar (for buttercream)
- 1/2 cup caramel sauce (for buttercream)
- 1 teaspoon sea salt (for buttercream)
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and creamy.
- Carefully stir in the boiling water. The batter will be thin, but that’s what gives the cake its moist, fudgy texture.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- For the buttercream, beat the softened butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, until fully incorporated.
- Mix in the caramel sauce and sea salt, adjusting to taste. Continue to beat until the buttercream is smooth and spreadable.
- Once the cakes are completely cool, spread a generous layer of buttercream between the layers and over the top and sides of the cake.
- Decorate with a drizzle of caramel sauce and a sprinkle of sea salt for an extra touch of flavor.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International