Classic Moist Chocolate Cake

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

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.

Gradually stir in the boiling water until the batter is smooth. The batter will be thin, but that's normal.

Pour the batter evenly into the prepared 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 10 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat the softened butter until creamy.

Add the cocoa powder and mix well.

Gradually add the powdered sugar and milk, alternating between the two, beating until smooth and creamy.

Stir in the vanilla extract.

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.

Place the second cake layer on top and frost the top and sides of the cake.

Decorate as desired, slice, and enjoy!