Adapted from addapinch.com
- 2 cups (400 g) granulated sugar
- 1 cup milk (I use 1/2 cup 2% milk & 1/2 cup buttermilk)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 1 cup boiling water
- 1 recipe Chocolate Buttercream Frosting
- Place oven in lower third of oven (allows for the tall pan to hover around the center).
- Preheat oven to 350-F. Grease and lightly flour a bundt pan (or use two 8-9 inch cake pans and place rack in center of oven).
- In a large bowl, add sugar, milk, oil, eggs, and vanilla; mix until smooth.
- Place a sieve over the bowl and add all dry ingredients; sift into the bowl.
- Whisk together by hand or with a blender on medium speed until well combined.
- Reduce speed and add boiling water. Mix until well combined (the batter will be thin).
- Pour into prepared bundt pan. Gently tap the pan on counter to release air bubbles.
- Bake for about 40-45 minutes, or until the top of the cake bounces back when touched and a skewer inserted into the center should come out with a few moist crumbs attached.
- Remove from the oven and allow to cool for about 10-15 minutes. Then, remove from the pan and cool completely before frosting. If using glaze, apply while the cake is still warm.