First things first, preheat your oven to 350°F (175°C). This ensures the cake bakes evenly throughout.

Next, prepare two 9-inch round cake pans by greasing them with butter or oil, and then lining the bottom with parchment paper. This step will make sure your cake slides right out once it’s done.

In a large mixing bowl, whisk together the dry ingredients:

2 cups of all-purpose flour

¾ cup of unsweetened cocoa powder

2 cups of granulated sugar

1 ½ teaspoons of baking powder

1 ½ teaspoons of baking soda

½ teaspoon of salt

Give everything a good whisk to ensure the ingredients are evenly mixed. This is key for a smooth batter and a perfectly uniform cake.

In a separate bowl, whisk together the wet ingredients:

1 cup of buttermilk

½ cup of vegetable oil

2 large eggs

2 teaspoons of vanilla extract

Stir until fully combined. The oil adds moisture, while the buttermilk contributes to the softness of the cake.

Pour the wet mixture into the dry ingredients, and stir gently. You want to mix until everything is just combined. Avoid overmixing to prevent a dense cake. The batter should be smooth and slightly thick.

Here’s the secret to achieving that extra-moist texture: Add 1 cup of hot coffee (or hot water if you prefer). This will bring out the deep, rich chocolate flavor without making the cake taste like coffee. The batter will look a bit thin, but that’s exactly how it’s supposed to be! The thinness will help the cake bake up perfectly tender.

Divide the batter evenly between the two prepared cake pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Make sure to check the cake early, as oven times can vary. The key to a moist cake is avoiding overbaking, so don’t wait for it to get dry!

Allow the cakes to cool in the pans for about 10 minutes. After that, carefully turn the cakes out onto a wire rack to cool completely. Make sure they are fully cool before frosting to prevent the frosting from melting.