Set your oven to 350°F (175°C). Grab two 9-inch round cake pans. You can either grease and flour them or line them with parchment paper — whichever you prefer. This helps the cakes come out clean after baking.

In a large bowl, sift in the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Once sifted, whisk everything together until it’s evenly combined.

Now add the eggs, milk, vanilla extract, and oil right into the dry mix. Use an electric mixer on medium speed to blend it all together. Beat for about 2 minutes until the batter looks smooth.

Slowly pour in the hot water while mixing on low speed. This step brings out the chocolate flavor. The batter will be thin that’s exactly what you want.

Pour the batter evenly into your two prepared pans. Place them in the oven and bake for 30–35 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean.

Take the pans out of the oven and let the cakes sit in them for about 10 minutes. Then carefully remove the cakes and place them on a wire rack to cool completely. Don’t frost while warm — it’ll melt the icing.

In a clean bowl, beat the softened butter for 2–3 minutes until it’s light and fluffy. Gradually add icing sugar, a little at a time, mixing on low so it doesn’t fly everywhere. Add the vanilla extract. Then pour in milk, one tablespoon at a time, until the texture feels spreadable. Once it’s right, beat on high for another 1–2 minutes until fluffy.

Make sure your cakes are totally cool. If the tops are domed, level them with a knife. Place the first layer on a serving plate. Spread a thick layer of buttercream on top. Add the second cake layer. Use the rest of the buttercream to frost the top and sides. Smooth it out with a spatula and decorate however you like.