Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (divide into 3 portions later)
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Chocolate Buttercream
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. - Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and all cocoa powder. - Add Wet Ingredients
Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly add boiling water—batter will be thin. - Create Ombre Layers
Divide batter evenly into 3 bowls. - Leave one bowl as is (dark layer).
- Add 2–3 extra tablespoons of flour to bowl #2 to slightly lighten it.
- Add ¼ cup milk + 2 tbsp flour to bowl #3 to create the lightest layer.
- Bake
Pour each mixture into its own pan. Bake 22–27 minutes or until a toothpick comes out clean.
Cool completely. - Make the Buttercream
Beat butter until creamy. Add powdered sugar gradually.
Add cocoa powder, cream, vanilla, and salt. Whip until fluffy. - Tint Frosting for Ombre
Divide frosting into three bowls: - Dark: add extra cocoa
- Medium: regular frosting
- Light: add a little milk to lighten color
- Assemble
Level cake layers if needed. Place the darkest layer at the bottom, medium in the middle, and lightest on top.
Frost each layer, then smooth the outside, blending the buttercream from dark to light.
Notes
- For a stronger ombre contrast, adjust cocoa levels more dramatically between frostings.
- Chill cake for 20 minutes before smoothing for a cleaner finish.
- Cake stays fresh for 3–4 days when refrigerated.
- Prep Time: 25
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American