- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, beat together the sugar, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Slowly add the vegetable oil and mix well.
- Gradually add the hot water to the batter and mix until smooth. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
See also Butter buttermilk biscuits – OH HEAVENS, DON’T DROP THIS
For the Coconut Pecan Frosting:
