Gradually mix the wet ingredients into the dry ingredients. Add the hot water or coffee slowly, mixing until the batter is smooth and slightly thin.
Step 5: Bake
Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Frost (Optional)
For the frosting, beat the butter and cocoa powder together until smooth. Gradually add powdered sugar and milk, alternating, until desired consistency is reached. Stir in vanilla extract. Frost the cooled cakes and enjoy!
Tips & Variations
Extra Moisture: Substitute half of the hot water with hot coffee for deeper chocolate flavor.
Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the batter.
Layer Cake: Double the frosting recipe for a tall, layered cake.
Storage: Keep covered at room temperature for 2–3 days, or refrigerate up to a week.
