Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the ingredients are well blended — this ensures the cake will rise evenly.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes until smooth and fully combined.
Reduce the mixer speed to low and carefully pour in the boiling water. Mix until the water is fully incorporated. The batter will appear thin — this is normal and results in a moist, tender crumb once baked.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Step 2: Bake the Cakes
Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely before frosting.
