Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 240ml buttermilk, room temperature
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 1 tbsp orange zest
  • 225g unsalted butter, softened
  • 500g powdered sugar, sifted
  • 3 tbsp fresh orange juice
  • 1 tsp orange extract
  • neon orange gel food coloring

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well-combined and aerated.
  2. Add the eggs, buttermilk, vegetable oil, orange zest, and vanilla extract to the dry ingredients. Whisk the mixture until the batter is smooth and a deep mahogany color.
  3. Pour in the boiling water and slowly whisk it into the batter by hand. Note that the batter will become very thin and liquid; this is expected for a moist blooming-cocoa cake.
  4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  5. Prepare the frosting by beating the softened butter until creamy. Gradually add powdered sugar, orange juice, and orange extract. Tint with neon orange gel food coloring and beat until fluffy. Frost the cooled cake using an offset spatula.