Preheat oven to 350 degrees F. Grease and flour or spray two, 8 inch round cake pans very well.
In a large bowl, mix all the cake ingredients with an electric mixer on medium to medium-high speed for about two minutes. Batter will be thick.
Spread the batter evenly into the pans and bake for approximately 35-40 minutes. Cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs or clean, but no raw batter.
Once baked, set the warm cake layers onto a cooling rack to cool for about 10 minutes, then turn the cakes out onto the cooling racks to cool completely before adding frosting.
For the frosting:
Mix the butter, cocoa powder, salt and vanilla extract well with an electric mixer on medium to medium-high speed until very smooth.
Add three cups of the confectioner’s sugar and 3 tablespoons of milk and mix on low until incorporated, then on medium until well mixed.
Add the other two cups of the confectioner’s sugar and mix on low until incorporated, then on medium until well mixed.
Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another 1/2 cup of confectioner's sugar and mix well.
Once the desired consistency is reached, mix on medium-high speed for about a minute, so the icing becomes fluffy.
Add frosting to cooled cake.
This cake can be stored, well covered, at room temperature for approximately 4 days, then stored in the refrigerator for another 2 days to prolong freshness. This cake can last up to 6 days when stored properly.This cake is best served at room temperature. If cold, allow it to come to room temperature before serving or pop a slice in the microwave and warm for about 10 seconds.For an easier frosting, you could use pre-made canned frosting.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.