1. Set the oven to 350 degrees and use non-stick baking spray to grease three 8-inch round cake pans. Use parchment paper to line the bottom of the pan.
2. In a large mixing bowl, add the butter and sugars and combine. Put in the eggs and vanilla and combine again until fully incorporated.
3. Add the flour, baking soda, baking powder, and salt into another big mixing bowl and combine.
4. In a medium bowl, add the cocoa powder and hot water and combine until smooth.
5. Gradually combine the wet and dry ingredients. Alternated between the dry ingredients and wet mixture into the butter mixture until combined on low speed.
6. Portion out the batter evenly in the prepared cake pans and bake for 22-28 minutes or until a toothpick is placed in the middle and combines out clean.
7. Take out and cool for about 10 minutes before placing on a wire rack to cool thoroughly for 10-15 minutes. Make sure the cakes are completely cool before frosting.

Frosting The Cake

1. Use a cake leveler to cut off the domes of the cakes and place the level side down on a cake plate. Place ⅓ of buttercream on the opposite side of the cake and spread evenly.
2. Place the top side down of the second layer and frost with another ⅓ of the buttercream. Make sure to work the frosting from the center of the cake to the edges. Repeat the final layer following the same steps with the rest of the frosting. Use the edges of the cake to grab some frosting and add a thin layer on the sides of the cake. Slice into 2-inch pieces and serve right away. Enjoy!