CAKE

• 2¼ cups (300 g) all-purpose flour
• 2 cups (400 g) sugar
• 1 cup (100 g) unsweetened cocoa powder
• 2 teaspoons (10 ml) baking soda
• ½ teaspoon (2.5 ml) salt
• 1 tablespoon (15 ml) pure vanilla extract
• ⅔ cup (160 ml) canola oil
• 2 teaspoons (10 ml) white vinegar
• 2 cups (475 ml) cold water

BUTTER CREAM ICING

• 3 cups (720 g) Icing sugar
• ⅓ cup (80 g) butter, softened
• 1½ teaspoons (7.5 ml) pure vanilla extract
• 1-2 tablespoons (30 - 45 ml) milk

CAKE

Preheat the oven to 350°F/176°C. Butter and flour 3 6-inch (15 cm) round cake pans. 

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, mix the vanilla, oil, vinegar, and cold water.  Slowly whisk the wet ingredients into the dry ingredients, do not over mix. Pour the batter into the prepared pans and bake, about 20-30 minutes until the center of cake springs back.

Cool for 10 minutes before removing from pans. 

BUTTER CREAM ICING

In a medium bowl, combine the icing sugar and butter using a hand mixer.  Add the vanilla and 1 tablespoon (15 ml) of milk.  Gradually add the rest of the milk until the frosting is combined and easily spreadable.

Place a dollop of frosting on the serving place and place 1 cake layer on top of it to prevent it from sliding.  Spoon 1 cup (240 g) of frosting on top and using a spatula, spread the frosting evenly just pass the edges. Continue to build the cake by adding the second and third layers, thinly icing the top of each layer.  Finish by lightly frosting the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed giving the cake a naked look. 

Refrigerate cake until serving and decorate as desired.