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1
Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
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2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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3
Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
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4
Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
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5
Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
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6
For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly.
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7
Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
