Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the pan with 8-inch parchment circles. Spray again.
In a large mixing bowl, sift the flour and cocoa powder. Whisk in the sugar, baking powder, baking soda, and salt. Set aside.
2 ½ cups All-purpose flour, 1 cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
Start heating the water on the stove until steaming. In a separate bowl, mix oil, vanilla, buttermilk, and eggs together. Slowly whisk in the hot water.
¾ cup Oil, 2 teaspoon Pure vanilla extract, 4 Large eggs, 1 ¼ cup Buttermilk, 1 cup Hot water
Pour the wet ingredients into the dry. Mix until just combined.
Pour the cake batter evenly amount the three cake pans. Bake for 24-27 minutes. Bake until a toothpick inserted comes out with moist crumbs or clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.