• Preheat oven to 350°F.
• Grease and line three 8-inch round cake pans with parchment paper. This helps the cakes release cleanly.
• In a large bowl, whisk together: flour, cocoa powder, sugar, baking soda, baking powder and salt.
• Add eggs, milk, oil, and vanilla extract.
• Mix until the batter becomes smooth and thick.
• Slowly pour in the hot water while mixing. The batter will become thin, which is completely normal. This step helps create a moist chocolate cake texture.
• Divide batter evenly between the three prepared 8-inch cake pans.
• Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Raspberry Buttercream:

• In a large bowl, beat the butter until smooth and fluffy (about 2 minutes).
• Gradually mix in powdered sugar, one cup at a time.
• Mix on low speed to prevent a sugar cloud.
• Add freeze-dried raspberry powder and mix until evenly combined.
• This ingredient gives the frosting both its natural pink color and bold raspberry flavor. (You can add pink food coloring too)
• Add heavy cream, vanilla extract, and a pinch of salt.
• Beat on medium-high speed for 2–3 minutes until the frosting becomes light and fluffy.