1-Start by preheating your oven to 350°F (175°C) and preparing three 6-inch round cake pans with nonstick spray, then line the bottoms with parchment paper for easy release. Using cake strips helps with even baking, so your layers come out flat and ready for stacking. Gather all ingredients ahead to keep things flowing smoothly and avoid any pauses mid-mix.

2-In a large bowl, whisk together the black cocoa powder, flour, sugar, salt, and baking soda to ensure everything blends evenly. Next, in another bowl, whisk the oil, buttermilk, vinegar, eggs, and vanilla extract until fully combined, creating a base that’s rich and well-mixed. Gradually add this wet mixture to the dry ingredients, starting with a whisk and switching to a spatula once it thickens to fold gently and avoid over-mixing.

3-Divide the batter evenly among the pans and bake for 35-40 minutes, checking with a toothpick for doneness to get that perfect crumb. Let the cakes cool in the pans for 20 minutes before moving them to wire racks, then chill them uncovered in the fridge for about 1 hour if you’re decorating right away or wrap and chill up to 2 days later. For the buttercream, cream together the butter and shortening until smooth, then gradually mix in the powdered sugar and black cocoa powder, adding vanilla extract and adjusting for the right thickness.

4-Once cooled, level the cakes if needed, then spread buttercream between each layer and chill for 20 minutes to set. Frost the whole cake and chill again before adding decorations like thinning white food coloring for a splatter effect or sprinkling white sprinkles on the sides. Attach paper bats to floral wire with small loops at the ends for stability, inserting them just before serving to keep the look fresh.