Preheat your oven to 350°F (177°C) and prepare two 8-inch round cake pans by greasing them or lining with parchment paper.

Combine 1 cup of milk with 1 tablespoon of vinegar and let it sit for about 5 minutes to curdle slightly.

Sift together 2 cups of sugar, 1.75 cups of flour, 0.75 cups of cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 0.5 teaspoon of salt in a large bowl.

In a separate bowl, whisk together 2 eggs, milk mixture, 0.5 cups of vegetable oil, and 2 teaspoons of vanilla extract until frothy.

Slowly pour the wet mixture into the dry ingredients, mixing gently until just combined.

Add 1 cup of hot coffee to the batter and stir until smooth.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes.

Allow the cakes to cool in the pans for 20 minutes before transferring to wire racks to cool completely.

For the frosting, beat 1 cup of softened butter until creamy, then gradually mix in 3.5 cups of powdered sugar and 0.33 cups of cocoa powder.

Add 2-4 tablespoons of milk and 1 teaspoon of vanilla extract, mixing until fluffy.

Once cool, frost the first layer of the cake and add the second layer on top, then frost the top and sides.