Preheat oven to 350F.
In a stand mixer, add the dry cake ingredients and mix together.
Add wet ingredients one at a time, and mix until smooth.
Butter and flour 3 9” round cake pans. Divide batter evenly among 3 pans.
Bake for 35-40 until a toothpick comes out clean. Remove from oven and let cakes cool for about 20 minutes. Turn out onto a wire rack and continue to cool completely.
Meanwhile, to make the frosting, cream together butter and cream cheese in a both with a hand beater, or in a stand mixer.
Add the coco powder and vanilla and beat until combined.
In slow increments, add the powdered sugar and milk until it’s all combined and your frosting has the consistency you want.
Place your palm on the top of each cake, and use a butter knife to slice off the tops of the cake until they are flat.
Stack the three layers of cake with a thin layer of frosting in between each.
Use an offset spatula to frost the outside of the cake with the rest of the frosting. Enjoy!