Make your whipped cream frosting by adding 5.1 ounces instant vanilla pudding and ¼ cup powdered sugar to a large mixing bowl. Add 1 ½ cups whole milk to the bowl and beat with a handheld mixer for 3-4 minutes, starting on low and increasing to high as the pudding mixture thickens. Gently fold 16 ounces whipped topping into the vanilla pudding until fully combined and no streaks remain. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray and set aside.
In a medium mixing bowl, sift together 2 cups cake flour, 2/3 cup cocoa powder, 1 ¾ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt. Set aside.
In a large mixing bowl, beat together 1 ¾ cups granulated white sugar, 3 large eggs, ½ cup vegetable oil, and 1 ½ teaspoons vanilla extract for 1 to 2 minutes until light and fluffy.
Add half the dry ingredients to the mixing bowl and mix on low just until incorporated. Next, add 1 cup whole milk and mix until fully incorporated.
Add the remaining dry ingredients and mix until incorporated. Lastly, add ½ cup very hot water and mix for an additional 30 seconds to 1 minute to get a smooth batter.
Divide the batter equally between the two prepared 9-inch round cake pans. Bake for 28 to 30 minutes or until a toothpick inserted comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack.
Once cooled, frost with the chilled whipped cream frosting. Refrigerate for 30 to 45 minutes before slicing and serving.
