Matilda Chocolate Cake (Printable)

Rich chocolate cake with moist crumb and decadent frosting, inspired by the classic Matilda dessert.

# What You'll Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2/3 cup unsweetened cocoa powder
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ For the Chocolate Frosting

12 - 1 cup unsalted butter, softened
13 - 3/4 cup unsweetened cocoa powder
14 - 3½ cups powdered sugar
15 - 1/4 cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth and well blended.
04 - Carefully mix in the boiling water until incorporated. The batter will be thin—this is normal.
05 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
07 - Beat butter until creamy. Sift in cocoa powder and mix until fully incorporated and smooth.
08 - Gradually add powdered sugar, alternating with milk, beating until smooth and spreadable. Mix in vanilla and salt.
09 - Place one cake layer on a serving plate. Spread frosting evenly over top. Stack second layer and cover top and sides with remaining frosting.
10 - Use an offset spatula to create signature swoops and swirls for the quintessential Matilda-inspired presentation.

# Expert Tips:

01 -
  • This cake manages to be both incredibly moist and structurally perfect, a rare balance in chocolate cakes.
  • The frosting alone is worth keeping in your back pocket for everything from birthday cakes to Tuesday night cupcakes.
  • That thin batter technique creates the most tender crumb you will ever experience in a chocolate cake.
02 -
  • The thin batter will feel wrong but embrace it. This is what creates that impossibly moist tender crumb.
  • Room temperature ingredients are nonnegotiable here. Cold ingredients will seize up your frosting and create lumps.
  • Cooling cakes completely before frosting is painful but absolutely necessary for structural integrity.
03 -
  • Use a kitchen scale for the most consistent results. Baking by weight eliminates so much guesswork.
  • Chill your frosted cake for 15 minutes before serving. This makes cutting much cleaner and prettier.
  • Wrap cake layers tightly in plastic wrap while still slightly warm if making ahead. This locks in moisture beautifully.

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