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Matilda's Chocolate Cake

A rich, moist chocolate cake inspired by Matilda's Chocolate Cake, perfect for celebrations and everyday indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour For a light and airy cake structure.
  • 1 3/4 cups granulated sugar Adds just the right amount of sweetness.
  • 3/4 cup unsweetened cocoa powder Choose a high-quality cocoa for deep flavor.
  • 1 1/2 teaspoons baking powder The leavening agent for a fluffy texture.
  • 1 1/2 teaspoons baking soda Works in tandem with baking powder.
  • 1 teaspoon salt Enhances all bold flavors.
  • 2 large eggs Room temperature is best for proper emulsion.
  • 1 cup whole milk Feel free to substitute with almond milk or oat milk for a dairy-free version.
  • 1/2 cup vegetable oil Keeps the cake moist; melted coconut oil is a great substitute.
  • 2 teaspoons vanilla extract Because who doesn’t love vanilla?
  • 1 cup boiling water This secret ingredient intensifies the cocoa flavor.
For the Frosting
  • 1 cup unsalted butter, softened Use high-quality butter for flavor.
  • 3 1/2 cups powdered sugar Sift it for a smoother frosting.
  • 1 cup unsweetened cocoa powder Quality matters for the frosting.
  • 1/2 cup milk Adjust for desired frosting consistency.
  • 2 teaspoons vanilla extract Adds warmth to the frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until well combined.
  4. Carefully stir in the boiling water to ensure a smooth batter.
  5. Pour the batter evenly between the prepared cake pans.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
Frosting Preparation
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, alternating with milk and vanilla extract, until smooth and fluffy.
Assembly
  1. Once the cakes are cooled, place one layer on a serving plate and spread frosting over the top.
  2. Place the second layer on top and frost the sides and top of the cake.
  3. Swirl the frosting for a beautiful finish and serve.

Notes

Use high-quality ingredients for better flavor and make sure the eggs and milk are room temperature for better mixing. Store the cake in an airtight container at room temperature for up to 3 days or refrigerator for up to 1 week.