Matilda Chocolate Cake (Printable)
Rich chocolate cake with moist crumb and decadent frosting, inspired by the beloved Matilda classic.
# What You'll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - ¾ cup unsweetened cocoa powder
14 - 3½ cups powdered sugar
15 - ¼ cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt
# Directions:
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 blended.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until fully incorporated and smooth.
04 - Carefully stir in the boiling water. The batter will become thin and watery—this is normal and ensures a moist crumb.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
07 - Beat softened butter until creamy. Sift in cocoa powder and mix until fully combined.
08 - Gradually add powdered sugar, alternating with milk, until smooth and spreadable. Blend in vanilla and salt.
09 - Place one cake layer on a serving plate. Spread frosting evenly over the top. Stack the second layer and cover the top and sides with remaining frosting.
10 - Use an offset spatula to create signature swoops and swirls for the classic Matilda presentation.
# Expert Tips:
01 -
- The frosting is rich enough that guests will actually ask for the recipe while licking their forks
- That magic moment when boiling water hits the batter creates the most tender chocolate cake youll ever taste
02 -
- The batter will be shockingly thin after adding the boiling water, and I promise that's correct, don't try to thicken it or you'll ruin the texture
- Cooling the cakes completely before frosting is absolutely non-negotiable unless you want melty frosting everywhere
03 -
- Use a kitchen scale to measure your flour if possible, too much flour will make this cake dry instead of miraculously moist
- The center of the cake is done when it springs back slightly when touched gently, not just when a toothpick comes out clean