Matilda Chocolate Cake (Printable Version)

Rich chocolate cake with creamy frosting, inspired by the classic Matilda dessert. Perfect for celebrations.

# What You Need:

→ For the Cake

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, at room temperature
08 - 1 cup whole milk
09 - ½ 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 - 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

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
02 - In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
03 - Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed with an electric mixer until fully incorporated, about 2 minutes.
04 - Carefully stir in the boiling water by hand—the batter will become thin and watery, which is normal and essential for a moist cake.
05 - Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
06 - Let the cakes cool in the pans for 10 minutes, then carefully invert onto wire racks to cool completely before frosting.
07 - Beat the softened butter in a large bowl until creamy and smooth. Sift in the cocoa powder and mix until fully incorporated.
08 - Gradually add the powdered sugar, alternating with the milk, mixing on low speed until smooth. Add the vanilla extract and pinch of salt, then beat on medium-high until fluffy and spreadable. Add additional milk 1 tablespoon at a time if needed.
09 - Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top. Stack the second layer on top.
10 - Cover the top and sides of the cake with the remaining frosting. Use an offset spatula to create dramatic swoops and swirls for the signature Matilda look.

# Expert Advice:

01 -
  • The crumb stays impossibly moist for days, thanks to that surprising trick with boiling water
  • The frosting strikes that perfect balance between fudgy and light, never cloying
  • People will actually remember this cake—the way Bruce Bogtrotter probably still remembers his
02 -
  • The batter will be shockingly thin after adding boiling water—this is correct and necessary for the final texture
  • Cooling the cakes completely before frosting is non-negotiable, or your buttercream will melt right off
  • This recipe makes enough frosting for a generous layer inside and out—if you prefer naked cakes, you'll have leftover
03 -
  • Substitute sour cream for half the milk in the cake for extra tang and tenderness
  • Add a layer of chocolate ganache between the cakes if you really want to test your guests' self-control
  • Room temperature ingredients aren't just suggestion here—they're what prevents curdled batter and grainy frosting

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