Matilda Chocolate Cake

Introduction

Have you ever wondered what makes a chocolate cake truly unforgettable? The Matilda Chocolate Cake is a rich, decadent dessert that perfectly balances moist, tender crumb with an indulgent chocolate flavor. In fact, chocolate cake searches peak every holiday season, and this recipe stands out as a crowd-pleaser that’s both classic and irresistible. Ready to bake a cake that will have everyone asking for seconds?

Ingredients List

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup heavy cream (add more if needed)

Substitutions:

Use almond or oat milk for dairy-free version
Swap vegetable oil with melted coconut oil for subtle flavor twist

Timing

Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling and Frosting: 45 minutes
Total Time: 1 hour 40 minutes

Step-by-Step Instructions

Step 1: Preheat and prep pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: Combine wet ingredients

In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.

Step 4: Mix wet and dry

Slowly add the wet ingredients into the dry ingredients, mixing until just combined.

Step 5: Add boiling water

Carefully stir in the boiling water — the batter will be thin, but this ensures a moist cake.

Step 6: Bake

Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.

Step 7: Make frosting

Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla, until smooth and spreadable.

Step 8: Assemble

Place one cake layer on a serving plate, spread frosting evenly on top. Add second layer and frost the top and sides.

Nutritional Information (Per slice, serves 12)

Calories: 350 kcal
Protein: 4g
Carbohydrates: 45g
Fat: 18g
Sugar: 32g

Healthier Alternatives

Substitute sugar with coconut sugar or erythritol
Use avocado oil for healthier fats
Replace some flour with almond flour for added protein

Serving Suggestions

Serve with fresh berries or a dollop of whipped cream
Pair with a rich espresso or vanilla ice cream
Garnish with chocolate shavings or toasted nuts

Common Mistakes to Avoid

Overmixing the batter, which can make the cake dense
Not measuring flour properly—use a spoon and level technique
Adding boiling water too quickly—mix gently to avoid splashes

Storing Tips

Store covered at room temperature for up to 3 days
Refrigerate to extend freshness up to 5 days—bring to room temp before serving
Freeze unfrosted cake layers wrapped tightly for up to 3 months

Conclusion

The Matilda Chocolate Cake is a timeless, luscious dessert perfect for any celebration or indulgent treat. Moist, rich, and easy to make, it’s sure to become a favorite in your baking repertoire.

Try this recipe today and let us know how it turned out in the comments! Subscribe for more decadent dessert ideas.