why make this recipe

Matilda’s Chocolate Cake is a classic dessert that brings joy to any occasion. It’s rich, moist, and full of chocolate flavor, making it a favorite among chocolate lovers. Whether you’re celebrating a birthday, an anniversary, or just want a sweet treat, this cake is sure to satisfy your cravings. It’s easy enough for beginners to bake but impressive enough to wow your friends and family.

how to make Matilda’s Chocolate Cake

Ingredients :

1 ¾ cups all-purpose flour
1 ¾ 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 frosting:

1 cup unsalted butter (softened)
3 ½ cups powdered sugar
1 cup unsweetened cocoa powder
½ cup heavy cream
1 teaspoon vanilla extract

Directions :

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed for 2 minutes.
Stir in boiling water until the batter is smooth (the batter will be thin).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until smooth and creamy.
Once the cakes are cool, spread frosting between the layers and on the top and sides of the cake.
Swirl the frosting beautifully and enjoy!

how to serve Matilda’s Chocolate Cake

Serve Matilda’s Chocolate Cake at room temperature. You can slice it into generous pieces and enjoy it as it is. To make it even more special, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

how to store Matilda’s Chocolate Cake

To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for a couple of days. For longer storage, refrigerate it, where it can last up to a week. If you want to keep it for an even longer time, you can freeze the cake. Make sure to wrap it well to prevent freezer burn.

tips to make Matilda’s Chocolate Cake

Make sure to measure your ingredients accurately for the best results.
Use room temperature eggs and milk for a smoother batter.
Don’t skip the step of mixing boiling water; it makes the cake extra moist.
Let the cakes cool completely before frosting to prevent the frosting from melting.

variation

You can add chocolate chips to the batter for extra chocolatey goodness or try different frostings such as cream cheese frosting or a simple ganache for a twist on the classic recipe.

FAQs

1. Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour, but reduce the amount slightly (about 1/4 cup) for a lighter texture.

2. How can I make the cake more chocolatey?

You can add chocolate chips to the batter or increase the cocoa powder by a few tablespoons for a richer chocolate flavor.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cakes one or two days in advance. Just store them properly and frost them right before serving for the best taste.

Matilda’s Chocolate Cake

Print Recipe

A rich, moist, and full of chocolate flavor cake, perfect for any celebration.

Author: lila-monroe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ¾ cups all-purpose flour
1 ¾ 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
1 cup unsalted butter (softened)
3 ½ cups powdered sugar
1 cup unsweetened cocoa powder (for frosting)
½ cup heavy cream
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed for 2 minutes.
Stir in boiling water until the batter is smooth (the batter will be thin).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until smooth and creamy.
Once the cakes are cool, spread frosting between the layers and on the top and sides of the cake.
Swirl the frosting beautifully and enjoy!

Notes

Make sure to measure ingredients accurately for best results. Use room temperature eggs and milk. Don’t skip the boiling water step to ensure the cake is moist.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg

Keywords: chocolate cake, dessert recipe, birthday cake, baking, easy cake