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A rich and decadent Matilda Chocolate Cake topped with chocolate frosting and garnished with fresh strawberries.

Matilda Chocolate Cake Secrets

Chef Sophia
Indulge in the rich, moist delight of Matilda Chocolate Cake. Perfect for any occasion, this easy recipe is a must-try for chocolate lovers!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • Large Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet.
  • Whisk or Electric Mixer: A whisk works for mixing, but an electric mixer makes the process faster and ensures a smoother batter.
  • 9-inch Round Baking Pans (x2): These ensure even baking and create the perfect cake layers.
  • Parchment Paper: Lining your pans prevents sticking and makes it easier to remove the cakes after baking.
  • Spatula Essential for scraping every bit of batter out of the bowl—because we don’t waste chocolate here!
  • Measuring Cups and Spoons Precise measurements are key to baking success.
  • Kitchen Scale (Optional): If you prefer weighing your ingredients for accuracy, this is a great tool to have.

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour – The foundation of the cake giving it structure.
  • 1 ¾ cups granulated sugar – For sweetness that’s perfectly balanced.
  • ¾ cup unsweetened cocoa powder – The star ingredient for that deep chocolatey flavor.
  • 2 tsp baking soda – Helps the cake rise beautifully.
  • 1 tsp baking powder – Adds a touch of lightness to the texture.
  • 1 tsp salt – Enhances the flavor by balancing sweetness.

Wet Ingredients:

  • 2 large eggs – Provides richness and helps bind everything together.
  • 1 cup buttermilk – The secret to a tender moist cake.
  • ½ cup vegetable oil – Keeps the cake soft and prevents it from drying out.
  • 2 tsp pure vanilla extract – Adds warmth and depth to the flavor.
  • 1 cup hot water – Activates the cocoa intensifying its chocolatey goodness.

For the Frosting:

  • 1 cup unsalted butter softened – The creamy base for a luscious frosting.
  • 3 ½ cups powdered sugar – Sweet and light perfect for that smooth finish.
  • ½ cup unsweetened cocoa powder – To keep the chocolate theme going strong.
  • 1 tsp vanilla extract – A hint of vanilla complements the chocolate perfectly.
  • 4 tbsp heavy cream – For a fluffy spreadable consistency.

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C).
  • Grease two 9-inch round baking pans and line the bottoms with parchment paper to ensure easy removal.

Step 2: Prepare the Dry Ingredients

  • In a large mixing bowl, sift together:
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • Mix gently with a whisk to combine evenly.

Step 3: Combine the Wet Ingredients

  • In another bowl, whisk together:
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp pure vanilla extract
  • Gradually pour in 1 cup of hot water while stirring to activate the cocoa and create a rich, smooth mixture.

Step 4: Mix the Batter

  • Slowly add the wet ingredients to the dry ingredients.
  • Use a whisk or electric mixer on low speed to combine until the batter is smooth and free of lumps. Be careful not to overmix—it can make the cake dense.

Step 5: Divide and Bake

  • Divide the batter evenly between the two prepared pans.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Frosting

  • In a large bowl, beat 1 cup softened butter until creamy.
  • Gradually add:
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Add 4 tbsp heavy cream, one tablespoon at a time, and beat until the frosting is light, fluffy, and spreadable.

Step 7: Assemble the Cake

  • Place one cake layer on a serving plate or cake stand.
  • Spread a generous layer of frosting evenly over the top.
  • Place the second layer on top and frost the top and sides of the cake, smoothing it out with an offset spatula.

Notes

Nutrition Information (Per Serving)
  • Calories: 450 kcal
  • Total Fat: 21 g
  • Saturated Fat: 10 g
  • Cholesterol: 65 mg
  • Sodium: 350 mg
  • Total Carbohydrates: 60 g
    • Dietary Fiber: 3 g
    • Sugars: 40 g
Protein: 6 g
Keyword Chocolate Cake, Decadent Dessert, Easy Chocolate Cake, Matilda Cake