Matilda Chocolate Cake (Printer-friendly)

Rich chocolate cake with moist crumb and decadent frosting, inspired by the classic Matilda favorite.

# What You’ll Need:

→ Cake Components

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2/3 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 (2 sticks) unsalted butter, softened
13 - 3/4 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 oven to 350°F. Generously grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a large mixing 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 with electric mixer until thoroughly combined, about 2 minutes.
04 - Carefully stir in boiling water by hand. The batter will appear notably thin—this consistency ensures proper baking.
05 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a wooden toothpick inserted into center emerges clean.
06 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
07 - Beat softened butter in mixer until creamy and smooth, about 2 minutes. Sift cocoa powder directly into butter; mix until fully incorporated.
08 - Gradually add powdered sugar in three portions, alternating with milk. Beat until smooth and spreadable, adding additional milk if frosting becomes too stiff.
09 - Blend in vanilla extract and pinch of salt. Whip on medium-high speed for 1 minute until fluffy.
10 - Place first cake layer on serving plate. Spread generous layer of frosting over top. Position second layer and frost top and sides completely.
11 - Use offset spatula to create dramatic swoops and swirls for the classic Matilda presentation. Serve immediately or refrigerate.

# Expert Tips:

01 -
  • The boiling water trick creates the most impossibly moist crumb youve ever tasted
  • This frosting is thick enough to pipe but smooth enough to swoop just like the movie version
  • Its the cake that makes people pause before taking that first reverent bite
02 -
  • The batter thinness is normal and necessary—do not add more flour to thicken it
  • This cake actually tastes better on day two, if you can manage to not eat it all immediately
  • Room temperature ingredients prevent the batter from curdling when you mix it
03 -
  • Double line your cake pans with parchment if you are nervous about sticking
  • If your frosting gets too soft, refrigerate the cake for 15 minutes before continuing
  • Springform pans make removal infinitely easier and are worth the investment

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