Matilda Chocolate Cake (Printable)

Rich, moist chocolate layers with decadent creamy frosting for special occasions.

# What You'll Need:

→ Cake Ingredients

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - ⅔ 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 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

# Directions:

01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Whisk until evenly distributed.
03 - Add eggs, milk, oil, and vanilla to dry mixture. Beat on medium speed with electric mixer until fully incorporated and smooth, about 2 minutes.
04 - Slowly pour in boiling water while mixer runs on low speed. Batter will appear thin and watery—this consistency ensures a moist crumb.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick inserted in center emerges clean. Rotate pans halfway through baking.
06 - Let cakes rest in pans for 10 minutes. Run knife around edges, then invert onto wire racks. Cool completely before frosting, about 1 hour.
07 - Beat softened butter in large bowl until creamy and light, about 3 minutes. Sift in cocoa powder and mix until fully combined.
08 - Add powdered sugar in batches, alternating with milk. Beat on medium-high until smooth and spreadable, 3-4 minutes. Mix in vanilla and salt.
09 - Place one cooled cake layer on serving plate. Spread generous layer of frosting over top. Position second layer on top.
10 - Apply thin crumb coat over entire cake. Chill 15 minutes. Finish with remaining frosting, using offset spatula to create decorative swoops and swirls.

# Expert Advice:

01 -
  • The boiling water trick creates the most impossibly moist crumb that stays tender for days
  • This frosting is rich enough to satisfy serious chocolate cravings but somehow never feels too heavy
02 -
  • The batter will look worryingly thin after adding the boiling water but this is exactly what creates that famous moist texture
  • Let the cakes cool completely before frosting or your beautiful frosting will melt right off
03 -
  • Use a kitchen scale to measure your flour, scooping directly packs it down and ruins the ratio
  • Invest in an offset spatula for those swoops, it's the one tool that makes frosting look professionally done

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