Matilda Chocolate Cake (Printable View)
A rich, moist chocolate cake with creamy cocoa frosting, inspired by the classic film dessert.
# Ingredient List:
→ For the Cake
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, at room temperature
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ For the Chocolate Frosting
12 - 1 cup (2 sticks) unsalted butter, softened
13 - 3/4 cup unsweetened cocoa powder
14 - 3½ cups powdered sugar
15 - 1/4 cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
02 - In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution.
03 - Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer on medium speed, beat until fully incorporated and smooth, about 2 minutes.
04 - Carefully pour in the boiling water while mixing on low speed. The batter will become thin and watery—this is normal and ensures a moist cake. Mix until just combined.
05 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
06 - Let the cakes cool in the pans for 10 minutes before carefully turning them out onto wire racks. Allow to cool completely before frosting, at least 1 hour.
07 - In a large bowl, beat the softened butter with an electric mixer until creamy and light, about 2 minutes. Sift in the cocoa powder and mix until fully incorporated.
08 - Gradually add the powdered sugar, alternating with the milk, mixing on low speed until smooth. Add the vanilla extract and pinch of salt. Beat on medium-high until fluffy and spreadable, adding more milk if necessary.
09 - Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top. Carefully place the second cake layer on top.
10 - Cover the top and sides of the cake with the remaining frosting. For the signature Matilda look, use an offset spatula to create dramatic swoops and swirls across the surface.
# Expert Suggestions:
01 -
- The boiling water trick creates the most tender, moist crumb you've ever experienced in a homemade cake
- This frosting recipe is thick enough to hold those swoopy Matilda style swirls without sliding off
- One slice with cold milk is basically a time machine back to childhood movie nights
02 -
- The boiling water step feels wrong but it is absolutely non negotiable, skipping it changes the entire texture
- Letting the cakes cool completely before frosting is tedious but essential, or your frosting will slide right off
- This cake actually tastes better the next day, so consider making it ahead if you have the self control
03 -
- Sift both the cocoa powder for the cake and the powdered sugar for the frosting to prevent any lumps
- Room temperature ingredients make the difference between a dense cake and a light, tender one