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Matilda's Chocolate Cake

A rich, moist chocolate cake that brings joy and nostalgia to any occasion, perfect for family gatherings or celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups all-purpose flour Choose a good quality brand like King Arthur Flour.
  • 1.5 cups granulated sugar Granulated for sweetness—avoid brown sugar here.
  • 0.75 cups unsweetened cocoa powder A rich dark cocoa, like Dutch-processed, enhances the flavor.
  • 1.5 teaspoons baking powder Ensure it’s fresh for best rise.
  • 1.5 teaspoons baking soda Essential for light texture.
  • 0.5 teaspoon salt Balances the sweetness.
  • 2 large eggs Room temperature for better mixing.
  • 1 cup buttermilk Or mix 1 cup milk with 1 tablespoon of lemon juice or vinegar.
  • 0.5 cups vegetable oil For moisture.
  • 2 teaspoons vanilla extract Real vanilla adds deeper flavor.
  • 1 cup boiling water Key for a moist crumb.
For the frosting
  • 0.5 cups unsalted butter Softened to room temperature.
  • 2 cups powdered sugar For a sweet, glossy frosting.
  • 0.25 cups milk More as needed for consistency.
  • 1 teaspoon vanilla extract Adds to the frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated—don’t overmix!
  5. Carefully stir in the boiling water. The batter will be thin, which is normal.
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing well after each addition. Then add milk and vanilla extract until smooth.
  2. Once the cakes are completely cooled, spread frosting on top of one cake layer, place the second layer on top and frost the top and sides.
  3. To avoid a crumby frosting surface, do a thin 'crumb coat', chill for 30 minutes, then frost completely.
Serving
  1. Slice and enjoy the cake at room temperature.

Notes

Keep your cake fresh at room temperature for up to 3 days or refrigerated for a week. This cake also freezes well for up to 3 months.