Let me tell you about the chocolate cake that changed my baking life forever – Matilda’s chocolate cake. I still remember the first time I made it, how the kitchen filled with that deep, rich cocoa smell that made my mouth water before the cake even came out of the oven. This isn’t just any chocolate cake – it’s the kind that makes you close your eyes after the first bite, the kind that makes you sneak back to the kitchen for “just one more sliver” all afternoon.
The secret? That magical combination of hot coffee (trust me, you won’t taste the coffee – it just makes the chocolate sing) and buttermilk that creates the most insanely moist, fudgy crumb you’ve ever experienced. And that frosting? Oh my goodness, the frosting. Thick, glossy chocolate fudge frosting that spreads like a dream and sets up perfectly without being too sweet. It’s exactly what I imagine the cake from Matilda would taste like if I could reach through the screen and grab a slice (you know the scene I’m talking about!).
What I love most about this Matilda’s chocolate cake recipe is how it looks so impressive but comes together so easily. The batter is thin – don’t panic when you see how liquidy it is! That’s what gives the cake its unbelievable tenderness. And when you take that first forkful of rich chocolate cake covered in that luscious frosting… well, let’s just say you might need to hide the cake plate from yourself.
Why You’ll Fall Head Over Heels for Matilda’s Chocolate Cake
Let me count the ways this cake will steal your heart (and possibly your willpower)! Matilda’s chocolate cake isn’t just dessert – it’s an experience. Here’s why you’ll adore it as much as I do:
- That fudgy texture – The hot coffee and buttermilk work magic to create a crumb so tender, it practically melts in your mouth
- Effortless elegance – Looks like you spent hours baking when really, the batter comes together in one bowl (yes, really!)
- The frosting that dreams are made of – Silky, not-too-sweet chocolate fudge frosting that spreads like a dream and sets up perfectly
- It gets better with time – The flavors deepen overnight, if you can resist eating it all immediately
Honestly? This cake is pure happiness on a plate. The first time I made it, my neighbor knocked on the door asking what smelled so amazing – now she asks me to bake it for every birthday!
Gathering the Goodies for Matilda’s Chocolate Cake
Alright, let’s raid the pantry! Here’s everything you’ll need for that magical Matilda’s chocolate cake experience. I promise, no weird ingredients – just simple, quality stuff that comes together in the most spectacular way. Pro tip: measure everything before you start. Trust me, you don’t want to be covered in flour when you realize you’re out of vanilla!
- 1 3/4 cups all-purpose flour – Spoon it in, don’t scoop! We want light, fluffy cups of flour, not packed bricks.
- 2 cups granulated sugar – Yes, it’s a full two cups. This is celebration cake, not diet food!
- 3/4 cup unsweetened cocoa powder – The darker, the better. I use Dutch-processed for that deep chocolate flavor.
- 1 1/2 tsp baking powder + 1 1/2 tsp baking soda – Our rising dream team. Make sure they’re fresh!
- 1 tsp kosher salt – Just enough to make all the flavors pop.
- 2 large eggs – Room temperature, please! They incorporate so much better.
- 1 cup buttermilk – The secret to that tender crumb. No buttermilk? I’ll share my hack in the substitutions section.
- 1/2 cup vegetable oil – Keeps things moist without making the cake heavy.
- 2 tsp vanilla extract – The good stuff, none of that imitation nonsense.
- 1 cup hot coffee – Don’t panic! You won’t taste coffee – it just makes the chocolate sing.
See? Nothing too crazy. Now for the frosting ingredients – because let’s be honest, that’s half the reason we’re here!
How to Make Matilda’s Chocolate Cake
Okay, let’s get baking! I promise this isn’t as intimidating as it looks. Matilda’s chocolate cake comes together in these simple, foolproof steps that even my butter-fingered cousin can manage. Just follow along with me, and you’ll have that glorious chocolatey masterpiece in no time.
Preparing the Cake Batter
First things first – turn that oven to 350°F and grease those pans really well (I like to do a butter-and-flour combo). Now, grab your biggest mixing bowl and whisk together all the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and that pinch of salt. Get it nice and uniform, breaking up any cocoa lumps.
Next, make a well in the center and add your eggs, buttermilk, oil, and vanilla. Here’s where I switch to a wooden spoon – mix until just combined. Now comes the magic: slowly pour in that hot coffee while stirring. The batter will look alarmingly thin – don’t panic! This is exactly what gives Matilda’s chocolate cake that incredible fudgy texture. It should pour like heavy cream.
Baking and Cooling the Cake
Divide your batter evenly between the prepared pans (I use a measuring cup to be precise) and pop them in the oven. Set your timer for 28 minutes, but don’t wander off – ovens vary. You’ll know it’s done when the tops spring back lightly to touch and a toothpick comes out with a few moist crumbs (not wet batter!).
Here’s the hardest part – let the cakes cool in their pans for 10 full minutes. I know, I know, the temptation is real. Then run a knife around the edges and flip them onto a cooling rack. They need to be completely cool before frosting – I usually wait at least an hour. Otherwise, you’ll have chocolate lava instead of frosting!
Making the Chocolate Fudge Frosting
While the cakes cool, let’s make that dreamy frosting. Whip the softened butter until it’s light and fluffy – about 3 minutes with a hand mixer. Gradually add the powdered sugar and cocoa powder (sift them if they’re lumpy), mixing on low first to avoid a sugar cloud explosion in your kitchen.
Pour in the heavy cream and vanilla, then beat on medium until it’s thick and spreadable. For extra decadence, fold in that melted dark chocolate now – it makes the frosting even more fudgy and rich. If it seems too thick, add more cream a tablespoon at a time. Too thin? More powdered sugar. You want it like soft peanut butter consistency – perfect for swirling with a knife.
Tips for the Best Chocolate Cake You’ll Ever Make
After baking this cake more times than I can count (not that I’m complaining!), I’ve picked up some perfect little tricks that make all the difference:
- Room temp is your friend – Cold eggs and buttermilk make for lumpy batter. Take them out at least an hour before baking.
- Sift that cocoa! Cocoa powder loves to clump – take the extra minute to sift it with your flour for the smoothest batter.
- Don’t overmix – Once you add the coffee, stir just until combined. Overworking the batter makes tough cake.
- Parchment paper magic – Line your pans with parchment circles on the bottom for foolproof releases every time.
- Cool completely – I know it’s hard, but warm cake melts frosting into a sad puddle. Be patient!
Oh, and one more thing – always lick the bowl. It’s basically a baker’s reward system!
Ingredient Substitutions for Matilda’s Chocolate Cake
Ran out of buttermilk? No problem! Here are my tried-and-true swaps for Matilda’s chocolate cake that still give amazing results:
- Buttermilk hack: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar – let it sit for 5 minutes until slightly curdled. Works like magic!
- Can’t do coffee? Use hot water instead – you’ll lose some depth of flavor, but still get a delicious cake.
- Oil substitute: Melted butter works in place of oil, though your cake will be slightly denser (still tasty!).
- Dark chocolate missing? The frosting is still delicious without it – just add a pinch more cocoa powder.
Remember, substitutions change the texture slightly, but this cake is forgiving. The most important thing? That chocolatey joy in every bite!
Serving and Storing Matilda’s Chocolate Cake
Here’s the best way to enjoy this beauty! Let Matilda’s chocolate cake sit at room temperature for about 30 minutes before serving – that frosting gets so gloriously soft and spreadable. I like to cut thin slices (well, at first anyway) because this rich cake goes a long way. Leftovers? Ha! Just kidding – if by some miracle you have any, tuck it into an airtight container at room temperature for up to 3 days. The flavors actually get better on day two, if you can wait that long!
For longer storage, you can refrigerate it for up to a week, but let slices come back to room temp before eating. The cold mutes all those amazing chocolate flavors. And yes, it freezes beautifully too – just wrap individual slices tightly in plastic before freezing for up to 3 months. Not that mine ever lasts that long…
Nutritional Information for Matilda’s Chocolate Cake
Now let’s be real here – this is celebration cake, not health food! Matilda’s chocolate cake is meant to be enjoyed in all its rich, indulgent glory. Nutrition info always varies based on specific ingredients and brands used, but I can tell you this much: it’s absolutely worth every delicious bite. Just savor each piece slowly and share with friends (or don’t – no judgment here!).
Frequently Asked Questions
Q1. Can I leave out the coffee in Matilda’s chocolate cake?
Absolutely! The hot coffee just intensifies the chocolate flavor, but hot water works too. You won’t taste coffee – promise! The cake will still be deliciously fudgy, just slightly less rich.
Q2. Why is my chocolate cake batter so thin?
Don’t panic! That thin batter is exactly what creates Matilda’s signature moist, tender crumb. It pours like heavy cream and bakes up perfectly. Trust the process – I thought I’d messed up the first time too!
Q3. Can I make this chocolate cake ahead of time?
Oh yes! In fact, the flavors deepen beautifully overnight. Bake the layers a day early, wrap them tightly in plastic, and frost the next day. The frosting keeps well in the fridge too – just let it come to room temp and rewhip before using.
Q4. What’s the secret to that glossy chocolate fudge frosting?
Two things: properly softened butter (not melted!) and adding the cream gradually until it’s silky smooth. That optional melted dark chocolate takes it over the top – gives it that bakery-quality shine and extra fudgy texture.
Q5. Can I bake this as cupcakes instead?
You bet! Fill lined muffin cups 2/3 full and bake at 350°F for 18-22 minutes. Same amazing flavor in adorable single servings – perfect for parties or when you need portion control (ha!).
Alright, my fellow chocolate lovers – it’s time to put on that apron and make some magic happen! Matilda’s chocolate cake is waiting to become your new favorite dessert, the one you’ll make for birthdays, potlucks, and “just because” Tuesdays. I want to hear all about your baking adventures – did the frosting turn out perfectly fudgy? Did your family go wild for that first bite? Snap a photo of your masterpiece and tag me! There’s nothing more satisfying than seeing someone else fall in love with this cake as much as I have. Now go preheat that oven and get ready for the most delicious chocolate cake of your life. Happy baking!
Print
Irresistible Matilda’s Chocolate Cake Recipe – 8 Secret Tips
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and fudgy chocolate cake with a smooth chocolate fudge frosting, inspired by the classic Matilda chocolate cake.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup heavy cream (plus more as needed)
- 2 tsp vanilla extract
- 4 oz melted dark chocolate, slightly cooled (optional but extra fudgy)
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Slowly pour in hot coffee (or hot water) and mix until the batter is silky (it will be thin).
- Divide batter evenly between pans. Bake 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- Beat butter until fluffy. Add powdered sugar, cocoa, and salt; mix on low, then beat on medium.
- Add heavy cream and vanilla and beat until thick and glossy. Mix in melted dark chocolate if using.
- Frost the cooled cake layers generously, swirling the frosting on top for that classic look.
Notes
- Hot coffee enhances the chocolate flavor, but hot water works too.
- For extra fudgy frosting, use melted dark chocolate.
- Let cake cool completely before frosting to avoid melting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 65g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: best chocolate cake recipe, fudgy chocolate cake, chocolate fudge frosting, rich chocolate cake, homemade chocolate cake