Matildas Chocolate Cake (Printable)

Rich, moist chocolate cake with creamy frosting. Ideal for birthdays and special celebrations.

# What You’ll Need:

→ Cake Batter

01 - 1 ⅔ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - ½ teaspoon salt
07 - 2 large eggs
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 - 2 ¾ cups powdered sugar
14 - ¾ cup unsweetened cocoa powder
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup whole milk, as needed
17 - Pinch of salt

# How-to Steps:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper for easy release.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, ensuring no lumps remain.
03 - Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed with electric mixer until smooth and fully incorporated, about 2 minutes.
04 - Carefully pour in boiling water while mixer runs on low speed. Batter will become thin and glossy. Mix until just combined, about 1 minute.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
06 - Let cakes cool in pans for 10 minutes before inverting onto wire rack. Cool completely to room temperature, about 1 hour, before frosting.
07 - Beat softened butter until creamy. Gradually sift in powdered sugar and cocoa powder, mixing on low speed until combined. Increase speed to medium-high and beat for 3 minutes until fluffy.
08 - Add vanilla extract and salt. Pour in milk one tablespoon at a time, beating until smooth and spreadable consistency is achieved.
09 - Place first cake layer on serving plate. Spread generous amount of frosting evenly over top. Position second layer on top, pressing gently.
10 - Apply thin crumb coat over entire cake, then chill for 15 minutes. Finish with remaining frosting, smoothing top and sides with offset spatula. Decorate as desired.

# Expert Advice:

01 -
  • The texture is impossibly moist without being dense or heavy
  • Simple pantry ingredients transform into something bakery-worthy
  • The boiling water trick creates the most velvety crumb imaginable
02 -
  • The batter will look dangerously thin after adding boiling water but this is completely normal and necessary
  • Cooling the cakes completely is nonnegotiable unless you want frosting sliding onto the floor
  • This cake actually tastes better on day two as the flavors deepen and moisture redistributes
03 -
  • Invest in good cocoa powder since its the main flavor player in this recipe
  • Use a kitchen scale if possible for the most consistent results every single time

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