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Matilda Chocolate Cake

Yasser
This Matilda Chocolate Cake recipe brings that fantasy to life in your own kitchen. Whether you're celebrating a special occasion or simply indulging in a decadent dessert, this cake delivers deep chocolate flavor with a moist, tender crumb. Paired with a silky fudge frosting, it’s a showstopper worthy of any bakery display.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 580 kcal

Ingredients
  

Cake

  • 2 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup strong black coffee, warm
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Rich Fudge Frosting

  • 1 1/2 cups unsalted butter, softened
  • 1 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup whole milk or heavy cream
  • 1 tablespoon vanilla extract

Equipment

  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Three 8-inch round cake pans or two deep 9-inch cake pans
  • Wire cooling rack
  • Cake stand or serving plate
  • Offset spatula or frosting spatula

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans or two deep 9-inch pans and dust them lightly with cocoa powder.
  • Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
  • Add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract. Beat on medium speed for exactly 2 minutes. The batter will be thin.
  • Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the frosting by beating the softened butter until creamy. Gradually beat in the cocoa powder and powdered sugar alternately with the milk or cream and vanilla until smooth and velvety.
  • Assemble the cake by spreading frosting between each layer, then frost the top and sides with the remaining fudge frosting, creating decorative swirls.

Notes

Use high-quality cocoa powder for the best chocolate flavor. Room-temperature ingredients blend more smoothly. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.