Name: Matilda’s Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter (for frosting); 3 1/2 cups powdered sugar (for frosting); 3/4 cup unsweetened cocoa powder (for frosting); 1/3 cup heavy cream or milk (for frosting); 1 tsp vanilla extract (for frosting); 1 pinch of salt (for frosting)

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Why You’ll Love This Recipe

This cake is the ultimate treat for serious chocolate lovers. It features a deep, intense chocolate flavor with a moist crumb and layers of creamy chocolate frosting. Whether you’re recreating a nostalgic childhood moment or just in the mood for a ich dessert, Matilda’s Chocolate Cake is guaranteed to impress. It’s simple to make but tastes like it came from a high-end bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water
Unsalted butter (for the frosting)
Powdered sugar (for the frosting)
More unsweetened cocoa powder (for the frosting)
Heavy cream or milk (for the frosting)
A pinch of salt (for the frosting)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Stir in boiling water carefully; the batter will be thin. This helps create a moist texture.
Divide the batter evenly between the two prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well.
Add the heavy cream, vanilla extract, and salt, and beat until the frosting is smooth and spreadable.
Once the cakes are cool, frost the top of one layer, place the second layer on top, and finish frosting the top and sides generously.
Smooth the frosting or create swirls, depending on your desired finish.

Servings and timing

This recipe serves 12–14 people.
Prep time: 25 minutes
Bake time: 30–35 minutes
Cooling and frosting time: 45 minutes
Total time: About 1 hour and 45 minutes

Variations

Add chocolate chips: Mix mini chocolate chips into the batter for extra chocolate bursts.
Espresso kick: Add a teaspoon of instant espresso powder to the batter to intensify the chocolate flavor.
Layered with ganache: Replace or add a layer of chocolate ganache between the cakes.
Frost with cream cheese: For a tangy twist, use a chocolate cream cheese frosting.
Decorate creatively: Top with chocolate curls, sprinkles, or crushed cookies for extra flair.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.
Let the cake come to room temperature before serving, or microwave individual slices for about 15 seconds for a warm, fudgy texture.

FAQs

What makes Matilda’s Chocolate Cake so special?

It’s a rich, moist chocolate cake with layers of smooth frosting that delivers intense chocolate flavor in every bite. It’s also tied to a beloved movie moment, adding nostalgia to every slice.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance. Wrap them in plastic wrap and store at room temperature. Frost the cake the next day.

Do I have to use boiling water in the batter?

Yes, boiling water helps bloom the cocoa powder and creates a tender, moist crumb. It’s key to the cake’s texture.

What type of cocoa powder is best?

Use unsweetened natural cocoa powder for a classic chocolate flavor, or Dutch-processed for a smoother, deeper taste.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add a subtle tang and enhance the moistness of the cake.

How can I make this cake more chocolatey?

Add chopped chocolate or chocolate chips to the batter, or spread chocolate ganache between the layers.

Can I turn this into cupcakes?

Absolutely. Divide the batter into lined muffin tins and bake for about 18–22 minutes.

How do I get smooth frosting?

Make sure the butter is fully softened before mixing, and sift the powdered sugar and cocoa powder to prevent lumps.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.

Is this cake kid-friendly?

Definitely. It’s a hit with kids and adults alike thanks to its soft texture and rich chocolate flavor.

Conclusion

Matilda’s Chocolate Cake is the ultimate chocolate dessert—moist, rich, and unforgettable. With its indulgent layers and velvety frosting, it’s perfect for birthdays, holidays, or just because. Whether you’re making it for a crowd or keeping it all to yourself, this cake is sure to become a favorite go-to recipe for chocolate lovers.