Matildas Chocolate Cake (Printable)
Rich, moist chocolate cake with creamy cocoa frosting, ideal for celebrations and dessert lovers.
# What You’ll Need:
→ Cake Batter
01 - 1 ¾ 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 ⅔ 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, then line the bottoms with parchment paper for easy removal.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk thoroughly to ensure even distribution of leavening agents.
03 - Create a well in the center of the dry ingredients. Add eggs, milk, oil, and vanilla extract. Beat on medium speed with an electric mixer until completely smooth and well incorporated, about 2 minutes.
04 - Carefully pour in boiling water while mixing on low speed. The batter will become thin and glossy—this is normal. Continue mixing until fully combined, about 1 minute.
05 - Evenly distribute batter between the two prepared pans. Bake for 30 to 35 minutes until a wooden toothpick inserted in the center emerges clean or with just a few moist crumbs.
06 - Let cakes rest in pans for 10 minutes to set. Run a knife around the edges, then invert onto wire racks. Peel off parchment paper and cool completely before frosting, about 1 hour.
07 - Beat softened butter in a large bowl until creamy and pale, about 3 minutes. Gradually sift in powdered sugar and cocoa powder, mixing on low speed initially to prevent dust clouds.
08 - Add vanilla extract and salt. Increase mixer speed to medium-high and beat until smooth, about 2 minutes. Add milk one tablespoon at a time until frosting reaches spreadable consistency.
09 - Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top. Position the second cake layer carefully. Frost the top and sides of the entire cake, using an offset spatula to smooth the surface.
10 - For clean slices, run your knife under hot water and wipe dry between cuts. Serve at room temperature for optimal flavor and texture.
# Expert Advice:
01 -
- The boiling water creates the most tender crumb youve ever experienced in a homemade cake
- This frosting recipe is foolproof enough for beginners but impressive enough for company
02 -
- The batter will look terrifyingly thin but this is exactly what creates that incredible moistness
- Completely cool cakes before frosting or your frosting will melt right off the sides
03 -
- Room temperature ingredients blend together much more smoothly creating better texture
- Invest in an offset spatula for the smoothest frosting application of your life