Introduction

This Best Matilda’s Chocolate Cake is a rich and moist treat perfect for any chocolate lover. Made with a blend of cocoa powder and hot coffee, it delivers deep chocolate flavor and a tender crumb. Topped with smooth Chocolate Fudge Frosting, it’s sure to impress at any celebration.

Best Matilda's Chocolate Cake Recipe - Matilda Cake Recipe - Recipe Image

Ingredients

Baking spray
2 cups granulated sugar
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup vegetable oil
2 large eggs (room temperature)
2 tsp pure vanilla extract
1 cup buttermilk (room temperature)
1 cup hot brewed coffee
For the Chocolate Fudge Frosting: See the separate recipe for details

Instructions

Step 1: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray them with baking spray.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Stir in the vegetable oil until the dry ingredients are evenly coated, then add the eggs and vanilla extract and mix until combined.
Step 4: Add the buttermilk and stir until just combined. Carefully pour in the hot brewed coffee and stir gently until the batter is smooth.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Step 6: Let the cake layers cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: Prepare the Chocolate Fudge Frosting according to its recipe and spread it evenly over the cooled cake layers.

Tips & Variations

Use freshly brewed hot coffee to enhance the chocolate flavor without adding a coffee taste.
Make sure eggs and buttermilk are at room temperature for a smoother batter and better rise.
For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice.
Frost the cake with cream cheese frosting instead of fudge frosting for a tangy twist.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the un-frosted layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but it may alter the cake’s flavor and color slightly since Dutch-process cocoa is less acidic and darker.

Do I need to use coffee in the recipe?

While coffee enhances the chocolate flavor, you can substitute hot water if you prefer a coffee-free version. The cake will still be moist and delicious.

Best Matilda’s Chocolate Cake Recipe – Matilda Cake Recipe

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★★★★★

4.4 from 95 reviews

This Best Matilda’s Chocolate Cake Recipe is a rich, moist, and deeply chocolatey cake that combines the flavors of Dutch-process cocoa, coffee, and buttermilk. It yields two tender 8-inch round cake layers topped with a luscious homemade Chocolate Fudge Frosting, perfect for celebrations or any chocolate craving.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: One two-layer, 8-inch round chocolate cake (8–10 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

Baking spray, as needed
2 cups granulated sugar
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup vegetable oil
2 large eggs, room temperature
2 tsp pure vanilla extract
1 cup buttermilk, room temperature
1 cup hot brewed coffee

Chocolate Fudge Frosting

Prepare as per Chocolate Fudge Frosting recipe (typically includes butter, cocoa powder, powdered sugar, cream/milk, and vanilla extract)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray them lightly with baking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Add Oil & Eggs: Stir the vegetable oil into the dry ingredients until they are well coated. Then add the eggs and pure vanilla extract, mixing thoroughly to combine.
Incorporate Buttermilk and Coffee: Stir in the buttermilk until just combined. Carefully pour in the hot brewed coffee and stir gently until the batter is smooth and homogenous.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool the Cakes: Allow the cakes to cool slightly in the pans before transferring them to a wire rack to cool completely to room temperature before frosting.
Frost the Cake: Once fully cooled, frost the cake layers with your prepared Chocolate Fudge Frosting, spreading evenly between layers and on top for a rich finish.

Notes

Ensure eggs and buttermilk are at room temperature to help the batter mix smoothly.
Hot coffee enhances the cocoa flavor and helps intensify the cake’s chocolate richness.
Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
For added moisture and flavor, frost the cake only once the layers are completely cool to prevent melting.
To keep cakes fresh, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Keywords: Matilda chocolate cake, chocolate cake recipe, moist chocolate cake, homemade chocolate cake, chocolate layer cake, chocolate fudge frosting