Go Back
matilda-s-chocolate-cake-1996_feature

Matilda's Famous Chocolate Cake Recipe - The Ultimate Easy Dessert

Recreate the iconic chocolate cake from Matilda with this surprisingly easy recipe that yields a moist, rich dessert perfect for any celebration. This decadent cake requires no special baking skills and delivers incredible chocolate flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¾ cup cocoa powder
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully stir in the boiling water. The batter will be thin - this is normal and will result in an incredibly moist cake.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. While cooling, prepare the frosting by beating all frosting ingredients together until smooth and creamy.

Notes

Ensure eggs and buttermilk are at room temperature for better mixing. Don't overmix the batter to avoid tough texture. Cool cakes completely before frosting. Store covered at room temperature for up to 3 days.