Name: Matilda's Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: ¾ cup cocoa powder (dutch processed); 1 ¾ cups granulated sugar; ¾ tsp vanilla extract; ¾ tsp kosher salt; 2 eggs (room temperature); 2 cups all purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1 cup buttermilk (room temperature); ½ cup vegetable oil; 1 cups very hot water; 1 cup unsalted butter (room temperature); ½ tsp kosher salt; 2 cups confectioners' sugar; 1 cup cocoa powder (dutch processed); ½ cups sour cream (room temperature); 6 oz dark chocolate (chopped)

Matilda's chocolate cake might be the best chocolate cake ever! Based on the cake from one of my favorite movies, 'Matilda', this two-layer homemade chocolate cake is super moist with the best fudgy chocolate frosting! Plus, it uses simple pantry ingredients and can be made in just 20 minutes.

honestly thought i died and went to heaven with this cake. my new go to recipe, thank you!!!

- Brit ⭐️⭐️⭐️⭐️⭐️

Every year I tell my family that my birthday wish is to have a big chocolate cake all to myself, Bruce Bogtrotter style. And every year they think I'm joking! So I've made this incredibly rich and moist two-layer chocolate cake, which I think is the perfect birthday cake.

This simple chocolate cake uses pantry ingredients and is perfect for birthdays, celebrations, potlucks, and bake sales. I seriously can't get enough of this cake, it's perfect if you're a chocolate lover like me!

When testing this recipe, I wanted a ✨super✨ moist cake. I created an oil-based cake that also uses buttermilk, giving you a deliciously moist crumb. I also wanted this chocolate cake to be super easy. The cake can be made in one bowl without a mixer, though you will need a handheld mixer for the frosting!

I then frosted it with my all-time favourite frosting: my fudgy chocolate frosting with sour cream! The frosting has both cocoa powder and melted chocolate, making it super chocolatey and rich. It reminds me so much of the frosting from the cake in Matilda!

If you want a cupcake version of Matilda's chocolate cake, try my chocolate fudge cupcakes!

The Most Chocolatey Cake

All the ingredients needed to make matilda's cake, weighed out into small bowls.

Oil: Use a neutral-tasting oil like vegetable oil or canola oil. You don't want anything with a strong flavor. Because cocoa powder is so dry, we need to give extra moisture to the cake, which is why we use oil instead of butter.
Flour: I'm using all-purpose flour in this chocolate cake recipe.
Cocoa Powder: You'll need cocoa powder for both the cake and the frosting. Make sure to use Dutch-processed cocoa powder for the cake, not only is it richer but it reacts with baking soda and baking powder differently than natural cocoa powder.
Buttermilk: Buttermilk is used in the cake. If you don't have any, then you can make your own (see below for how to) or use sour cream.
Chocolate: This frosting tastes best with dark chocolate (so use something above 50%) and be sure to use good quality chocolate as it will make a huge difference to how your frosting tastes!

Cocoa powder and flour mixed together in a bowl.

Step 1: Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper. In a large bowl, whisk all of the dry ingredients together.

A jug with a whisk and a yellow mixture in it.

Step 2: In a large jug, whisk the eggs with the oil, buttermilk, and vanilla extract.

Test Kitchen Tip👩🏻‍🍳 Don't have buttermilk? To make your own buttermilk: for every cup of buttermilk needed, mix 1 cup of milk with 1 tablespoon of lemon juice or white wine vinegar. Let it sit for a few minutes. Alternatively, substitute the buttermilk for sour cream or yogurt. If you do this, the cake will be slightly more dense but still delicious!

Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly pour in the hot water and mix until smooth.

Step 4: Pour the chocolate cake batter into your prepared pans and bake for 35-40 minutes, or until a toothpick inserted comes out with no crumbs. Let cool for 10 minutes in the pan before removing to a cooling rack to cool.

Step 5: In a stand mixer or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar together until light and fluffy.

Frosting frosting in a large glass bowl.

Step 6: Add the cocoa powder and beat until just combined on low speed. Then add the sour cream, salt, and melted chocolate and beat on medium-high speed until smooth. Frost your cooled cake and enjoy!

A chocolate frosted cake on a cake stand.

Bakery-Style Cake

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the buttermilk!) before you start baking.
Allow your cakes to cool completely before you assemble the cake with the frosting. Otherwise, your frosting will melt and slide right off!
You can make the cake layers ahead of time. Bake and then once cooled completely wrap each layer in plastic wrap. Refrigerate for up to 2 days or freeze for up to 2 months. Bring it to room temperature before frosting.
When I want super even cake layers, I love to use cake strips! Cake strips will help the cake not dome when baking.
Once you slice the cake, gently press parchment paper strips on the leftover exposed cake - this helps it lock in moisture so the leftover cake doesn't dry out.

Try these chocolate recipes next!

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

Made This Recipe?

Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!

The Most Chocolatey Cake

Bakery-Style Cake

Try these chocolate recipes next!

Made This Recipe?

Recipe