Matilda Cake
Matilda Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 1/2 cups unsweetened cocoa powder
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup packed light brown sugar. Whisk until all ingredients are well combined.
⏱️ 5 min
- 3
To the dry mixture, add 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract. Mix until these ingredients are just combined.
⏱️ 3 min
- 4
Pour in 1 cup of hot water and mix until the batter is smooth.
⏱️ 2 min
- 5
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Let the cakes cool in their pans for 10 minutes. After 10 minutes, carefully transfer them to a wire rack to cool completely (approximately 60 minutes).
⏱️ 70 min
- 7
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, cream 1 cup of softened unsalted butter until it is light and fluffy. Add 1 1/2 cups unsweetened cocoa powder, 6 cups powdered sugar, 2 teaspoons vanilla extract, and 1/2 cup whole milk. Beat the mixture on low speed until all ingredients are combined, then increase the speed to high and beat until the frosting is light and fluffy.
⏱️ 10 min
- 8
Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the first cake layer. Carefully place the second cake layer on top. Frost the entire cake with the remaining buttercream, covering the top and sides.
⏱️ 5 min
- 9
Decorate with chocolate shavings or sprinkles, and then slice for serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Matilda Cake
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 1/2 cups unsweetened cocoa powder
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup packed light brown sugar. Whisk until all ingredients are well combined.
⏱️ 5 min - 3
To the dry mixture, add 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract. Mix until these ingredients are just combined.
⏱️ 3 min - 4
Pour in 1 cup of hot water and mix until the batter is smooth.
⏱️ 2 min - 5
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Let the cakes cool in their pans for 10 minutes. After 10 minutes, carefully transfer them to a wire rack to cool completely (approximately 60 minutes).
⏱️ 70 min - 7
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, cream 1 cup of softened unsalted butter until it is light and fluffy. Add 1 1/2 cups unsweetened cocoa powder, 6 cups powdered sugar, 2 teaspoons vanilla extract, and 1/2 cup whole milk. Beat the mixture on low speed until all ingredients are combined, then increase the speed to high and beat until the frosting is light and fluffy.
⏱️ 10 min - 8
Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the first cake layer. Carefully place the second cake layer on top. Frost the entire cake with the remaining buttercream, covering the top and sides.
⏱️ 5 min - 9
Decorate with chocolate shavings or sprinkles, and then slice for serving.
⏱️ 5 min