Matilda Cake
Matilda Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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 all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 4
Carefully stir in the boiling water until just combined. The batter will be thin.
⏱️ 2 min
- 5
Divide the batter evenly between the two prepared cake pans.
⏱️ 3 min
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min
- 8
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min
- 9
Gradually add the unsweetened cocoa powder and powdered sugar, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract and salt.
⏱️ 5 min
- 10
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top.
⏱️ 5 min
- 11
Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting, creating thick swirls for a rustic look.
⏱️ 5 min
- 12
Serve immediately or store at room temperature in an airtight container for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Matilda Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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 all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min - 4
Carefully stir in the boiling water until just combined. The batter will be thin.
⏱️ 2 min - 5
Divide the batter evenly between the two prepared cake pans.
⏱️ 3 min - 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min - 8
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min - 9
Gradually add the unsweetened cocoa powder and powdered sugar, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract and salt.
⏱️ 5 min - 10
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top.
⏱️ 5 min - 11
Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting, creating thick swirls for a rustic look.
⏱️ 5 min - 12
Serve immediately or store at room temperature in an airtight container for up to 3 days.