Matildas Chocolate Cake (Printable Version)
Rich, moist chocolate cake with creamy cocoa frosting, perfect for celebrations and special occasions.
# Ingredient List:
→ Cake Batter
01 - 1.75 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 0.75 cup unsweetened cocoa powder
04 - 1.5 teaspoons baking powder
05 - 1.5 teaspoons baking soda
06 - 0.5 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 0.5 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 0.85 cup unsalted butter, softened
13 - 2.75 cups powdered sugar
14 - 0.75 cup unsweetened cocoa powder
15 - 1 teaspoon pure vanilla extract
16 - 0.25 cup whole milk, as needed
17 - Pinch of salt
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper for easy removal.
02 - Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Whisk to ensure even distribution.
03 - Add eggs, milk, vegetable oil, and vanilla to the dry mixture. Beat on medium speed with an electric mixer for 2 minutes until smooth and fully combined.
04 - Slowly pour in boiling water while mixing on low speed. The batter will become thin and glossy—this ensures a moist texture. Mix until just incorporated.
05 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the center emerges clean or with just a few moist crumbs.
06 - Let cakes cool in pans for 10 minutes before inverting onto wire racks. Cool completely before frosting—at least 1 hour—to prevent melting.
07 - Beat softened butter in a large bowl until creamy and pale, about 2 minutes. Gradually sift in powdered sugar and cocoa powder, mixing on low to avoid dust clouds.
08 - Add vanilla and salt. Increase speed to medium-high and beat until smooth, 3 minutes. Add milk one tablespoon at a time until spreadable consistency is achieved.
09 - Place one cooled layer on a serving plate. Spread a generous layer of frosting over the top. Position second layer and frost the top and sides, using an offset spatula for smooth edges.
# Tips from hearthlykitchen:
01 -
- The boiling water trick creates an impossibly moist crumb that stays tender for days
- This frosting comes together faster than you can brew a pot of coffee
02 -
- The batter will look alarmingly thin after adding boiling water, but this is exactly right
- Completely cool cakes before frosting or the frosting will melt right off
03 -
- Weighing ingredients produces more consistent results than measuring cups
- Let the frosting sit for 5 minutes before spreading for easier application