There are chocolate cakes, and then there's the Matilda cake – the one that made Bruce Bogtrotter a legend. My version is everything you dream of: intensely chocolatey, impossibly moist, and crowned with a glossy fudge frosting that pools just right.
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I spent weeks in my kitchen testing ratios, trying sour cream vs. buttermilk, and experimenting with oil vs. butter. The result? A cake that stays moist for days (if it lasts that long) and comes together in one bowl with no fancy equipment.
Whether you're baking for a birthday, a rainy-day treat, or just because, this cake delivers pure comfort. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1 and 3/4 cups (220g) all-purpose flour
Regular all-purpose works perfectly. For a lighter crumb, you can substitute 1/2 cup with cake flour.
2 cups (400g) granulated sugar
White sugar provides structure and sweetness. If you prefer less sweet, reduce to 1 and 3/4 cups.
3/4 cup (75g) Dutch-process cocoa powder
Dutch-process gives a smoother, less acidic taste. If using natural cocoa, add 1/2 teaspoon baking soda.
2 teaspoons baking powder
Leavening agent – ensure it's fresh for best rise.
1 teaspoon baking soda
Reacts with buttermilk for extra tenderness.
1 teaspoon salt
Balances sweetness and enhances chocolate flavor.
1 cup (240ml) buttermilk, at room temperature
Adds moisture and tang. No buttermilk? Add 1 tablespoon lemon juice to regular milk and let sit 5 minutes.
1/2 cup (120ml) vegetable oil
Oil keeps the cake moist longer than butter. Any neutral oil like canola or sunflower works.
2 large eggs, at room temperature
Room-temperature eggs incorporate better. Take them out 30 minutes ahead.
2 teaspoons vanilla extract
Pure vanilla adds depth. You can use 1 teaspoon vanilla bean paste.
1 cup (240ml) hot coffee or hot water
Hot liquid blooms the cocoa for a deeper flavor. Coffee intensifies chocolate without tasting like coffee.
Tips & Tricks
Measure flour correctly
spoon it into your measuring cup and level off with a knife – don't scoop, or you'll pack in too much.
Don't overmix
Stir just until no streaks remain. Overmixing develops gluten and makes the cake tough.
Use room-temperature ingredients
Cold eggs and buttermilk can cause the batter to curdle. Set them out ahead.
Pro Tips
Step-by-Step Instructions
1. Preheat oven to 350°F (175°C)
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add wet ingredients
Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides as needed. The batter will be thin – that's okay.
4. Stir in hot coffee
Carefully stir in the hot coffee or water. The batter will be very liquid – don't panic, it's correct.
5. Pour and bake
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should pull away from the sides.
6. Cool completely
Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely. This prevents cracking.
7. Make fudge frosting
While cakes cool, make the frosting: melt 1/2 cup butter, then whisk in 1/2 cup cocoa, 3 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla until smooth.
8. Frost the cake
Place one layer on a plate, spread frosting on top, then add the second layer. Frost the top and sides generously.
Delicious Variations
Orange Zest
Add 1 tablespoon orange zest to the batter for a citrusy twist.
Peppermint
Add 1/2 teaspoon peppermint extract to the frosting for a holiday treat.
Gluten-Free
Replace flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if not included.
How to Store Moist Matilda Chocolate Cake
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freezer
Wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating
Serve at room temperature. If chilled, let sit for 30 minutes before serving.
Frequently Asked Questions
Q: Can I make this cake without buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Q: Why is my cake dry?
Overbaking is the most common cause. Start checking at 30 minutes, and take the cake out when a toothpick has a few moist crumbs. Also, measure flour correctly.
Q: Can I double this recipe?
Absolutely! Double all ingredients and bake in three 9-inch pans or two 9×13-inch pans. Adjust baking time – larger pans may need a few extra minutes.
Q: How do I get a super shiny frosting?
Use Dutch-process cocoa and make sure your butter and milk are warm – not hot – when mixing with the powdered sugar. Sift the powdered sugar to avoid lumps.
If you've ever been intimidated by layered cakes, I hope this recipe shows you that you can absolutely make something spectacular. Try it this weekend and share a photo with me – I'd love to see your Matilda masterpiece!
Moist Matilda Chocolate Cake
Discover the ultimate Moist Matilda Chocolate Cake – rich, tender, and surprisingly easy to make from scratch.
🧂 Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee or hot water
📋 Instructions
- 1Preheat oven to 350°F (175°C) — Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2Whisk dry ingredients — In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3Add wet ingredients — Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides as needed. The batter will be thin – that's okay.
- 4Stir in hot coffee — Carefully stir in the hot coffee or water. The batter will be very liquid – don't panic, it's correct.
- 5Pour and bake — Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should pull away from the sides.
- 6Cool completely — Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely. This prevents cracking.
- 7Make fudge frosting — While cakes cool, make the frosting: melt 1/2 cup butter, then whisk in 1/2 cup cocoa, 3 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla until smooth.
- 8Frost the cake — Place one layer on a plate, spread frosting on top, then add the second layer. Frost the top and sides generously.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable swaps for everyday routines. She tests products and shares what actually works for busy households.
