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Matilda Chocolate Cake

Matilda Chocolate Cake

Matilda Chocolate Cake has moist cake layers covered in a smooth, glossy frosting making it a decadent dessert perfect for any celebration!
5 from 7 votes
Course Dessert
Servings 20 slices
Calories 448 kcal


Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup hot coffee

Glossy Chocolate Frosting

  • ½ cup salted butter
  • ¾ cup semi-sweet chocolate chips
  • 1 ⅓ cups sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup cream
  • cup sour cream
  • 1 teaspoon vanilla


Cake Layers

  • Preheat oven to 350°F.
  • Grease two 9" round cake pans and line the bottom with parchment paper.
  • Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
  • In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
  • Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
  • Distribute the batter between the two prepared pans.
  • Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
  • Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.

Glossy Chocolate Frosting

  • In a saucepan, melt the butter over low heat.
  • Add the chocolate chips and stir until melted.
  • Add the sugar, cocoa and salt and whisk together. (It will be a little bit grainy at this point, which is fine).
  • Whisk in the cream and sour cream. Continue to cook on low heat until hot and smooth, but do not let it boil.
  • Remove from heat and stir in the vanilla.
  • Let the frosting cool in the fridge (it'll thicken) until it's at the right consistency.*
  • Stir the frosting until smooth and frost the cake.


*If the frosting thickens more than you'd like in the fridge, set it out at room temperature for a bit until it softens.


Serving: 1sliceCalories: 448kcalCarbohydrates: 61gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 342mgPotassium: 46mgFiber: 2gSugar: 45g
Keyword chocolate cake, layer cake
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!