Name: Matilda Style Chocolate Cake Recipe Rich Moist One Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Jump to Recipe

I bake this chocolate cake recipe when I want a sure win. The crumb stays soft, the gloss on the frosting looks like a mirror, and the first slice falls away clean. We mix in one bowl, we pour, we bake. No stress. No fancy tricks. Just deep cocoa and a tender bite. I learned this method on a weeknight. I had little time and big cravings. A kettle of boiling water met the cocoa and the flavor woke up fast. The batter felt thin and I worried, but it rose tall and even. If you came for Matilda’s chocolate cake recipe, you will love this one. It is a simple chocolate cake recipe that still feels special. Kids cheer. Grown ups go quiet. Use this as your recipe for chocolate cake when a birthday needs backup or when the day just needs something sweet. Try a milk chocolate cake recipe for a softer note, or keep the dark edge. This one bowl chocolate cake recipe saves time and mess. Want a bright finish. Add fresh berries for a strawberry chocolate cake recipe vibe. We slice, we share, we breathe. Cake fixes more than hunger.

1 Key Takeaways
2 Easy Matilda Style Chocolate Cake Recipe
3 Ingredients for Matilda Style Chocolate Cake
4 How to Make Matilda Style Chocolate Cake
5 Tips for Making Matilda Style Chocolate Cake
6 Making Matilda Style Chocolate Cake Ahead of Time
7 Storing Leftover Matilda Style Chocolate Cake
8 Try these Dessert next
9 Matilda Style Chocolate Cake
10 Nutrition

1 Key Takeaways

We start simple and we finish strong. The batter mixes in one bowl and the crumb stays soft. The frosting spreads smooth and sets with a light gloss. The method stays calm and fast so weeknight baking feels easy.

We use pantry cocoa and hot water to wake the flavor. We cool the layers and we stack with care. A clean slice tells the truth. This cake fits a birthday and it fits a slow Sunday. The plan travels well.

The main keyword chocolate cake recipe appears in this guide. I share a clear path and true measures. You get a tall cake and a steady routine. The result tastes rich and feels simple. That mix keeps people happy.

2 Easy Matilda Style Chocolate Cake Recipe

I am Lila from Lila Cooks and I bake this at home when I want peace. This chocolate cake recipe comes out tender and bold. This chocolate cake recipe brings quick joy after a long day. The first slice lands on a plate and the room goes quiet.

We keep tools light. One bowl and a whisk carry the work. The batter looks thin and that feels odd though it leads to height and a fine crumb. If you searched for matilda’s chocolate cake recipe you sit in the right place. I use a recipe for chocolate cake that reads clear and moves fast.

This stays friendly for new bakers. The one bowl chocolate cake recipe saves time and dishes. Try a milk chocolate cake recipe twist for a soft finish. For spring I pair berries for a strawberry chocolate cake recipe note. Simple steps give steady wins and the kitchen stays neat.

3 Ingredients for Matilda Style Chocolate Cake

All purpose flour I sift the flour once to keep the crumb light. The measure stays level and the bowl stays clean. The flour supports lift and gives the cake structure.

Granulated sugar The fine crystals melt fast and bind with cocoa. The sweetness meets the bitter notes and keeps balance. The crumb gains moisture and shine.

Unsweetened cocoa powder I choose a fresh tin. The aroma tells me it is ready. Cocoa sets the base and makes the chocolate sing in every bite.

Baking powder This lifts the batter early and keeps the rise even. The crumb stays soft and open. Small measure big effect.

Baking soda This meets the cocoa and milk and drives more lift. It helps color and tender feel. Use a fresh box for strength.

Salt A pinch wakes the flavors. The sweet tastes round. The chocolate moves forward with more depth.

Large eggs I crack two at room temp. The yolks add body and gloss. The whites build structure in the bake.

Whole milk Milk softens the crumb. It brings gentle dairy notes. For a lighter color try this when you want an easy chocolate cake recipe feel.

Vegetable oil Oil keeps the cake tender after it cools. The slices hold after a day. The mouthfeel stays smooth.

Vanilla extract One small spoon adds warmth. The scent greets you as you cut. The flavor supports the cocoa.

Boiling water Hot water blooms the cocoa. The batter thins and pours clean. The rise stays tall in the oven.

Unsalted butter For the frosting I start with soft butter. It whips light and carries the cocoa well.

Powdered sugar Fine sugar gives a smooth spread. It sweetens the cocoa and sets a soft crust.

More cocoa powder A second measure builds a clear chocolate line in the frosting. The color turns deep and rich.

More milk A slow pour sets the right texture. The knife glides and leaves clean marks. Spread feels easy.

More vanilla The finish tastes warm and round. The scent meets the first bite. That small note brings comfort.

4 How to Make Matilda Style Chocolate Cake

Step one set the pans Warm the oven to 350 F or 175 C. Grease two 9 inch rounds and dust with flour. Tap out the extra and set on the counter.

Step two mix the dry Whisk flour sugar cocoa baking powder baking soda and salt in a large bowl. Keep the bowl close so the mix stays even.

Step three add the wet Drop in eggs milk oil and vanilla. Beat two minutes until the batter turns smooth and glossy. This line reads like a simple chocolate cake recipe for a busy night.

Step four bloom the cocoa Stir in boiling water. The batter thins. Do not worry. The bake will rise tall and proud.

Step five bake Split the batter between pans. Slide into the oven. Bake 30 to 35 minutes until a toothpick comes out clean from the center.

Step six cool and frost Rest 10 minutes in pans. Turn out to racks and cool. Whip the frosting and cover the layers with a smooth coat.

5 Tips for Making Matilda Style Chocolate Cake

Use fresh leaveners. Old baking powder and soda lose power. A weak rise gives a flat crumb. Fresh tins give lift and a tender bite.

Weigh the flour. A heavy cup turns the cake dry. A light cup keeps the crumb soft. A scale keeps this chocolate cake recipe on track.

Chill the layers for 15 minutes before you frost. The crumbs stay put and the knife moves clean. Your one bowl chocolate cake recipe will look neat and tall on the stand.

6 Making Matilda Style Chocolate Cake Ahead of Time

Bake the layers a day early. Cool them and wrap well. The fridge keeps shape and traps moisture. Stack and frost before guests arrive.

Freeze the layers for a week if you need the time. Wrap with plastic and then with foil. Thaw wrapped on the counter and the surface stays dry and ready.

Mix the frosting right before you build the cake. Fresh frosting spreads smooth. If you like a milk chocolate cake recipe vibe add a little more milk for a softer note.

7 Storing Leftover Matilda Style Chocolate Cake

Keep slices in a covered box at room temp for one day. The crumb holds and the frosting keeps a soft sheen. The flavor stays round.

For longer storage move the box to the fridge for three days. Let a slice sit on the counter before you eat. The texture loosens and the taste blooms.

For a month of comfort wrap slices and freeze. Mark the date. A short warm sit makes a fast dessert. This turns a recipe for chocolate cake into an easy plan for busy weeks.

8 Try these Dessert next

9 Matilda Style Chocolate Cake