Matilda's Chocolate Cake Frosting

Matilda’s Chocolate Cake has been the center of many birthday celebrations in my family and always conjures up memories of laughter and candlelight. This chocolate cake is ultra-moist with a rich crumb and finished with a tangy fudgy chocolate sour cream frosting. Perfect for special occasions yet simple enough for anyone to master at home.

If you are looking for a cake that impresses and never goes dry this is your new go-to. The first time I made this for my daughter’s birthday she declared it the best chocolate cake ever and I had to agree after just one bite.

Ingredients

• Cocoa powder Dutch processed: Deepens the chocolate flavor Pick a good brand for richer taste
• Granulated sugar: Sweetens and keeps the cake moist Choose fine sugar for even mixing
• Vanilla extract: Enhances the chocolate aromas Pure vanilla delivers the best results
• Kosher salt: Balances sweetness and boosts depth Use flaky salt if you have it for sparkle
• Eggs: Room temp eggs create structure and tenderness Make sure they are fresh
• All-purpose flour: Provides the body of the cake Sift to avoid lumps
• Baking soda and baking powder: These leaveners make the cake rise Always use fresh not expired
• Buttermilk: Adds moisture tang and softness Whole buttermilk is best or use homemade
• Vegetable oil: Gives the cake its super soft crumb Go for a neutral flavor like sunflower or canola
• Very hot water: Blooms the cocoa Deepens flavor
• Unsalted butter: Room temp butter is key for creamy frosting Use European style for a richer taste if possible
• Confectioners sugar: Sweetens and smooths the frosting Sift to avoid lumps
• Sour cream: Adds tang and wonderful creaminess to the frosting Full fat is best for that fudgy texture
• Dark chocolate: Real chocolate brings a layer of richness Higher cocoa content means better flavor

Tips for Selecting Quality Items

Always check dates on your baking soda and powder for the best rise Choose the best quality cocoa and chocolate you can find since these are the star flavors here

Step-by-Step Instructions

Prep the Pans:

Grease two eight-inch round cake pans well and line each with a circle of parchment paper for easy unmolding later

Mix the Dry Ingredients:

Whisk together the flour cocoa powder sugar baking powder baking soda and salt in a large mixing bowl until fully blended This creates your base

Mix the Wet Ingredients:

In a large jug or bowl whisk your buttermilk oil eggs and vanilla extract together until smooth and homogenous This ensures even distribution into the batter

Combine Wet and Dry:

Slowly pour the wet mixture into the bowl with the dry ingredients and fold gently using a spatula or whisk Mix just until no dry streaks remain for a tender crumb

Add Hot Water:

Pour in the very hot water whisking carefully Your batter will be thin but this is key for the cake’s moisture and delicate texture

Bake:

Divide batter evenly between prepared pans Bake in a preheated 350 F oven for thirty-five to forty minutes A toothpick should come out clean with a few moist crumbs attached

Cool the Cakes:

Let the cakes rest in their pans for ten minutes before inverting onto a wire rack Peel off parchment then cool completely before frosting

Make the Frosting:

Melt dark chocolate gently in a microwave using short bursts and stirring often to prevent scorching Beat room temp butter and confectioners sugar with a mixer until fluffy Add cocoa powder beat again then blend in sour cream melted chocolate and salt until creamy and smooth

Assemble and Frost:

Level cooled cakes if needed Stack one layer on a plate spread frosting evenly add second cake and finish with more frosting Swirl decoratively with an offset spatula

Save

This cake is a showstopper for any celebration and I love how the sour cream in the frosting provides a slight tang that keeps the sweetness in check My son always tries to sneak a spoonful of frosting before we even get the cake assembled and I can never blame him

Storage Tips

Wrap the frosted cake tightly and store in the fridge It keeps well for five days Let it come fully to room temperature before serving for the softest texture If you want to make the cake ahead the layers can be baked cooled and tightly wrapped then refrigerated for two days or frozen for up to two months Defrost before frosting

Ingredient Substitutions

No buttermilk Use equal parts full fat yogurt or sour cream To improvise real buttermilk add one tablespoon lemon juice to one cup milk and let stand for five minutes Out of vegetable oil Use any mild unflavored oil like canola Olive oil has too strong a taste in this cake Only have fine salt Use half the amount called for in place of kosher salt

Serving Suggestions

This cake is delicious as is but for an extra festive touch try fresh berries extra chocolate shavings or even a sprinkle of flaky sea salt on top Serve with vanilla ice cream or a glass of cold milk for a classic treat For a grown-up twist try a scoop of espresso gelato on the side

American Chocolate Cake Traditions

Matilda’s Chocolate Cake gets its name from the beloved movie and captures that classic all-American birthday cake feel There is something nostalgic about a big double-layer chocolate cake covered in fudge frosting that brings people together The rich sour cream frosting is a nod to old-fashioned recipes where tangy dairy kept cakes tender and flavorful

Frequently Asked Questions About Recipes

→ What kind of cocoa powder works best?

Dutch processed cocoa powder provides a more intense chocolate flavor and richer color for both cake and frosting.

→ Can I substitute buttermilk?

If you don’t have buttermilk, use full-fat yogurt or sour cream. Alternatively, mix 1 tbsp lemon juice into 1 cup of milk, let sit for 5 minutes.

→ How can I store the cake?

Keep the cake wrapped tightly in the fridge for up to five days. Let it come to room temperature before serving for best texture.

→ Is it possible to make the cake ahead?

Bake cake layers in advance, cool completely, then wrap and refrigerate for up to 2 days or freeze up to 2 months. Thaw before frosting.

→ Does European-style butter matter for frosting?

European-style butter makes the frosting creamier and richer, but regular unsalted butter also works well if that's what you have.

→ What's the best way to ensure a moist cake?

Use room temperature ingredients and don’t overmix the batter. Hot water helps maintain the batter’s moisture and gives a lighter texture.