The Stay At Home Chef’s recipe for The Most Amazing Chocolate Cake has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. In fact, it has gained the nickname “The Matilda Cake” because it looks just like the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.
Why You’ll Love This Recipe
- One Bowl – The batter is made in just one bowl, so no combining wet and dry ingredients separately.
- Rich Chocolate Flavor – This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover.
- It’s Moist! – One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box!
- Every Option – Not only is this cake the best, we’ve given you every option we can for various pan sizes, frosting options, and subtitutions.
Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of testing, we have finally perfected the ultimate chocolate cake recipe. This rich, fudgy chocolate cake will melt in your mouth with every bite. Its fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. And the best part? It’s so easy to make, with just one bowl for the batter.
Indulge in the ultimate chocolate experience with The Most Amazing Chocolate Cake. Moist, rich, and made in a single bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.
Substitutions
Buttermilk is a liquid that is left over after churning butter. It is an important ingredient in this recipe due to the way it interacts with other ingredients. Buttermilk can be easily substituted with a mixture of milk and vinegar or lemon juice, or with almond or soy milk and white vinegar. You can also find more in-depth information on how to make a buttermilk substitute in this post.
Yes, you can make this recipe dairy-free. Simply add 2 tablespoons of white vinegar to almond or soy milk, let it stand for 5 minutes, and use the mixture in place of the buttermilk. You can also use a dairy-free frosting option for the frosting.
Yes, you can easily adapt this recipe to be gluten-free by using a “Cup for Cup” gluten-free flour blend in the same amounts as the regular flour called for in the recipe.
There are several options that work well as egg substitutes in this recipe:
1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per egg
Adapting the Recipe for Different Sizes and Shapes of Cakes
This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:
- 9×2-inch round pan: 3 cups batter
- 8×2-inch round pan: 2 1/4 cups batter
- 13×18-inch sheet cake pan: 6 cups batter
- 9×13-inch pan: 6 cups batter
- 12 standard cupcakes: 3 cups batter
- 10-12 cup bundt cake pan: 8 cups batter
As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe.
It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven.
Keep in mind that these are just general guidelines and the actual baking time may vary depending on factors such as your oven’s temperature accuracy, the type of pan you are using, and the altitude at which you are baking. It’s always a good idea to keep an eye on your cake as it bakes and to make any necessary adjustments to the baking time as needed.
Types of Cocoa Powder
Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties.
- Unsweetened Cocoa Powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available to readers. You can also use higher-quality cocoa powders such as Ghiradelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results.
- For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.
- Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.
Frosting Options
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have been using this recipe for chocolate cake since the first time i ever tried it. To this day, it has become my go to chocolate cake for every birthday. I am the volunteer chef for my group of friends and I even have one friend who will boycott any celebratory gathering if I donโt make it. I will say that I once used grape seed oil for the veg oil and it wasnโt quite the same. But each and every time itโs cool proof, dark, not-too-sweet. A canโt miss. Must make.
Great cake! I used Dutch processed cocoa and it turned out beautiful, dark, and tasty! We thought it was the best chocolate cake we have had !
I wanted a sheet cake so I used a 9×13 pan and also one round cake pan and only half the frosting. . I think it could easily work in two 9×13 pans, too. Itโs a lot of cake batter!
Despite using Dutch processed cocoa, I did not change anything with the leavener. It all worked beautifully so I will do it again the same way next time!
Unbelievably Awesome recipe! Absolute hit!
This cake is good, not GREAT. The frosting is what really makes it taste good. I don’t know how they got the photo at the top of this page, because I have now made this cake twice and it never turns out that dark. Both the cake and the frosting turn out a lighter brown color. I use Hershey’s Special Dark cocoa powder.
Best cake ever!
it sounds great and delicious. I dont have baking power, do i need to put that? Thanks
Yes, you need to add the baking powder.
This cake was a hit at my sisterโs birthday party! Even the few who normally donโt like chocolate cake, or even cake in general, absolutely loved it! I also decorated it with โIT IS YOUR BIRTHDAY.โ from the show The Office & the chocolate cream cheese frosting fit the โplainโ theme perfectly, yet it was still classy. Thanks so much for the recipe, itโs definitely a keeper!
Delicious! The cakes came out fluffy and moist. Going to try it again when this first one has been eaten. My frosting came out a different color, but the same texture. I imagine it is because I used a different kind of cocoa powder than Hershey’s, because I have to be cautious of my allergy to palm/coconut.
100% satisfied with this recipe. It’s my new go-to chocolate cake recipe. Thank you!
My daughter-in-law asked me to make a Matilda chocolate cake. As I had no idea what that was, I did a google search and found this recipe. First I must say I LOVE your site! Your recipes look amazing, and the next one I am trying is your flourless chocolate cake. Anyway, I made the cake yesterday. I used three 8-inch rounds, so I had some batter left and made a cute little 5 inch cake, too (for me to taste), as I put the three 8-inch rounds in the freezer to assemble later this week. Lasts night I tasted the cake from the 5 inch round – OH MY GOODNESS!! What a wonderful cake! It’s a beautiful, deep dark chocolate flavor, and it’s not too sweet (I hate too sweet cakes!). It really is perfect. I had another bite this morning and it is just as moist, just as perfect as last night. THANK YOU for such a gorgeous recipe! This will go into my permanent rotation, for sure.
I do have a question about the frosting, though. I haven’t made it yet, and need to know if it needs to be refrigerated after the cake it frosted? Or can it sit on a counter, covered, like a regular buttercream frosting can? I know my daughter-in-law will not have room in her refrigerator to store it, but I also know she would love cream cheese buttercream! Thanks again for a great recipe.
You can leave this cake on the counter for a few days, however we recommend storing it in a cake container so it doesn’t dry out.
Rachel, just wanted to let you know this cake was a HUGE hit with my family ! They loved it and said it was the best chocolate cake ever. This is definitely going to be a permanent recipe in my rotation – thank you so much!
By far the best chocolate cake recipe out there.