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 we’ve 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.
Delicious! Quick and easy to prepare, even for a novice like me. Highly recommend
This is the most amazing cake I have made till date. I made for my 10th wedding anniversary and for my niece’s birthday recently. This recipe is definitely a keeper.
Fantastic recipe. Never used buttermilk before. Will never use another chocolate cake recipe again. I also have been looking for a Matilda cake …now I have found it. THANK YOU.
We made this cake as a treat for our friend’s kids a few weeks ago- five ages 7 and under. They LOVED it! My husband and I had a small taste and it was incredible! Tomorrow is my husband’s birthday and this is what he’s asked for. I told him about some of the comments noting you can cut the sugar in the frosting- he was VERY clear! “No!” He insists people don’t know what they’re missing by making this exactly as written. LOL! It’s his birthday so he’s getting the cake of his dreams!
I was expecting a lot given so many positive reviews. The cake was moist, definitely better the next day which is a bonus for prep time. I wouldn’t say it was the best cake I’ve ever had though.
I used probably 2 and a bit cups of sugar in the mix (to taste) and halved the frosting recipe and it was more than enough for a thin layer between 3 tiers and also coated the whole outside. Did icing sugar to taste and texture, maybe 2 cups with other ingredients halved.
My mix was surprisingly runny so the video was helpful to compare textures! I did have about 100ml of milk left I wasn’t brave enough to add because it was so runny.
I’ve been using a Smitten Kitchen chocolate cake recipe for a long time, but my husband doesn’t like it as well as I do. So I went searching on the Internet for Valentine’s Day and found this recipe, which turned out to be a winner!
Just FYI: I made 2/3 of the recipe (yes, I used 3 eggs, as the author suggests) in a heart-shaped cake tin. After it cooled a little, I cut it in half lengthwise with a bread knife; that’s how I got my two layers.
Here’s a detail you’re going to think is odd: I made a pound cake recently with cream cheese as an ingredient, and that was what I was searching for here. So I substituted Philly cream cheese for the buttermilk. (I was prepared to add a little milk if the batter was too thick, but I didn’t need to.) It turned out fantastic! So if you’re feeling adventurous, you could try this tweak.
I also used mostly dark brown sugar (because I needed to save my white sugar for the frosting) — I love the taste of brown sugar in recipes!
For the frosting, I was, of course, making 2/3 the recipe, and I just tasted as I went along. 1 cup of powdered sugar was definitely *not enough* but 2 cups tasted just right!
Hint: a few years ago I discovered that if you grind regular cane sugar in your coffee grinder, it becomes perfect powdered sugar… with none of the additives that companies have to put in powdered sugar to keep it from sticking to itself! The coffee grinder transforms it into powdered sugar in just a few seconds. I will never purchase powdered sugar again.
Thank you for the perfect Valentine’s Day cake!
How much cream cheese did you use? I want to try it!!! Thanks!
The recipe is awesome. It’s the best moist chocolate cake I’ve made.
I had made a cake for my future daughter-in-law’s birthday. It just wasn’t right. So in the 11th hour I googled “best chocolate cake ever” and found this recipe. I dumped the other cake in the garbage and started over. I used whole milk and 2 Tbsp of vinegar. It was fabulous! Easy and delicious. I made a quick peanut butter swiss buttercream and it was probably one of the best cakes I have ever made. Thanks for such a great recipe!
Love it because the cake itself is not sweet. Made the 2/3 recipe using 2 8″ round pans. Halved the icing recipe but used only 2 cups powdered sugar. I got nervous when the batter was soupy because i kept reading some of the comments that theirs were too thick! Thank goodness it came out nicely 🙂
Easy and delicious. This is my new go to. I didn’t have buttermilk so I substituted whole milk and a tablespoon of apple cider vinegar. Just great!