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.
The most amazing chocolate cake recipe that I have come across… thanks so much for sharing this with us
I’ve made this cake three times and each time it has turned out perfectly! I did use coffee instead of water which made it even better. The last time I made it I covered it with a buttercream with crushed oreos, it was amazing. This will be my only chocolate cake recipe.
This is a beast of a cake! Made it for my parents 50th anniversary, and everyone went crazy for it. It was so huge, I only used 2 layers and froze the 3rd. Later, I chopped the 3rd cake layer in half while it was frozen, then sliced it in half horizontally. I made a half cake with 4 layers. Even better. Next time I will only make 2/3 recipe for 2 layers and slice them in half for 4 layers. I love using the special dark cocoa. This cake is a conversation piece! I use a chocolate cream cheese buttercream frosting. It is delicious. My husband loves this cake!
Can cake flour be used instead of all purpose flour
I don’t recommend using cake flour with this particular cake. It doesn’t provide enough structure.
Is this salted or unsalted butter in this cake recipe? It looks and sounds yummy. Never say Matilda movie but will make this Matilda cake. Need to buy one more round cake pan.
It is salted, but either can be used just fine.
When I seen the chocolate cake Bruce Bogtrotter was made to eat I, too, dreamed of such a cake and went to search of a recipe—but could not find one and I baked many a cake. Until today. This cake is truly out of this world yummy. Unbelievably moist, perfect ratio of outstanding chocolate frosting to cake!! My husband was in total silence eating it. He loved it as much as I. Thank you for being so generous and kind to post this incredible cake recipe!! My chocolate cake search is over. (Bringing this to a family dinner tomorrow) and can’t wait to bake and eat your other cakes!
Update: This cake I brought for a friend gathering dessert and drinks. OMGosh people went bonkers. A friend’s husband took a (huge) piece home. I was told by my friend that her husband’s “dreams” of this cake and ate it for days. She wants me to make it for her birthday.. This is my absolute go to cake recipe for a show stopper. Just want to say THANK YOU again for sharing this cake recipe!!!! You have made a man’s dreams come true!! 😉
How far ahead of time can this cake be made planning for a party and have lots of cooking to do so trying to preplan thanks
You can make it up to 48 hours in advance for best results.
Rachel I made this cake for the state fair and won first prize! Thank you for a great recipe!
You can wrap and freeze the cooled layers for a month. Cakes are much easier to frost when they are frozen. You can also freeze the frosted cake, wrap it, and freeze for 2 weeks. I also made 2/3 recipe for 2 layers and sliced them in half horizontally. Much better frosting distribution that way. Delicious!
How long should I bake a 6inch cake?
I would like to commend you on your patience here in the comments. Like, you deserve a million bucks.
No. A trillion.
Can Butte be used in the cake instead of oil?