Matilda’s Chocolate Cake

The Kind of Chocolate Cake That Takes You Back

There’s just something about a really good chocolate cake that feels timeless. For me, this recipe is one of those “back to childhood” bakes—the kind that instantly reminds you of birthday parties, Sunday dinners, or sneaking a slice of cake off the counter when nobody was looking.

What makes this one special is the use of black cocoa, which gives it that deep, nostalgic chocolate flavor that feels almost old-fashioned, the kind you might remember from boxed cakes your mom or grandma made—but elevated. It’s soft, impossibly moist, and full of that rich, dark chocolate taste that lingers in the best way.

This isn’t a fussy cake. It’s simple, it’s comforting, and it has a touch of everyday magic. The kind of cake that gets a little messy when you slice into it, but somehow that makes it even better. Around here, we like to call that “Cake Monday”—because let’s be honest, Mondays need something worth looking forward to.

If you’ve been searching for a classic chocolate cake that always delivers, this is the one to save. It’s perfect for celebrations, but also the kind of cake you bake “just because.”

Chocolate Cake Recipe

Chocolate Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (black cocoa if you can find it)
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional, but enhances the chocolate flavor)
• ½ cup (120 ml) melted coconut oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature
• 1 cup hot brewed coffee

Chocolate Buttercream:

• 9 tablespoons (141 g) salted butter, room temperature
• 1 ¾ cups + 2 tablespoons (210 g) powdered sugar
• 6 tablespoons (32 g) cocoa powder
• 1 ½ to 2 ½ tablespoons heavy cream (or milk)
• ½ teaspoon salt
• ½ teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F and grease two 9-inch cake pans. Line with parchment for easier release.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
3. In a separate bowl, whisk together the melted coconut oil, eggs, vanilla, and buttermilk.
4. Pour the wet ingredients into the dry, then carefully mix in the hot coffee. The batter will be thin—that’s what makes it so moist.
5. Divide the batter evenly between the two pans and bake for 23–26 minutes, or until a toothpick comes out with just a few crumbs.
6. Let the cakes cool completely before frosting.
7. For the buttercream, beat the butter until fluffy, then slowly add powdered sugar, cocoa powder, salt, vanilla, and enough cream or milk to reach a smooth, spreadable consistency.
8. Frost the cake in layers, then chill for 30–60 minutes before slicing.

Leftovers keep well in the refrigerator for up to 5 days, but I’ll be honest—ours rarely last that long.