Matilda Cake

35 mins
Serves 8
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Directions

  1. 1Preheat oven to 350°F. Line and grease two 8-inch round pans.
  2. 2Preheat oven to 350°F. Line and grease two 8-inch round pans.
  3. 3Preheat oven to 350°F. Line and grease two 8-inch round pans.
  4. 4Make the batter: Mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Stir in hot coffee (batter will be thin).
  5. 5Make the batter: Mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Stir in hot coffee (batter will be thin).
  6. 6Make the batter: Mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Stir in hot coffee (batter will be thin).
  7. 7Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
  8. 8Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
  9. 9Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
  10. 10Make frosting: Mix butter and cocoa, then add powdered sugar, milk, and vanilla. Beat until smooth.
  11. 11Make frosting: Mix butter and cocoa, then add powdered sugar, milk, and vanilla. Beat until smooth.
  12. 12Make frosting: Mix butter and cocoa, then add powdered sugar, milk, and vanilla. Beat until smooth.
  13. 13Assemble and frost! Spread frosting between layers and over the top.
  14. 14Assemble and frost! Spread frosting between layers and over the top.
  15. 15Assemble and frost! Spread frosting between layers and over the top.

Ingredients

  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder
  • 0.75 cups unsweetened cocoa powder
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 large eggs (room temperature)
  • 2 large eggs (room temperature)
  • 2 large eggs (room temperature)
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0.5 cup vegetable or canola oil
  • 0.5 cup vegetable or canola oil
  • 0.5 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or hot coffee
  • 1 cup boiling water or hot coffee
  • 1 cup boiling water or hot coffee
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.67 cups unsweetened cocoa powder
  • 0.67 cups unsweetened cocoa powder
  • 0.67 cups unsweetened cocoa powder
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 0.33 cup milk
  • 0.33 cup milk
  • 0.33 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract

Equipment

8-inch round cake pansmixerspatulaknife