Matilda Cake

Step-by-Step Preparation

1️⃣ Prepare the oven and pans

Preheat the oven to 175°C (350°F).
Grease two 20 cm (8-inch) cake pans with butter or oil.
Line the bottom with parchment paper to prevent sticking.

2️⃣ Make homemade buttermilk

In a glass combine:

250 ml milk

1 tbsp vinegar

Mix and let sit 10 minutes.

The milk will look slightly curdled — this is normal.
It helps make the cake softer and more tender.

3️⃣ Dry ingredients

In a large bowl combine:

flour

cocoa powder

sugar

baking powder

baking soda

Sift or mix with a spoon for about 30 seconds.
Make sure there are no cocoa lumps.

4️⃣ Wet mixture

Add to the bowl:

eggs

buttermilk (milk + vinegar mixture)

oil

vanilla

Mix with a whisk or spoon until combined.
Do not overmix.

5️⃣ Add hot coffee (key step)

Slowly add the hot coffee while mixing.

The batter will become very liquid — this is normal for this cake.

6️⃣ Baking

Divide the batter between the two pans.

Bake for 40–45 minutes.

The cake is ready when:

the center springs back when touched

a toothpick comes out with moist crumbs

7️⃣ Cooling properly

Let the cakes rest 10–15 minutes in the pans.

Remove from the pans and cool completely on a rack or plate.

Do not assemble while warm, or the cake may break.

8️⃣ Simple syrup

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