Copycat Parker's – Matilda Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">400g caster sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">85g cocoa powder (high quality)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">350ml buttermilk (or milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the chocolate frosting:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">2 tbsp cocoa powder</li><li class="ingredients-single-item">4 tbsp double cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Two 23cm (9-inch) round cake tins</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Heat-proof bowl for melting chocolate</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/350°F). Grease two 23cm round cake tins and line the bottoms with parchment paper. This ensures your cake won't stick and will release cleanly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the butter and sugar until pale and fluffy, about 5 minutes. This extended creaming process incorporates air, giving your cake a lighter texture despite its rich ingredients. The mixture should lighten in color significantly – patience here pays off!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to stabilize the emulsion. Stir in the vanilla extract until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking these dry ingredients together ensures even distribution of the leavening agents, resulting in an evenly risen cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. This alternating method prevents gluten from developing too much, keeping your cake tender rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared tins and smooth the tops with a spatula. Drop each tin gently on the counter a few times to release any large air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 30-35 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs (not wet batter). The cake will spring back slightly when touched and begin to pull away from the sides of the tin. Be careful not to overbake – this cake should remain moist and fudgy!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in their tins for 15 minutes before turning out onto a wire rack to cool completely. Placing them on a rack prevents condensation from making the bottom soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes cool, prepare your frosting. Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water (don't let the bowl touch the water). Once melted, set aside to cool slightly but remain fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a large bowl, beat the butter until very soft and creamy. Gradually add the sifted icing sugar and cocoa powder, beating well between additions. The mixture will seem dry at first, but persevere – it will come together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the melted chocolate, double cream, and vanilla to the buttercream, then beat vigorously for about 5 minutes until light and fluffy. The frosting should hold its shape when the beater is lifted but remain spreadable. If too stiff, add an extra tablespoon of cream.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble, place one cake layer on a serving plate and spread about one-third of the frosting over the top. The frosting should be approachable room temperature – not too cold (which makes spreading difficult) or too warm (which makes it slide off).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the second cake layer on top and cover the entire cake with the remaining frosting, creating decorative swirls with your spatula. For the authentic Matilda cake look, cover the entire surface generously with thick frosting, including the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the frosted cake to set at room temperature for about 30 minutes before serving. This gives the flavors a chance to meld and makes slicing cleaner. For the true Matilda experience, serve generous slices – this is not a cake for the faint-hearted!</li></ol>