This easy one-bowl Matilda chocolate cake is incredibly moist, rich, and topped with a glossy chocolate fudge frosting.
As a pastry-trained baker, I’ve engineered this recipe to replicate the cinematic "Bruce Bogtrotter" profile using a high-moisture oil-based crumb and a stabilized 2:1 chocolate emulsion.
This ensures a dense, "fudgy" texture that maintains its integrity without the graininess of traditional buttercreams.
For more chocolate cakes, check out my chocolate sour cream pound cake, small chocolate cake, dark chocolate sheet cake, Ferrero rocher cake, and fudgy flourless chocolate cake.
Jump to:
Why is this the best Matilda chocolate cake?
- Lipid-Based Moisture: Using oil instead of butter prevents the "crumb-tightening" that occurs in the fridge, ensuring the cake remains dense and moist at any temperature.
- Cocoa Blooming: Whisking Dutch-process cocoa into hot coffee/water dissolves the protective fats on the cocoa particles, "blooming" the flavor for a darker, cinematic chocolate profile.
- Stabilized Emulsion Frosting: Unlike gritty buttercreams, this is a cooked fudge emulsion. Straining the mixture ensures all sugar solids are fully dissolved, resulting in a perfectly smooth, mirror-gloss finish that mimics the movie's "much-too-rich" texture.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
The fudge cake
All-Purpose Flour: I use this to provide the protein structure needed to hold that tall, fudgy crumb together.
Dutch-Processed Cocoa Powder: This is my secret for that signature dark "Matilda" color and a smooth, low-acid chocolate flavor.
Granulated & Brown Sugar: I use a blend; white sugar provides the perfect rise, while the molasses in the brown sugar adds essential moisture.
Baking Soda & Baking Powder: These are the leaveners I rely on to react with the acidic ingredients for a perfect lift.
Fine Sea Salt: I never skip this; it’s the professional way to intensify the chocolate flavor and balance the sweetness.
Buttermilk: I choose buttermilk because its acidity is the key to creating a tender, "melt-in-your-mouth" texture.
Vegetable Oil: Unlike butter, oil remains liquid at room temperature. I use it to ensure the cake stays moist for days.
Large Eggs: These act as my binder and provide the necessary richness to the batter.
Hot Brewed Coffee: I use hot coffee to "bloom" the cocoa. The heat unlocks deep chocolate aromatics without leaving any coffee taste behind.
Pure Vanilla Extract: I add this to enhance the complexity of the cocoa solids.
The chocolate fudge frosting
Semi-Sweet Chocolate: Use high-quality bars (60% to 70% cocoa). Avoid chocolate chips, as they contain stabilizers that prevent a professional mirror shine.
Unsalted Butter: I use this to add richness and a slight "snap" to the frosting as it cools.
Heavy Cream: This is what I use to create the silky, pourable emulsion needed for a mirror-like shine.
Powdered Sugar: I always sift my sugar to ensure the fudge remains perfectly smooth and never grainy.
Instructions
Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Whisk the hot brewed coffee and Dutch-processed cocoa powder in a small bowl until smooth. Set aside.
Sift the flour, sugars, baking soda, baking powder, and salt into a large mixing bowl. Whisk briefly to combine.
Create a well in the dry ingredients. Add the eggs, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth.
Slowly pour the warm cocoa-coffee mixture into the main bowl. Gently stir until the batter is uniform.
Divide the batter evenly between the pans. Bake for 30–35 minutes, or until the internal temperature hits 205°F (96°C).
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the chocolate fudge frosting
Add the chopped chocolate, butter, heavy cream, and sifted powdered sugar into a saucepan.
Place over the lowest heat setting possible. Whisk constantly until the chocolate is melted and the sugar is fully dissolved.
Pour the warm frosting through a fine-mesh strainer into a square pan to ensure a perfectly smooth, bubble-free texture.
Place the pan in the refrigerator. Let it chill, stirring occasionally, until it thickens to a spreadable, fudge-like consistency.
Assembly
Place the first cake layer on a plate and spread a generous amount of thickened frosting over the top.
Add the second layer and coat the top and sides. The frosting should be thick enough to hold its shape while maintaining its signature mirror-shine.
Troubleshooting
- My frosting looks dull or "broken" (separated). This happens if the heat was too high during the melting process. If the fat has separated, try whisking in a teaspoon of room-temperature heavy cream very vigorously to re-emulsify the mixture and bring back that mirror shine.
- Why is my batter so thin and watery? Don't panic! This is a high-hydration batter. The liquid consistency is exactly what creates the ultra-moist, tender crumb. As long as you measured your flour correctly, it will bake up perfectly.
- My frosting isn't thickening up in the fridge. If your frosting is still too runny after 30 minutes, it likely needs more time or the chocolate you used had a lower cocoa butter content. Continue to chill it in 10-minute increments, stirring occasionally, until it reaches a spreadable fudge consistency.
- The cake sunk in the middle. This usually happens if the oven door was opened too early or if the cake was underbaked. Ensure your oven is fully preheated and use a toothpick or thermometer (205°F) to confirm it’s done before removing it.
Expert Tips
- The "Internal Temp" Secret: In professional kitchens, we don't just rely on toothpicks. For the most accurate result, use a digital thermometer. This cake is perfectly baked when the internal temperature hits 205°F (96°C). Any higher and you risk a dry crumb.
- Bloom Your Cocoa: Don't skip the hot coffee! Adding hot liquid to cocoa powder "blooms" the chocolate, dissolving the solids and releasing flavor oils that remain trapped if you only use cold milk or water.
- The Emulsion Rule: For a silky, high-shine frosting, ensure your butter and chocolate are melted on the lowest heat possible. If the heat is too high, the fat will separate (break), and the frosting will look oily rather than glossy.
- Master the "Fold": Once you add the dry ingredients to the wet, stop using the electric mixer. Switch to a whisk or spatula and fold only until the flour streaks disappear. Over-mixing develops gluten, which will turn your tender "Matilda" cake into a tough, bread-like texture.
- Weight vs. Volume: If you want the exact results I get in my kitchen, measure by weight (grams). A "cup" of flour can vary by up to 20% depending on how you scoop it, but 200g is always 200g. This is the #1 rule I learned in pastry school for consistent results.
- Room Temp is Non-Negotiable: Ensure your eggs and buttermilk are at room temperature. Cold ingredients can cause the melted fats in the batter to "seize," resulting in an uneven bake and a dense texture.
- The Glossy Finish: To get that iconic movie look, frost the cake while the frosting is still slightly warm and pourable, then let it set at room temperature. This creates that smooth, mirror-like finish without the need for a spatula.
Faq's
If you are caffeine-sensitive, replace the coffee with boiling water or decaf coffee. The coffee does not add a mocha flavor; instead, the acidity and heat work to bloom the cocoa solids, deepening the chocolate intensity without a coffee aftertaste.
Yes, for the best results. Dutch-processed cocoa has a neutral pH and a darker color, which is essential for that deep, "Matilda" look. If you use natural cocoa powder, the reaction with the baking soda will be different, and the color will be lighter.
Absolutely! Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for 18–22 minutes. The frosting can be dipped or spooned over the top for a "high-gloss" cupcake finish.
To turn this into a dramatic 3-layer cake, simply divide the standard batter evenly between three 8-inch pans. Because the layers will be thinner, reduce your bake time to 22–26 minutes, checking for doneness early.
Storing
This cake stores perfectly in the fridge for up to 5 days. The stabilized frosting acts as a seal, keeping the crumb ultra-moist and decadent.
For the best "melt-in-your-mouth" texture, let your slice sit at room temperature for 15 minutes before serving to soften the fudge.
Freezing
Individual Slices: Wrap tightly in professional-grade plastic wrap and store in a vacuum-sealed or freezer-safe bag. This prevents the high-moisture crumb from absorbing "freezer smells."
The Flash-Freeze Method (Whole Cake): To preserve the "mirror-gloss" finish, flash-freeze the cake uncovered for 60 minutes. This locks the emulsion in place.
Once the surface is tactile-firm, apply a double layer of plastic wrap followed by aluminum foil to eliminate air pockets and prevent ice crystallization.
Controlled Thawing: Transfer the cake to the refrigerator 12–24 hours before serving.
Crucial: Perform the final thaw at room temperature for 20–30 minutes. This allows the cocoa butter in the ganache to soften into a velvety, "fudge-like" state, essential for the authentic "Matilda" texture.
Make it ahead of time
Make the Layers Ahead: Bake layers up to 2 days in advance. Storing at room temperature allows the crumb to "settle," making it structurally superior for stacking.
If storing longer than 48 hours, freeze the wrapped layers to prevent moisture loss.
The 24-Hour Sweet Spot: For peak flavor, frost the cake 24 hours before serving. This allows the ganache to hydrate the "bloomed" cocoa particles in the crumb, resulting in a fudgier, more cohesive texture than a freshly frosted cake.
Frosting Prep(72 Hours): Store frosting in an airtight container in the fridge for up to 3 days.
Substitutions
Buttermilk: 1 cup milk + 1 tablespoon vinegar (let sit 10 mins).
Sour Cream: Swap 1:1 with full-fat Greek yogurt.
Hot Coffee: Swap for boiling water to bloom the cocoa without caffeine.
Egg-Free: ¼ cup unsweetened applesauce per egg. This keeps the cake dense and moist without changing the flavor.
Gluten-Free: Use a high-quality 1-to-1 GF flour blend (e.g., King Arthur). This specific batter hydrates GF flour exceptionally well.
Variations
Cupcakes: Fill liners ⅔ full and bake for 18–22 minutes. This batter makes approximately 24–28 cupcakes.
Salted Caramel: Add a generous drizzle of sea salt caramel between the layers and a pinch of flaky sea salt on top of the frosting.
Dairy-Free: Use oat milk + 1 tablespoon vinegar for buttermilk and swap butter for vegan butter sticks in the frosting.
Double Espresso: Add 1 tablespoon instant espresso powder to the dry ingredients to intensify the dark chocolate color and flavor.
Equipment
- 8-inch Cake Pan: Two deep-sided round pans.
- Parchment Paper: To ensure a clean release.
- Mixing Bowls: One large for batter, one medium for dry ingredients.
- Medium Saucepan: For the fudge frosting.
- Whisk & Rubber Spatula: For a smooth, one-bowl batter.
- Fine Mesh Sieve: To sift the cocoa and flour (prevents lumps).
- Offset Spatula: For the signature "swooshed" frosting.
- Digital Kitchen Scale.
Love chocolate? Try these next:
- Chocolate Poke Cake: Moist one-bowl cake with a silky pudding filling and whipped cocoa topping.
- Ultimate Fudge Cake: The richest, most tender crumb for serious chocolate cravings.
- Chocolate Rice Krispie Treats: A 20-minute, gooey crowd-pleaser loaded with extra chocolate.
📖 Recipe
Best Matilda's Chocolate Cake
Ingredients
- 2 ½ cups Flour AP, plain flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder Dutch processed cocoa powder
- ⅔ cup Vegetable oil or canola oil
- 1 teaspoon Vanilla extract
- 3 Eggs room temperature large eggs
- ⅔ cup Buttermilk
- 1 cup Coffee hot
Chocolate fudge frosting
- 11.11 oz Butter unsalted
- 14.1 oz Dark chocolate about 60%-70%
- ⅓ cup Cocoa powder Dutch processed
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
Make the chocolate cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Whisk the hot brewed coffee and Dutch-processed cocoa powder in a small bowl until smooth. Set aside.
- Sift the flour, sugars, baking soda, baking powder, and salt into a large mixing bowl. Whisk briefly to combine.
- Create a well in the dry ingredients. Add the eggs, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth.
- Slowly pour the warm cocoa-coffee mixture into the main bowl. Gently stir until the batter is uniform.
- Divide the batter evenly between the pans. Bake for 30–35 minutes, or until the internal temperature hits 205°F (96°C).
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the chocolate fudge frosting
- Add the chopped chocolate, butter, heavy cream, and sifted powdered sugar into a saucepan.
- Place over the lowest heat setting possible. Whisk constantly until the chocolate is melted and the sugar is fully dissolved.
- Pour the warm frosting through a fine-mesh strainer into a square pan to ensure a perfectly smooth, bubble-free texture.
- Place the pan in the refrigerator. Let it chill, stirring occasionally, until it thickens to a spreadable, fudge-like consistency.
Assembly
- Place the first cake layer on a plate and spread a generous amount of thickened frosting over the top.
- Add the second layer and coat the top and sides. The frosting should be thick enough to hold its shape while maintaining its signature mirror-shine.
Notes
- The "Internal Temp" Secret: In professional kitchens, we don't just rely on toothpicks. For the most accurate result, use a digital thermometer. This cake is perfectly baked when the internal temperature hits 205°F (96°C). Any higher and you risk a dry crumb.
- Bloom Your Cocoa: Don't skip the hot coffee! Adding hot liquid to cocoa powder "blooms" the chocolate, dissolving the solids and releasing flavor oils that remain trapped if you only use cold milk or water.
- The Emulsion Rule: For a silky, high-shine frosting, ensure your butter and chocolate are melted on the lowest heat possible. If the heat is too high, the fat will separate (break), and the frosting will look oily rather than glossy.
- Master the "Fold": Once you add the dry ingredients to the wet, stop using the electric mixer. Switch to a whisk or spatula and fold only until the flour streaks disappear. Over-mixing develops gluten, which will turn your tender "Matilda" cake into a tough, bread-like texture.
- Weight vs. Volume: If you want the exact results I get in my kitchen, measure by weight (grams). A "cup" of flour can vary by up to 20% depending on how you scoop it, but 200g is always 200g. This is the #1 rule I learned in pastry school for consistent results.
- Room Temp is Non-Negotiable: Ensure your eggs and buttermilk are at room temperature. Cold ingredients can cause the melted fats in the batter to "seize," resulting in an uneven bake and a dense texture.
- The Glossy Finish: To get that iconic movie look, frost the cake while the frosting is still slightly warm and pourable, then let it set at room temperature. This creates that smooth, mirror-like finish without the need for a spatula.
Laura says
This is hands down the best chocolate cake I’ve ever had
Lisa Boffa says
Hi, I’m going to make the Mathilda Cake for my husband for Valentine’s Day. If I make it 3 layer, do I need to increase the frosting recipe?
Thanks
RichandDelish says
Hi, you can make 1/3 more of the frosting.
Marie says
Is the frosting suppose to be thin? Will it thicken when cooled after 2 hours?
RichandDelish says
Hi, the frosting thickens up while it cools, for at least 2 hours.
Arielle says
This recipe is amazing. I used black cocoa powder instead of regular and it made it so rich and delicious. I did make the frosting on too high of heat so I have to retry that, but otherwise fantastic.
Thabzs says
This is the best chocolate cake I have ever had and everyone can't stop raving about it! People have even asked me to bake it them and are willing to pay for it, that's how much of a hit it is!!! Sending love from South Africa 🇿🇦
Uma says
I made yestarday, it was a hit , thanks for this receipe.
Eveline Aponte says
My name is Eveline.
This cake was amazing!. Can this frosting be whipped when is completely cool down?.
RichandDelish says
Hi Eveline, I never tried to whip it. I'm not sure it's going to hold its shape, but if you try it, let me know if it works!
Madeline says
EXCELLENT cake. So good and a huge hit to everyone who has tried it. Is it possible to sub milk chocolate for the dark in the frosting? Looking to make it for my nieces and nephews but I’m not sure how they’ll like dark chocolate.
RichandDelish says
Hi! I'm so happy you liked this cake! I recommend substituting half of the dark chocolate with milk chocolate. It will be more delicate and better suit your niece's palate than just dark chocolate.
Saryabieh says
I’ve made this cake twice for birthdays. Absolutely delish!
Fortune Ogbuehi says
Thanks for finally releasing this Matilda chocolate cake recipe 👍
Kayla says
What does one cup of coffee mean?? black coffee or coffee with milk?? i’m so confused
RichandDelish says
Hi Kayla, it’s one cup of black coffee.
Nomsa says
Perfect 🥰 💞 👌
Mimi says
I made this cake yesterday for my sons 16th b day...he was so happy...he said he couldnt buy a better cake...we all loved it...it was so good and the metric conversions are spot on which i find it usualy isn't the case. So thank you for this amazing recipe it's definatly going into our familys cookbook.
Maureen says
Loved this chocolate cake...Best one I have ever made. Did this for my grandsons 16th Birthday...everyone loved it.
Thank you so much. Lovely and moist full of flavour and the fudge gannash was divine.
Will be trying more of your recipes.
Cynthia says
I just made a quadruple batch for six, nine-inch, cakes for two finished three-tier cakes. Easy recipe for the cake. Frosting was good but because of the cooling and then having to rework it to get the correct consistency to use it, I probably won't make it again. Now I'm a professional baker at a fraternity and timing is a huge factor for me as I do multiple jobs along with the baking. I believe I would make this again at home for sure. Great flavor. Thank you for the recipe!
Sara says
Can you used chocolate chips instead of chocolate bars
RichandDelish says
Yes!
Guy says
Okay. I made and frosted my cake. Here are my observations. I did purchase/use cake strips (the first time using them). They did work, but the baking time needed to be increased. They were not done in 20 minutes. Also don't get the "cheap ones" like I bought. Get Wilton brand. Mine started to "bake" and turn brown. Even though I used a high chocolate bars/cocoa powder + espresso coffee, I still feel it lacked chocolate flavor. The frosting was good, but I would use a lighter/fluffier frosting. If you store this cake in the refrigerator, you need to let the cake sit out for the frosting to be soft/creamy again. I thought this would be the best chocolate cake I've ever eaten, but it wasn't. The cake was "good", but NOT "fantastic". Once the cake is put together (2 layers) and frosted, this is a HEAVY cake (weight-wise). Good Luck & enjoy!
Sara says
I loved the cake & was wondering if the is a white/yellow cake equivalent?
Guy says
I'm about to make this cake tonight. I can't believe it says it will serve 14 people/slices. An 8-inch cake pan is SMALL. I don't see getting 14 slices with a 9-inch pan either. I guess I will double the recipe and bake 4-8 inch pans. This is a pricey cake to make (with the chocolate bars). I'm keeping my fingers crossed this turns out okay.
Leticia Evans says
Yesterday, I baked this cake and it was delicious. The frosting was the perfect combination between sweet and bitter. My husband does not like cakes too much; he loved this one. I wonder can I use this recipe to bake cupcakes? Thanks for your amazing recipe.
Pam says
Can this be done in a 9x13?
RichandDelish says
Yes!
Samina says
Hello Richanddelish..
This cake was a hiitttttt...mind blowing..am a small Baker sold them like crazy in a punnet
Wayne says
Wow wow wow you have to try it
Rutendo says
I made this cake for our son’s 3rd birthday . Used margarine instead of butter because thats what i had. It was so yummy, chocolatey and dense . My husband says its the best cake i have ever made!
Thank you for the recipe
Dahiana says
I’ve made this before and it was just wonderful. But now i want to make mini single layer cakes for my son’s birthday. How long would I bake them for ( round, 6 inch cakes).
RichandDelish says
Hi Dahiana! I'm so glad you liked this recipe! You will need to bake the cake for about 18 minutes.
Marion Marlow says
Hey I love this recipe it looks soo good! If I don’t want to use oil can I use butter ? If I can how much do you suggest I use please ?
Thank you x
RichandDelish says
Hi! I never tried it, but let me know if it works. It should work even though oil is the best for this recipe.
Jeremy says
Hi! This recipe looks amazing! I wanted to know how long I can leave the frosted cake out before serving? Would the frosting get too soft if the cake is left out for around 7 hours? Or should I just refrigerate and take the cake out before serving? Thank you!
RichandDelish says
Hi Jeremy! I recommend storing it in the fridge and taking the cake out 30 minutes before serving since the frosting will melt in a warm climate. Hope this helps!
Violet says
Hi, I substituted 1/2cup olive oil for the canola/ vegetable oil and the cake is delicious!
Maison Lecie says
Thank you for this recipe, I made this for a friend’s birthday. The taste is amazing; just one thing, I made the regular size and I baked it for one hour at 350 F degrees for some reason wasn’t cooked inside in 20 min as you indicated . I think the mixture is to heavy to be cooked in short time.
And the coffee, nobody knows was there.
Thank you
Sandra says
I've made this recipe so many times and it's always a hit! I want to try this in cupcake form, how long would the bake time be for cupcakes?
RichandDelish says
Hi Sandra, I'm glad you loved this recipe! I have a delish recipe for chocolate cupcakes here: https://richanddelish.com/chocolate-cupcake/
Anya says
honestly best chocolate cake recipe out there, the cake was so rich and full of flavour, not at all dry or flaky. just perfect, the frosting was also amazing not too sweet or bitter, with perfect texture and consistency. the recipe is so simple yet the result so wonderful 😀
SHEYLA says
Hello, I am ready to make the cake and I would like you to help me please, telling me what percentage level the whipping cream should have. thank you so much
RichandDelish says
Hi! You will need at least 36% of fat for the whipping cream.
SHEYLA says
Thanks!!!!
Zsuzsanna says
I'm writing this comment as I'm eating the cake. 😊 It's the PERFECT chocolate cake. Going into my recipe book that's for sure. Thank you for sharing it with us.
Steph says
Is there a substitute for the coffee? This looks delicious but we don’t have coffee.
RichandDelish says
Hi Steph! You can skip the coffee and use hot water.
Nico says
Absolutely delicious! Use dutch process cocoa for all things chocolate and you won’t have trouble w the color and depth of flavor. I do wonder, how would you store it? And for how long
Thank you!
Varusha says
Hi, I made this cake and it was so divine. Thank you for the amazing recipe. I need advice regarding the frosting, at room temperature, the frosting gets too runny and the top layer of the cake slid off and broke? Should I rather make an icing , add in melted chocolate and then add the fresh cream to whip it? I did love the glossy look of the frosting. Please advise, bless you.
Danielle B says
I made the frosting and put it in the fridge and all the butter floated to the top and now there is a thin butter layer. I’m going to take it out and try to let it warm up and hopefully it will whip up. But any advice on what I might have done wrong?
RichandDelish says
Hi Danielle, it sounds like you may have cooked your frosting at too high a heat, causing the butter to break and float to the top. Next time, cook it on low heat to prevent this.
Daniela says
I tried this recipe yesterday and it was perfect, everyone wanted another slice, not to mention is super easy to follow. Couldn't recommend it enough. The flavors were deep and rich while the frosting looked exactly like the one in the movie.
Marie says
It was good, but I was expecting more of an intense chocolate flavor to the cake itself. The frosting helped with that. It was moist enough. I will try one of your other chocolate cake recipes
Ash says
I made this and it was amazing. I used Dutch processed cacao powder in both frosting and sponge. The icing was the real winner here. I did brown the butter before continuing with the written instructions. I did need to use a hand mixer for a minute or two for the frosting before it went on the cake. The frosting was so smooth, decadent, and a light mousey consistency. Highly recommend for chocolate lovers.
SHAMA says
Thank you for this delicious recipe. I have made this cake twice and both times it was a huge hit and everyone absolutely loved it. I didn't know what dutch cocoa is and where I could buy it, so I used Hershey's but next time I will do my research and look for Dutch Cocoa so I get the dark chocolate cake look.
Emmy says
Hello… thank you for sharing this amazing recope. Im just a bit confuse regarding the chocolate powder… is it unsweetened chocolate powder or no?
Hope you will answer me please. Thanx💕💕💕💕
RichandDelish says
Hi, its unsweetened cocoa powder. I used Dutch-processed cocoa powder for a richer flavor.
Mia says
I made this cake and frosting. I found the cake to be a much lighter color than the picture. The frosting was delicious. I changed nothing. I found the cake to be rather dry and not full of chocolate flavor.
RichandDelish says
That is ood. Have you used Dutch cocoa powder and not natural cocoa powder? Cause that's a game changer.
Ola says
Hi,
Did you use plain or self raising flour in the recipe?
Olivia says
Hi, I made this recipe yesterday for my boyfriend's birthday and it turned out beautifully! I do have a lot of leftover icing and I was wondering how long it will store for? Thank you! 😊
Maddie says
Hi, if I use espresso instead of coffee, is just one shot enough?
RichandDelish says
Hi! yes, its enought!
Rai says
Hi! How many tbsp of coffee do I need in a cup? Thanks
RichandDelish says
Add 2 tbsp of instant coffee to 1 cup of hot water.
Mymona says
Hi there, I made this frosting recipe and all I can say is there was not a crumb left. My family devoured every morsel. I didn't use the cake recipr because I had baked my cake layers and just wanted to try a different frosting.
Definitely my next go to frosting
Thank you for sharing