Name: Eggless Matilda Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 330 g all-purpose flour (2 1/3 cup); 2 tsp baking powder; ½ tsp salt; 185 g Greek yogurt (3/4 cup) (room temp.); 350 g granulated sugar (1 3/4 cups); 2 tsp vanilla extract; ½ tsp baking soda; 113 g unsalted butter (1/2 cup) (cubed); 130 g vegetable oil (2/3 cup); 360 g milk (1 1/2 cups) (any kind); 2 tsp instant coffee powder; 75 g cocoa powder (3/4 cup); 170 g heavy cream (3/4 cup); 250 g dark chocolate (8 oz) (chopped); 150 g unsalted butter (2/3 cup) (cubed); 80 g powdered sugar (3-4 tbsp); ½ tsp instant coffee; 7.5 g cocoa powder (1 tbsp); 1 tsp vanilla extract

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By popular demand, here it is, the Eggless Matilda Chocolate Cake! Just like my most viral recipe on YouTube, this cake is rich, fudgy, and over-the-top chocolatey, but made without eggs. Perfect for birthdays, parties, or anytime you’re craving the most indulgent chocolate cake.

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About This Recipe

This isn’t your average chocolate cake. The Eggless Matilda Chocolate Cake is moist, tender, and intensely chocolatey, layered with my signature fudgy chocolate frosting. The secret to its soft texture is the combination of yogurt and baking soda, which together work as an excellent egg substitute. Yogurt adds moisture and richness, while baking soda reacts with it to give the cake a beautiful rise.

What you get is a cake that doesn’t feel like it’s missing anything, flavorful, light, and decadent, with a fudgy frosting that makes every bite melt in your mouth.

If you’ve tried and loved my original Matilda Chocolate Cake, this eggless version will be your new go-to. It’s big enough to serve a crowd but simple enough to make for a cozy weekend treat.

When you’re done, don’t stop there; if you’re a chocolate lover like me, then you’ll definitely enjoy my Chocolate Fudge Cake, Double Chocolate Muffins, Chocolate Cheesecake Bars, and Chocolate Tiramisu Cake.

What You Need To Make Eggless Matilda Chocolate Cake

For the Cake

All-purpose flour: gives structure to the cake.

Baking powder: helps the cake rise evenly.

Salt: enhances chocolate flavor.

Greek yogurt: replaces eggs, adds moisture, and tang.

Granulated sugar: sweetens and balances the cocoa.

Vanilla extract: adds warmth and depth.

Baking soda: reacts with yogurt for extra lift.

Unsalted butter: richness and tenderness.

Vegetable oil: keeps the cake soft and moist.

Milk: helps blend the batter smoothly.

Instant coffee powder: enhances chocolate flavor. This is optional, so if you prefer not to use coffee, you can leave it out.

Cocoa powder: for that deep, rich chocolate taste.

For the Fudge Frosting

Heavy cream: creates a silky, spreadable texture.

Dark chocolate: the star of the frosting, rich and fudgy.

Unsalted butter: adds creaminess.

Powdered sugar: light sweetness.

Instant coffee & cocoa powder: deepen the chocolate flavor.

Vanilla extract: balances the frosting.

Ingredient Substitutes

Greek yogurt → plain regular yogurt works, but use about 30–40 ml less milk in the recipe.
Butter → margarine or dairy-free butter for a vegan-friendly version.
Milk → any plant-based milk works.
Dark chocolate → use semi-sweet if you prefer a milder frosting.

Equipment/Ingredients For This Recipe

How To Store Matilda Chocolate Cake

Room temperature: Keep the frosted cake covered for up to 1 day.

Fridge: Store in an airtight container for 4–5 days. Let slices come to room temperature before serving.

Freezer: Wrap unfrosted cake layers in plastic wrap + foil and freeze for up to 2 months. Thaw overnight in the fridge.

Pro Tips

Bloom the cocoa – adding it to the hot butter-milk mixture intensifies its flavor.
Don’t overmix – over-whisking can make the cake dense. Mix just until combined.
Level your cakes – trimming off domes makes stacking easier and prettier.
Brush layers with milk – this keeps the cake extra moist.
Chill the frosting if too soft – 10–15 minutes in the fridge firms it right up.

FAQ’s

Can I make this cake vegan?

Yes! Use dairy-free yogurt, plant-based milk, and vegan butter/dark chocolate.

Do I have to use coffee in the recipe?

No, but coffee enhances the chocolate flavor. If you leave it out, the cake will still be delicious.

Can I bake this in fewer/larger pans?

Yes. Use two 9-inch pans instead of three 7 or 8-inch pans. Adjust baking time slightly.

Can I make the frosting ahead of time?

Absolutely! Make it up to 2 days ahead, store covered in the fridge. Once you’re ready to use it, let the frosting sit at room temperature for 20-30 minutes or until it comes to a soft spreadable consistency. If you want, you could also whip it with an electric mixer to make it a bit more fluffy.

This Eggless Matilda Chocolate Cake is proof that you don’t need eggs to bake something truly decadent. Moist, rich, and layered with the most indulgent chocolate fudge frosting, it’s a cake that will win over chocolate lovers every single time. Whether you’re celebrating a special occasion or just treating yourself, this recipe guarantees smiles (and second slices!).

If you try it, let me know how it turned out for you. I love seeing your recreations.

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Eggless Matilda Chocolate Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Chill Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 14 servings

Calories 612 kcal

Equipment

1 Large bowl
2 Medium sized bowls
Microwave-safe jug or small bowl
2 Whisks
2 Saptulas
3 7 or 8-inch cake pans greased and lined with parchment paper
Medium-sized saucepan or pot
Plastic wrap
Offset spatula
Pastry brush
Cake stand or large serving plate

Ingredients

For the cake

330 g all-purpose flour (2 1/3 cup)
2 tsp baking powder
½ tsp salt
185 g Greek yogurt (3/4 cup) room temp.
350 g granulated sugar (1 3/4 cups)
2 tsp vanilla extract
½ tsp baking soda
113 g unsalted butter (1/2 cup) cubed
130 g vegetable oil (2/3 cup)
360 g milk (1 1/2 cups) any kind
2 tsp instant coffee powder
75 g cocoa powder (3/4 cup)

For the fudge frosting

170 g heavy cream (3/4 cup)
250 g dark chocolate (8 oz) chopped
150 g unsalted butter (2/3 cup) cubed
80 g powdered sugar (3-4 tbsp)
½ tsp instant coffee
7.5 g cocoa powder (1 tbsp)
1 tsp vanilla extract

Instructions

Grease and line three 7 or 8-inch pans. Preheat oven to 170°C (340°F).

Make the chocolate cake layers

In a medium bowl, sift flour, baking powder, and salt. Set aside.
In a large bowl, whisk together yogurt, sugar, vanilla, and baking soda. Set aside.
In a microwave-safe jug, combine butter, oil, milk, and coffee. Heat until hot and melted. Add the cocoa powder directly into the hot milk mixture. Whisk until smooth and no lumps remain. This step is important because blooming cocoa in hot liquid intensifies its chocolate flavor.
Whisk half of cocoa mixture into yogurt mixture. Then add half of the pre-mixed dry mixture and whisk to combine.
Add the rest of the cocoa mixture, whisk until combined, then add the remaining flour mixture. Mix until you no longer see streaks of flour. The batter should be smooth but not overworked.
Divide the batter equally between the pans and bake in the center of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 5–10 minutes, then carefully turn them out onto a wire rack. Peel off the parchment and let them cool completely before frosting.

Make the fudge frosting

In a medium saucepan, heat the heavy cream over medium heat until it begins to gently simmer (small bubbles around the edges). Do not let it boil.
Add the cubed butter, powdered sugar, instant coffee, vanilla extract, cocoa powder, and chopped dark chocolate. Whisk continuously until everything is fully melted and smooth.
Transfer the frosting into a medium bowl. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate for 30–40 minutes, or until it thickens to a spreadable consistency (like soft buttercream).

Assemble the cake

If your cakes domed while baking, use a serrated knife to trim the tops flat. This helps stack the layers evenly.
Place one cake layer on a cake stand or serving plate. Optionally, brush the top with a little milk for extra moisture. Spread about ¼ of the frosting evenly on top.
Place the second cake layer on top. Again, brush with milk, then spread another ¼ of the frosting.
Place the final cake layer upside down (so the bottom is on top—this gives a flat surface). Add the remaining frosting on top. Spread evenly over the top and sides of the cake with an offset spatula.
Use the back of a spoon or an offset spatula to make textured swirls all over the frosting for that signature rustic look.
If the frosting gets too soft (especially in warm weather), place the cake in the fridge for 10–15 minutes before slicing.
Slice into generous pieces and enjoy your moist, fudgy Eggless Matilda Chocolate Cake!