If you’ve ever dreamed of indulging in a slice of impossibly rich, ultra-moist chocolate cake—the kind that made Matilda’s eyes go wide—then Matilda’s Chocolate Cake is your answer. With its intense cocoa flavor and luscious, fluffy chocolate frosting, this cake delivers nostalgia by the forkful. Whether you’re baking for a celebration or just giving yourself permission to enjoy something magical, every bite is a revelation: think deep chocolate notes, velvety crumb, and just the right balance of sweetness. Once you try Matilda’s Chocolate Cake, you’ll understand why it’s a legend in every kitchen it enters.
Ingredients You’ll Need
Every ingredient in Matilda’s Chocolate Cake has a crucial part to play—these basics, when combined, turn into pure chocolate bliss. Make sure to use quality ingredients for the best flavor, texture, and that iconic fudge-brown color.
- All-purpose flour (2 cups): The essential base that gives the cake its structure and tender crumb.
- Granulated sugar (2 cups): Lends the perfect sweetness and moisture to the cake layers.
- Unsweetened cocoa powder (3/4 cup): Go for the good stuff—this makes the cake deeply chocolaty and rich.
- Baking powder (2 teaspoons): Helps the cake rise beautifully, making every bite light but satisfying.
- Baking soda (1 1/2 teaspoons): Reacts with buttermilk and coffee for that dreamy, fluffy texture.
- Salt (1 teaspoon): Just enough to balance the chocolate and intensify flavors.
- Buttermilk (1 cup): Adds a gentle tang and ensures a super moist cake crumb.
- Hot strong brewed coffee (1 cup): Don’t skip this! Coffee deepens the chocolate flavor without tasting like coffee.
- Vegetable oil (1/2 cup): Keeps the cake soft, even after a day or two.
- Large eggs (2): Bind everything together and provide structure and richness.
- Pure vanilla extract (2 teaspoons): Rounds out the cocoa notes and adds warmth.
- Unsalted butter, softened (1 cup): The magic behind a silky, rich frosting.
- Powdered sugar (3 1/2 cups): Sifts into the frosting for cloudlike smoothness and sweetness.
- Unsweetened cocoa powder (1 cup, for frosting): Packs a chocolatey punch in every luscious swoop.
- Heavy cream (1/2 cup): Whips the frosting into a dreamy, spreadable consistency.
- Pure vanilla extract (2 teaspoons, for frosting): Adds another layer of flavor to the chocolate frosting.
- Pinch of salt: Just a pinch makes the frosting taste more pronounced and less cloying.
How to Make Matilda’s Chocolate Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and line the bottoms with parchment paper. This extra bit of prep makes sure your layers release easily and come out with perfect edges every time.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step is like mixing the foundation for your cake, ensuring every bite is balanced and chocolatey.
Step 3: Add Wet Ingredients and Mix
Add the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat everything on medium speed until the batter is velvety smooth and glossy—this is where the magic happens and the kitchen already starts to smell amazing!
Step 4: Bake the Cake Layers
Divide the luscious batter evenly between your prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean. Resist sneaking a taste too early—the anticipation is half the fun!
Step 5: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes. Then turn them onto a wire rack and let them cool completely before frosting. Cooling is key to avoid runny icing and to lock in all that moisture.
Step 6: Make the Chocolate Frosting
Beat softened butter until creamy, then sift in your powdered sugar and cocoa powder. Mix on low until combined, then add heavy cream, vanilla extract, and a pinch of salt. Beat everything together on high speed for 3 to 5 minutes. You’ll get a frosting that’s lighter than air and fit for layering onto Matilda’s Chocolate Cake.
Step 7: Frost and Assemble
Set one cake layer on your serving plate. Spread with a generous amount of frosting, top with the second layer, and slather the entire cake—top and sides. Go smooth for a classic look or swoop your spatula for a rustic, childlike charm. Chill for at least 30 minutes before slicing big, bakery-worthy pieces.
How to Serve Matilda’s Chocolate Cake
Garnishes
For a dazzling finish, top Matilda’s Chocolate Cake with chocolate curls, a dusting of cocoa powder, or a glossy drizzle of ganache. Add a scatter of fresh berries if you love a pop of color and brightness alongside the deep chocolate layers.
Side Dishes
This cake is outrageously rich, so cool it down with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Some people love to serve it with tart raspberries or even a glass of cold milk for the ultimate nostalgia trip.
Creative Ways to Present
Matilda’s Chocolate Cake isn’t just delicious, it’s also a showstopper! Try baking and assembling it as a tall layer cake, then slicing it at the table for a wow moment. Or, make mini cakes (or cupcakes) for parties and gifting. For a dramatic movie-night effect, serve oversized slices on vintage plates, just like in the story that inspired it.
Make Ahead and Storage
Storing Leftovers
Leftovers (if you’re lucky enough to have any) should be wrapped well or stored in an airtight container at room temperature for two days, or in the fridge for up to four days. The cake manages to stay moist and decadent, so every slice still tastes like it’s straight from the oven.
Freezing
Matilda’s Chocolate Cake freezes beautifully. Wrap individual slices tightly in plastic wrap and foil, or freeze the whole cake uncut. It will keep for up to two months—when a chocolate craving strikes, just thaw a slice and it’s ready to enjoy.
Reheating
If you want to serve your cake warm, pop a slice in the microwave for 10-15 seconds. The frosting will soften deliciously, soaking into the cake for an even more melt-in-your-mouth experience—especially good with ice cream!
FAQs
Can I make Matilda’s Chocolate Cake without coffee?
Absolutely! While coffee enhances the chocolate flavor, you can substitute it with hot water. The cake will remain rich and beautifully moist, though you’ll miss a bit of extra depth.
What’s the secret to getting moist, fluffy cake layers?
The combination of buttermilk, oil, and hot coffee creates superbly moist layers. Be sure not to overbake—start checking at 30 minutes and remove when a toothpick comes out clean but a few moist crumbs are OK.
Can I use Dutch-process cocoa powder?
Yes! Using Dutch-process cocoa makes the cake even darker and more intense. Just make sure your baking powder and baking soda are fresh so the cake rises well.
Is this recipe good for cupcakes or sheet cakes?
Absolutely, Matilda’s Chocolate Cake batter is versatile. Pour it into cupcake tins or a 9×13-inch sheet pan. Baking times will need to be adjusted: cupcakes take about 18-22 minutes, sheet cake about 35-40 minutes.
How can I make the frosting less sweet?
If you prefer a more bittersweet taste, use a little less powdered sugar or add a touch more cocoa powder. You can also balance sweetness with an extra pinch of salt or a splash of espresso!
Final Thoughts
If you’re searching for the ultimate chocolate experience, Matilda’s Chocolate Cake delivers in every way. It’s the kind of cake that sparks joy at first sight and sheer bliss with each bite—don’t hesitate to bake it for birthdays, celebrations, or any day you need a little more magic. Gather your ingredients, invite someone special, and savor your own slice of legendary chocolate happiness!
Print
Matilda’s Chocolate Cake Recipe
- Total Time: 2 hours (including cooling and frosting)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Matilda’s Chocolate Cake, a rich and moist layer cake that is perfect for true chocolate lovers. Inspired by the iconic slice from the movie Matilda, this classic chocolate cake is a must-try for any dessert enthusiast.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 cup hot strong brewed coffee
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
- Prepare the batter: In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix until smooth. Divide the batter between the pans and bake for 30-35 minutes.
- Make the frosting: Beat softened butter, powdered sugar, cocoa powder, and cream until fluffy. Add vanilla and salt.
- Assemble the cake: Place one cake layer on a plate, spread frosting, add the second layer, and frost the top and sides. Chill before slicing.
Notes
- For an extra decadent touch, top with chocolate curls or ganache.
- This cake is inspired by the iconic slice from Matilda—rich, moist, and perfect for true chocolate lovers!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 60g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
