Matilda’s Chocolate Cake Recipe
If there’s one dessert that brings pure, unapologetic joy every single time, it’s Matilda’s Chocolate Cake. With its famously decadent chocolate layers and generous slathering of rich, fudgey frosting, this cake is a true showstopper that satisfies every chocolate lover’s deepest cravings. Whether you’re baking for a birthday bash or simply want to relive a nostalgic movie moment, Matilda’s Chocolate Cake is the ultimate treat to make and share with friends and family.
Ingredients You’ll Need
This classic cake relies on simple ingredients that come together to create magic. Each one plays a special role, contributing to that iconic moist crumb, deep chocolatey flavor, and irresistible, creamy frosting everyone goes wild for.
- All-purpose flour: Provides structure and just the right amount of tenderness for each slice.
- Granulated sugar: Sweetens the batter and helps create that perfectly soft, moist texture.
- Unsweetened cocoa powder: The star ingredient that brings intense chocolate flavor and a rich, dark color.
- Baking powder & baking soda: These leaveners work together for a tall, fluffy crumb that stays light on the fork.
- Salt: Balances the sweetness and enhances all those deep, chocolatey notes.
- Buttermilk (room temperature): Adds tang and keeps the cake unbelievably moist with the perfect hint of richness.
- Vegetable oil: Makes the cake extra tender and helps it stay fresh for days.
- Large eggs (room temperature): Bind everything together and add structure, richness, and stability.
- Vanilla extract: Brings warmth and aromatic sweetness, rounding out all the bold flavors.
- Hot coffee or boiling water: Deepens the chocolate flavor and creates a thin, luscious batter that bakes up moist and fluffy.
- Unsalted butter (for frosting): Forms the creamy, decadent base of the chocolate frosting.
- More unsweetened cocoa powder (for frosting, sifted): Intensifies the frosting’s chocolate essence and ensures a silky-smooth finish.
- Powdered sugar: Sweetens and thickens the frosting to dreamy, spreadable perfection.
- Whole milk: Adds creamy moisture, helping the frosting whip up light and fluffy.
- Vanilla extract (for frosting): Enhances the chocolate while making the frosting taste homemade and authentic.
- Pinch of salt (for frosting): Balances the sweetness and brings out all the chocolatey goodness.
How to Make Matilda’s Chocolate Cake
Step 1: Prepare Your Pans and Preheat
Start by heating your oven to 350°F (175°C). Take two 9-inch round cake pans and generously grease and flour them, then line the bottoms with parchment paper. This step ensures Matilda’s Chocolate Cake releases seamlessly and keeps its shape, so you get perfect slices every time.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these first prevents lumps and guarantees that those all-important leaveners are evenly distributed for a light, even crumb.
Step 3: Mix in Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla extract to your dry mixture. Beat everything together on medium speed until smooth and combined. The batter will already look rich and chocolatey, promising great things ahead.
Step 4: Add Hot Coffee or Water
Carefully pour in the hot coffee or boiling water and mix until thoroughly combined. Don’t worry—the batter will seem quite thin, but that’s exactly what gives Matilda’s Chocolate Cake its signature moistness and tender texture. This step is key for rich, café-worthy depth of flavor.
Step 5: Bake the Cakes
Divide the batter between your two prepared pans and slide them into the oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The cakes will look beautifully risen, with an enticing chocolate aroma filling your kitchen.
Step 6: Cool Completely
After baking, let the cakes cool in their pans on a wire rack for about 10 minutes. Then, gently turn them out onto the racks to cool completely. This step is crucial—frosting a warm cake will melt your luscious chocolate icing.
Step 7: Make the Chocolate Frosting
Beat the softened butter until creamy and fluffy. Add the sifted cocoa powder and blend until smooth. Gradually mix in the powdered sugar, alternating with the milk, until the frosting is light and velvety. Finish with vanilla extract and a pinch of salt for depth and balance.
Step 8: Assemble and Frost
Lay one cake layer on your serving plate and cover it with a thick, even smothering of chocolate frosting. Gently place the second layer on top and frost the top and sides generously. For a classic, Matilda-style look, use an offset spatula to smooth the frosting or create rustic swirls.
How to Serve Matilda’s Chocolate Cake
Garnishes
Enhance Matilda’s Chocolate Cake with a few finishing touches. A handful of chocolate shavings, a dusting of cocoa powder, or even some colorful sprinkles make every slice look irresistible. For a luxurious finish, add a few fresh berries or edible flowers—the pop of color brings an extra bit of joy to each bite.
Side Dishes
Pair this iconic cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you’re feeling fancy, fresh fruit like raspberries, sliced strawberries, or even cherries give a bright and tangy contrast to the cake’s rich chocolate flavors.
Creative Ways to Present
For special occasions, transform Matilda’s Chocolate Cake into a masterpiece by stacking multiple layers, piping extra frosting rosettes, or even turning it into cupcakes for party-perfect treats. For a nostalgic movie night, serve oversized slices just like in the film—there’s no such thing as too much chocolate here!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Matilda’s Chocolate Cake, simply cover it well with plastic wrap or transfer slices to an airtight container. It’ll stay moist and delicious in the refrigerator for up to five days, making it perfect for whenever the chocolate craving strikes again.
Freezing
You can absolutely freeze both cake layers and frosted slices! Wrap layers or finished pieces tightly in plastic and then in foil, and freeze for up to three months. Thaw overnight in the fridge for best texture and flavor—nobody will ever guess it wasn’t freshly baked.
Reheating
Want to revive that just-baked softness? Let slices come to room temperature or, for a warm treat, microwave for about 10 seconds. The frosting turns slightly gooey, making Matilda’s Chocolate Cake taste like it just came out of the oven.
FAQs
Can I make Matilda’s Chocolate Cake in advance?
Absolutely! You can bake the layers a day ahead, let them cool, and store them wrapped in plastic at room temperature. Frost just before serving for ultimate freshness and the best texture.
Can I substitute the buttermilk?
If you’re out of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill to the 1 cup line with milk, and let it sit for five minutes. This quick substitute mimics buttermilk’s tangy magic in Matilda’s Chocolate Cake.
Is it possible to use decaf coffee or water instead?
Absolutely! Decaf coffee works just as well, and hot water is a fine substitute in a pinch. Both options will deliver that essential moist texture—coffee simply adds a subtle rich depth to the chocolate.
Can I use this recipe for cupcakes?
Yes, you can easily transform Matilda’s Chocolate Cake into about 24 cupcakes. Just line a muffin tin, fill each cup two-thirds full, and bake at 350°F for 18–20 minutes.
How do I get perfectly smooth frosting?
For silky, professional-looking frosting, always sift your cocoa powder and powdered sugar. Beat the frosting on high to whip in plenty of air, and use an offset spatula dipped in hot water to finish with a flawless look.
Final Thoughts
It’s impossible not to fall in love with Matilda’s Chocolate Cake—whether you’re serving it for a big celebration or sneaking a midnight slice. Give this recipe a try and share the chocolatey magic with your favorite people. Trust me, every bite is unforgettably good!
Print
Matilda’s Chocolate Cake Recipe
- Total Time: 1 hour 5 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent richness of Matilda’s Chocolate Cake, a moist and intensely chocolatey dessert that will delight any chocolate lover. This classic layer cake with velvety frosting is perfect for birthdays or special occasions.
Ingredients
Cake:
- 2 1/2 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
- 1 cup buttermilk (room temperature)
- 1 cup vegetable oil
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup hot coffee or boiling water
Frosting:
- 1 cup unsalted butter (softened)
- 3/4 cup unsweetened cocoa powder (sifted)
- 5 cups powdered sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Mix in buttermilk, oil, eggs, and vanilla; beat until smooth. Stir in hot coffee or water until combined.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool in pans, then on wire racks.
- Make frosting: Beat butter, add cocoa, sugar, milk, vanilla, and salt; beat until fluffy.
- Assemble: Spread frosting on first cake layer, add second layer, frost the top and sides. Decorate as desired.
Notes
- This cake is rich, moist, and intensely chocolatey, reminiscent of Matilda’s cake.
- Use high-quality cocoa and coffee for best flavor.
- Can be made a day ahead and kept chilled.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
