This Matilda's chocolate cake is made with moist chocolate cake layers that are topped and filled with a glossy chocolate fudge frosting.
The Matilda chocolate cake, inspired by the iconic 1996 movie, is the ultimate dessert for chocolate cake lovers.
This mouthwatering cake features layers of rich, moist chocolate cake that are soft and fluffy, covered in a smooth, velvety chocolate fudge frosting that adds an extra layer of sweetness and chocolatey goodness.
Just like in the movie, this cake is so tempting that it's hard to resist taking a big bite.
The combination of tender cake and creamy frosting creates a perfect balance of flavors and textures that will satisfy any chocolate lover's cravings.
My favorite part about this cake is that it's smothered with a glossy fudge frosting that is made not in a traditional way and is perfect for those who don't like the grainy feel of classic buttercream.
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.
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Why this recipe works
- Chocolate flavor- this cake is loaded with rich chocolate flavor from the silky smooth chocolate fudge frosting to the moist and flavorful chocolate cake layers.
- Texture- the texture of this cake is incredibly soft, moist with a tender crumb that melts in your mouth in every bite along with the luxurious chocolate fudge frosting.
- Ease- although this cake looks impressive, its actually really easy to make and is made with simple ingredients. It is made in one bowl and with a whisk for minimal cleaning.
- Chocolate fudge frosting- this cake is smothered and frosted with the most luxurious and silky smooth fudge frosting that has a rich chocolate flavor and is made with Dutch cocoa powder and dark chocolate.
- Perfect for any occasion- this chocolate cake is perfect for birthdays, parties, holidays, events, or any other occasion!
How to make even cake layers
My biggest tip to make even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it into two even pans.
Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top.
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.
Flour– I used all-purpose flour for this recipe, self-rising flour and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our chocolate cake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Eggs- to give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake and adds extra flavor.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate frosting
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this Matilda's chocolate cake recipe.
Butter- I used unsalted butter for the frosting, but you can use salted butter and skip the salt.
Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.
Powdered sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the chocolate fudge frosting
Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.
Strain the mixture into a large bowl or baking pan to speed up the cooling process.
Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
Assembly
Remove the frosting from the fridge and assemble the chilled cake.
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
If it seems like it's too much frosting, feel free to remove some and save it for your next chocolate bake.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- Don't cook this frosting on very high heat so the chocolate won't burn. If you are using very high heat, the texture of this frosting will become grainy and not smooth.
Faq's
The chocolate cake from Matilda is made of rich and moist chocolate cake layers and frosted with chocolate fudge frosting that is glossy and rich in chocolate flavor.
Yes. You can use 8 or 9-inch cake pans. Take into consideration that the cake layers will be thinner and you will need to bake it for less time.
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
The Matilda cake is famous for its rich, ultra-chocolatey layers inspired by the iconic scene in the movie Matilda, where Bruce Bogtrotter devours a massive chocolate cake.
It’s become a symbol of indulgence and the ultimate chocolate lover’s dessert.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight before serving.
Make it ahead of time
You can make this cake ahead by freezing the cake layers ahead of time.
Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk and replace the butter in the frosting with vegan butter. Also, replace the heavy cream with coconut cream.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Zest- lots of people like the orange and chocolate combinations. If you do, add 1 tablespoon of orange zest to this cake to add a zesty orange flavor.
Frosting- Use your favorite chocolate frosting like dark chocolate frosting, chocolate whipped cream frosting, stabilized chocolate whipped cream frosting, chocolate cream cheese frosting, etc.
Serving Tips
Serve at room temperature- Let the cake sit out for about 30 minutes before serving to allow the frosting to soften and the flavors to shine.
Add fresh berries- Garnish each slice with fresh raspberries or strawberries for a pop of color and a fruity contrast to the rich chocolate.
Equipment
- Mixing bowl set
- Saucepan
- Rubber spatula
- 8-inch cake pans.
- Whisk Set (pack of 3) to whisk the ingredients together
- Strainer basket
- Offset spatula- for frosting the cake
More chocolate desserts
Chocolate poke cake- This chocolate poke cake is made with a moist one-bowl chocolate cake, and chocolate pudding filling, and topped with chocolate whipped cream!
Chocolate fudge cake- This chocolate fudge cake is the most amazing chocolaty, rich, moist, and tender, and is the perfect dessert to satisfy your chocolate cravings!
Chocolate rice Krispie treats- These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Best Matilda's Chocolate Cake
Ingredients
- 2 ½ cups Flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 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
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
- Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
- Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
- Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)
- Let the cake cool completely before frosting so the frosting won't melt off the cake.
- Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
- Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.
- Strain the mixture into a large bowl or baking pan to speed up the cooling process.
- Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
- Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
- Remove the frosting from the fridge and assemble the chilled cake.
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
- Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. If it seems like it's too much frosting, feel free to remove some and save it for your next chocolaty bake.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- Don't cook this frosting on very high heat so the chocolate won't burn. If you are using very high heat, the texture of this frosting will become grainy and not smooth.
Saryabieh
I’ve made this cake twice for birthdays. Absolutely delish!
Fortune Ogbuehi
Thanks for finally releasing this Matilda chocolate cake recipe 👍
Kayla
What does one cup of coffee mean?? black coffee or coffee with milk?? i’m so confused
RichandDelish
Hi Kayla, it’s one cup of black coffee.
Nomsa
Perfect 🥰 💞 👌
Mimi
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
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
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!
Guy
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
I loved the cake & was wondering if the is a white/yellow cake equivalent?
Guy
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
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
Can this be done in a 9x13?
RichandDelish
Yes!
Samina
Hello Richanddelish..
This cake was a hiitttttt...mind blowing..am a small Baker sold them like crazy in a punnet
Wayne
Wow wow wow you have to try it
Rutendo
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
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
Hi Dahiana! I'm so glad you liked this recipe! You will need to bake the cake for about 18 minutes.
Marion Marlow
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
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
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
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
Hi, I substituted 1/2cup olive oil for the canola/ vegetable oil and the cake is delicious!
Maison Lecie
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
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
Hi Sandra, I'm glad you loved this recipe! I have a delish recipe for chocolate cupcakes here: https://richanddelish.com/chocolate-cupcake/
Anya
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
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
Hi! You will need at least 36% of fat for the whipping cream.
SHEYLA
Thanks!!!!
Zsuzsanna
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.
Nico
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
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
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
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
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
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
SHAMA
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
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
Hi, its unsweetened cocoa powder. I used Dutch-processed cocoa powder for a richer flavor.
Mia
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
That is ood. Have you used Dutch cocoa powder and not natural cocoa powder? Cause that's a game changer.
Ola
Hi,
Did you use plain or self raising flour in the recipe?
Olivia
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! 😊
Rai
Hi! How many tbsp of coffee do I need in a cup? Thanks
RichandDelish
Add 2 tbsp of instant coffee to 1 cup of hot water.
Mymona
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