Best Matilda's Chocolate Cake

This Matilda chocolate cake has tender chocolate cake layers filled, frosted, and topped with the same rich fudge frosting as in the movie!

Matildas chocolate cake sliced open on a cake stand.

If you want an intense chocolate cake inspired by the iconic 1996 film, this is the recipe for you.

Rich dark chocolate fudge frosting creates a decadent center filling and sets with a signature sleek, glossy finish on top.

The oil-based cake layers stay incredibly plush and moist, perfectly balancing the rich fudge coating.

Because the frosting relies on real heavy cream, butter, and dark chocolate bars, the flavor is deeply chocolatey rather than overly sweet. It is my go-to cake for birthdays, celebrations, or any crowd of chocolate lovers.

One reader, Laura, commented: “This is hands down the best chocolate cake I’ve ever had! ★★★★★”

One reader, Madeline, commented: “EXCELLENT cake. So good and a huge hit to everyone who has tried it! ★★★★★”

One reader, Saryabieh, commented: “I’ve made this cake twice for birthdays. Absolutely delish! ★★★★★”

For more chocolate cakes, check out my chocolate sour cream pound cake, small chocolate cake, Ferrero Rocher cake, and fudgy flourless chocolate cake.

Jump to:

Why this recipe works
Ingredients
Step by Step Instructions
Expert Tips
Troubleshooting
Frequently Asked Questions
Storing
Freezing
Make It Ahead Of Time
Substitutions
Variations
How to Scale This Recipe for Different Pans
Equipment
Connect With Us
📖 Recipe
💬 Comments

Why this recipe works

Signature Movie Look: The rich dark chocolate fudge frosting sets with a sleek, glossy finish straight from the film.
No Stand Mixer Required: Whisking the batter together entirely by hand in one bowl keeps prep stress free with minimal cleanup.
The Perfect Crumb: Blooming Dutch process cocoa in hot brewed coffee unlocks a deep, rich chocolate flavor with zero bitterness.
Ultra Moist Sponge: Using vegetable oil instead of butter keeps the cake layers exceptionally soft, tender, and plush for days.
Make Ahead Friendly: The cake layers and frosting can both be prepared a day early without losing fresh texture or shine.

Slice of matilda chocolate cake on a small plate.

Ingredients

Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.

The chocolate cake layers

All-Purpose Flour: Provides core structure while maintaining a light, tender crumb.

Granulated Sugar: Sweetens the cake and retains moisture for a soft texture.

Dutch Process Cocoa Powder: Sifted into the dry ingredients for a deep, dark color and smooth chocolate flavor.

Baking Soda & Baking Powder: Leaveners that react with acidic buttermilk to help the cake rise evenly.

Fine Sea Salt: Enhances the cocoa flavor and balances the sweetness.

Eggs: Large and at room temperature so they emulsify smoothly into the batter.

Buttermilk: Provides acidity and moisture to create a melt in your mouth crumb.

Vegetable Oil: Keeps the cake layers perfectly moist and soft, even when chilled. Canola oil works as well.

Vanilla Extract: Deepens and enhances the natural chocolate flavor.

Hot Brewed Coffee: Blooms the cocoa powder to maximize the chocolate flavor without leaving a coffee taste.

The chocolate fudge frosting

Dark Chocolate Bars (60% to 70% Cacao): High quality chopped chocolate bars for the richest flavor and smoothest melt. Avoid chocolate chips, which contain stabilizers that prevent a silky shine.

Heavy Cream: Creates a silky, pourable base for the fudge frosting.

Unsalted Butter: Adds richness and structure to help the frosting set cleanly around the entire cake.

Powdered Sugar: Sifted to ensure the frosting remains smooth, glossy, and never grainy.

Step by Step Instructions

Bake the Cake Layers

Prep: Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.

Wet Ingredients: Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Bloom: Pour the hot brewed coffee directly into the batter. Whisk gently until smooth and uniform. Note: The batter will be very thin.

Bake: Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the chocolate fudge frosting

Make the Fudge Frosting: Combine chopped chocolate, butter, heavy cream, and sifted powdered sugar in a medium saucepan over the lowest heat setting. Whisk constantly until smooth, melted, and glossy.

Strain through a fine mesh sieve into a shallow dish to remove any air bubbles.

Chill: Place the frosting in the fridge until it thickens to a spreadable, fudgy consistency.

Assembly

Place the first cooled cake layer on a serving plate or turntable. Spread a generous layer of the fudge frosting evenly over the bottom layer using an offset spatula. Top with the second cake layer.

Spread the remaining fudge frosting smoothly over the top and sides of the entire cake, smoothing the top with your spatula for a sleek, glossy finish.

Let the cake sit at room temperature for 15 minutes before slicing to allow the frosting to settle.

One layer of chocolate cake with frosting.

Expert Tips

Bloom the Cocoa: Always use hot brewed coffee or boiling water. The heat dissolves the cocoa solids instantly, releasing their full flavor.
Keep Heat Low for Maximum Shine: Melt your frosting on the absolute lowest heat setting while whisking constantly. Gentle heat melts the fats smoothly without overheating, ensuring a mirror like shine across the whole cake.
Use a Kitchen Scale: Weighing dry ingredients like flour and cocoa powder with a digital scale guarantees a consistent, moist crumb instead of a dense cake.
Do Not Overmix: Whisk the batter just until the flour streaks disappear. Overmixing develops gluten, turning a tender cake dense.
Room Temp Wet Ingredients: Ensure your eggs and buttermilk are at room temperature so the oil-based mixture emulsifies evenly without seizing.

Troubleshooting

Why is my fudge frosting dull or separated?

This occurs if the chocolate gets too hot during melting. To fix a broken frosting, vigorously whisk in a teaspoon of room temperature heavy cream to re emulsify the fats and bring back the glossy finish.

Why did my cake sink in the middle?

The oven door was likely opened too early, or the cake was underbaked. Ensure your oven is fully preheated and use a toothpick or digital thermometer (205°F / 96°C) to confirm doneness before removing.

Is the cake batter supposed to be thin?

Yes! This is a high hydration batter. The thin, liquid consistency is what creates the ultra moist, melt in your mouth crumb.

Frequently Asked Questions

How do I cut neat slices without dragging the frosting?

Run a sharp knife under hot water, wipe it completely dry, and slice. Clean and rewarm the blade between every cut.

Should this cake be served cold or at room temperature?

Serve at room temperature. Remove it from the fridge 20 to 30 minutes before serving so the frosting softens and the sponge reaches maximum tenderness.

How do I make this caffeine-free?

Replace the hot coffee with boiling water or hot decaf coffee in equal measure. The heat of the liquid blooms the cocoa powder without adding caffeine.

Storing

Because the frosting is made with dairy, this cake must be kept in the refrigerator. Store it in an airtight container or a covered cake dome for up to 4 days.

Freezing

You can freeze the assembled cake (or individual slices) in an airtight container for up to 3 months.

If freezing individual slices, wrap them tightly in plastic wrap before placing them in a freezer bag. Thaw in the fridge overnight before serving.

Make It Ahead Of Time

Bake the Cake Layers Early

Bake the chocolate layers up to 1 day in advance. Once completely cool, wrap them tightly in plastic wrap and store them at room temperature (or freeze for up to 1 month).

Prep the Frosting in Advance

You can make the fudge frosting 1 day ahead and keep it covered in the fridge. Before assembly, let it sit on the counter or set the bowl over a pot of warm water for 1 to 2 minutes to soften it back to a spreadable consistency.

Slice of chocolate cake on a small plate.

Substitutions

Gluten Free: Swap the all purpose flour for a 1:1 gluten free baking flour blend that contains xanthan gum.

Dairy Free Cake: Substitute the buttermilk with 1 cup of oat milk or almond milk mixed with 1 tablespoon of white vinegar or lemon juice, and use a light vegetable oil.

Dairy Free Frosting: Use dairy free dark chocolate bars and swap the heavy cream and butter for dairy free heavy cream and plant based butter sticks.

Egg Free: Replace the eggs with flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let sit for 10 minutes to thicken).

Variations

Peanut Butter: Spread a layer of smooth peanut butter over the bottom cake layer before adding the center fudge layer.

Salted Caramel: Drizzle a layer of salted caramel sauce over the fudge center layer before stacking the second cake layer.

Chocolate Raspberry: Spread a thin layer of tart raspberry jam underneath the center fudge layer to cut through the richness.

Mocha: Stir 1 teaspoon of instant espresso powder directly into the dry ingredients for an even deeper chocolate aroma.

Crunchy: Sprinkle toasted chopped hazelnuts, crushed crêpe cookies, or cocoa nibs over the center fudge layer for extra texture.

How to Scale This Recipe for Different Pans

To adjust your ingredients, multiply every single ingredient in the recipe by the percentage listed below for your chosen pan setup:

Two 6 Inch Pans: Multiply the entire recipe by 60% (or 0.6). Use 2 whole eggs. Bake at 175°C (350°F) for 28 to 32 minutes.
Three 6 Inch Pans: Keep the ingredients exactly the same (100% of the recipe). Divide the batter evenly between three pans. Bake at 175°C (350°F) for 22 to 26 minutes.
Two 9 Inch Pans: Multiply the entire recipe by 130% (or 1.3). Use 4 whole eggs. Bake at 175°C (350°F) for 30 to 35 minutes.
9x13 Inch Sheet Pan: Keep the ingredients exactly the same (100% of the recipe). Bake at 175°C (350°F) for 35 to 40 minutes.

Equipment

Two 8 inch round cake pans
Parchment paper rounds
Large mixing bowl and whisk
Fine mesh sieve
Medium saucepan
Offset spatula
Digital kitchen scale

More Chocolate Recipes

If you love rich chocolate desserts, check out my chocolate poke cake, fudge cake, or chocolate rice krispie treats!

Connect With Us

Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.

📖 Recipe