If you’ve ever dreamed of diving fork-first into the legendary slice from Roald Dahl’s classic film, you’re in for a treat: Matilda’s Chocolate Cake delivers all the gooey, decadent, unapologetic chocolate bliss you could ever want. This iconic cake is impossibly moist, luxuriously frosted, and destined to steal the show at any gathering—just like in the movie! Whether you’re baking for a birthday, a celebration, or simply craving a chocolate lover’s fantasy, this cake is the ultimate crowd-pleaser and a surefire way to bring movie magic right into your kitchen.
Ingredients You’ll Need
The magic behind Matilda’s Chocolate Cake comes from simple, everyday ingredients that transform into something unforgettable. Each item in this recipe has a special role—whether it’s adding deep cocoa flavor, ensuring a tender crumb, or creating that silky, rich frosting everyone dreams about.
- All-purpose flour: Provides the structure and soft crumb for the cake layers.
- Granulated sugar: Sweetens the cake just right and locks in moisture.
- Unsweetened cocoa powder: The star ingredient that gives the cake its rich, chocolatey depth.
- Baking powder: Helps the cake rise evenly for perfect, fluffy layers.
- Baking soda: Reacts with the buttermilk for extra lift and tenderness.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Instant espresso powder (optional): Just a pinch deepens the chocolate—no coffee taste, promise!
- Buttermilk (room temperature): Keeps the cake extra moist and tender, with a subtle tang.
- Vegetable oil: Ensures a melt-in-your-mouth texture, even after chilling.
- Large eggs (room temperature): Bind everything together and add richness.
- Vanilla extract: Adds that warm, bakery-style aroma.
- Hot water: Makes the batter silky and helps bloom the cocoa for even more chocolate flavor.
- Unsalted butter (softened, for frosting): The base for a creamy, luscious chocolate frosting.
- Powdered sugar (for frosting): Sweetens and thickens the frosting for that perfect spreadable texture.
- Unsweetened cocoa powder (for frosting): Doubles down on chocolate flavor in every bite.
- Salt (for frosting): Balances the sweetness and brings out the chocolate notes.
- Vanilla extract (for frosting): Rounds out the flavor and makes the frosting irresistible.
- Heavy cream (for frosting): Gives the frosting its dreamy, smooth consistency.
How to Make Matilda’s Chocolate Cake
Step 1: Prep the Pans and Preheat the Oven
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper—this makes it a breeze to remove the cakes later. A quick spritz of nonstick spray on the sides helps guarantee flawless layers every time.
Step 2: Mix the Dry Ingredients
Grab your largest mixing bowl and sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder if you’re using it. Sifting ensures a uniform, lump-free mixture and helps the cake bake up nice and even.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Room temperature ingredients mix more smoothly and help the cake rise evenly—so don’t rush this step!
Step 4: Combine and Add Hot Water
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Next, slowly stir in the hot water. The batter will be thin, but that’s what creates the cake’s signature moist, tender bite. Don’t worry if it looks runny—it’s exactly right.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. This helps the layers set and keeps them ultra-moist.
Step 6: Make the Chocolate Frosting
While the cakes cool, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, and salt, mixing on low until combined, then ramp up to medium and beat until fluffy. Add the vanilla and heavy cream, beating until the frosting is smooth and spreadable. If needed, add a touch more cream for the perfect consistency.
Step 7: Frost and Assemble Matilda’s Chocolate Cake
Once the cakes are completely cool, generously frost one layer, stack the second on top, and coat the sides and top with as much frosting as your heart desires. Smooth it out for that classic look, or go rustic with swoops and swirls—either way, it’s pure chocolate heaven.
How to Serve Matilda’s Chocolate Cake
Garnishes
Dress up your masterpiece with a dusting of cocoa powder, a sprinkle of chocolate shavings, or a tumble of fresh berries for a pop of color. For an extra-decadent finish, add a drizzle of warm ganache or a few curls of dark chocolate on top—because Matilda’s Chocolate Cake should always look as indulgent as it tastes.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a splash of cold milk on the side. For grown-up gatherings, serve alongside espresso or berry compote to balance out the richness and keep everyone coming back for seconds.
Creative Ways to Present
Try making mini layer cakes using biscuit cutters for individual servings, or slice into petite cubes for a fun dessert platter. Stack slices with extra frosting between each for a dramatic, bakery-style presentation—Matilda’s Chocolate Cake always shines, no matter how you serve it!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, cover the cake tightly and store at room temperature for up to two days. The flavors deepen and the crumb stays beautifully moist, making every leftover slice just as delicious as the first.
Freezing
Matilda’s Chocolate Cake freezes wonderfully. Wrap individual slices or whole layers in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the fridge before serving for a perfectly fresh-tasting treat.
Reheating
To enjoy that just-baked warmth, let slices come to room temperature or gently microwave for 10–15 seconds. This will soften the frosting and bring out those rich chocolate aromas all over again.
FAQs
Can I make Matilda’s Chocolate Cake without buttermilk?
Absolutely! You can substitute with a cup of whole milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for five minutes to thicken and you’ll get a similar tang and tenderness.
What does the instant espresso powder do?
Espresso powder amplifies the chocolate flavor, making it taste even more intense without adding any noticeable coffee flavor. It’s a secret weapon for next-level chocolate cakes, but you can leave it out if you prefer.
Can I use this recipe for cupcakes?
Yes! Simply divide the batter between lined muffin tins and bake for about 18–22 minutes. You’ll get about 24 ultra-moist, chocolatey cupcakes that are perfect for parties or snack time.
How do I prevent the cake from sticking to the pans?
Greasing the pans and lining them with parchment paper is key. After baking, let the cakes cool for 10 minutes before turning them out—this helps avoid any crumbling or sticking disasters!
Is the frosting pipeable for decorations?
This chocolate frosting is thick, creamy, and holds its shape beautifully for piping borders, swirls, or rosettes. If it feels too soft, chill it briefly or add a little more powdered sugar to firm it up.
Final Thoughts
If you’re searching for a show-stopping, soul-satisfying dessert, Matilda’s Chocolate Cake is pure joy on a plate. Give it a try and share it with your favorite people—it’s a recipe guaranteed to turn any day into a celebration, and you’ll soon see why it’s a classic worth baking again and again!
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Matilda’s Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Matilda’s Chocolate Cake is a rich, moist, and decadent chocolate dessert inspired by the beloved movie “Matilda.” This classic American layered cake features a tender crumb made moist with buttermilk and hot water, paired with a luscious and creamy chocolate frosting. Perfect for celebrations or any chocolate lover’s craving, it delivers deep chocolate flavor and a luxurious texture that’s sure to impress.
Ingredients
Cake
- 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 teaspoon instant espresso powder (optional)
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (plus more as needed)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and optional instant espresso powder to ensure even distribution and remove lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add Hot Water: Slowly add the hot water to the batter and stir until smooth. The batter will be thin—this is expected and helps make the cake moist.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, cocoa powder, and salt, mixing on low speed until combined, then increase to medium speed and beat until fluffy.
- Add Vanilla and Cream: Stir in the vanilla extract and heavy cream, continuing to beat until the frosting is smooth and spreadable. If the frosting is too thick, add more cream a tablespoon at a time until desired consistency is reached.
- Frost the Cake: Spread a generous layer of frosting on one cake layer, then top with the second layer. Cover the entire cake, including sides, with the remaining frosting for a rich, luscious finish.
Notes
- For an ultra-moist cake like in the movie “Matilda,” don’t skip the buttermilk and hot water—they make all the difference in texture.
- This cake is rich and dense, perfect for celebrations or chocolate lovers.
- Can be made a day ahead and stored covered at room temperature to enhance the flavors.
- Room temperature ingredients for the batter help it come together smoothly and bake evenly.
- If you prefer a less rich frosting, you can reduce the butter slightly or substitute part of the heavy cream with milk.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 54 g
- Sodium: 360 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 65 mg
