Best Matilda’s Chocolate Cake Recipe
If you’ve ever dreamed of sinking your fork into an impossibly rich, moist, cloud-like chocolate cake just like the one Bruce devoured in that iconic movie, the Best Matilda’s Chocolate Cake is your dream dessert. It’s a showstopping, ultra-fudgy cake that pairs a tender, cocoa-packed crumb with a decadent, glossy fudge frosting. Every bite delivers all the drama, nostalgia, and pure chocolate bliss you could possibly wish for. Whether you’re baking it for a birthday, a celebration, or just because you’re craving serious chocolate comfort, this is the cake recipe you’ll want to share with everyone you love.
Ingredients You’ll Need
This cake comes together with straightforward ingredients, but each one plays a crucial part in building unbeatable flavor, dreamy texture, and that deep, dramatic color. Trust in these essentials — they guarantee your Best Matilda’s Chocolate Cake will be unforgettable.
- All-purpose flour: The base of the cake, giving it structure and keeping it perfectly fluffy.
- Granulated sugar: Not just for sweetness, but also for moisture and a tender crumb.
- Unsweetened cocoa powder: The heart of the chocolate flavor, so choose a high-quality, rich cocoa for extra depth.
- Baking powder & baking soda: This dynamic duo makes the cake rise and stay luxuriously light.
- Salt: Don’t skip it — salt wakes up all the other flavors in the cake.
- Buttermilk: Adds a gentle tanginess and keeps each bite incredibly moist.
- Vegetable oil: Oil is the secret to a super soft, never-dry chocolate cake.
- Eggs: For richness, fluffiness, and helping everything hold together beautifully.
- Vanilla extract: A must for rounding out the cocoa and adding delicate sweetness.
- Hot water or freshly brewed coffee: Heat really blooms the cocoa, and using coffee intensifies that chocolate flavor even more.
- Unsalted butter (for frosting): Lends the fudge frosting its creamy, melt-in-your-mouth texture.
- Unsweetened cocoa powder (for frosting): Doubles down on chocolate for a rich, decadent finish.
- Powdered sugar: Keeps the frosting smooth, fluffy, and sweet as can be.
- Milk: Helps you adjust frosting to just the right thickness and silkiness.
- Vanilla extract (for frosting): Balances out the cocoa and adds dimension to the fudge frosting.
- Pinch of salt (for frosting): Even in frosting, a little salt really brings everything together.
How to Make Best Matilda’s Chocolate Cake
Step 1: Prepare the Pans and Oven
Start by preheating your oven to 350°F (175°C). To ensure your cake releases easily and comes out with beautiful, intact edges, grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This little step saves you from sticky cake heartbreak.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This is where you build the foundation of flavor and guarantee the dry ingredients are evenly distributed for a perfect, even crumb in every slice of the Best Matilda’s Chocolate Cake.
Step 3: Add Wet Ingredients and Combine
Add the buttermilk, vegetable oil, eggs, and vanilla extract directly into your bowl of dry ingredients. Begin mixing — you’ll notice the batter quickly comes together and looks silky, thanks to all that buttermilk and oil working their magic.
Step 4: Stir in Hot Water or Coffee
Slowly pour in the hot water or freshly brewed coffee, stirring gently. The batter will seem a bit thin, but that’s absolutely the secret for a luxurious, moist texture in the finished cake. If you go with coffee, get ready for an even more intense chocolate experience.
Step 5: Bake the Cakes
Divide your luscious batter evenly between the two prepared pans. Slide them into your oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs mean you’re on the right track). Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to finish cooling completely.
Step 6: Make the Fudge Frosting
While the cakes cool, whip up that legendary fudge frosting. Melt the butter in a saucepan, stir in the cocoa powder until you have a smooth base, then remove it from the heat. Alternately add powdered sugar and milk, mixing until the frosting is shiny and spreadable. Finish with vanilla and a tiny pinch of salt for balance.
Step 7: Assemble and Frost
When the cakes are cool, place one layer on your serving plate and generously slather with fudge frosting. Stack the second cake layer over the first, then frost the top and sides liberally. Aim for dramatic swirls and peaks — this is, after all, the Best Matilda’s Chocolate Cake!
How to Serve Best Matilda’s Chocolate Cake
Garnishes
To really make your cake sing, try adding chocolate shavings, a dusting of powdered sugar, or even fresh berries for a burst of color. For something extra-special, top with a big dollop of whipped cream or a few curls of dark chocolate for bakery-worthy flair.
Side Dishes
This cake is so rich and decadent, it shines all on its own. But if you’d like to serve something alongside, consider a scoop of vanilla or coffee ice cream, or a handful of lightly toasted nuts for a bit of contrast and crunch to accent the Best Matilda’s Chocolate Cake.
Creative Ways to Present
For a dramatic party reveal, chill the finished cake, then slice using a hot knife for those ultra-clean, impressive cake layers. Or serve it as a stack of mini-cakes in mason jars, parfait-style, layered with extra frosting. You can even go rustic and serve it on a wooden board, letting folks help themselves — this cake is always a winner, no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Leftover slices (if you’re lucky enough to have them!) can be kept covered at room temperature for up to two days, or in the refrigerator for up to five days. The frosting keeps the crumb moist, so your Best Matilda’s Chocolate Cake only gets better after a day or so.
Freezing
You can absolutely freeze this cake — either the whole thing or just individual slices. Wrap tightly in plastic wrap and foil, and freeze for up to three months. When you’re ready for a slice, thaw at room temperature or overnight in the fridge, and it’ll taste as incredible as the day you made it.
Reheating
Want to revive that just-baked magic? Microwave a slice for 10–15 seconds for ultra-fudgy warmth that makes the frosting just melt a little. Or serve straight from the fridge for a denser, almost fudge-like treat — either way, it’s tough to go wrong with Best Matilda’s Chocolate Cake.
FAQs
Can I make Best Matilda’s Chocolate Cake without coffee?
Yes, you absolutely can! Simply use hot water instead of coffee for an equally moist and delicious cake. The coffee simply deepens the cocoa flavor, but isn’t essential if you prefer not to use it.
How do I get perfectly level cake layers?
If you want professional-looking layers, use a knife or cake leveler to trim any domed tops once the cakes have completely cooled. For extra insurance, make sure to distribute your batter as evenly as possible between pans before baking.
Can the Best Matilda’s Chocolate Cake frosting be made ahead?
Definitely! You can prepare the frosting up to two days in advance. Store it in an airtight container in the refrigerator, then let it come to room temperature and give it a good stir before frosting your cake.
What’s the best way to transport this cake?
For smooth travel, chill the cake before transporting to help the frosting set. Place it in a cake carrier or box to prevent any bumps or smears. This helps keep your Best Matilda’s Chocolate Cake picture-perfect for arrival.
Can I use this recipe for cupcakes or a sheet cake?
Absolutely! Use the same batter for about 24 cupcakes, adjusting baking time to 18–22 minutes. For a sheet cake, bake in a 9×13-inch pan for 35–40 minutes, checking with a toothpick for doneness.
Final Thoughts
If you’re craving a dramatic, ultra-moist, and seriously chocolatey dessert that will wow absolutely everyone, you need to make the Best Matilda’s Chocolate Cake. Every forkful feels like a celebration — so gather your friends, preheat your oven, and get ready for rave reviews. Happy baking!
Print
Best Matilda’s Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadence of Matilda’s Chocolate Cake, a rich and moist dessert that’s perfect for any occasion. This recipe features a luscious fudge frosting that takes this cake to the next level of chocolatey goodness.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or freshly brewed coffee
Fudge Frosting:
- 1 cup unsalted butter
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line 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 extract until combined. Stir in hot water or coffee until smooth.
- Bake: Divide batter into pans and bake for 30–35 minutes. Let cool before frosting.
- Make Frosting: Melt butter, stir in cocoa, then add powdered sugar and milk until smooth. Mix in vanilla and salt.
- Frost Cake: Stack and frost cooled cakes with the fudge frosting.
Notes
- Use coffee for extra richness.
- Chill cake before slicing for clean layers.
- Store leftovers covered at room temperature or in the fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 50g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
