If you’ve ever dreamed of sinking your fork into the legendary dessert from everyone’s favorite movie, you’re in for a treat! Matilda’s Chocolate Cake is an ultra-moist, over-the-top chocolate layer cake piled high with luscious cocoa frosting. Every bite is dense, fudgy, and decadent, just like the cake Bruce Bogtrotter dared to devour on screen. Whether you’re baking for birthdays, movie nights, or simply to satisfy an epic chocolate craving, this showstopping cake promises smiles, nostalgia, and a little bit of Roald Dahl magic.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, coming together in perfect harmony for that unforgettable, fudgy Matilda’s Chocolate Cake. It’s all about quality basics—no fancy extras required—just classic staples that give depth, moistness, and a chocolate flavor that truly shines.
- All-purpose flour: The sturdy backbone that gives the cake its wonderful structure and soft crumb.
- Granulated sugar: Sweetens the cake perfectly and helps keep it tender and moist.
- Unsweetened cocoa powder: Delivers deep, rich chocolate flavor—Dutch-process cocoa makes it even more intense.
- Baking powder: Lifts the cake for a beautiful, fluffy texture.
- Baking soda: Works alongside baking powder for perfect rise and deep color.
- Salt: Balances and heightens all the cocoa goodness.
- Eggs (3 large): Bind everything together and add richness.
- Whole milk: Keeps the crumb moist and soft.
- Vegetable oil: Ensures the cake stays incredibly moist for days.
- Vanilla extract: Rounds out the flavors and boosts the chocolate notes.
- Boiling water: Intensifies the cocoa and guarantees a tender crumb—don’t skip this step!
- Sour cream: The secret weapon for a supremely soft, tangy, melt-in-your-mouth texture.
- For the frosting:
- Unsalted butter (softened): Makes the frosting light, creamy, and dreamy.
- Powdered sugar: Sweetens and helps whip up the perfect thick, fluffy consistency.
- Unsweetened cocoa powder: Adds a second hit of chocolate to the frosting for double the flavor.
- Heavy cream: Loosens the frosting so it’s spreadable and silky.
- Vanilla extract: Gives the frosting warmth and extra depth.
- Pinch of salt: Knocks out any sweetness overload and makes every bite sing.
How to Make Matilda’s Chocolate Cake
Step 1: Prep the Pans and Set the Oven
Start by preheating your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This helps ensure those precious cake layers slip out without sticking or breaking—no drama, just perfect rounds!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. This simple step combines all the basics so you won’t find a single bitter clump or salty patch in your finished cake. An even mix now means perfect flavor later.
Step 3: Add the Wet Ingredients
Add in the eggs, milk, oil, and vanilla extract directly to the dry mix. Whisk until the batter is smooth and glossy. Don’t worry if it looks a little thick at this stage—that’s just the moisture coming together for a super moist Matilda’s Chocolate Cake.
Step 4: Stir in Boiling Water and Fold in Sour Cream
Slowly pour in the boiling water, mixing as you go; the batter will thin out, and that’s exactly what you want. It might look surprising, but this is the secret to the cake’s irresistible lightness. Finally, fold in the sour cream until it’s smooth and evenly incorporated for that iconic, tender crumb.
Step 5: Bake
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 30 to 35 minutes, until the tops bounce back when touched and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer to wire racks to cool completely—the wait is tough, but so worth it!
Step 6: Make the Frosting
While the cakes cool, get your frosting ready. Beat the softened butter until it’s pale and fluffy, then gradually sift in the powdered sugar and cocoa powder. Mix on low until mostly combined, then add the heavy cream, vanilla, and a pinch of salt. Beat on high until luscious and spreadable, adding extra cream if needed to reach your ideal consistency.
Step 7: Assemble and Frost
Place one cooled cake layer on a stand or plate and cover the top with a hearty swoosh of frosting. Top with the second cake layer, then slather the rest of the frosting over the top and sides. Smooth it out for a sleek finish, or leave classic Matilda swirls for extra charm and nostalgia!
How to Serve Matilda’s Chocolate Cake
Garnishes
This cake is already a stunner, but you can take Matilda’s Chocolate Cake over the top with a few finishing touches. Try a shower of chocolate shavings, a handful of fresh raspberries, or a sprinkle of flaky sea salt. Even a simple dusting of cocoa powder can add drama and elegance worthy of a celebration.
Side Dishes
Pair each slice with a tall glass of cold milk for pure childhood comfort, or serve with a scoop of homemade vanilla ice cream for a delightful temperature contrast. If you want a grown-up spin, fresh berries or a dollop of lightly whipped cream can balance all that rich chocolate beautifully.
Creative Ways to Present
For parties, slice Matilda’s Chocolate Cake into decadent wedges and display on a fancy cake stand. Or, for a fun movie night, serve each piece on vintage plates, just like in the film. Mini cake slices on toothpicks make adorable bite-sized treats for dessert tables—no utensils needed!
Make Ahead and Storage
Storing Leftovers
Once you’ve basked in the glory of your creation, wrap any leftover cake slices tightly in plastic wrap or store in an airtight container. Leave at room temperature for up to 2 days, or pop in the fridge for up to 5 days, keeping the cake moist and the frosting luscious.
Freezing
You can absolutely freeze this cake for later! Freeze individual unfrosted cake layers (tightly wrapped) for up to 2 months. For frosted leftovers, chill in the fridge until the frosting is firm, then wrap well and store in the freezer—thaw overnight in the fridge for best texture.
Reheating
Matilda’s Chocolate Cake is actually best enjoyed at room temperature, so simply pull it out of the fridge or freezer and let it soften before serving. If you love a warm edge, pop a slice in the microwave for just 10-15 seconds for that just-baked aroma and melty frosting magic.
FAQs
Can I use a different pan size for Matilda’s Chocolate Cake?
Absolutely! You can use a rectangular 9×13-inch pan or even make cupcakes—just watch the bake time, as thinner cakes will bake faster. Always test with a toothpick for doneness.
How do I make sure my cake doesn’t stick to the pans?
Prepping pans well is key! Grease, flour, and line the bottoms with parchment paper to guarantee the cakes release perfectly. Be patient and let them cool slightly before removing from the pans.
Can I make Matilda’s Chocolate Cake ahead of time?
Yes! Both the cake layers and the frosting can be made a day ahead and stored separately. Assemble and frost on the day you serve for freshest results and best texture.
What’s the best way to get super smooth frosting?
Beat the butter until very light and fluffy before adding the other ingredients. Sift the powdered sugar and cocoa powder to avoid lumps, and add cream gradually until it’s silky and spreadable. A final swirl with an offset spatula gives it that dreamy finish!
Can I make this cake dairy-free?
You can swap the milk and sour cream for your favorite non-dairy alternatives, and use a vegan butter in the frosting. Just look for unsweetened, neutral-tasting options to keep those decadent Matilda’s Chocolate Cake flavors true to the original.
Final Thoughts
If you’ve ever wanted to taste a legend, Matilda’s Chocolate Cake truly delivers every single time. This dessert isn’t just a treat for the eyes and taste buds—it’s a celebration of all things chocolate, nostalgia, and fun. I hope you give it a try and share it with loved ones for a moment of pure, fudgy happiness!
Print
Matilda’s Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Matilda’s Chocolate Cake, a rich and moist dessert inspired by the iconic movie. With layers of intense chocolate flavor and creamy frosting, this cake is perfect for any celebration.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup boiling water
- 1 cup sour cream
Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream (plus more as needed)
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add wet ingredients: Incorporate eggs, milk, oil, and vanilla. Mix well.
- Stir in water: Carefully add boiling water to the batter.
- Finish the batter: Fold in sour cream until smooth.
- Bake: Divide into pans and bake for 30–35 minutes.
- Prepare frosting: Beat butter, add sugar, cocoa, cream, vanilla, and salt. Mix until creamy.
- Frost the cake: Layer and frost the cakes before serving.
Notes
- This cake is inspired by the iconic one from the movie ‘Matilda’—extra rich, ultra moist, and perfect for celebrations.
- For an even deeper chocolate flavor, use Dutch-process cocoa.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 52g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
