Matilda’s Chocolate Cake is the ultimate dessert for chocolate lovers, and in the very first bite, you’ll understand why it became so iconic. Inspired by the famous movie scene, this cake is deeply chocolatey, incredibly moist, and topped with a thick, glossy fudge frosting that feels indulgent yet comforting at the same time. If you’ve ever dreamed of recreating that rich, dramatic cake at home, this easy version makes it completely doable—even for beginner bakers.
This recipe keeps things simple without sacrificing flavor. The cake layers are soft and tender with a bold cocoa taste, while the fudge frosting is smooth, silky, and intensely chocolate-forward. Whether you’re baking for a birthday, a celebration, or just because you’re craving a serious chocolate dessert, this Matilda’s Chocolate Cake delivers every single time.
Why You’ll Love This Matilda’s Chocolate Cake
There are plenty of chocolate cake recipes out there, but this one stands out for a few special reasons.
First, the texture is spot-on. The cake is moist without being dense, soft but sturdy enough to hold a generous layer of frosting. Each slice cuts cleanly and looks beautiful on the plate.
Second, the flavor is deeply chocolatey without being overly sweet. Using cocoa powder and hot coffee enhances the chocolate taste, giving the cake that bakery-style richness people rave about.
Third, the fudge frosting is incredibly easy to make. You don’t need advanced decorating skills or special equipment—just a saucepan, a bowl, and a spatula. The frosting spreads smoothly and sets into a luscious, fudgy layer that makes this cake unforgettable.
Finally, this recipe is approachable. The steps are straightforward, the ingredients are easy to find, and there’s plenty of room for substitutions if you need them.
Ingredients for Matilda’s Chocolate Cake
This recipe is made with simple pantry staples, but each ingredient plays an important role in creating the perfect cake and frosting.
For the Chocolate Cake
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (Dutch-process preferred)
- Baking powder
- Baking soda
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- Hot coffee (or hot water)
- Vanilla extract
For the Fudge Frosting
- Dark chocolate (chopped)
- Unsalted butter
- Heavy cream
- Unsweetened cocoa powder
- Powdered sugar
- Vanilla extract
- Salt
Ingredient Notes and Substitutions
- Cocoa powder: Dutch-process cocoa gives a darker color and smoother chocolate flavor, but natural cocoa powder also works well.
- Buttermilk substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Coffee: Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. If preferred, you can use hot water instead.
- Dairy-free option: Use plant-based milk with vinegar for the buttermilk, dairy-free butter, and coconut cream instead of heavy cream.
- Egg-free option: Replace each egg with ¼ cup unsweetened applesauce or a flax egg.
- Chocolate: Choose good-quality dark chocolate for the frosting—it makes a noticeable difference in flavor.
Step-by-Step Instructions
This Matilda’s Chocolate Cake comes together easily when you follow these simple steps.
Step 1 – Prepare the Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly dust the sides with cocoa powder to prevent sticking.
Step 2 – Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined and free of lumps.
Step 3 – Add the Wet Ingredients
Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well blended.
Step 4 – Stir in the Hot Coffee
Slowly pour in the hot coffee while mixing on low speed. The batter will be thin—this is exactly what you want. The hot liquid helps bloom the cocoa powder, creating a richer chocolate flavor.
Step 5 – Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 6 – Make the Fudge Frosting
Place the chopped dark chocolate and butter in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate and butter. Let it sit for 2–3 minutes, then stir until smooth.
Whisk in the cocoa powder, powdered sugar, vanilla extract, and salt. Let the frosting cool at room temperature until it thickens to a spreadable consistency.
Step 7 – Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of fudge frosting over the top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it with a spatula.
Let the cake set for about 30 minutes before slicing for clean, beautiful pieces.
Pro Tips for Success
- Use room-temperature ingredients for a smoother batter and even baking.
- Measure your flour accurately by spooning it into the measuring cup and leveling it off.
- Don’t overbake—the cake should be moist, not dry.
- Let the frosting cool before spreading, or it may slide off the cake.
- Chill the cake briefly before slicing for cleaner cuts.
Flavor Variations
This classic Matilda’s Chocolate Cake is perfect as-is, but you can easily customize it.
- Chocolate raspberry: Add a layer of raspberry jam between the cake layers.
- Chocolate peanut butter: Swirl peanut butter into the frosting or add a peanut butter filling.
- Mint chocolate: Add a few drops of peppermint extract to the frosting.
- Orange chocolate: Mix orange zest into the cake batter for a bright citrus note.
Serving Suggestions
Serve this Matilda’s Chocolate Cake slightly warm or at room temperature for the best texture and flavor. A glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream pairs beautifully with the rich chocolate layers.
For special occasions, garnish the cake with chocolate shavings, cocoa powder, or fresh berries for a simple yet elegant presentation.
Storage and Freezing Instructions
- Room temperature: Store the cake in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days; bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight before frosting.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~700 kcal |
| Protein | 8 g |
| Carbohydrates | 85 g |
| Fat | 38 g |
| Fiber | 6 g |
| Sodium | 420 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Matilda’s Chocolate Cake
What makes Matilda’s Chocolate Cake so moist?
The combination of oil, buttermilk, and hot coffee creates a tender crumb and locks in moisture. Unlike butter-based cakes, oil keeps the cake soft even after refrigeration.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. You can bake the layers a day in advance and frost the cake the next day. The flavor actually improves after resting.
Does the cake taste like coffee?
No, the coffee simply enhances the chocolate flavor. If you’re sensitive to coffee, you can substitute hot water with excellent results.
Can I use this recipe for cupcakes?
Absolutely. This batter works well for cupcakes—just bake them for 18–22 minutes and frost once cooled.
How do I get smooth frosting on the cake?
Use an offset spatula and spread the frosting gently. If it’s too thick, let it warm slightly at room temperature before smoothing.
Matilda’s Chocolate Cake
Equipment
- mixing bowls
- whisk
- 8-inch round cake pans
- saucepan
- spatula
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup hot coffee (or hot water)
- 2 tsp vanilla extract
- 200 g dark chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1/4 tsp salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and dust with cocoa powder.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add eggs, oil, buttermilk, and vanilla extract. Mix until smooth and well combined.
- Slowly pour in the hot coffee while mixing on low speed until the batter is thin and smooth.
- Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool cakes for 10 minutes, then transfer to a rack to cool completely.
- Heat cream until just simmering and pour over chopped chocolate and butter. Let sit, then stir smooth.
- Whisk in cocoa powder, powdered sugar, vanilla, and salt. Cool until spreadable.
- Frost the cooled cake layers and let set for 30 minutes before slicing.
Notes
Nutrition
Final Thoughts
This Easy Matilda’s Chocolate Cake With Fudge Frosting is everything a chocolate cake should be—rich, moist, comforting, and unforgettable. It’s a recipe you’ll come back to again and again, whether you’re baking for a crowd or treating yourself to something special. With simple ingredients, easy steps, and bakery-style results, this cake truly earns its legendary status.