If you have ever watched Matilda and found yourself craving a slice of that rich, over-the-top cake Bruce Bogtrotter had to eat in front of the whole school, you are not alone.
This Matilda's chocolate cake recipe is inspired by that scene and delivers three layers of fudgy cake, thick chocolate frosting, and a cocoa soak that keeps every bite moist.
Why You'll Love This Recipe
- Rich, moist chocolate cake layers with deep cocoa flavor.
- Thick chocolate frosting that spreads smooth and stays soft.
- Three tall layers that look dramatic on a cake stand.
- Works for birthdays, holidays, or a random Tuesday.
- Straightforward ingredients and steps.
What Makes This Cake So Fudgy
A few things turn a regular chocolate cake into something fudgy.
Boiling water blooms the cocoa. When hot liquid hits the cocoa powder it pulls out more chocolate flavor and darkens the crumb. You can use hot coffee for an even deeper taste. The cake will not taste like coffee. It will taste like better chocolate.
Oil instead of butter keeps the crumb soft for days. Butter hardens in the fridge. Oil stays liquid so the cake stays moist even cold.
Sour cream and buttermilk add moisture and a little tang. The acid works with the baking soda to lift the cake while keeping the crumb tender.
Three layers instead of two. More layers means more frosting between each one. More frosting means a fudgier bite.
How to Make This Fudgy Chocolate Cake
Make the Cake Layers
- Preheat oven to 350ºF. Grease and line three 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, sour cream, oil, and vanilla. Mix with a hand mixer or a stand mixer with the paddle attachment on medium speed until smooth.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin. That is normal.
- Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Make the Cake Soak
- Combine the water, cocoa powder, sugar, and vanilla in a small saucepan over medium heat. Stir just until the sugar dissolves.
- Remove from heat and let it cool completely.
Make the Chocolate Frosting
- Beat the softened butter in a large bowl until creamy.
- Mix in the cocoa powder.
- Alternate adding the powdered sugar and milk, beating between each addition. Add the vanilla extract and salt. Beat on medium-high speed until fluffy.
- If the frosting is too thick, add a splash more milk.
Assemble the Cake
- Place the first cake layer on a cake stand or serving plate. Brush the top with a few spoonfuls of cake soak. Spread a thick layer of frosting on top.
- Repeat with the second and third layers, using soak and frosting between each.
- Frost the outside of the cake and smooth it with a spatula or cake scraper. Let the cake sit for 30 minutes before slicing.
Quick Tips
- Use boiling water or hot coffee to bloom the cocoa for deeper flavor.
- Room temperature eggs, buttermilk, and sour cream blend more smoothly.
- Do not skip the cake soak. It makes a real difference in moisture.
- Line your pans with parchment paper. Grease the pan, lay a round of parchment on the bottom, then grease the parchment. This cake likes to stick.
- Stop mixing once the flour goes in. Overmixing makes a tough crumb.
How to Make Chocolate Cake Ahead of Time
The cake layers can be baked a day or two ahead. Wrap each cooled layer tightly in plastic wrap and store at room temperature. Frost the day you serve.
To freeze the layers, wrap each one in plastic wrap then foil. Freeze up to three months. Thaw overnight in the fridge and bring to room temperature before frosting.
The frosting can be made a day ahead. Store it in the fridge in an airtight container. Let it sit at room temperature for about an hour, then beat it again for a minute before spreading.
A fully frosted cake can be assembled the night before. Cover loosely and store at room temperature. If your kitchen is warm, refrigerate it and bring it back to room temperature before serving.
How to Store This Cake
Store in an airtight container or under a cake dome at room temperature for up to three days.
In a warm kitchen, refrigerate the cake instead. Wrap it or the individual slices in plastic wrap so it does not dry out. Let chilled cake sit at room temperature before serving so the frosting softens and the cake layers taste their best.
More Chocolate Recipes to Try
- Chocolate Cupcakes with Vanilla Buttercream Frosting
- Chocolate Zucchini Bars
- Triple Chocolate Loaf
- Triple Layer Flourless Chocolate Cake
For more cake recipes, check out my cake recipe collection.
📖 Recipe
Matilda's Chocolate Cake
Ingredients
Chocolate Cake Batter
- 4 cups white granulated sugar
- 3 ½ cups all-purpose flour
- 1 ½ cups unsweetened or natural cocoa powder
- 1 tablespoon espresso powder
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 4 eggs
- 1 cup buttermilk - or 1 cup milk + 1 tablespoon of vinegar or lemon juice
- 1 cup sour cream
- 1 cup vegetable oil or canola oil
- 1 tablespoon vanilla extract
- 2 cups boiling water
Chocolate Frosting
- 2 cups unsalted butter - softened
- 1 cup cocoa powder
- 4 cups powdered sugar
- ¾ cup milk - or heavy cream for extra richness
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Cake Soak
- ½ cup water
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Cake Layers
- Preheat oven to 350ºF. Grease and line three 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together all dry ingredients: sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, sour cream, oil, and vanilla. Mix using a hand mixer or the bowl of a stand mixer with the paddle attachment on medium speed until smooth.
- Slowly pour in the boiling water while mixing on low speed. The chocolate cake batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes. Use a toothpick to test for doneness. A few moist crumbs on the toothpick are fine. Wet batter means it needs more time.
- Cool for 10 minutes in the pans, then remove the cakes and cool completely on a wire rack before frosting.
Make the Cake Soak
- Combine water, cocoa powder, sugar, and vanilla in a small saucepan over medium heat. Stir with a wooden spoon just until the sugar dissolves. Remove from heat and cool completely before using.
Make the Chocolate Frosting
- Beat the softened butter in a large bowl until creamy.
- Mix in the cocoa powder, then slowly alternate adding powdered sugar and milk, beating between additions.
- Add vanilla extract and salt. Beat on medium-high speed until the frosting is fluffy. Adjust with more milk for a thinner spreading consistency if needed.
Assemble the Cake
- Place the first cake layer on a cake stand or serving plate. Brush the top with a few spoonfuls of cake soak.
- Spread a thick layer of chocolate frosting on top.
- Repeat with the remaining layers, using cake soak and frosting between each layer.
- Frost the outside of the cake and smooth with a spatula or cake scraper.
- Let the cake sit for 30 minutes before slicing.
Notes
- Use boiling water or hot coffee to bloom the cocoa for a richer, darker color and deeper flavor.
- Room temperature eggs, buttermilk, and sour cream blend more easily for a smooth batter.
- Do not skip the cake soak. It makes a big difference in moisture and taste.
- Line your pans with parchment paper. This cake is moist and can stick. Grease the pan, place a round of parchment on the bottom, then grease the parchment.
- Do not overmix once the flour is in. Mix until just combined for a tender crumb.
- Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate if your kitchen is warm and bring to room temperature before serving.
- To make ahead, wrap cooled unfrosted layers in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge, then frost the day you plan to serve.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
