If you've 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're not alone. Matilda's chocolate cake is the kind of dessert that sticks in your memory-fudgy, dramatic, and totally irresistible.
This version is inspired by that unforgettable scene with Miss Trunchbull, and it delivers all the deep chocolate flavor and gooey layers you'd expect from the perfect chocolate cake.
Why You'll Love This Recipe
- Rich, moist chocolate cake layers with deep cocoa flavor and espresso powder
- Thick, glossy chocolate fudge frosting that's spreadable and smooth
- Classic Matilda cake style: towering, dramatic, and irresistible
- Great for celebrations-makes the perfect birthday cake!
- Made with simple ingredients and easy steps, but makes a huge, great impression!
Ingredients in Matilda Chocolate Cake Recipe
Chocolate Cake Batter
- 4 cups white granulated sugar
- 3 ½ cups all-purpose flour
- 1 ½ cups unsweetened or natural cocoa powder
- ¼ cup 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
- 3 cups cocoa powder
- 4 cups powdered sugar
- 1 ⅓ cup milk (or heavy cream for extra richness)
- 2 teaspoons vanilla extract
Cake Soak
- ½ cup water
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
How to Make This Fudgy Chocolate Cake
Make the Cake Layers
- Preheat oven to 350°F. Grease and line three 9-inch cake pans or cake tins 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 bowl of a stand mixer with 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 evenly between pans and bake 28-32 minutes. Use a toothpick to test for doneness.
- Cool for 10 minutes, then remove the cakes from the pans and cool completely on a wire rack.
Make the Cake Soak
- Combine water, cocoa powder, sugar, and vanilla in a saucepan over medium heat. Stir with a wooden spoon just until sugar dissolves. Cool before using.
Make the Chocolate Frosting
- Beat softened butter in a large bowl until creamy.
- Mix in cocoa powder, then slowly alternate adding powdered sugar and milk.
- Add vanilla extract and beat on medium-high speed until fluffy frosting forms. Adjust with more milk for spreading consistency.
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 remaining layers, using soak and frosting between each.
- Frost the outside of the cake and smooth with a spatula or cake scraper.
- Allow the cake to sit for 30 minutes before digging in.
Quick Tips for the Perfect Chocolate Cake
- Use boiling water or hot coffee to bloom the cocoa for a richer, darker color and deeper flavor.
- Let your room temperature eggs and dairy blend more easily for smooth batter.
- For the best chocolate cake, don't skip the cake soak-it makes a big difference in moisture and taste.
How to Store Matilda's Chocolate Cake
For best results, store the cake in an airtight container or cover it with a cake dome at room temperature for up to 2-3 days.
Tip: If your kitchen runs warm, you can refrigerate the cake instead-just be sure to wrap the entire cake or individual slices in plastic wrap to keep it from drying out. Let chilled cake come to room temperature before serving so the frosting stays soft and the moist chocolate cake layers are at their best.
This Matilda's chocolate cake recipe could become your favorite. Save it, and don't be surprised if it becomes the go-to dessert for special occasions or random Tuesdays. One bite will show you why it's perfect.
More Chocolate Recipes to Try
If you loved this Matilda chocolate cake recipe, here are more chocolatey bakes to add to your list:
- Chocolate Cupcakes with Vanilla Buttercream Frosting - A classic combo that never goes out of style.
- Chocolate Zucchini Bars - Moist, fudgy bars with hidden veggies and tons of flavor.
- Triple Chocolate Loaf - Rich and loaded with three kinds of chocolate in every bite.
- Peanut Butter Chocolate Brownies - Swirled with creamy peanut butter for the perfect salty-sweet combo.
- Triple Layer Flourless Chocolate Cake - Dense, decadent, and naturally gluten-free.
📖 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
- ¼ cup 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
- 3 cups cocoa powder
- 4 cups powdered sugar
- 1 ⅓ cup milk - or heavy cream for extra richness
- 2 teaspoons vanilla extract
Cake Soak
- ½ cup water
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Cake Layers
- Preheat oven to 350°F. Grease and line three 9-inch cake pans or cake tins 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 bowl of a stand mixer with 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 evenly between pans and bake 28-32 minutes. Use a toothpick to test for doneness.
- Cool for 10 minutes, then remove the cakes from the pans and cool completely on a wire rack before frosting.
Cake Soak
- Combine water, cocoa powder, sugar, and vanilla in a saucepan over medium heat. Stir with a wooden spoon just until sugar dissolves. Cool before using.
Chocolate Frosting
- Beat softened butter in a large bowl until creamy.
- Mix in cocoa powder, then slowly alternate adding powdered sugar and milk.
- Add vanilla extract and beat on medium-high speed until fluffy frosting forms. Adjust with more milk for spreading consistency.
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 remaining layers, using soak and frosting between each.
- Frost the outside of the cake and smooth with a spatula or cake scraper.
- Allow the cake to sit for 30 minutes before digging in.
Notes
- Use boiling water or hot coffee to bloom the cocoa for a richer, darker color and deeper flavor.
- Let your room temperature eggs and dairy blend more easily for smooth batter.
- For the best chocolate cake, don't skip the cake soak-it makes a big difference in moisture and taste.
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.
