Matilda Chocolate Cake gets its name from the classic 1996 movie, "Matilda." Its moist chocolate cake layers are covered in a smooth, glossy frosting making it a decadent dessert perfect for any celebration!
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If there’s an iconic chocolate cake, the one from “Matilda” would have to be it! And I’m not gonna lie, every time I see that movie, I start craving a big ‘ol slice of chocolate cake.
But not just any kind of chocolate cake. It’s gotta have dense, moist, chocolate-y cake layers with swirls of glossy chocolate frosting!
After some trial and error, I can honestly tell you that this is THE BEST chocolate cake I’ve ever eaten. Yeah, that’s a big statement…and I mean it 1000%. It starts with my Homemade Chocolate Layer Cake base, which has been my go-to chocolate layer cake for years. But what makes this cake extra special is that fudgy, glossy frosting! Mmmmm!!
Why do you add coffee to the cake batter?
When you add a hot liquid to cocoa powder, it helps it “bloom,” meaning it enhances the flavor of the chocolate. You can “bloom” the chocolate with any hot liquid (milk, water, coffee, etc). However, I always choose coffee for my chocolate cake.
Why do I use coffee? Because coffee actually brings out even more chocolate flavor. Are you concerned you’ll taste the coffee? You won’t! I know it seems odd, but really it just helps deepen the flavor of the chocolate!
What pan size should I use?
You’ll see that this Matilda Chocolate Cake recipe calls for two 9” round cake pans. However, there are a couple other options, too, in case you don’t have the 9” round pans:
- 9x13” pan + 6 cupcakes
- Three 8x8” round cake pans (will take several minutes less)
- Two square 9x9” pans
How do you store the chocolate cake?
Matilda Chocolate Cake is really best at room temperature. Therefore, if I’ll be eating the cake soon after completing it (within a few hours), I’ll just leave it at room temperature.
If it’s much longer than that, I store it in an airtight container and keep it refrigerated. Then, remove it from the fridge about an hour before serving so it comes to room temperature.
Can I freeze leftover cake?
Absolutely! I freeze leftover cake all the time. I typically cut my cake into slices and lay them in an airtight container with sheets of waxed paper in between. Then, when I want a piece of chocolate cake, I can easily just grab one and thaw it out!
Delicious chocolate dessert recipes
Fellow chocolate lovers, you know I’ve got some recipes that’ll be right up your alley! Here are a few of the most chocolate-y and decadent!
Chocolate Cobbler – It’s like a chocolate lava cake, but wayyyy easier and just as delicious!
Chewy Homemade Brownies – These homemade brownies are dense, chewy, chock-full of chocolate and have a beautiful shine on top!
Hot Chocolate Poke Cake – This poke cake has all the elements of a delicious hot cocoa!
Cheesecake Brownies - Turn a box brownie mix into rich, fudgy brownies with a swirl of cream cheese filling!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Matilda Chocolate Cake
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
Glossy Chocolate Frosting
- ½ cup salted butter
- ¾ cup semi-sweet chocolate chips
- 1 ⅓ cups sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 cup cream
- ⅓ cup sour cream
- 1 teaspoon vanilla
Instructions
Cake Layers
- Preheat oven to 350°F.
- Grease two 9" round cake pans and line the bottom with parchment paper.
- Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
- In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
- Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
- Distribute the batter between the two prepared pans.
- Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
- Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.
Glossy Chocolate Frosting
- In a saucepan, melt the butter over low heat.
- Add the chocolate chips and stir until melted.
- Add the sugar, cocoa and salt and whisk together. (It will be a little bit grainy at this point, which is fine).
- Whisk in the cream and sour cream. Continue to cook on low heat until hot and smooth, but do not let it boil.
- Remove from heat and stir in the vanilla.
- Let the frosting cool in the fridge (it'll thicken) until it's at the right consistency.*
- Stir the frosting until smooth and frost the cake.
Deb says
This cake is to die for. I thought my chocolate cake recipe was the ultimate until I tasted this. Moist, fudgey, chocolatey, and the icing is tangy and rich and smooth. I was.in chocolate heaven. LOL Thank you so much, I got people begging for this recipe when I made it for a birthday party. I directed them to your site.
Kelsey says
Oh my goodness, Deb!! Thanks for your review.....it totally made my day!!! 🙂 🙂 I LOVE a good chocolate cake and this one is definitely my go-to!
Have a great day!
Kelsey
Laura Gutierrez says
I'n the frosting you say cream what kind do you mean?
Kelsey says
Heavy Whipping Cream 🙂
Dan Ortillo says
I was looking for a good recipe for the Matilda cake and I am so glad I found yours. While I was dismayed that your cake had only two layers, I used 1.5 portions of your cake recipe and I now had 3 wonderful chocolate cake layers to play with. While I strayed just a tiny bit by using a chocolate mousse filling to sandwich the cake layers, the chocolate frosting that went with the cake recipe is truly divine. I have been looking for a cooked chocolate frosting recipe for some time now and this was absolutely the best one. Rich but not overly sweet. Thank you so much for sharing your recipe. It is definitely one of the best chocolate cake recipes I've ever tried.
Dan Ortillo says
I already posted the cake on my IG account but boy was I glad I found your recipe. While I was a bit dismayed that there were only two layers, I used 1.5 portions of your cake recipe and I had my 3 perfect chocolate cake layers. The cake had a beautiful crumb and was very moist. I did stray a bit by using a chocolate mousse filling to sandwich the cake layers but the chocolate frosting was so delicious. I was finally able to find a perfectly balanced cooked chocolate frosting. It was definitely the reason why the cake is so delicious. It matched so well with the very chocolate cake layers. Definitely one of the best chocolate cakes I have baked.
Kelsey says
I'm so glad you enjoyed it!!! It's definitely my go-to chocolate cake.....so moist and rich!! Thank you SO much for the review!! -Kelsey
Dan Ortillo says
Sorry, I forgot to rate your recipe. 5 stars all the way to the moon and back! Wonderful wonderful cake.
MARISSA says
I'm trying to find the right pan for this. I got 8x1.5 how many of those would I need to make from your batter?
I also have the rectangle 9X13X2in pan and can do the 6 cupcakes on the size but I'm guessing that just a one-layer cake?
Lastly you recommend 9in round pans are those 9X9? and that's 2 layers right?
Kelsey says
Hi Marissa -
You could use 3 of your 8" cake pans - they'll be slightly thinner and will take a few minutes less to bake.
And yes, the 9x13 is just a single layer cake.
And the 9" round pans are 9" in diameter and 1 1/2 - 2 inches deep and would give you two layers.
I hope that helps!!! 🙂
Kelsey
chika says
oh god this look delicious. If i dont have salted butter how much salt i need to put in the frosting?
Kelsey says
For every stick (1/2 cup) of unsalted butter, I'd add 1/4 tsp salt.
Tracy says
I’m excited to try your recipe for my daughter’s 40th birthday dinner. Can I substitute applesauce for the vegetable oil?
Kelsey says
Aww I hope she loves it!! I've never tried it, but I think it should work fine. Maybe do 1/2 oil and 1/2 applesauce to stay on the safe side! 🙂
Tracy Hissett says
This was THE best chocolate cake I’ve ever made and everyone loved it! I substituted applesauce for the oil and it turned out amazing. AND the most delicious icing ever! Not too sweet and complemented the cake wonderfully
Kelsey says
Thanks SO much, Tracy!! Glad to hear you loved this chocolate cake.....we sure do!!! 🙂 And thank you for the five-star rating. Made my day!!! -Kelsey
Dana Eva Ragoonath says
I am hoping to make this cake for my sister in law using 8 inch pans. Will the icing be enough to ice this whole cake? And is there a specific amount to put in between the layers? Thank you so much!
Kelsey says
Hi Dana -
That's a great question. I've used this recipe many times as a 9x13" cake pan and two 9" round pans...however, I haven't done a three-layer 8" cake. To be on the safe side, I'd probably make 1 1/2 batches of the frosting. I typically put about 3/4 - 1 cup of frosting between each layer. I hope that helps!! -Kelsey
Susie says
I’ve made this and I was worried about the same thing, I had a jar of hot fudge topping and warmed that up slightly l, just so it’s spreadable but not to tear the cake. It turned out really well.. I think next time I’m adding the fudge to the ganache
Milli says
How long does your frosting usually take to thicken?
Kelsey says
Hi Milli - I like to spread it out on a rimmed plate and refrigerate. Then it only takes an hour or two! 🙂
-Kelsey
Nancy says
Hi Kelsey, I made this beautiful cake yesterday for a party tonight. I made the frosting this afternoon and yikes!! It’s been in the fridge for hours, probably over 3 and it’s still more like icing than frosting. It’s beautiful and glossy but more pourable than spreadable. I just stuck the bottom layer covered in the glaze in my fridge and will hope that I can get it to set up enough to put the top on and frost the cake before our guests arrive. It would have helped me a lot to have a man idea of how long it takes to set up. I could have easily made it last night when I made the cake.
I can’t wait to try it though because everything looks and smells fantastic! And I did sneak some of the frosting and it’s divine. Thanks for a great recipe!!
Kelsey says
Hi, Nancy. I'm so sorry you had an issue with the frosting setting up! Hopefully it set up in time for your party and you all enjoyed the cake! 🙂
Eleanor says
What kind of cocoa powder do you use? Is it dutch process or natural?
Kelsey says
Great question - I use natural cocoa powder!
Robert says
Hi Kelsey
This cake looks fantastic can’t wait to make it, but just a question for the frosting do you use heavy cream or lower percent ? Thx
Kelsey says
Hi Robert - I use heavy whipping cream. Hope you enjoy it!! -Kelsey
Kelsey says
Hi Kelsey, we are name twins! I can’t wait to try this recipe. I was wondering if the flour you use is cake flour or all purpose?? Thanks!
Kelsey says
Hi Kelsey - great name, by the way! 😉 Great question - I'll update the recipe to clarify too, but I use all purpose flour.
Hope you love this cake as much as we do!!
-Kelsey
Pat says
Do you use All purpose flour or Self rising flour?
Kelsey says
Hi Pat -
I use AP Flour! Enjoy!! 🙂
Kelsey
Jean lambert says
Hi there! I want to double this recipe for a big square box cake … is it ok to double up the soda? 4tsp sounds a lot!
kelsey says
Yes! 4 tsp would be just fine if you're doubling the recipe 🙂
1 am person says
Holds empty plate above head proudly*
It tasted good
Kelsey says
Ha!! There's just nothing like a Matilda Cake!!! 🙂
Felicity says
Would it turn out the same if I used bobs red mills 1 for 1 gluten free flour?
kelsey says
Hi Felicity - That's so hard to say without trying it myself. My guess is that the texture will be a little different, but I really don't know for sure as I don't do a whole lot of Gluten Free baking. If you give it a try, let me know how it turns out! 🙂 -Kelsey
Caro says
I have made the multiple times using gluten free and it works super well.
All you can eat... says
Can I omit the coffee, not a fan? is there a substitution?
kelsey says
Absolutely. You can use hot water will work great in place of the coffee! 🙂 -Kelsey
Lisa says
Hi! I made this cake yesterday (with 3 layers) and it was EXACTLY what I was hoping for. So delicious, and so easy! I'm even thinking of halving the recipe just for myself next time I'm craving chocolate cake! I just had one issue though, that I wonder if anyone else had: the frosting set very firmly in the fridge, and successfully softened again when I took it out--but by the time I was done frosting the cake, the layers were sliding all over the place! The frosting had become so soft/glossy again that the layers weren't being held in place. I suppose it's possible that 3 layers (rather than two) will "wobble" that much more.... but I'm thinking I might need to insert skewers next time to keep it together!
Pauline Jones says
Hi
Can you substitute sunflower oil for the vegetable oil ?
thanks
Pauline