Matilda's chocolate cake is everything a chocolate lover dreams about, with moist layers and a glossy fudge frosting that begs for a fork. Made with simple ingredients and a little kitchen magic, this is the kind of chocolate dessert that makes people smile before the first bite.
The only problem is figuring out how to stop at one slice!
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This fudgy chocolate cake comes from Roald Dahl's book Matilda, first published in 1988. And when the movie hit, suddenly everyone was dreaming about that fudgy, oversized cake on their own kitchen table.
And let me tell you, Matilda Cake is the real deal. Moist chocolate cake layers that stay tender, a deep chocolate flavor boosted by hot coffee, and a silky smooth fudge frosting that's glossy and rich.
With nothing more than simple ingredients and a mixing bowl, you'll have a chocolate cake masterpiece that looks like it walked right out of the book and onto your table.
Even if you've never baked a cake before, this delicious recipe walks you through it step by step with no surprises.
You won't need any fancy gear, just a few basic kitchen tools that every home cook already has.
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And our Chocolate Peanut Butter Cake is a showstopper, with rich chocolate layers, creamy peanut butter frosting, and a glossy ganache finish.
Ingredients
Gather the ingredients to prepare our Matilda’s chocolate cake recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Ingredient Notes
- Natural cocoa powder (not Dutch) for classic "Matilda" flavor; Dutch works but shifts the profile smoother/less bright.
- Neutral oil keeps it moist longer than butter.
- Buttermilk for tang and tenderness (DIY: milk + 1 tablespoon lemon juice/vinegar per cup).
- Hot coffee (regular or decaf) intensifies cocoa and loosens the batter for lift.
- Corn syrup or glucose (optional) 1-2 teaspoon in frosting for extra sheen.
Can I Make Adjustments to the Recipe?
We make our Matilda Chocolate Cake recipe with hot coffee to bring out that deep chocolate flavor, but you can use hot water if you prefer a milder taste. Or swap half the coffee with espresso for a stronger coffee kick that deepens the flavor further.
For a lighter texture, replace the vegetable oil with melted butter, or swap in sour cream for the buttermilk to add tang and richness.
If you love extra chocolate, stir in milk chocolate chips or chopped chocolate pieces into the batter, or finish the cake with a layer of melted chocolate ganache for even more indulgence.
Recipe Variations
- Peanut Butter Lovers: Spread a layer of peanut butter frosting between the cake layers before finishing with the chocolate fudge frosting.
- Cookies and Cream: Fold crushed chocolate sandwich cookies into the frosting for a crunchy, creamy upgrade.
- Mint Chocolate Cake: Add a teaspoon of peppermint extract to the frosting and sprinkle crushed peppermint candies on top.
- Sour Cream Chocolate Cake: Replace the buttermilk with sour cream for a tangier flavor and even moister texture.
- Golden Vanilla Cake: Leave out the cocoa and coffee, add an extra teaspoon of vanilla extract, and you'll have a soft, classic vanilla cake with the same tender crumb.
- Matilda Sheet Cake: 9×13 pan; same bake, watch at 28-32 min.
- Cupcakes: Fill the liners ⅔ full and bake for 18-20 minutes at 350°F.
- Gluten-Free: Use a quality 1:1 GF blend + extra 1 tablespoon oil.
- Dairy-Free: Oat milk + 1 tablespoon vinegar for buttermilk; dairy-free frosting.
How to Make Matilda’s Chocolate Cake
Follow along with my simple step-by-step instructions to learn how to make Matilda’s chocolate cake in your home kitchen.
- Preheat the oven to 350 degrees F.
- Grease two 9-inch round cake pans, then place a parchment circle in the bottom of the pans and grease the parchment circle.
- Add the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda to a large bowl. Whisk to combine.
- Sift the cocoa powder into the bowl.
- Whisk to combine. Set aside until needed.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs to a large bowl.
- Whisk to combine.
- Add the wet ingredients to the dry ingredients.
- Mix just enough to combine.
- Add the hot coffee to the mixture.
- Mix just to combine, without having any lumps remaining.
*The batter will be smooth and runny. - Divide the mixture evenly into the prepared pans.
- Place the pans on the center rack of the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place the pans on a wire rack to cool.
*The Cake is done when the top springs back lightly and the edges just pull from the pan. The internal temp should be 205-209°F in the center. Don't overbake; dry equals regret.
How to Make Chocolate Fudge Frosting
Follow along with my simple step-by-step instructions to learn how to make chocolate fudge frosting in your home kitchen.
- Add the butter, heavy cream, and dark chocolate to a saucepan over medium heat.
- Stir until the chocolate is melted. Remove the pan from the heat.
- Sift the cocoa powder into the mixture and whisk until well combined.
- Add the powdered sugar and salt to the mixture. Whisk until well combined.
- Return the pan to the stove over medium-high heat, stirring constantly until the mixture is smooth.
- Pour the mixture into a large bowl or pan to speed up the cooling process. Then, place a sheet of plastic wrap directly on the chocolate mixture. It needs to be touching to prevent skin from forming.
- Let the frosting cool for 30 minutes at room temperature, then place it in the refrigerator to chill for 2 hours, or until it’s thickened.
- Remove the frosting from the refrigerator and, using an electric mixer, whip the frosting until it’s spreadable.
- Place one of the layers on a cake platter.
- Add ⅓ of the frosting to the top of the layer and spread it evenly with a spatula.
- Place the second layer on top of the frosted layer.
- Use the remainder of the frosting to frost the top and sides of the cake evenly.
Chef Tips
- Always sift your cocoa powder; it prevents clumps and gives the cake a smoother texture.
- Make sure your eggs and buttermilk are at room temperature; it helps the cake rise evenly and stay tender.
- Let the cake layers cool completely on a wire rack before frosting, or the frosting will melt and slide.
- When whipping the fudge frosting, stop as soon as it's spreadable; overwhipping can make it lose that silky consistency.
- For clean, even slices, run your knife under hot water and wipe it dry between each slice.
- Line pan with parchment + spray. You want clean release, not crumb carnage.
Our Matilda's Chocolate Cake recipe is made for family dinners, holiday tables, and every kind of get-together in between.
After the first bite, they won't stop until the cake is gone!
Serving Suggestions
- Serve with a scoop of vanilla ice cream, or add fresh berries for a lighter touch.
- Drizzle warm Homemade Caramel Sauce over each slice just before serving for an extra layer of indulgence.
- Pair each slice with a cold glass of milk or a hot cup of coffee.
How to Store and Freeze
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months.
When ready to enjoy, let frozen slices thaw at room temperature until soft and ready to serve.
Recipe FAQS
Of course you can. Bake the layers, wrap them up, and pop them in the fridge. When you're ready, just frost and serve. Nobody will ever know you made it yesterday.
Don’t worry. Just stir a spoonful of lemon juice or vinegar into regular milk and let it sit for a few minutes. You've just made your own buttermilk!
Sure thing. Just keep an eye on the oven. Bigger pans bake quicker, smaller or deeper ones need more time, so test with a toothpick until it comes out clean.
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Matilda’s Chocolate Cake (Moist and Fudgy)
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ⅔ cup cocoa powder
- ⅔ cup vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
- ⅔ cup buttermilk room temperature
- 8 oz strong hot coffee
Chocolate Frosting
- 12 oz unsalted butter
- 14 oz dark chocolate 60%-70% broken up into small pieces.
- ⅓ cup cocoa powder
- 1 ⅓ cups heavy cream
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
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Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Grease two 9-inch round cake pans then place a parchment circle in the bottom of the pans and grease the parchment circle.
- Add the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda to a large bowl.
- Sift the cocoa powder into the bowl and whisk to combine. Set aside until needed.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs, to a large bowl and whisk to combine.
- Add the wet ingredients into the dry ingredients, mixing just enough to combine.
- Add the hot coffee and mix just to combine, without having any lumps remaining.*The batter will be smooth and runny.
- Divide the mixture evenly into the prepared pans.
- Place the pans on the center rack of the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place the pans on a wire rack to cool.*The Cake is done when the top springs back lightly and the edges just pull from the pan. The internal temp should be 205-209°F in the center. Don't overbake; dry equals regret.
Chocolate Fudge Frosting
- Add the butter, heavy cream, and dark chocolate to a saucepan over medium heat. Stir until the chocolate is melted. Remove the pan from the heat.
- Sift the cocoa powder into the mixture and whisk until well combined.
- Add the powdered sugar and salt to the mixture and whisk until well combined.
- Return the pan to the stove over medium-high heat, stirring constantly until the mixture is smooth.
- Pour the mixture into a large bowl or pan to speed up the cooling process.
- Place a sheet of plastic wrap directly on the chocolate mixture. It needs to be touching to prevent a skin from forming.
- Let the frosting cool for 30 minutes at room temperature, then place it in the refrigerator to chill for 2 hours, or until its thickened.
- Remove the frosting from the refrigerator and using an electric mixer, whip the frosting until it's spreadable.
- Place one of the layers on a cake platter and add ⅓ of the frosting to the top of the layer and spread it evenly with a spatula.
- Place the second layer on top of the frosted layer, and use the remainder of the frosting to frost the top and sides of the cake evenly.
Notes
- Natural cocoa powder (not Dutch) for classic "Matilda" flavor; Dutch works but shifts the profile smoother/less bright.
- Neutral oil keeps it moist longer than butter.
- Buttermilk for tang and tenderness (DIY: milk + 1 tablespoon lemon juice/vinegar per cup).
- Hot coffee (regular or decaf) intensifies cocoa and loosens the batter for lift.
- Corn syrup or glucose (optional) 1-2 teaspoon in frosting for extra sheen.
- Peanut Butter Lovers: Spread a layer of peanut butter frosting between the cake layers before finishing with the chocolate fudge frosting.
- Cookies and Cream: Fold crushed chocolate sandwich cookies into the frosting for a crunchy, creamy upgrade.
- Mint Chocolate Cake: Add a teaspoon of peppermint extract to the frosting and sprinkle crushed peppermint candies on top.
- Sour Cream Chocolate Cake: Replace the buttermilk with sour cream for a tangier flavor and even moister texture.
- Golden Vanilla Cake: Leave out the cocoa and coffee, add an extra teaspoon of vanilla extract, and you'll have a soft, classic vanilla cake with the same tender crumb.
- Matilda Sheet Cake: 9×13 pan; same bake, watch at 28-32 min.
- Cupcakes: Fill the liners ⅔ full and bake for 18-20 minutes at 350°F
- Gluten-Free: Use a quality 1:1 GF blend + extra 1 tablespoon oil.
- Dairy-Free: Oat milk + 1 tablespoon vinegar for buttermilk; dairy-free frosting.
- Always sift your cocoa powder; it prevents clumps and gives the cake a smoother texture.
- Make sure your eggs and buttermilk are at room temperature; it helps the cake rise evenly and stay tender.
- Let the cake layers cool completely on a wire rack before frosting, or the frosting will melt and slide.
- When whipping the fudge frosting, stop as soon as it's spreadable; overwhipping can make it lose that silky consistency.
- For clean, even slices, run your knife under hot water and wipe it dry between each slice.
- Line pan with parchment + spray. You want clean release, not crumb carnage.
- Serve with a scoop of vanilla ice cream, or add fresh berries for a lighter touch.
- Drizzle warm Homemade Caramel Sauce over each slice just before serving for an extra layer of indulgence.
- Pair each slice with a cold glass of milk or a hot cup of coffee.
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