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If you have ever watched the famous Matilda cake scene and found yourself craving an impossibly moist and rich chocolate cake, this recipe is for you. I set out to recreate that iconic over-the-top Matilda’s chocolate cake so anyone can enjoy a thick slice of fudgy nostalgia with very little fuss. This decadent cake is a showstopper for birthdays, celebrations, or spur-of-the-moment chocolate cravings.
My family still talks about the first time I baked this cake for movie night. Not a crumb was left and now we have a tradition of baking it every year for birthdays.
Ingredients
- Granulated sugar: gives the cake structure and a balanced sweetness be sure to use fresh for best results
- All-purpose flour: the backbone of any good cake choose unbleached for lighter texture
- Dutch-process cocoa powder: provides that iconic deep color and fudgy taste use high quality for the best chocolate kick
- Baking powder: ensures the cake rises tall and fluffy check the expiration date for maximum lift
- Baking soda: works with the buttermilk and coffee for extra tenderness store in an airtight container
- Salt: highlights every chocolate note use fine sea salt for a smoother blend
- Vegetable oil: keeps the cake ultra moist even days after baking opt for a neutral tasting oil
- Large eggs: add stability and richness use at room temperature for best mixing
- Pure vanilla extract: infuses warmth and rounds out the chocolate go for real vanilla not imitation
- Buttermilk: adds tang and keeps the crumb so soft make sure it is at room temp
- Hot brewed coffee: amplifies the chocolate flavor without making it taste like coffee use strong and freshly brewed
- Chocolate Fudge Frosting: for that Matilda-inspired finish opt for a thick and glossy homemade version
Step-by-Step Instructions
- Prepare the Pans and Preheat Oven:
- Set your oven to 350 degrees Fahrenheit. Line two eight-inch round cake pans with parchment paper and spray them lightly with baking spray to prevent sticking so the cakes release cleanly.
- Mix Dry Ingredients:
- In a large mixing bowl whisk together the flour Dutch-process cocoa powder granulated sugar baking powder baking soda and salt. Whisk thoroughly to break up any lumps and ensure even distribution.
- Combine Wet Ingredients:
- Add vegetable oil directly into the dry mixture and use a rubber spatula to stir until the dry ingredients are coated and slightly crumbly. Add the eggs and vanilla. Mix until fully incorporated then pour in the buttermilk and stir until combined.
- Incorporate Hot Coffee:
- Slowly add hot freshly brewed coffee to the batter. Stir just until smooth and glossy being careful not to overmix which can toughen the cake.
- Bake the Cake Layers:
- Divide the batter evenly between the prepared pans. Tap pans gently to release air bubbles. Bake for thirty to thirty-five minutes or until a toothpick inserted in the center comes out with moist crumbs. Rotate pans halfway through baking for even results.
- Cool and Frost:
- When cakes are done let them cool in the pans for a few minutes before inverting onto a wire rack. Cool fully so your fudge frosting spreads smoothly and does not melt.
- Frost the Cake:
- Spread a layer of rich chocolate fudge frosting over the first cake round then stack the second layer on and generously slather the top and sides. Aim for thick swirls just like in the movie.
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I always sneak an extra spoonful of fudge frosting to lick from the bowl. Something about that glossy chocolate topping brings me right back to childhood celebrations—especially when my little ones help decorate with extra big swirls.
Storage Tips
Wrap leftover Matilda’s chocolate cake tightly in plastic wrap or store in an airtight cake keeper at room temperature for up to four days. For longer storage freeze individual slices on a baking sheet then wrap each in plastic and foil for easy grab and thaw treats. Let frozen slices come up to room temperature before serving to enjoy the perfect fudgy texture.
Ingredient Substitutions
If you do not have buttermilk make your own by measuring one cup of whole milk and stirring in one tablespoon of lemon juice or vinegar. Let stand five minutes before using. Any neutral oil like canola or sunflower can sub for vegetable oil in a pinch. Dutch-process cocoa gives the richest taste but any unsweetened cocoa will do if needed.
Serving Suggestions
Serve big slices with a cold glass of milk or a scoop of vanilla ice cream for the ultimate indulgence. This cake needs little adornment but fresh berries or a sprinkle of flaky sea salt can add a grown-up touch. For birthdays add colorful sprinkles or candles and let everyone dig in just like in the movie.
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Cultural Context
Matilda’s chocolate cake scene is legendary for a reason—a symbol of overcoming challenges and the pure triumph that comes from standing up for yourself. Recreating that iconic cake is a fun way to bring a bit of movie magic to your kitchen and create sweet memories with family and friends.
Recipe FAQs
- → What makes this chocolate cake so moist?
The combination of buttermilk, oil, and hot brewed coffee guarantees a tender, extra-moist crumb in every bite.
- → Can I substitute buttermilk?
Yes, you can use whole milk mixed with a little lemon juice or vinegar as a substitute, letting it sit briefly before adding.
- → How should I store leftover cake?
Keep the cake in an airtight container at room temperature up to four days, or freeze slices for longer storage.
- → How do I get a smooth fudge frosting?
Spread the fudge frosting over completely cooled cake layers with an offset spatula for best texture and finish.
- → Can this be made ahead?
Absolutely—prepare the cake layers and freeze or store them, then frost when ready to serve for ultimate freshness.