Matilda Cake: The Ultimate Chocolate Cake Recipe
Learn how to bake the iconic Matilda Cake, a rich and decadent chocolate layer cake topped with glossy frosting, inspired by the classic 1996 movie Matilda.
Equipment
- 2 x 8-inch cake pans
- Hand Mixer or Stand Mixer
- Measuring spoons and cups
- Whisk
- Spatula
Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ cups Sugar
- ¾ cup Dutch-processed cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 Large eggs
- 1 cup Buttermilk
- ½ cup Sour cream
- ½ cup Vegetable oil
- 1 tsp Vanilla extract
- 1 cup Coffee hot brewed
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat eggs and sugar until light and fluffy. Add buttermilk, sour cream, oil, and vanilla extract. Stir in the hot coffee.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Bake: Pour the batter into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- Make frosting: Melt dark chocolate and blend it with butter, powdered sugar, and heavy cream until smooth and glossy.
- Assemble: Once the cakes are cooled, spread frosting between the layers and on top of the cake. Decorate with optional chocolate shavings or ganache drizzle.
Notes
- For a richer flavor, use semi-sweet chocolate in the frosting.
- Cake can be stored at room temperature for 2 days or in the fridge for up to 5 days.