There’s no chocolate cake quite as iconic as Matilda’s Chocolate Cake a showstopper with a rich, fudgy crumb and glossy, decadent chocolate fudge frosting. This layered masterpiece is legendary for good reason: it’s moist, intensely chocolatey, and the ultimate treat for any dessert lover.
You’ll love how this cake blends dark cocoa, hot coffee, and creamy buttermilk for exceptional flavor and texture. The ultra-silky fudge frosting soaks into every bite, creating that “impossibly moist” effect just like in the movie. It’s a perfect celebration centerpiece simple enough for a home baker but impressive enough for any occasion.
Ingredients
For the Cake
- 2 ½ cups flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup cocoa powder
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- ⅔ cup buttermilk
- 1 cup hot coffee
Chocolate Fudge Frosting
- 11.1 oz unsalted butter
- 14.1 oz dark chocolate (about 60–70% cocoa)
- ⅓ cup cocoa powder
- 1 ⅓ cups heavy cream
- 1 ⅓ cups powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
How to Create Your Matilda’s Chocolate Cake
Step 1: Prep and Preheat
Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and lightly grease the sides. For extra even baking, wrap the pans with cake strips or a damp towel.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, and sift in the cocoa powder. Make sure the mixture is well combined and lump-free.
Step 3: Add Wet Ingredients
Add the buttermilk, eggs, vegetable oil, and vanilla to the dry mix. Stir or whisk don’t overmix, but make sure the ingredients are almost incorporated.
Step 4: Add Hot Coffee
Pour in the hot coffee and gently mix just until the batter becomes smooth and runny with no visible flour. The hot coffee intensifies the cocoa, deepening the chocolate flavor.
Step 5: Bake
Divide the batter evenly between the prepared pans (weighing for precision if possible). Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.
Step 6: Make the Frosting
In a large saucepan, combine butter, heavy cream, and chopped dark chocolate. Sift in the cocoa powder, powdered sugar, and add kosher salt. Heat gently over medium, stirring constantly, until the mixture is melted and glossy with no lumps.
Step 7: Cool and Prepare Frosting
Pour the frosting into a bowl or a large shallow pan to speed cooling. Cover with plastic wrap pressed directly onto the surface (to prevent a skin) and let it come to room temperature, about 30 minutes. For a thicker frosting, refrigerate for an hour or two.
Step 8: Assemble the Cake
Once cakes and frosting are cool, level the cake layers if necessary. Place one cake layer on your cake stand, add a generous portion of frosting, and spread evenly. Top with the second layer and cover the whole cake with the remaining fudge frosting. Use an offset spatula to create dramatic waves, or smooth for a classic finish.
My Best Tips for Success
- Always use room temperature ingredients for smooth batter and frosting.
- Don’t skip the hot coffee it won’t taste like coffee, but adds depth to the chocolate.
- For a perfect presentation, chill the frosted cake briefly before slicing to help set the layers.
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If extra frosting remains, use it for cupcakes or freeze for later chocolate cravings.
Delicious Variations to Try
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Add a hint of espresso powder for even richer chocolate flavor.
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Sprinkle the center layer with mini chocolate chips or chopped walnuts for texture.
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Drizzle slices with chocolate or caramel sauce for extra extravagance.
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Substitute half the buttermilk with sour cream for a slightly tangy crumb.
If you liked this recipe you’ll also love this Christmas Sugar Cookie Cheesecake.
Frequently Asked Questions
How do I store Matilda’s Chocolate Cake?
Cover tightly and keep at room temperature for up to 24 hours, or refrigerate for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Can I make the cake layers ahead of time?
Absolutely. Bake, cool, and wrap the layers. Store at room temperature overnight or freeze for up to three months.
Can I use Dutch-process cocoa?
Yes, it deepens the chocolate taste even more.
What’s the best way to cut this cake cleanly?
Chill slightly, then use a hot, sharp knife, wiping between slices.
Can I make cupcakes instead?
Yes, divide the batter into lined cupcake tins, about 20 minutes baking time.
Does the cake taste like coffee?
Not at all the coffee simply enhances the chocolate, making it bolder.
Print
Matilda’s Chocolate Cake
- Total Time: 55
- Yield: 12-14 slices 1x
- Diet: Vegetarian
Description
Ultimate indulgence a rich, fudgy chocolate layer cake with glossy fudge frosting made with dark cocoa, hot coffee, and buttermilk.
Ingredients
Chocolate Cake
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsweetened cocoa powder
2/3 cup vegetable oil
1 tsp vanilla extract
3 large eggs
2/3 cup buttermilk
1 cup hot coffee
Chocolate Fudge Frosting
11 oz unsalted butter
14 oz dark chocolate (60–70% cocoa), chopped
1/3 cup cocoa powder
1 1/3 cups heavy cream
1 1/3 cups powdered sugar
1/2 tsp kosher salt
1 tsp vanilla extract
Instructions
Prepare pans & oven: Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment.
Mix dry: Whisk flour, sugar, baking powder, baking soda, salt, cocoa powder.
Add wet: Mix buttermilk, eggs, oil, vanilla.
Add coffee: Stir in hot coffee gently.
Bake: Pour into pans. Bake 25-30 mins. Cool 10 mins; then cool completely on rack.
Make frosting: Heat butter, chocolate, cocoa, sugar, salt, cream while stirring. Remove, add vanilla, cool 30 mins.
Assemble: Frost layers, stack, cover. Smooth or swirl.
Set & serve: Chill 20 mins before slicing; bring to room temperature to serve.
Notes
Use room-temp butter, eggs, buttermilk.
Hot coffee enhances chocolate flavor without taste.
Dutch-process cocoa deepens color.
Frosting thickens on cooling; refrigerate if needed.
Store covered at room temp 1 day or refrigerated 4 days.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/14 recipe)
- Calories: 510
- Sugar: 45 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: matilda chocolate cake, chocolate fudge layer cake, moist chocolate cake, buttermilk chocolate cake, rich chocolate dessert
