Matilda’s Chocolate Cake (Movie Inspired Recipe)
Ever dreamed of diving into the most indulgent, fudgy chocolate cake of your life? Meet my Matilda’s Chocolate Cake recipe. This Matilda-inspired chocolate cake—yes, that cake from the unforgettable scene with Bruce Bogtrotter facing down an entire cake in front of the whole school—is here to make that dream come true! With rich chocolate flavor and glossy fudge frosting, this cake is for every chocolate lover and anyone who’s ever wanted to recreate the magic of the chocolate cake recipe. This is the kind of homemade chocolate cake that deserves its own spotlight!
This is hands down the best chocolate cake I’ve ever made. And of course it is- it’s matilda cake! Growing up, Matilda was one of my favorite movies. This cake was always a fantasy of mine, and now, I’ve made a similar cake all for myself! Check out my recipe card for some extra tips including how to get moist chocolate cake layers that make the perfect birthday cake! Don’t worry, Miss Trunchbull won’t make you eat this in one sitting!
This recipe is not exactly a one bowl recipe. However, it’s close, and we made the entire thing without the use of an electric or stand mixer! Love this recipe? Check out other chocolate recipes on my site like my brown butter brownies, one bowl chocolate chip cookies, triple chocolate cupcakes, or my cheesecake chocolate brownies. And if you want a quick and easy cake, try my carrot cake loaf cake recipe with easy cream cheese frosting.
Why You’ll Love This Recipe
- Ultimate Chocolate Indulgence: This cake is as fudgy and moist as it gets, with layers of intense chocolate flavor.
- Easy, One-Bowl Wonder: No need for a mixer or a separate bowl for the dry ingredients—this cake is perfect for those who want all the flavor without all the fuss.
- Perfect for Celebrations: Whether it’s for a birthday, a special occasion, or just because, this chocolate fudge cake will be the star of any gathering! Looking for a fruity cake? Check out my raspberry cupcakes!
Ingredients
Cake Ingredients
- All-purpose flour: A classic choice for tender cake structure. Measure carefully to avoid a dense, dry cake.
- Baking powder & baking soda: These two leaveners work together for lift and a soft, moist crumb. Make sure they’re fresh for the best results.
- Unsweetened cocoa powder: Adds rich chocolate flavor and color. Natural cocoa powder works perfectly here.
- Granulated sugar & light brown sugar: The combo adds sweetness and a hint of caramel-like depth, keeping the cake moist.
- Kosher salt: Balances the sweetness and enhances chocolate flavor—stick with kosher for its pure taste.
- Chocolate chips: Melt into gooey pockets within the cake. Go for semi-sweet or dark for added depth.
- Eggs (room temperature): Bind everything together smoothly. Room temperature eggs help achieve the right batter texture.
- Buttermilk: Adds a slight tang and makes the cake extra tender. Use store-bought or make your own with vinegar or lemon juice.
- Vegetable oil (or melted butter): Keeps the cake moist and rich. Choose oil for a lighter texture, butter for added flavor.
- Vanilla extract: Adds a touch of warmth and rounds out the chocolate flavor.
- Hot brewed coffee: Intensifies the chocolate taste without adding coffee flavor. Use freshly brewed for best results!
- Flaky sea salt: A final sprinkle on the frosting balances the sweetness and adds a delightful crunch.
Fudgy Frosting Ingredients
- Unsalted butter: Adds richness and creaminess to the frosting without extra salt.
- Heavy cream: Makes the frosting thick and creamy, with a fudgy finish.
- Semi-sweet chocolate chips: Melts down for that rich chocolate taste and velvety texture.
- Unsweetened cocoa powder: Enhances the chocolate depth and intensifies the frosting’s color.
- Powdered sugar: Adds sweetness and smoothness to balance the cocoa.
- Vanilla extract: Adds a hint of warmth to complement the chocolate.
- Flaky sea salt: Just a pinch helps balance the sweetness and complements the rich chocolate flavor.
Substitutions
- Buttermilk: No buttermilk on hand? Use 1 cup of milk with a tablespoon of vinegar or lemon juice for a quick homemade substitute.
- Vegetable oil: For extra flavor, substitute melted coconut oil—it brings a subtle, tropical note to the cake!
Additions
- Espresso powder: Add a teaspoon to the batter to intensify the chocolate flavor. It won’t make the cake taste like coffee but will deepen the richness.
- Vanilla extract (in frosting): A few extra drops in the frosting add a wonderful warmth that pairs perfectly with chocolate.
Step by Step Instructions
Preheat the oven to 350°Fahrenheit (177°Celsius).
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Mix wet ingredients:
In a large mixing bowl, whisk together 2 large eggs, 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil, 2 teaspoons vanilla extract, and 1 cup (240ml) hot brewed coffee until smooth and combined.
Add dry ingredients:
Into the same bowl, add 1 3/4 cups (220g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 3/4 cup (65g) unsweetened cocoa powder, 1 1/2 cups (300g) granulated sugar, 1/2 cup (110g) packed light brown sugar, and 1 teaspoon kosher salt.
Stir until the batter is smooth.
Fold in 1 cup (170g) chocolate chips.
Bake the cake: Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting: In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Add 1/2 cup (120ml) heavy cream and stir until combined. Remove from heat, then stir in 1 1/2 cups (270g) semi-sweet chocolate chips, 1/4 cup (25g) unsweetened cocoa powder, and 1/4 cup (30g) powdered sugar. Stir until smooth. Add 1 teaspoon vanilla extract and 1/4 teaspoon flaky sea salt.
Chill the frosting: Transfer the frosting to a bowl and chill in the fridge for 1-2 hours, stirring occasionally, until it reaches a thick, fudgy consistency.
Frost the cake: Once the frosting is ready, spread a generous layer on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Garnish: Sprinkle flaky sea salt on top for a sweet-salty finish.
Expert Tips and Notes
- Room Temperature Ingredients: Let your eggs and buttermilk come to room temperature for smoother blending and a more even cake texture.
- Use a Food Scale: For the right ratios, especially with flour, which can vary by measuring cup—this helps prevent a dry cake.
- Watch Baking Time: Check for doneness with a cake tester or toothpick. A few crumbs are okay; overbaking leads to a dry cake.
Serving Suggestions
- Classic Combo: Serve with a big glass of milk, just like Bruce should have had! The creamy milk balances the rich chocolate flavor and makes each bite even better.
- More Chocolate: Add a drizzle of warm chocolate ganache icing on each slice for an extra layer of decadence—perfect for true chocolate lovers.
- A La Mode: Pair each slice with a scoop of vanilla or chocolate ice cream. The cold, creamy texture is a fantastic contrast to the fudgy chocolate layers.
- Whipped Cream: Top the cake with a dollop of whipped cream and a sprinkle of chocolate shavings for an elevated presentation that feels just right for birthdays and celebrations.
Storage Instructions
- At Room Temperature: Wrap the entire cake or individual slices in plastic wrap and keep in an airtight container for up to 3 days.
- In the Fridge: Store in a cake dome or wrap with plastic wrap for up to 5 days. Bring slices to room temperature before serving for the best flavor!
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Matilda’s Chocolate Cake (Movie Inspired Recipe)
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Whisk
- Large mixing bowl
- Measuring cups and spoons
- Wire rack
- Offset spatula (for frosting)
- Medium saucepan
- Heatproof spatula or wooden spoon
- Mixing bowl for chilling
Ingredients
Ingredients for the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 teaspoon kosher salt
- 1 cup (170g) chocolate chips (folded into the dry ingredients)
- 2 large eggs room temperature
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot brewed coffee
- Flaky sea salt for garnish
Ingredients for the Fudgy Frosting:
- 1/2 cup (113g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Make the Batter:
- In a large mixing bowl, whisk together 2 large eggs, 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil, 2 teaspoons vanilla extract, and 1 cup (240ml) hot brewed coffee until smooth and combined.
- Into the same bowl, add 1 3/4 cups (220g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 3/4 cup (65g) unsweetened cocoa powder, 1 1/2 cups (300g) granulated sugar, 1/2 cup (110g) packed light brown sugar, and 1 teaspoon kosher salt. Stir until the batter is smooth. Fold in 1 cup (170g) chocolate chips.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Add 1/2 cup (120ml) heavy cream and stir until combined. Remove from heat, then stir in 1 1/2 cups (270g) semi-sweet chocolate chips, 1/4 cup (25g) unsweetened cocoa powder, and 1/4 cup (30g) powdered sugar. Stir until smooth. Add 1 teaspoon vanilla extract and 1/4 teaspoon flaky sea salt.
- Transfer the frosting to a bowl and chill in the fridge for 1-2 hours, stirring occasionally, until it reaches a thick, fudgy consistency.
Frost the Cake:
- Once the frosting is ready, spread a generous layer on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Sprinkle flaky sea salt on top for a sweet-salty finish.
Notes
- Room Temperature Ingredients: Let your eggs and buttermilk come to room temperature for smoother blending and a more even cake texture.
- Use a Food Scale: For the right ratios, especially with flour, which can vary by measuring cup—this helps prevent a dry cake.
- Watch Baking Time: Check for doneness with a cake tester or toothpick. A few crumbs are okay; overbaking leads to a dry cake.
