Introduction
Recreate the iconic, rich, and ridiculously fudgy cake from the movie Matilda right in your own kitchen! This recipe is a chocolate lover’s fantasy, featuring an incredibly moist and deeply chocolatey cake with a generous slathering of thick, glossy, and decadent chocolate fudge frosting. Forget complicated techniques; this recipe focuses on simple steps and high-quality ingredients to deliver a stunningly delicious dessert that is perfect for any occasion. Itโs the ultimate comfort food and a guaranteed crowd-pleaser!
Why Youโll Love This Matilda-Style Chocolate Cake
- Incredibly Moist & Rich: The use of buttermilk and hot coffee creates a tender, velvety crumb with an intense chocolate flavor.
- Fudgy Frosting: The homemade chocolate fudge frosting is the starโitโs thick, creamy, and provides that signature “Matilda” look.
- No-Fuss Recipe: Despite its impressive appearance, the cake is surprisingly easy to make with common pantry ingredients.
- A Nostalgic Treat: It’s a fun and delicious way to relive a classic movie moment.
- Perfectly Chocolatey: The combination of cocoa powder and brewed coffee enhances the chocolate notes without making the cake taste like coffee.

Ingredients
For the Chocolate Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ยพ cup (65g) unsweetened cocoa powder
- 1 ยฝ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ยฝ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water with 1 tbsp instant coffee)
For the Chocolate Fudge Frosting:
- 1 cup (227g) unsalted butter, softened
- 1 cup (85g) unsweetened cocoa powder
- ยฝ cup (120ml) heavy cream
- 1 ยฝ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment Youโll Need:
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Large bowls
- Spatula
- Offset spatula (for frosting)
Instructions
Part 1: Prepare the Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350โF (175โC). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Mix Together: Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
- Add Hot Coffee: Slowly pour the hot brewed coffee into the batter, mixing on low speed until the batter is smooth and very runny.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.

Part 2: Make the Chocolate Fudge Frosting
- Beat Butter & Cocoa: In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter until creamy. Add the cocoa powder and beat until well combined.
- Add Wet Ingredients: Pour in the heavy cream and vanilla extract, mixing on low speed until just combined.
- Add Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable. Adjust with a tablespoon of heavy cream if too thick, or a tablespoon of powdered sugar if too thin.
Part 3: Assemble the Cake
- Trim Layers (Optional): If your cake layers have domed tops, use a serrated knife to carefully trim them to create a flat, even surface.
- Frost the First Layer: Place the first cake layer on your serving plate or cake stand. Spread about half of the frosting evenly over the top.
- Stack and Frost: Place the second cake layer on top. Use the remaining frosting to generously cover the top and sides of the cake, creating a thick, fudgy, and somewhat rustic finish for that classic Matilda look.
- Serve: The cake can be served immediately, but for a neater slice, you can chill it in the refrigerator for about 30 minutes to firm up the frosting.
Storage and Essential Tips for the Best Matilda-Style Chocolate Cake
- Use Room Temperature Ingredients: This is crucial for a smooth batter and a perfectly textured cake.
- Don’t Overmix: Overmixing the batter can lead to a tough, dense cake.
- Hot Coffee is Key: The hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor. It will not make the cake taste like coffee.
- Frosting Consistency: For the perfect fudgy frosting, make sure your butter is truly soft but not melted. You can adjust the consistency as needed with a little cream or powdered sugar.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The frosting will firm up when chilled, so let it sit out for 20-30 minutes before serving.

Share Your Sweet Creation!
Did you bake this magnificent Matilda-Style Chocolate Cake? We’d love to see your creation! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #MatildaChocolateCake. What’s your favorite movie-inspired dessert?