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Matilda Chocolate Cake is the cake I dreamed about as a kid and finally learned to make in my own kitchen. This is everything you want in an iconic chocolate cake, towering and unbelievably moist with layers of fudgy frosting worthy of a celebration or just a cozy afternoon with friends.
My love for this cake started when my favorite cousin requested it for every birthday after she first watched Matilda. Now baking this together is our most delicious family ritual.
Ingredients
- All-purpose flour: This is the foundation for structure in every bite. Choose fresh flour for the best results
- Granulated sugar: Essential for both flavor and creating a soft cake. Always check for lumps to keep your batter smooth
- Unsweetened cocoa powder: Gives that deep rich chocolate color and flavor. Dutch process cocoa brings even more indulgence
- Baking powder and baking soda: These lighten the texture. Use fresh leaveners for reliable rise
- Salt: Balances the sweetness and chocolate notes. I always use fine sea salt for even distribution
- Instant coffee powder: Deepens the chocolate taste. Any brand works but always use fresh
- Milk: The cake’s moisture source. Whole milk makes the crumb plush
- Vegetable oil: Locks in tenderness and guarantees a moist cake. Choose a neutral oil like canola or sunflower
- Large eggs: Provide richness and help the cake rise. Room temperature eggs blend in perfectly
- Vanilla extract: Rounds out all the flavors. Always use pure vanilla for the best aroma
- Hot water: Activates cocoa powder and makes the batter perfectly silky. Use filtered water for best taste
- Unsalted butter: The heart of a creamy smooth frosting. Soften well before beating
- Powdered sugar: Gives body and sweetness to the frosting. Sift for lump free frosting
- Cocoa powder: For a double hit of chocolate flavor. Use high quality cocoa for the best flavor
- Vanilla extract and pinch of salt: In the frosting these tie the chocolate and sweetness together
- Heavy cream: The secret to a dreamy smooth finish. Add gradually until the frosting spreads with ease
Instructions
- Prepare the pans and preheat the oven:
- Grease and line three eight inch cake pans and set the oven to three hundred fifty degrees Fahrenheit. Let the oven heat up fully before mixing
- Sift and combine dry ingredients:
- In a large bowl sift together flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee powder until everything looks even and lump free. This prevents clumping and creates a soft batter
- Mix in wet ingredients:
- Whisk in the milk, vegetable oil, large eggs and vanilla extract. Beat until just combined for a silky smooth mixture
- Add hot water:
- Slowly pour in the hot water, stirring until the batter thins out and looks perfectly glossy. The batter should feel light on your whisk or spoon
- Divide and bake:
- Pour the thin batter into your prepared pans making sure they are as even as possible. Bake in the center of the oven for thirty to thirty five minutes. Always check by inserting a toothpick in the center. If it comes out clean your cakes are ready. Let them cool in the pans for ten minutes then loosen and cool completely on racks
- Make the frosting:
- Beat the softened butter in a big bowl until fluffy for at least three minutes. Gradually add powdered sugar and cocoa powder in small amounts to avoid clouds of powder. Beat in vanilla extract, salt and cream. Whip until the frosting is silky and holds soft peaks. Add more cream if needed so it spreads easily
- Assemble the cake:
- Place one cake layer on a plate and spread a generous scoop of frosting over it. Add the next layer, repeating with more frosting. Finish with the final layer and cover the entire cake with frosting. Use a spatula to smooth it all around. For extra oomph, pipe swirls on top and drizzle with melted chocolate if you love the look
Cocoa powder is my magic ingredient here. I once ran out and tried substituting with a lower quality cocoa but the flavor never sang the same. Again and again I am reminded nothing can match the depth and joy of a great chocolate powder in this recipe. My little cousin still asks for extra frosting on her slice just like the first time we baked it together and to me that memory makes every bake more special
Storage tips
Wrap any leftover cake tightly in plastic and keep at room temperature for up to three days. For longer storage, refrigeration works but give slices time to come to room temp for the softest texture. If you want to freeze individual pieces, wrap first in plastic then foil to preserve moisture
Ingredient substitutions
If you are out of instant coffee you can skip it or use espresso powder to amplify the chocolate. The cake will still be delicious. If you do not have heavy cream for frosting use whole milk or half and half for a lighter texture. For a dairy free version use plant milk and vegan butter substitutes. I have found this cake surprisingly flexible if you stay close to the original measurements
Serving suggestions
This cake really shines at parties and gatherings. A scoop of vanilla or chocolate ice cream on the side makes it feel extra festive. For a fancy touch, sprinkle the top with shavings of dark chocolate or a handful of fresh berries. My family loves it with a glass of cold milk or hot coffee
Cultural and historical context
Inspired by the legendary Matilda cake scene, this chocolate cake has become a symbol of pure chocolate indulgence among fans worldwide. Its popularity comes from both literary charm and a universal craving for that perfect over the top chocolate cake. In our home it is a classic request for birthdays, holidays and those just because moments
Seasonal Adaptations
Use fresh summer berries on top for a fruity twist. Add a hint of cinnamon in autumn for warmth. Serve with peppermint whipped cream in winter for something festive
Success Stories
One year our family bakeoff was settled with this very cake. Afterward, my best friend called it the ultimate chocolate cake and asked for the recipe on the spot. Baking this together has sparked kitchen adventures and many laughs. My favorite moment will always be watching my nephew sneak the first frosting swipe straight from the bowl and grin
Freezer Meal Conversion
You can freeze both unfrosted cake layers and leftover frosted slices. Wrap the cake tightly then freeze for up to two months. To serve, thaw at room temperature and frost or decorate as usual. You can even pre slice the cake for easy treat sized portions perfect for school lunches or midnight snacks
With every bite this cake delivers that childhood feeling of something a little bit naughty, a whole lot delicious and absolutely worth the bake.
Recipe FAQs
- → What makes this chocolate cake extra moist?
The combination of milk, oil, and hot water ensures each layer is soft and tender with a rich crumb.
- → How can I enhance the chocolate flavor?
Adding instant coffee powder intensifies the chocolate notes without adding a coffee taste.
- → Can I use Dutch-process cocoa powder?
Yes, Dutch-process cocoa offers a deeper, smoother chocolate taste and works well in this cake.
- → What's the best way to frost layered cakes?
Make sure the cake layers are fully cooled before spreading frosting to prevent melting and ensure smooth coverage.
- → How should I store leftovers?
Keep the cake covered at room temperature for up to two days, or in the refrigerator for longer freshness.