If you’ve ever watched the famous chocolate cake scene from the movie Matilda, you know exactly how legendary that massive, glossy, ultra-fudgy chocolate cake looked. This Matilda Chocolate Cake perfectly captures that same rich indulgence—moist, decadent, and coated with a silky, thick layer of chocolate frosting that feels almost sinful. Whether you’re searching for a classic Matilda Cake Recipe, exploring Dark Chocolate Cake Recipes, or simply craving the most irresistible fudge cake recipe, this cake delivers pure chocolate heaven in every bite.

This dessert isn’t just rich—it’s boldly chocolatey, outrageously moist, and the kind of cake that makes people close their eyes with every forkful. If you love fudgy cake, best chocolate desserts, and impressive chocolate dishes that come together easily, you’re about to meet your new favorite recipe.

Read Map (What You’ll Learn)

• What makes Matilda Chocolate Cake iconic

• Why it’s one of the best chocolate cakes you’ll ever make

• How to bake it step-by-step

• Ingredient guide

• Baking tips for the richest, fudgiest results

• FAQs

• Final thoughts

Why Make Matilda Chocolate Cake?

The Matilda Chocolate Cake isn’t just a dessert—it’s an experience. It’s big, bold, and unapologetically decadent. Unlike many chocolate cakes that rely on cocoa alone, this cake blends cocoa powder with melted chocolate for a deeper, richer flavor. That’s what sets it apart from most dark chocolate cake recipes.

Another reason this cake stands out is its unique texture. Instead of being light and fluffy, the crumb is moist, dense, and deeply fudgy—just like the original movie version. Every slice feels like a warm, chocolatey hug.

Plus, this cake makes the perfect centerpiece for:

• Birthdays

• Anniversaries

• Parties

• Holidays

• Any moment that calls for indulgence

Whether you’re an experienced baker or new to chocolate recipes homemade, you’ll be amazed at how straightforward this impressive dessert really is.

How to Make Matilda Chocolate Cake

Making this iconic cake is simpler than it looks. You mix the wet and dry ingredients separately, combine them, and bake until the aroma fills your entire home. The best part? No mixer is required—just bowls and a whisk.

The frosting is equally simple. It’s a glossy, fudgy chocolate icing that pours over the cake and sets into a shiny, irresistible finish. If you’ve ever wanted to recreate that mesmerizing movie moment where the frosting drips down the sides… this is it.

Ingredients

For the Cake

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 ½ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water)

• 4 oz melted dark chocolate (optional but amazing)

For the Fudge Frosting

• 1 cup butter

• ½ cup unsweetened cocoa powder

• 4 cups powdered sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 4 oz melted chocolate for extra richness

Directions

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease two 9-inch pans and line the bottoms with parchment.

2. Mix the Dry Ingredients
   Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients
   In another bowl, whisk the eggs, buttermilk, oil, and vanilla. Slowly stir in the hot coffee until smooth.

4. Mix the Batter
   Pour the wet ingredients into the dry ingredients. Gently whisk until combined. Stir in the melted dark chocolate for extra fudginess.

5. Bake
   Divide batter between pans.
   Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.

6. Cool the Cakes
   Let them cool completely before frosting.

7. Prepare the Fudge Frosting
   Melt butter, whisk in cocoa, then add powdered sugar and cream until thick and glossy. Finish with vanilla and a pinch of salt.

8. Assemble
   Frost between the layers, then cover the entire cake with a thick, luscious coat of fudge frosting.

How to Serve

This cake is so indulgent it barely needs anything else, but you can elevate it with:

• Vanilla ice cream

• Fresh berries

• Whipped cream

• Hot fudge drizzle

• A sprinkle of flaky sea salt

Serve slices slightly warm for the ultimate gooey, movie-style chocolate experience.

Tips for the Perfect Matilda Chocolate Cake

• Use hot coffee for deeper chocolate flavor (it won’t taste like coffee).

• Don’t overmix the batter—mix until just combined.

• Add melted chocolate for extra fudgy richness.

• Sift cocoa powder to avoid lumps.

• Chill the cake before slicing for cleaner cuts.

• Double the frosting if you want the exact thick movie-style look.

• Use buttermilk for maximum moisture and softness.

FAQs

1. Is this the exact cake from the Matilda movie?
This is the closest flavor and texture match—dense, rich, ultra-fudgy, and intensely chocolatey.

2. Can I make this into a single-layer cake?
Yes, use a 9×13 pan and increase baking time to 40–45 minutes.

3. Can I make it without coffee?
Yes—use hot water instead. But coffee deepens the chocolate flavor.

4. Can I freeze it?
Absolutely! Freeze slices or the whole cake unfrosted for up to 3 months.

5. Is this sweeter or darker?
It’s perfectly balanced—richer than a box mix but not too sweet.

Final Thoughts

This Matilda Chocolate Cake is everything a chocolate lover dreams of—deeply rich, outrageously fudgy, and strikingly beautiful. Whether you’re looking for a nostalgic Matilda Cake Recipe, exploring more dark chocolate cake recipes, or wanting a show-stopping fudge cake recipe, this one is guaranteed to impress.

It’s simple enough for beginners yet indulgent enough for any celebration. Make it once, and it will become your go-to for every chocolate craving.

Matilda Chocolate Cake

This rich, fudgy Matilda Chocolate Cake is inspired by the iconic cake from the Matilda movie—thick, glossy, intensely chocolatey, and unbelievably moist. Every bite melts in your mouth with deep cocoa flavor and creamy fudge frosting. If you're craving the ultimate chocolate dessert that’s simple to make yet dramatic enough for celebrations, this Matilda-style cake is the perfect choice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 12 Slices

Ingredients

  

• For the Cake
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water
• 4 oz melted dark chocolate optional but adds richer flavor
• For the Fudge Frosting
• 1 cup butter
• ½ cup unsweetened cocoa powder
• 4 cups powdered sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 4 oz melted dark chocolate for extra fudgy texture

Instructions

 

• Make the Cake
• Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
• In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• In another bowl, whisk eggs, buttermilk, oil, and vanilla. Slowly add the hot coffee and mix until smooth.
• Pour the wet mixture into the dry ingredients. Whisk gently until combined (do not overmix).
• Stir in the melted dark chocolate (optional).
• Divide batter evenly into the pans and bake 30–35 minutes, or until a toothpick comes out with moist crumbs.
• Cool cakes completely before frosting.
• Make the Fudge Frosting
• Melt butter in a saucepan. Whisk in cocoa powder until smooth.
• Add powdered sugar and cream alternately, whisking until thick, glossy, and pourable.
• Mix in vanilla and salt. Add melted chocolate for extra richness if desired.
• Assemble
• Spread frosting between cake layers.
• Pour remaining frosting over the top and gently smooth it down the sides for the signature Matilda-style drip.

Notes

For an even more fudgy crumb, replace ½ cup flour with additional cocoa powder.

Hot coffee enhances the chocolate flavor but won’t make the cake taste like coffee.

Chill the cake 20 minutes before slicing for cleaner cuts.

You can bake this in a 9×13 pan instead of layers; just increase baking time by ~10 minutes.

Store at room temperature for 2 days or refrigerated for up to 5 days.

Freezes beautifully—wrap cooled layers individually.