Matilda’s Chocolate Cake Recipe
Get ready to fall head over heels for Matilda’s Chocolate Cake, the kind of show-stopping dessert that turns any ordinary day into a celebration. Inspired by the most iconic chocolate cake scene of all time, this cake is outrageously moist, impossibly rich, and blanketed with a silky chocolate frosting that practically demands a second slice. It’s the perfect dish for birthdays, weekend treats, or any moment you want to swoon over something chocolatey, and best of all, it comes together using pantry staples with a few luscious extras. If you’ve been searching for a cake that kicks store-bought versions to the curb, Matilda’s Chocolate Cake is about to become your go-to chocolate fix.
Ingredients You’ll Need
Every ingredient in Matilda’s Chocolate Cake works together like a dream team—nothing is here by accident! The basics give the cake its structure, while essentials like cocoa powder and sour cream deliver that moist, fudgy crumb and deep chocolate flavor you crave. The frosting ingredients, meanwhile, take things straight to chocolate heaven. Here’s what you’ll need and why each is absolutely essential:
- All-purpose flour: Gives the cake its lovely soft crumb and sturdy structure, perfect for holding up those decadent frosting layers.
- Granulated sugar: Sweetens every bite and keeps things just dense enough for a classic cake texture.
- Unsweetened cocoa powder: The star for big chocolate flavor; use the best quality you can find for maximum impact.
- Baking soda & baking powder: This dynamic duo ensures your cake rises sky-high and stays airy.
- Salt: Don’t skip it! A touch of salt sharpens all the other flavors and keeps things from tasting flat.
- Buttermilk: Adds tang and tenderness—this is secret weapon #1 for a melt-in-your-mouth chocolate cake.
- Warm water: Helps the cocoa bloom and keeps the crumb light without weighing it down.
- Vegetable oil: Ensures each slice is plush, not greasy, and stays ultra-moist even days later.
- Eggs: Bring richness and help bind it all together for clean, beautiful layers.
- Vanilla extract: Rounds out the chocolate and adds an extra aromatic hug to the cake.
- Sour cream: Secret weapon #2! It amps up the cake’s irresistible moistness and adds subtle richness.
- Unsalted butter (for frosting): The backbone of a dreamy, silky-smooth chocolate buttercream.
- Powdered sugar (for frosting): Melt-in-the-mouth sweetness and the perfect creamy texture for spreading.
- Unsweetened cocoa powder (for frosting): Double the chocolate punch—this is what makes the frosting truly unforgettable.
- Heavy cream (for frosting): Whips the frosting into fluffy, spreadable perfection.
- Vanilla extract (for frosting): Pulls all the chocolate notes together in the frosting.
- Pinch of salt (for frosting): Turns good frosting into legendary by making the chocolate flavors pop.
How to Make Matilda’s Chocolate Cake
Step 1: Prep Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or just line them with parchment paper if you’re all about easy cleanup). This step makes unmolding a breeze and gets those fluffy cake layers off to a perfect start.
Step 2: Mix Up the Dry Ingredients
Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. This creates a cocoa-rich foundation, ensures the leaveners and salt are evenly distributed, and breaks up any pesky cocoa clumps so you get a gorgeous, even crumb.
Step 3: Add Wet Ingredients and Mix
Pour in the buttermilk, warm water, vegetable oil, eggs, and vanilla extract all at once. Now, mix until well combined—just enough to create a luxuriously smooth batter. The buttermilk keeps things tender, while the oil and eggs add richness for that signature Matilda’s Chocolate Cake texture.
Step 4: Stir in the Sour Cream
Gently fold in the sour cream. This humble ingredient is what makes your cake slices ultra-moist and gives the crumb that melt-in-your-mouth texture that Matilda’s Chocolate Cake is famous for. Don’t overmix—just enough so the batter is thick and fully blended.
Step 5: Bake to Perfection
Divide the batter evenly between your two pans and smooth the tops. Slide into the oven and bake for 30 to 35 minutes, or until a toothpick comes out with just a crumb or two. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This patience pays off with perfect, intact layers that are ready for frosting.
Step 6: Whip Up the Frosting
Beat the softened butter until it’s fluffy, then sift in powdered sugar and cocoa powder. Add in the heavy cream, vanilla, and a pinch of salt, and continue beating until the frosting is impossibly smooth and easily spreadable. If it feels a bit stiff, add more cream, a tablespoon at a time, until it’s luxe and silky. This chocolate frosting will make you want to lick the bowl—resist the urge (or don’t, we’re not judging!).
Step 7: Frost and Assemble Matilda’s Chocolate Cake
Once your cake layers are completely cool, place one layer on a serving plate and generously frost the top. Add the second layer, then blanket the top and sides with the rest of the frosting. Smooth things out with a spatula for a polished look, or go rustic with big, swoopy swirls. Promise: no one will complain either way!
How to Serve Matilda’s Chocolate Cake
Garnishes
A little garnish goes a long way! Try a light sprinkle of shaved dark chocolate, a dusting of cocoa powder, or a pile of fresh berries on top for color and tart contrast. For birthdays, sparkly sprinkles or chocolate curls bring major party vibes to your Matilda’s Chocolate Cake.
Side Dishes
Serving Matilda’s Chocolate Cake at a gathering? Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance all that chocolatey goodness. If you’re hosting a fancier affair, a few raspberries or a spoonful of cherry compote on the side takes this cake to truly magical places.
Creative Ways to Present
Surprise your guests (or just yourself!) by serving individual cake squares with a tiny swirl of ganache, or stack thin slices layered with extra frosting in parfait glasses for a playful dessert twist. Cupcake-size portions using the same batter are a fun, shareable spin on the classic—Matilda’s Chocolate Cake goes wherever your creativity leads!
Make Ahead and Storage
Storing Leftovers
Keep leftover Matilda’s Chocolate Cake covered at room temperature for up to two days—the flavors deepen and the texture gets even richer. If you prefer longer freshness, tuck it in the fridge in an airtight container, where it will stay luscious for up to five days.
Freezing
Matilda’s Chocolate Cake freezes surprisingly well! Wrap slices or whole unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to three months. When you get a craving, thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Reheating
There’s nothing quite as comforting as slightly warmed chocolate cake. To revive that just-baked freshness, pop a slice in the microwave in 10-second bursts until gently warmed, or let it sit out at room temperature for a cozy, fudgy bite.
FAQs
Can I make Matilda’s Chocolate Cake ahead of time?
Absolutely! In fact, the cake gets even better after a day or two as the flavors meld and deepen. Just store it, covered, at room temperature or in the fridge, then frost before serving if you like.
Is it possible to make Matilda’s Chocolate Cake gluten-free?
Definitely! Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend, and keep all other ingredients the same. The cake will still turn out wonderfully moist and chocolatey.
What’s the secret to getting really moist chocolate cake?
The duo of buttermilk and sour cream is key. They create an ultra-tender crumb that sets Matilda’s Chocolate Cake apart from any other chocolate cake you’ve tried.
Can I use Dutch-processed cocoa powder in this recipe?
You can! Dutch-processed cocoa will give the cake a darker hue and a slightly smoother, deeper chocolate taste. Regular unsweetened cocoa also works beautifully—just use what you love or have on hand.
How do I make that iconic “Matilda’s Chocolate Cake” look?
A generous layer of thick, swoopy chocolate frosting on the top and sides gives you that instantly recognizable Matilda’s Chocolate Cake effect. For even more drama, add a bit of chocolate curl magic or a sprinkle of flake salt.
Final Thoughts
Cake magic happens every time you bake Matilda’s Chocolate Cake—it’s smile-inducing, crowd-pleasing, and just begging for repeat appearances on your dessert table. If you’re looking for a classic chocolate cake that never fails to impress, give this recipe a whirl. Your forks and friends will thank you!
Print
Matilda’s Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent Matilda’s Chocolate Cake, a moist and flavorful double-layer dessert that will satisfy any chocolate lover’s cravings. This homemade cake is perfect for special occasions or a sweet treat any day of the week.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 cup warm water
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
For the chocolate frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream (plus more if needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine wet ingredients: Add buttermilk, water, oil, eggs, and vanilla to dry ingredients; mix well. Stir in sour cream.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes in pans, then transfer to wire racks.
- Make frosting: Beat butter, add sugar, cocoa, cream, vanilla, and salt; beat until smooth.
- Frost cakes: Frost one layer, add second layer, frost top and sides. Smooth with spatula.
Notes
- Enhance with chocolate chips for extra decadence.
- Flavors deepen when cake sits; store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 52g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
