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Home » cakes and cupcakes

Published on October 14, 2022. Published by Megan

Matilda's Chocolate Cake

249 shares
Jump to Recipe

Matilda’s Chocolate Cake is a decadent and fudgy chocolate cake layered with the most incredibly delicious chocolate frosting. Despite it’s truly impressive, bakery worthy appearance, this moist chocolate cake is super simple to make with just two bowls and a whisk. This Matilda cake is the perfect birthday cake or holiday dessert.

Jump to:
  • Why Should You Make This Recipe
  • Ingredients
  • How To Make
  • How To Store, Freeze and Thaw 
  • M’s Expert Tips
  • FAQ's
  • Other Chocolate Cake Recipes to Try
  • Matilda's Chocolate Cake Recipe

Why Should You Make This Recipe

I absolutely adore chocolate cake for any reason, but especially for celebrating birthdays and holidays. In fact, I spent the better part of a month perfecting my Tahini Buttercream Chocolate Cake for my birthday one year. With this cake in mind, I set out to create the most decadent, chocolate filled cake I could. I know you’ll love my Matilda cake because:  

  • You love a simply stunning chocolate cake.  This Matilda cake was made famous thanks to the movie. But rather than make a giant chocolate cake, I decided to make a wonderfully moist and chocolate filled 8-inch version with all the same decadence. 
  • Super simple to make. From start to finish, you can make and bake this fudgy chocolate cake in about an hour. All you need is two mixing bowls, a whisk and two cake pans. 
  • The most decadent and fudgy chocolate cake made with simple ingredients.  This from scratch Matilda cake is made with simple ingredients like flour, dutch cocoa powder, oil, sugar, eggs, sour cream and freshly brewed coffee.  This delectable chocolate filled layer cake comes together quickly and easily making it the perfect cake for birthdays and every occasion in between.

Ingredients

Matilda’s chocolate cake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Before I show you how to make this moist chocolate layer cake, make sure you have these ingredients ready to go!

For the Matilda Chocolate Cake

Dry Ingredients:  Gather all purpose flour, cocoa powder baking powder, and salt. 

Wet Ingredients: Gather oil, sugar, eggs, sour cream and freshly brewed coffee.

Chocolate Buttercream Frosting

Gather butter, powdered sugar, cocoa powder, vanilla extract, milk and salt.

Substitutions 

This chocolate cake from Matilda recipe is meant to be so easy you can make it as a casual cake to enjoy anytime. Here are my recommended substitutions to make this homemade cake as easy as possible. 

  • Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe that would be ¾ cup unsweetened cocoa powder and 1 teaspoon baking soda (with no baking powder). 
  • Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this chocolate cake recipe. 
  • Sugar: This recipe hasn’t been tested using other types of sugar. 
  • Sour Cream: This ingredient can be substituted with full fat greek yogurt or an equal amount of buttermilk. 
  • Eggs: This recipe hasn’t been tested without eggs. 
  • Freshly Brewed Coffee: Use an equal amount of hot water. 
  • Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. Vegan or dairy free butter can also be used if needed. 
  • Milk: Any type of milk will work well for the chocolate buttercream frosting. 
  • Vanilla Extract: This is for another layer of flavor in the chocolate frosting. It can be omitted if needed. 
  • Cocoa Powder for the Frosting: Use unsweetened cocoa powder if needed. Black cocoa powder would also be a delicious swap for a deeply dark chocolate frosting.

How To Make

This Matilda cake recipe is super easy to make. So grab your ingredients and let’s get baking!

  1. Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined. 
  2. In another large bowl add the oil, granulated sugar, eggs, and sour cream. Mix until smooth and well combined. 
  3. Slowly mix the dry ingredients into the wet until smooth and well combined.
  1. Slowly whisk in the warm coffee until well combined. 
  2. Evenly pour the chocolate cake batter into each of the prepared cake pans. Each of the pans will have about 25 oz (707 g) of cake batter. Bake the cakes for about 35 - 40 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1-2 hours before frosting.
  1. While the cakes cool, make the chocolate frosting. Beat the butter on medium speed until smooth and creamy. 
  2. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 teaspoons additional milk. Mix well to combine. 
  3. Assemble the cake: Smear a dollop of frosting onto the serving plate or cake stand. Place the first chocolate cake layer on top. Apply a layer of frosting to the first layer of cake. Evenly smooth the frosting across the top, onto the side. Top the frosting with the second layer of chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes. Apply the rest of the frosting to the cake, slice and serve.

How To Store, Freeze and Thaw 

Store

To store leftover chocolate cake at room temperature: Keep the Matilda cake stored at room temperature for up to 2 days under a cake dome or wrapped in plastic wrap. After two days, the cake should be transferred to the fridge for up to another 2-3 days.  

To store leftover fudgy chocolate cake in the fridge: This chocolate Matilda cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap for up to 5 days. At this point the cake will start to taste a bit dried out. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying. 

Freeze and Thaw

To freeze the unfrosted chocolate cake layers: Wrap each cake layer in plastic wrap. Store the cake layers in an airtight container in the freezer for up to 2 months. 

To freeze frosted cake pieces: I don’t recommend storing an entire fully frosted cake in the freezer. However, you can easily store sliced pieces of frosted chocolate cake in the freezer. Slice the pieces into your desired sizes. Wrap each slice in plastic wrap. Place each wrapped slice of cake in an airtight container in the freezer for up to 2 months.  

To thaw Matilda’s chocolate cake: Transfer your desired amount of cake slices or cake layers out of the freezer. Allow them to thaw overnight in the fridge. Bring the cake slices to room temperature before enjoying. The cake layers can still be cool when applying the frosting.

M’s Expert Tips

  • Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking. 
  • Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly, resulting in a softer cake. 
  • Measure the ingredients properly: I highly recommend using a food scale for many reasons (like less dishes to clean), but the main reason is to get perfectly measured ingredients every time. This is the most accurate and recommend way to bake. 
  • Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. 
  • Use cake strips to help the cakes bake evenly: This matilda chocolate cake recipe should bake evenly without doming tops, but I love using cake strips to help ensure even baking and flatter tops. 
  • Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily. 
  • Fully cool the cake before assembling and frosting. The chocolate Matilda cake takes about 1 hour to cool to room temperature after the cake has been removed from the pan. It’s recommend to chill the cake layers in the fridge for 1-2 hours before frosting them as well.

FAQ's

Can I make this Matilda cake recipe in a different pan?

Yes! If needed, you can make this in a 9 x 13 pan. Bake for about 35 - 40 minutes. This recipe can also be baked in (2) 9-inch cake pans for about 30 - 35 minutes. This recipe for matilda cake also makes about 24 cupcakes. Bake the chocolate cupcakes for about 18-22 minutes.

How did this fudgy chocolate cake recipe get it’s name?

Matilda’s chocolate cake gets it’s name from the chocolate cake scene in Matilda where the character Bruce Bogtrotter eats a giant chocolate cake.

Can I make the Matilda chocolate cake recipe gluten free?

I recommend using a good 1-1 cup replacement for all purpose flour. I like the one from Bob’s Red Mill.

Other Chocolate Cake Recipes to Try

  • Spiced Chocolate Pear Cake
  • Chocolate Fig Loaf Cake
  • Chocolate Olive Oil Loaf Cake

If you try this Matilda’s Chocolate Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M

Matilda's Chocolate Cake Recipe

Megan
Matilda’s Chocolate Cake is a decadent and fudgy chocolate cake layered with the most incredibly delicious chocolate frosting. Despite it’s truly impressive, bakery worthy appearance, this moist chocolate cake is super simple to make with just two bowls and a whisk. This Matilda cake is the perfect birthday cake or holiday dessert.
5 from 13 votes
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Prep Time 15 mins
Cook Time 35 mins
Cooling Time 2 hrs
Total Time 2 hrs 50 mins
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 slices

Equipment

  • 2 8 inch cake pan see notes for other pan sizes
  • 2 large mixing bowls
  • 1 spoon or whisk
  • 1 parchment paper
  • 2 cake strips optional
  • 1 stand mixer or hand held mixer

Ingredients
  

Matilda's Chocolate Cake

  • 2 cups (240 g) all purpose flour
  • ¾ cup (60 g) Dutch process cocoa powder see notes for using unsweetened cocoa powder instead
  • 1 tbsp (16 g) baking powder
  • 1 tsp salt
  • 1 cup (237 ml) canola oil
  • 2 cups (400 g) granulated sugar
  • 2 large eggs (US), room temperature
  • 1 cup (240 g) sour cream, room temperature
  • 1 cup (237 ml) hot coffee or water

Chocolate Buttercream Frosting

  • 1½ cups (339 g) unsalted butter, room temperature
  • ½ cup (40 g) cocoa powder
  • 3 cups (360 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp salt
  • 1-3 tsp (5-15 ml) milk, as needed

Instructions
 

Matilda's Chocolate Cake

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. 
  • In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined. 
  • In another large bowl add the oil, granulated sugar, eggs, and sour cream. Mix until smooth and well combined. 
  • Slowly mix the dry ingredients into the wet until smooth and well combined. Then slowly whisk in the warm coffee until well combined. 
  • Evenly pour the chocolate cake batter into each of the prepared cake pans. Each of the pans will have about 25 oz (707 g) of cake batter. Bake the cakes for about 35 - 40 minutes. The cakes are finished baking when the edges pull slightly away from the pan and the center of the cake bounces back quickly when gently pressed.
  • Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1-2 hours before frosting. While the cakes cool, make the chocolate frosting.

Chocolate Buttercream Frosting

  • Beat the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 teaspoons additional milk. Mix well to combine. 
  • Assemble the cake: Smear a dollop of frosting onto the serving plate or cake stand. Place the first chocolate cake layer on top. Apply a layer of frosting, (about 3/4 cup) to the first layer of cake. Evenly smooth the frosting across the top, onto the side. Top the frosting with the second layer of chocolate cake. Apply another layer of frosting (another 3/4 cup) to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes. Apply the rest of the frosting to the cake, slice and serve.

Notes

Bring cold ingredients to room temperature about an hour before baking. 
Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking. 
Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe that would be ¾ cup unsweetened cocoa powder and 1 teaspoon baking soda (with no baking powder). 
Keep the Matilda cake stored at room temperature for up to 2 days under a cake dome or wrapped in plastic wrap. After two days, the cake should be transferred to the fridge for up to another 2-3 days.  
Make this Matilda cake recipe in a different pan: If needed, you can make this in a 9 x 13 pan. Bake for about 35 - 40 minutes. This recipe can also be baked in (2) 9- inch cake pans for about 30 - 35 minutes. This recipe for matilda cake also makes about 24 cupcakes. Bake the chocolate cupcakes for about 18-22 minutes.
 
Keyword 8 inch chocolate layer cake, Chocolate Buttercream Frosting, Matilda Cake, Matilda Chocolate Cake, Matilda's Chocolate Cake
did you make this recipe?tag @olivesnthyme on Instagram

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Reader Interactions

Comments

  1. Victoria says

    October 14, 2022 at 10:09 am

    Are you using Dutch Process Cocoa powder as well on your Buttercream frosting? And can I aslo make half of this recipe for a 6 inch cake? Thanks

    Reply
    • Megan says

      October 16, 2022 at 8:20 pm

      Hi Victoria, I did use Dutch process for the frosting as well. For the frosting I would make half for a 6 inch cake . For the cake recipe, are you wanting to make a single layer 6 inch cake or a 2 layer 6 inch cake?

      Reply
  2. Dom says

    October 18, 2022 at 10:05 am

    5 stars
    WOW! WOW! WOW!

    This is the only chocolate cake recipe you’ll ever need!!

    Reply
    • Megan says

      October 24, 2022 at 4:05 pm

      Hi Dom, thanks for the kind words! I hope you enjoy this chocolate cake for many, many years.

      Reply
  3. Lesley Holmes says

    October 18, 2022 at 4:40 pm

    I just want to be sure there is not a typo in the recipe. It calls for 1 tablespoon of baking powder or 1 teaspoon?

    Reply
    • Megan says

      October 19, 2022 at 4:58 pm

      Hi! Thanks for double checking. It is 1 tablespoon (3 teaspoons) of baking powder for this recipe. Hope that helps!

      Reply
  4. Pearl says

    December 16, 2022 at 6:04 pm

    Hi! I'm swapping unsweetened cocoa for dutch process. In your notes, you say to swap baking soda for baking powder, and then say that means 1 tsp of baking soda. The recipe calls for 1 T of baking powder. So for the swap, is it 1 tsp or 1 T of baking soda? Thank you!

    Reply
    • Megan says

      December 17, 2022 at 12:20 pm

      Hi Pearl, baking soda is 3x more powderful than baking powder. When substituting baking soda for baking powder in this recipe you should use 1 teaspoon baking soda. Hope this helps. Please let me know if you have any other questions.

      Reply

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Hi friends, I'm Megan!

Welcome to my blog, Olives + Thyme. I am a food photographer and blogger with a love of all things sweet.

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