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A moist, rich Matilda chocolate cake with smooth frosting and chocolate shavings, inspired by the famous movie scene
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Matilda Chocolate Cake

A rich, fudgy chocolate cake inspired by the iconic scene in Matilda. This moist and indulgent cake is layered with velvety chocolate frosting, making it perfect for birthdays, celebrations, or just satisfying a deep chocolate craving.
Prep Time25 minutes
Cook Time35 minutes
Resting Time:10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 450kcal
Cost: $10-$15

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring Cups and Spoons
  • Offset spatula
  • Wire rack

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water for a milder flavor)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4–6 tablespoons heavy cream (adjust for desired consistency)

Instructions

  • Step 1: Preheat and Prepare
    Preheat your oven to 350°F (175°C).
    Grease and line two 9-inch round cake pans with parchment paper.
  • Step 2: Mix the Dry Ingredients
    In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Step 3: Mix the Wet Ingredients
    In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract.
    Gradually mix the wet ingredients into the dry ingredients.
    Slowly pour in the hot coffee while mixing until fully combined.
  • Step 4: Bake the Cake
    Divide the batter evenly between the prepared pans.
    Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
    Let the cakes rest in their pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Step 5: Make the Frosting and Assemble
    Using an electric mixer, beat the butter until creamy.
    Gradually add the powdered sugar, cocoa powder, and vanilla extract, mixing until smooth.
    Add the heavy cream, one tablespoon at a time, until the desired consistency is reached.
    Frost the cooled cakes, layering between the cakes and covering the top and sides.

Notes

  • Use room-temperature ingredients for a smooth batter.
  • The coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Frost the cake only after it has completely cooled to avoid melting the frosting.
  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.