Matilda's chocolate cake might be the best chocolate cake ever! Based on the cake from one of my favorite movies, 'Matilda', this two-layer homemade chocolate cake is super moist with the best fudgy chocolate frosting! Plus, it uses simple pantry ingredients and can be made in just 20 minutes.
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honestly thought i died and went to heaven with this cake. my new go to recipe, thank you!!!
- Brit ⭐️⭐️⭐️⭐️⭐️
Every year I tell my family that my birthday wish is to have a big chocolate cake all to myself, Bruce Bogtrotter style. And every year they think I'm joking! So I've made this incredibly rich and moist two-layer chocolate cake, which I think is the perfect birthday cake.
This simple chocolate cake uses pantry ingredients and is perfect for birthdays, celebrations, potlucks, and bake sales. I seriously can't get enough of this cake, it's perfect if you're a chocolate lover like me!
When testing this recipe, I wanted a ✨super✨ moist cake. I created an oil-based cake that also uses buttermilk, giving you a deliciously moist crumb. I also wanted this chocolate cake to be super easy. The cake can be made in one bowl without a mixer, though you will need a handheld mixer for the frosting!
I then frosted it with my all-time favourite frosting: my fudgy chocolate frosting with sour cream! The frosting has both cocoa powder and melted chocolate, making it super chocolatey and rich. It reminds me so much of the frosting from the cake in Matilda!
If you want a cupcake version of Matilda's chocolate cake, try my chocolate fudge cupcakes!
The Most Chocolatey Cake
- Oil: Use a neutral-tasting oil like vegetable oil or canola oil. You don't want anything with a strong flavor. Because cocoa powder is so dry, we need to give extra moisture to the cake, which is why we use oil instead of butter.
- Flour: I'm using all-purpose flour in this chocolate cake recipe.
- Cocoa Powder: You'll need cocoa powder for both the cake and the frosting. Make sure to use Dutch-processed cocoa powder for the cake, not only is it richer but it reacts with baking soda and baking powder differently than natural cocoa powder.
- Buttermilk: Buttermilk is used in the cake. If you don't have any, then you can make your own (see below for how to) or use sour cream.
- Chocolate: This frosting tastes best with dark chocolate (so use something above 50%) and be sure to use good quality chocolate as it will make a huge difference to how your frosting tastes!
Step 1: Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper. In a large bowl, whisk all of the dry ingredients together.
Step 2: In a large jug, whisk the eggs with the oil, buttermilk, and vanilla extract.
Test Kitchen Tip👩🏻🍳 Don't have buttermilk? To make your own buttermilk: for every cup of buttermilk needed, mix 1 cup of milk with 1 tablespoon of lemon juice or white wine vinegar. Let it sit for a few minutes. Alternatively, substitute the buttermilk for sour cream or yogurt. If you do this, the cake will be slightly more dense but still delicious!
Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly pour in the hot water and mix until smooth.
Step 4: Pour the chocolate cake batter into your prepared pans and bake for 35-40 minutes, or until a toothpick inserted comes out with no crumbs. Let cool for 10 minutes in the pan before removing to a cooling rack to cool.
Step 5: In a stand mixer or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar together until light and fluffy.
Step 6: Add the cocoa powder and beat until just combined on low speed. Then add the sour cream, salt, and melted chocolate and beat on medium-high speed until smooth. Frost your cooled cake and enjoy!
Bakery-Style Cake
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the buttermilk!) before you start baking.
- Allow your cakes to cool completely before you assemble the cake with the frosting. Otherwise, your frosting will melt and slide right off!
- You can make the cake layers ahead of time. Bake and then once cooled completely wrap each layer in plastic wrap. Refrigerate for up to 2 days or freeze for up to 2 months. Bring it to room temperature before frosting.
- When I want super even cake layers, I love to use cake strips! Cake strips will help the cake not dome when baking.
- Once you slice the cake, gently press parchment paper strips on the leftover exposed cake - this helps it lock in moisture so the leftover cake doesn't dry out.
Try these chocolate recipes next!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Matilda's Chocolate Cake
Equipment
- 2 8" round cake pans
Ingredients
Chocolate Cake
- ¾ cup (65 grams) cocoa powder dutch processed
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon (¾ teaspoon) vanilla extract
- ¾ teaspoon (¾ teaspoon) kosher salt
- 2 (2) eggs room temperature
- 2 cups (220 grams) all purpose flour
- 2 teaspoon (2 teaspoons) baking soda
- 1 teaspoon (1 teaspoon) baking powder
- 1 cup (240 ml) buttermilk room temperature
- ½ cup (120 ml) vegetable oil
- 1 cups (240 ml) very hot water
Chocolate Sour Cream Frosting
- 1 cup (220 grams) unsalted butter room temperature
- ½ teaspoon (½ teaspoon) kosher salt
- 2 cups (226 grams) confectioners' sugar
- 1 cup (84 grams) cocoa powder dutch processed
- ½ cups (120 ml) sour cream room temperature
- 6 oz (170 grams) dark chocolate chopped
Instructions
Make Cake
- Preheat your oven to 350°F/175°C. Butter or grease two 8-inch cake pans and line it with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.¾ cup (65 grams) cocoa powder, 1 ¾ cups (350 grams) granulated sugar, 2 cups (220 grams) all purpose flour, 2 tsp (2 teaspoons) baking soda, 1 tsp (1 teaspoon) baking powder, ¾ tsp (¾ teaspoon) kosher salt
- In a large jug, whisk together the buttermilk, oil, eggs, and vanilla extract.¾ tsp (¾ teaspoon) vanilla extract, 1 cup (240 ml) buttermilk, ½ cup (120 ml) vegetable oil, 2 eggs
- Slowly pour in the ingredients from the large jug and mix until just combined.
- Slowly add the hot water and mix. Your batter will be very thin and it makes a lot of cake batter!1 cups (240 ml) very hot water
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool for 10 minutes before removing from the pans. Let them cool completely on a cooling rack.
Make Frosting
- Melt your chocolate in a microwave, stirring every 10 seconds so it doesn't burn.6 oz (170 grams) dark chocolate
- In your stand mixer with the paddle attachment, or in a bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed until well combined1 cup (220 grams) unsalted butter, 2 cups (226 grams) confectioners' sugar
- Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in your cocoa powder and beat on low, then increase the speed to medium for 1-2 minutes.1 cup (84 grams) cocoa powder
- Add your sour cream, melted chocolate and salt and mix once more.½ cups (120 ml) sour cream, 6 oz (170 grams) dark chocolate, ½ tsp (½ teaspoon) kosher salt
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Stephanie says
Does the frosting crust, or stay soft?
How is this best served - straight out of the fridge or take out ahead of time to let the frosting soften a bit?
Ella says
Hi Stephanie, it doesn't crust over as much as American buttercream but does develop a little bit of a crust. I recommend letting it come to room temperature before serving, that way both the cake and the frosting aren't as cold!
Taylor says
Can the frosting be made ahead of time like the cake?
Ella says
You could make it ahead of time, just place in a bowl and cover with plastic wrap. Once ready to use, take it out of the fridge and let it come to room temperature. I recommend rewhipping it before using to frost your cake!
Hannah says
Made a super moist and delicious cake! Used a coffee ganache instead of the frosting but still turned out perfect.
Ella says
Thanks so much for your review! Wow, a coffee ganache with this chocolate cake sounds so good!
Allison says
Why does my cake keep sinking?
Ella says
Hi there! It could be for a few reasons. It could be that the cake hadn't finished baking completely, so when you take it out of the oven and it isn't baked all the way through, it'll start to sink as it cools. It could also be that your leaveners (like baking soda or baking powder) are expired or have been open for too long. I recommend buying new ones every 6-12 months and making sure the cap is on tightly when you're finished using it!
Sharon E says
I have ghiradelli unsweetened cocoa not Dutch processed can I use that instead?TY
Ella says
Hi Sharon, unfortunately I have only tested this recipe with Dutch processed cocoa, and as this recipe includes both baking soda and baking powder you might not get the same level of rise or the same texture if you use natural cocoa powder. This blog post however does give suggestions on how to swap in unsweetened cocoa powder!
Yvonne says
Hi! Just curious does the frosting get a crust on the outside or does it stay soft? Looks amazing😋
Ella says
It gets a slight crust but not as hard as regular american buttercream!
Lisa Ben says
This recipe has become my "go to" for chocolate cakes! Thank you for posting such a nice and easy to follow delicious cake recipe!
Ella says
thanks so much for your review!
Chris says
Thank you, thank you, thank you. This cake is exactly what I've been looking for in a chocolate cake recipe. It is perfection.
Ella says
Thanks so much for your review!!
Soph says
I can’t get sour cream in my country! What would you recommend to use instead?
Ella says
You could try using full fat yoghurt! This is a sour cream frosting recipe though so I suggest maybe using a different frosting for this cake!
Lisa Ben-Shlaush says
I'm making the cake a 2nd time because it was adored by my family. My daughter, now 35, remembered the Matilda cake and was so excited to try it. It was delicious! My husband has the beginning of diabetics so this time I'll use a mixture of plant based sugar and regular sugar. Same with the flour, I'll use some almond flour and regular flour. I think it will be ok.
Divyanshi says
Can we use any substitute for eggs? If yes what is it??
Ella says
Hi there, I haven't tested this with any egg substitutes! But you can check out this blog post from another blogger who has a chocolate cake recipe without eggs: https://thecookiedoughdiaries.com/wacky-chocolate-cake/
Raeesa says
This cake was amazing !!
I made it for my kids birthday and it was a hit ….
Ella says
Oh yay, so glad you liked it!!
Brit says
honestly thought i died and went to heaven with this cake. my new go to recipe, thank you!!!
Larissa says
Can I substitute buttermilk with yogurt in the frosting? Or do you recommend using only buttermilk for better results?
Ella says
Hi! The buttermilk is for the cake, but you could substitute it with yogurt. The sour cream is for the frosting, but I haven't tested it with yogurt.
Muna says
It looks divine! 👌👌👌
I've checked the recipe few times to find out if I can't see eggs there or it's really missed in the printable form ))
Just in case letting you know. ❤️
Ella says
Hi! I've just checked that for you but the eggs are showing up for me on the blog post and when I go to the printable form. If you still can't see it though it's 2 eggs!
Rosie says
This is the most moist and fudgey chocolate cake I have ever tasted!
Alena says
Do you use the frosting on the inside as a filling (middles layer), as well as froting the outside?
Ella says
Hi there! Yes I did 🙂