Matilda Chocolate Cake Recipe: Recreate the Famous Movie Magic

Remember that unforgettable scene in Matilda where Bruce Bogtrotter triumphantly devours an entire chocolate cake? That iconic moment has inspired home bakers for decades, and today we’re bringing you the ultimate Matilda chocolate cake recipe that’s surprisingly easy to make. This moist, rich chocolate cake captures all the indulgence of the film version while being completely achievable in your own kitchen.

Whether you’re planning a movie-themed party, craving a decadent dessert, or simply want to channel your inner chocolate enthusiast like Bruce, this recipe delivers impressive results with simple, pantry-friendly ingredients. Let’s dive into creating this legendary chocolate masterpiece!

Matilda Chocolate Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.

Step 3: Combine Wet Ingredients
In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients and beat on medium speed until just combined – about 2 minutes.

Step 4: Add Boiling Water
Carefully stir in the boiling water. The batter will be thin – this is normal and will result in an incredibly moist cake.

Step 5: Bake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

Step 6: Make the Frosting
Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream, vanilla extract, and salt. Beat until light and fluffy.

Step 7: Assemble and Frost
Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake generously for that iconic Matilda look.

Expert Tips for Perfect Matilda Chocolate Cake

Moisture Secret: The boiling water helps “bloom” the cocoa powder, intensifying the chocolate flavor and creating an exceptionally moist crumb.

Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for optimal mixing and texture.

Don’t Overmix: Mix just until ingredients are combined – overmixing can lead to a tough cake.

Cool Completely: Patience is key! Never frost a warm cake – wait until it’s completely cool to prevent the frosting from melting.

Storage: Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.

FAQs

Can I make this cake without buttermilk?
Yes! Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute.

How can I make this recipe gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend for excellent results.

Can this cake be made ahead of time?
Absolutely! The baked layers can be wrapped tightly and frozen for up to 3 months. Thaw before frosting.

What makes this different from regular chocolate cake?
This recipe is inspired by the rich, indulgent texture depicted in Matilda – extra moist with intense chocolate flavor, perfect for special occasions.

Now you’re ready to create your own Bruce Bogtrotter moment! This Matilda chocolate cake recipe delivers movie-worthy results that will have everyone asking for seconds – no headmaster’s wrath required.

Matilda Chocolate Cake Recipe: Recreate the Famous Movie Magic

This Matilda chocolate cake recipe recreates the iconic cake from the 1996 film, featuring a moist, rich chocolate cake with decadent frosting that captures all the indulgence of Bruce Bogtrotter’s famous scene. The recipe uses simple pantry-friendly ingredients and provides expert tips for achieving perfect movie-worthy results.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.
3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients and beat on medium speed until just combined – about 2 minutes.
4. Carefully stir in the boiling water. The batter will be thin – this is normal and will result in an incredibly moist cake.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
6. Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream, vanilla extract, and salt. Beat until light and fluffy.
7. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake generously for that iconic Matilda look.

Notes

The boiling water helps ‘bloom’ the cocoa powder, intensifying the chocolate flavor and creating an exceptionally moist crumb. Ensure eggs and buttermilk are at room temperature for optimal mixing and texture. Don’t overmix – mix just until ingredients are combined. Never frost a warm cake – wait until it’s completely cool to prevent the frosting from melting.