Thank you for being here—truly. Some recipes are cozy, some are nostalgic, and then there are recipes like this Matilda Chocolate Cake that feel downright cinematic. This cake is rich, dark, deeply chocolatey, and so moist it almost melts under your fork.
this is an ultra-moist Matilda-style chocolate cake with a deep cocoa flavor and tender crumb, inspired by the iconic movie dessert. And if you love bold, bakery-style cakes, don’t forget to subscribe to my email list—I share my most indulgent bakes there first.
Overview of Recipe Content
This Matilda Chocolate Cake is a classic American-style chocolate cake made with cocoa powder, oil for moisture, and hot coffee to deepen the chocolate flavor. It’s simple, forgiving, and incredibly rich—perfect for birthdays, celebrations, or when only chocolate will do.
Why You’ll Love This Recipe
- Ultra-moist crumb that stays soft for days
- Deep, intense chocolate flavor
- Simple pantry ingredients
- Perfect for layering or sheet cakes
- Pairs beautifully with fudge frosting
What It Tastes Like
Dark chocolate, slightly bittersweet, perfectly balanced with sweetness. Moist, tender, and luxurious—this cake doesn’t need convincing.
Baking Benefits
- Oil-based for maximum moisture
- Coffee enhances chocolate flavor (no coffee taste!)
- Easy one-bowl method
Full Ingredient List
Cake – Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Cake – Wet Ingredients
- 2 large eggs, room temperature
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee (recommended)
Optional Frosting Pairing
- Chocolate fudge frosting or chocolate ganache
How to Make Matilda Chocolate Cake (Ultra Moist)
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 9×13-inch pan).
Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 3: Add Wet Ingredients
Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth and thick.
Step 4: Add Hot Liquid
Slowly pour in hot water or coffee, whisking continuously. Batter will be thin—this is exactly right.
Step 5: Bake
Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
Step 6: Cool Completely
Let cakes cool in pans for 10 minutes, then turn out onto racks to cool fully before frosting.
What to Serve with Matilda Chocolate Cake
- A tall glass of cold milk
- Vanilla ice cream
- Fresh berries for contrast
- Perfect with:
Tips for Making It Perfect
- Use hot coffee for deeper chocolate flavor
- Do not overbake—moist crumbs are ideal
- Weigh flour if possible for accuracy
- Oil (not butter) keeps this cake ultra-moist
- Let cake cool fully before frosting
Storage Instructions
- Room temperature: 2 days, covered
- Refrigerator: up to 5 days
- Freezer: unfrosted layers freeze up to 2 months
- Bring to room temp before serving
General Information
The Matilda chocolate cake became iconic thanks to its exaggerated richness and visual decadence. This recipe recreates that ultra-moist, deeply chocolatey experience using classic American baking techniques.
Frequently Asked Questions
Does the cake taste like coffee?
No—the coffee simply enhances the chocolate flavor.
Can I make this as a sheet cake?
Yes! Bake in a 9×13 pan for 35–40 minutes.
Can I substitute oil with butter?
Oil is recommended for moisture, but melted butter can be used.
Is this cake good for layering?
Absolutely—this cake layers beautifully.
Conclusion
This Matilda Chocolate Cake is rich, dramatic, and unapologetically indulgent—the kind of cake that makes memories. If you loved this, try my moist chocolate cupcakes or chocolate sheet cake next. Thanks for baking with me—save me a slice
Interactive Elements
Leave a rating
Comment with your favorite frosting
Share on Pinterest https://www.pinterest.com/poulefrecipe/
Tag me—I love seeing your chocolate masterpieces!
Nutritional Information (Per Slice – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 20g |
| Saturated Fat | 4g |
| Carbohydrates | 60g |
| Sugar | 42g |
| Protein | 6g |
| Fiber | 4g |
| Sodium | 420mg |
Matilda Chocolate Cake: 7 Decadent Reasons This Ultra-Moist Cake Is Legendary
- Total Time: PT50M
- Yield: 12 slices 1x
Description
This Matilda chocolate cake is ultra moist, rich, and deeply chocolatey. Inspired by the iconic movie cake, it’s soft, tender, and perfect for any celebration.
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
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
Instructions
1.
2. Preheat oven to 350°F and prepare cake pans.
3. Whisk dry ingredients together.
4. Add eggs, milk, oil, and vanilla.
5. Slowly stir in hot water or coffee.
6. Pour batter into pans.
7. Bake 30–35 minutes until set.
8. Cool completely before frosting.
9.
Notes
Batter will be thin—this is normal.
Coffee enhances chocolate flavor.
Do not overbake for best moisture.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
Let’s be friends!
