Brace yourself for the most decadent chocolaty treat of your life: Dreamy Moist Matilda Chocolate Cake. Inspired by the legendary scene in Matilda, where chocolate cake is pure, gooey magic, this recipe creates two layers of tender, cloud-soft cake saturated with rich cocoa flavor and cloaked in luscious frosting. Each bite is impossibly moist and perfectly balanced between sweet, fudgy, and deeply chocolatey—truly worthy of your most special occasions, or any day that just needs a touch of chocolate joy.
Ingredients You’ll Need
The beauty of this cake is in its straightforward ingredients, each playing a crucial role in creating that uniquely plush, chocolatey crumb and unforgettable flavor. Nothing here is fancy or fussy, but every component brings something special to the party!
- All-purpose flour: Lays the fluffy, tender foundation for layers that don’t crumble apart.
- Granulated sugar: Sweetens the cake while also keeping the crumb soft and moist.
- Unsweetened cocoa powder: Packs in bold chocolate flavor, so use the best quality you can find.
- Baking powder: Helps the cake rise and stay unbelievably airy.
- Baking soda: Teams with the buttermilk to give the cake extra lift and tenderness.
- Salt: Balances the sweetness and intensifies the cocoa depth.
- Buttermilk (room temperature): Makes everything unbelievably moist with a gentle tang.
- Vegetable oil: Ensures a supremely tender, melt-in-your-mouth crumb every single time.
- Eggs (room temperature): Holds everything together and adds a touch of richness.
- Vanilla extract: Adds sweet warmth that makes the chocolate sing.
- Hot brewed coffee: Don’t worry, you can’t taste coffee—it simply unlocks the deepest flavors of the cocoa.
- Sour cream (room temperature): For a final blast of moisture so your cake stays soft for days.
- Chocolate frosting: Go classic with whipped chocolate buttercream or luxurious with ganache, it’s your call.
- Chocolate shavings or sprinkles (optional): Finish with an extra flourish of chocolate for a show-stopping look.
How to Make Dreamy Moist Matilda Chocolate Cake
Step 1: Prep Your Pans
Start by preheating your oven to 350°F (175°C)—a must for even baking. Grease and flour two 9-inch round cake pans, then line their bottoms with parchment for guaranteed easy release. This way, your Dreamy Moist Matilda Chocolate Cake can truly shine without a single stuck crumb.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, grab your whisk and blend together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This quick step ensures the leaveners and cocoa are evenly scattered for a beautifully consistent crumb and chocolatey flavor from edge to edge.
Step 3: Add Liquids and Mix
Pour in the buttermilk, vegetable oil, eggs, and vanilla extract directly into the dry mixture. Using an electric mixer on medium, whip everything together until silky smooth and glossy—about 2 minutes. Watch as the batter transforms into a chocolate wonderland.
Step 4: Welcome the Coffee and Sour Cream
Reduce your mixer speed to low and gently pour in the hot brewed coffee. Don’t be alarmed at the thinness of the batter—this is exactly what delivers hero-level moisture! Next, fold in the sour cream by hand for a decadent finish that keeps every slice delightfully tender.
Step 5: Bake to Perfection
Divide the luscious batter evenly between your two pans. Slide them into the preheated oven and bake for 30-35 minutes, or until a toothpick comes out with just a few moist crumbs. Let the cakes rest in their pans for about 10 minutes before turning them out onto wire racks to finish cooling.
Step 6: Frost and Finish
Only once your cake layers are completely cooled should you slather on your chocolate frosting—be generous! Want to level up? Brush the layers with a touch of simple syrup before frosting for extra-moist magic. For a darling final touch, shower the top with chocolate shavings or sprinkles.
How to Serve Dreamy Moist Matilda Chocolate Cake
Garnishes
A dusting of chocolate shavings or a tumble of colorful sprinkles turns each slice into a celebration. You can also add a few fresh berries, a mint sprig, or a dollop of whipped cream for extra flair. There’s no wrong way to spotlight the sheer beauty of this Dreamy Moist Matilda Chocolate Cake.
Side Dishes
For pure dessert bliss, serve each generous slice with a scoop of vanilla bean ice cream or a swirl of lightly sweetened whipped cream. If you’re feeling bold, add a drizzle of raspberry coulis or a handful of toasted nuts alongside—the options are as delicious as they are endless.
Creative Ways to Present
Go big and build a dramatic layer cake with extra frosting between each level, or keep it simple as a single-layer sheet cake for a rustic vibe. For wow-factor at parties, cut the Dreamy Moist Matilda Chocolate Cake into mini squares for finger-friendly bites, stack with skewers, or serve with small pitchers of warm fudge sauce on the side.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Dreamy Moist Matilda Chocolate Cake tightly in plastic or place in an airtight container. It will keep moist and fabulous at room temperature for up to two days, or tuck it in the fridge for up to five—just be sure to let slices come to room temperature before serving for the best flavor.
Freezing
This cake freezes beautifully, frosted or unfrosted! For best results, wrap individual slices or whole layers in two layers of plastic wrap and a layer of foil. Tuck them in the freezer for up to 3 months. When you’re ready for some chocolate magic, let them thaw at room temperature, unwrapped, for maximum freshness.
Reheating
Craving a warm, gooey bite? You can microwave a slice for a few seconds—just long enough to take off the chill and make the frosting dreamy and soft. Avoid overheating, which can dry out the crumb. Nothing beats a just-warmed piece topped with a scoop of melting ice cream.
FAQs
Can I replace the buttermilk with regular milk or a dairy-free option?
Buttermilk is key to the cake’s tender crumb and subtle tang, but if you don’t have it on hand, you can create a quick substitute by mixing 1 cup of milk (dairy or your favorite plant-based option) with 1 tablespoon of lemon juice or vinegar, then letting it sit for 5 minutes before using.
Is the coffee flavor noticeable in the final cake?
Not at all! The coffee simply deepens the chocolate notes, making the Dreamy Moist Matilda Chocolate Cake taste even more intense and delicious. If you prefer to skip caffeine altogether, use decaf coffee or hot water instead.
What’s the best type Dessert
Classic whipped chocolate buttercream is always a hit, but you can also go full Matilda-mode with an indulgent chocolate ganache. Both create that rich, fudgy finish that everyone craves. If you like things extra chocolatey, don’t hold back!
How can I tell when the cake is baked through?
Use the toothpick test: Insert a toothpick in the center of each cake layer. If it comes out with a few moist crumbs (but not wet batter), you’re golden. The cakes should also spring back lightly when gently pressed.
Can I make this recipe as cupcakes?
Absolutely! Just divide the batter among lined muffin tins (about 24 cupcakes) and bake at 350°F (175°C) for 18–22 minutes. The result: individual Dreamy Moist Matilda Chocolate Cake cupcakes ready for parties, lunchboxes, and anytime treats.
Final Thoughts
Don’t let another celebration or chocolate craving pass you by—bake this Dreamy Moist Matilda Chocolate Cake and prepare to wow yourself and anyone lucky enough to try a slice. Each bite is a little taste of childhood wonder and pure chocolate joy. Grab your apron and get ready for ooey-gooey greatness!
Print
Dreamy Moist Matilda Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Dreamy Moist Matilda Chocolate Cake. A rich, moist chocolate cake that will enchant your taste buds with every bite. Perfect for any occasion or celebration!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1/2 cup sour cream, room temperature
Additional:
- Chocolate frosting (see notes)
- Chocolate shavings or sprinkles for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Add coffee: Carefully add the hot coffee while mixing on low speed until fully combined.
- Fold in sour cream: Gently fold in the sour cream until the batter is smooth.
- Bake: Divide the batter between pans and bake for 30-35 minutes. Cool cakes in pans, then on wire racks.
- Frost: Frost the cooled cake layers with chocolate frosting. Garnish with chocolate shavings or sprinkles.
Notes
- Use a rich chocolate ganache or whipped chocolate buttercream for the ultimate Matilda-style finish.
- For extra moistness, brush cake layers lightly with simple syrup before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
