The Ultimate Moist Matilda’s Chocolate Cake Recipe: A Decadent Homage to Bruce Bogtrotter’s Delight
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Indulge in the legendary taste of the ultimate moist Matilda’s Cake! This magnificent creation features three sumptuously soft chocolate cake layers, generously filled and frosted with a smooth, glossy, and intensely rich chocolate sour cream frosting. Prepare to be transported to dessert heaven with every bite of this iconic confection. Inspired by the famous Bruce Bogtrotter chocolate cake scene from the beloved movie Matilda, this recipe captures the essence of pure chocolate decadence. Its profound chocolate flavor and perfect moist texture are guaranteed to satisfy even the most intense chocolate cravings, making it a truly unforgettable dessert.
This moist Matilda’s Chocolate Cake recipe is truly extraordinary; its allure makes it nearly impossible to resist reaching for another slice. The secret lies in its incredibly soft chocolate cake layers, which are beautifully complemented by the absolute best chocolate frosting you’ll ever taste. The inclusion of sour cream in the frosting isn’t just a detail; it’s a game-changer, lending a perfect creamy, fudgy texture and introducing a subtle, delightful tang that balances the sweetness without overpowering the deep chocolate notes. This harmonious combination works wonders with the rich cake layers, creating a truly balanced and luxurious experience. This chocolate layer cake perfectly emulates the memorable cake from the movie Matilda, making it an ideal choice for any celebration, from birthdays to special gatherings where a show-stopping dessert is desired.
For those who adore chocolate, explore more of our decadent chocolate cake creations, such as our irresistible Nutella Cake, delightful Chocolate Fudge Cupcakes, and the luxurious Chocolate Ganache Cake. Each recipe promises a unique and satisfying chocolate experience.
WHY THIS MATILDA CAKE RECIPE IS A MUST-TRY
- Unforgettable Chocolate Sour Cream Frosting: Prepare to fall in love with the most luscious chocolate sour cream frosting. Its unique tanginess from the sour cream cuts through the richness of the chocolate, creating an incredibly balanced and intensely flavorful topping. It’s so quick and easy to whip up, you’ll want to make this glorious cake again and again just for the frosting! This isn’t just any frosting; it’s your new go-to for any chocolate dessert, offering a glossy finish and a depth of flavor that’s truly unmatched.
- Incredibly Soft Chocolate Cake Layers: Forget dry, crumbly cakes. These chocolate cake layers are designed for ultimate moisture and tenderness. They’re not only incredibly soft and delicate, but also surprisingly quick and easy to prepare, making the entire baking process a joy. The careful balance of ingredients ensures a consistent, melt-in-your-mouth texture that forms the perfect foundation for our rich frosting.
- Effortless & Quick Baking Experience: Despite its grand appearance, this Matilda’s cake is an incredibly straightforward recipe, perfect for bakers of all skill levels. It relies on simple, readily available ingredients you likely already have in your pantry, eliminating the need for special grocery runs. The clear, step-by-step instructions ensure a smooth baking process, culminating in a spectacular three-layer chocolate cake that looks and tastes like it came from a professional bakery.
KEY INGREDIENT NOTES FOR THE PERFECT MATILDA’S CAKE
Understanding the role of each ingredient is key to achieving baking perfection. Here are some insights into the essential components of this divine Matilda’s cake. For a complete list of precise measurements, please refer to the detailed recipe card below.
- All-Purpose Flour: The foundation of our soft cake. Using all-purpose flour, preferably with a protein content between 10-11%, helps achieve a light, tender, and airy crumb without making the cake too dense or chewy. It strikes the perfect balance for a cake that’s both structured and delicate.
- Cornstarch: A secret weapon for enhancing cake texture. A small addition of cornstarch works wonders in creating an even lighter and softer cake crumb, making it truly melt in your mouth. It essentially makes the flour behave more like cake flour, without needing to buy a separate ingredient.
- Sugars (Granulated & Brown): We use a combination for a reason! Granulated sugar provides the primary sweetness and contributes significantly to the cake’s moisture, ensuring it stays tender. Dark brown sugar, on the other hand, adds a lovely depth of flavor with subtle toffee and caramel notes, enriching the overall chocolate experience and adding to the cake’s moistness.
- Baking Powder and Baking Soda: These leavening agents are crucial for a light and fluffy cake. Baking powder initiates a rise during mixing, while baking soda reacts with the acidic ingredients (like cocoa and sour cream) during baking, providing a second boost. Together, they ensure the cake achieves a beautiful volume and airy texture.
- Salt: Don’t skip the salt! It’s not just for seasoning; it plays a vital role in balancing the sweetness and significantly enhancing the rich, complex flavors of the chocolate. A pinch of salt makes all the difference in bringing out the true depth of the cocoa.
- Eggs: Eggs act as binders, provide structure, add richness, and contribute to the cake’s moisture. It’s essential to use large eggs at room temperature. Take them out of the fridge 1-2 hours before baking (depending on your kitchen’s warmth) to ensure they emulsify properly with other ingredients, leading to a smoother batter and better-textured cake.
- Coffee: This is a secret ingredient that doesn’t make the cake taste like coffee, but rather intensely boosts the chocolate flavor. Use freshly brewed hot coffee or espresso for the best results. If you prefer to avoid coffee, hot water can be used as a substitute, but the coffee truly elevates the chocolate notes. For convenience, instant coffee can also be dissolved in hot water.
- Oil (Vegetable/Canola): A flavor-neutral oil, such as canola oil or avocado oil, is preferred. Oil contributes to an incredibly moist cake that stays tender for longer than butter-based cakes, as it remains liquid at room temperature.
- Sour Cream: This ingredient is a double threat! In the cake, sour cream adds an incredible amount of moisture and helps create a strong yet tender cake structure. In the frosting, it’s the star, providing that signature creamy texture and a subtle tangy counterpoint to the sweet chocolate, resulting in a truly balanced and fudgy finish.
- Unsweetened Dutch Cocoa Powder: For the most intense and rich chocolate flavor, invest in high-quality Dutch-process cocoa powder. My personal favorite is from Valrhona, known for its deep color and smooth flavor. Dutch processing reduces acidity, leading to a milder, less bitter chocolate taste that pairs perfectly with the baking soda in the recipe.
- Semi-Sweet Chocolate Chips: Crucial for the rich frosting, opt for good quality semi-sweet chocolate chips or finely chopped baking chocolate. The better the quality of chocolate, the more luxurious and flavorful your frosting will be.
- Butter: Used specifically in the frosting, room temperature unsalted butter provides the necessary fat and structure for a smooth, rich, and stable buttercream.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE MOIST CHOCOLATE CAKE LAYERS
Creating this sensational Moist Matilda’s Cake is simpler than you might think. This recipe works best with the assistance of a stand mixer fitted with a paddle attachment, or a reliable hand mixer. You’ll need three 20 cm/8-inch round cake pans, each meticulously lined with parchment paper to ensure easy release and perfectly shaped layers.
The comprehensive, full recipe, including all precise measurements and ingredient details, is conveniently located in the recipe card further down this page.
Before you begin, preheat your oven to 170ºC/340ºF (conventional oven setting). Then, prepare your three 20 cm/8-inch cake pans by greasing them lightly and lining the bottoms with parchment paper to prevent sticking.
STEP 1: Prepare Your Dry and Wet Ingredients. In a large mixing bowl, combine all of your dry ingredients, including the flour, cornstarch, both sugars, cocoa powder, baking powder, baking soda, and salt. Whisk them thoroughly until everything is well combined and no lumps remain. In a separate, medium-sized mixing bowl, add all the wet ingredients – this includes your room temperature eggs, sour cream, vegetable oil, vanilla extract, and the pre-measured warm coffee (or water). Whisk these wet ingredients by hand until they are fully incorporated and smooth.
STEP 2: Combine and Mix the Batter. Gradually pour the wet mixture into the bowl containing the dry ingredients. As you pour, gently stir the batter together. Continue stirring just until all ingredients are combined and the batter is smooth, ensuring there are no dry pockets or lumps. Be careful not to overmix, as this can lead to a tough cake. A rubber spatula can be used for a final gentle fold to ensure everything from the bottom and sides of the bowl is incorporated.
STEP 3: Bake and Cool the Cake Layers. Evenly divide the prepared cake batter among your three lined cake pans. Place the pans into the preheated oven and bake for approximately 28-30 minutes, or until a cake tester (like a toothpick) inserted into the center of a cake comes out completely clean. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 5 minutes. After this initial cooling, carefully invert the cakes onto the wire rack, gently remove them from the pans, and allow them to cool down completely before handling or frosting. This crucial cooling period prevents the cakes from cracking or breaking when moved.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE CHOCOLATE SOUR CREAM FROSTING AND ASSEMBLING THE CAKE
Now for the star of the show – the rich, tangy chocolate sour cream frosting and the exciting process of assembling your magnificent Matilda’s Cake!
STEP 4: Prepare Chocolate and Dry Frosting Mixes. Begin by sifting together the powdered sugar and unsweetened cocoa powder into a bowl to remove any lumps, then set this mixture aside. In a separate, microwave-safe bowl, melt the semi-sweet dark chocolate chips together with the acacia honey (or corn/glucose syrup) until completely smooth. Once melted, add the sour cream to the warm chocolate mixture in three gradual parts, stirring gently after each addition until fully combined and smooth. This tempering process helps to incorporate the sour cream without causing the chocolate to seize up. Set this luscious chocolate-sour cream mixture aside to cool slightly.
STEP 5: Cream the Butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed for a full 4 minutes. This process is crucial for aerating the butter, making it light and fluffy. After 4 minutes, stop the mixer, scrape down the sides and bottom of the bowl with a spatula, and continue mixing for another 2 minutes to ensure consistent fluffiness.
STEP 6: Combine for the Final Frosting. Add the cooled chocolate-sour cream mixture to the creamed butter. Mix on low speed until thoroughly combined and smooth. Next, gradually add the sifted powdered sugar and cocoa powder mixture, along with the vanilla extract, in two parts. Mix on low speed until each addition is fully incorporated and the frosting becomes beautifully smooth and glossy. Give the sides of the bowl a final scrape and mix for another 1-2 minutes on low speed to ensure a perfectly smooth consistency.
STEP 7: Level the Cakes and Start Stacking. Once your cake layers are completely cool, use a serrated knife to carefully level the very tops, creating flat, even surfaces. This ensures your cake will be stable and aesthetically pleasing. Place your first leveled cake layer onto your chosen serving dish or a cake board. If you have a turntable, now is the time to use it – it makes decorating much easier! However, don’t worry if you don’t; you can still decorate a stunning cake without one.
STEP 8: Frost and Assemble. Take two generous scoops of your decadent chocolate sour cream frosting and place them on top of the first cake layer. Using an offset spatula, spread the frosting evenly across the surface. Carefully place the second cake layer on top, aligning it perfectly, and repeat the frosting process. Finally, add the last cake layer and then use the remaining frosting to generously cover the entire cake – top and sides – smoothing it out for that iconic Matilda cake finish. For extra neat slices, heat a sharp knife under hot water, wipe it dry, and then cut each slice.
EXPERT BAKING TIPS FOR A FLAWLESS MATILDA’S CAKE
- Embrace a Kitchen Scale for Precision: For consistent and professional baking results, a kitchen scale is your best friend. My recipes are always developed using grams as the default unit, which is the most precise way to measure ingredients. Unlike volume measurements, which can vary wildly, a scale ensures you’re using the exact amount, leading to perfect texture and flavor every time.
- Avoid Overmixing Your Cake Batter: Once wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour too much, resulting in a tough, dense cake. After using your mixer, a gentle final fold with a rubber spatula ensures everything from the bottom of the bowl is incorporated without overworking the batter. This guarantees a tender, light crumb.
- Choose the Right Baking Pans: The color of your baking pans significantly impacts baking. For the best, most tender cake, I strongly recommend using aluminum baking pans. These are light in color and reflect heat, allowing your cake to bake more gently and evenly, preventing dry edges and a dark crust. Always grease them well and line the bottoms with baking paper. Darker pans absorb more heat, which can lead to a darker, tougher crust and potentially a dryer cake.
- Room Temperature Ingredients are Key: For both the cake layers and the frosting, ensuring ingredients like eggs, sour cream, and butter are at room temperature is vital. This allows them to emulsify properly, creating a smooth, uniform batter and frosting, preventing separation, and ensuring optimal texture.
- Don’t Rush the Cooling Process: Patience is a virtue, especially in baking! Allow your cake layers to cool completely on a wire rack before attempting to frost them. Frosting warm cakes will cause the frosting to melt and slide off, leading to a messy and unstable cake.
FREQUENTLY ASKED QUESTIONS ABOUT MATILDA’S CAKE
Absolutely! If you don’t have sour cream on hand or prefer an alternative, you can easily substitute it 1:1 with full-fat Greek yogurt. The Greek yogurt will provide a similar tang and richness, contributing to the moistness of the cake and the creamy texture of the frosting.
Yes, this cake is perfect for preparing ahead of time! To get a head start, you can bake each cake layer and make the chocolate frosting the day before assembly. Store the cooled cake layers individually wrapped tightly in plastic wrap in the freezer; they can thaw on a wire rack for about an hour before you plan to assemble the cake. Keep the chocolate frosting in an airtight container in the fridge. Before using, let it come to room temperature for 30-60 minutes, then give it a quick mix in your stand mixer until it’s smooth and perfectly spreadable. This preparation makes assembly on the day of serving a breeze.
The best way to determine if your cake layers are done is by using a cake tester or a simple toothpick. Once the baking time specified in the recipe has passed, insert the cake tester directly into the center of a cake layer. If it comes out clean, without any wet batter clinging to it, your cake is perfectly baked and ready to be removed from the oven.
No problem at all! You can still easily achieve three layers with just two pans. Simply leave one-third of the batter in your mixing bowl while the first two cake layers bake. After those two layers are baked and have cooled for 5 minutes (as per instructions), gently remove one from its pan. Quickly clean and re-line that pan with fresh baking paper, then pour in the remaining one-third of the batter and bake the final cake layer. This method ensures all your layers are uniform and perfectly baked.
HOW TO STORE YOUR MATILDA’S CHOCOLATE CAKE
To maintain the incredible moistness and rich flavor of your Matilda’s Cake, proper storage is essential. Store any leftover cake in an airtight container in the refrigerator, or ensure it is well covered with plastic wrap to prevent it from drying out or absorbing other fridge odors. For the best taste and texture, allow the cake to come to room temperature for about 30 minutes before enjoying a slice. This cake is best enjoyed within 2-3 days of baking to savor its freshness and decadent qualities.
Other Decadent Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you adored this recipe and brought a piece of Matilda’s magic to your kitchen, please make sure to leave a STAR REVIEW! We’d love to see your creations – don’t forget to tag me on Instagram @juliemarieeats. For more delicious inspiration and baking ideas, consider following me on Pinterest!
Best Moist Matilda’s Cake
Pin Recipe
Equipment
- 3x 20 cm (8 in) baking pan
- Stand Mixer
Ingredients
CHOCOLATE CAKE LAYERS
- 360 g warm coffee or water for instant coffee use 2 teaspoon of instant coffee
- 360 g all-purpose flour
- 2 tablespoon cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 165 g vegetable oil e.g. canola oil or avocado oil
- 270 g sour cream 14-18% room temperature
- 3 large eggs room temperature
- 3 teaspoon vanilla extract
CHOCOLATE SOUR CREAM FROSTING
- 300 g powdered sugar
- 160 g unsweetened Dutch cocoa powder
- 250 g semi-sweet dark chocolate chips
- 2 tablespoon acacia honey or corn syrup or glucose syrup
- 220 g sour cream 14-18%
- 220 g butter room temperature
- ½ teaspoon vanilla extract
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.360 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined.165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.
- Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CHOCOLATE SOUR CREAM FROSTING
- Sift together the powdered sugar and cocoa powder and set it aside.300 g powdered sugar, 160 g unsweetened Dutch cocoa powder
- Melt the dark chocolate and acacia honey together until smooth. Add the sour cream to the melted chocolate in 3 parts, and stir it together until smooth, to slowly temper the chocolate and sour cream. Set it aside.250 g semi-sweet dark chocolate chips, 2 tablespoon acacia honey, 220 g sour cream 14-18%
- Note: should the chocolate seize up in the sour cream, place it in the microwave for 10-15 seconds and it’ll be smooth again.
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.220 g butter
- Add the chocolate/sour cream mixture to the butter and mix until combined.
- Then add the powdered sugar/cocoa powder and vanilla extra in 2 parts. Whipping until each addition is fully incorporated on low speed. Scrape down the sides of the bowl and give the buttercream a final mix for 1-2 minutes at low speed.½ teaspoon vanilla extract
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in the remaining frosting.
- TIP: For clean slices, heat up a sharp knife under hot water, dry it off, and cut your slices.