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A tall, glossy, three-layer Matilda cake covered in rich, dark chocolate ganache on a white cake stand with a slice served on a plate in front.
Sarah

The Ultimate Matilda Cake Recipe

This ultimate Matilda cake recipe is a rich, fudgy, dream-come-true dessert that captures hearts and brings a touch of cinematic magic to your kitchen. Get ready for an indulgent experience that delivers an intensely chocolatey and moist cake with a perfect fudge frosting.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour 260g, sifted
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 cup granulated sugar 200g
  • ⅔ cup light brown sugar 135g
  • 1 tsp salt
  • 3 large eggs ideally room temp
  • ⅔ cup vegetable oil 133g
  • ⅓ cup buttermilk mix ⅓ cup whole milk (80g) + 1 tsp vinegar
  • 1 cup sour cream 240g, ideally room temp
  • ¾ cup cocoa powder Dutch Processed preferred (75g)
  • 2 tsp instant coffee
  • ¾ cup boiling water 180g
For the Fudge Frosting
  • 300 g dark chocolate
  • 3 tbsp corn syrup
  • 8 oz cream cheese room temperature (226g)
  • ⅓ cup cocoa powder 33g
  • 1 cup powdered sugar 100g
  • ¼ tsp salt
  • 1¼ cup heavy cream chilled

Equipment

  • 8-inch cake pans
  • Parchment Paper
  • whisk
  • stand mixer (with paddle attachment)
  • serrated knife

Method
 

  1. Preheat your oven to 350°F (no fan) and prepare three 8-inch pans with parchment paper on the bottoms and butter on the sides.
  2. In a large bowl, combine the sifted flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk everything together until no lumps remain.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and sour cream until the mixture is smooth.
  4. Add the dry ingredients to the wet ingredients in two additions. Gently whisk and fold until they are just combined and only small lumps remain. Be careful not to overmix the Matilda cake batter.
  5. In a small, separate bowl, add the cocoa powder and instant coffee. Pour the boiling water over them and whisk until a smooth, shiny mixture forms.
  6. Pour this cocoa mixture into the cake batter. Gently fold it in until a rich chocolate cake batter forms evenly.
  7. Divide the batter evenly among the three prepared cake pans. I recommend using a kitchen scale for precision.
  8. Bake for approximately 22-24 minutes, or until a toothpick inserted into the center comes out with light, moist crumbs attached.
  9. Let the cakes cool in their pans for 20 minutes. Then, carefully remove them and place them on a wire rack to cool completely. For best results, refrigerate the cooled cakes for at least 1 hour.
  10. To make the frosting, add the dark chocolate and corn syrup to a saucepan. Heat over the lowest flame, stirring constantly, until the chocolate is fully melted and smooth. Set this aside to cool slightly.
  11. In the bowl of your stand mixer, add the room temperature cream cheese, then sift in the cocoa powder, powdered sugar, and salt. Use the paddle attachment and whisk on medium speed for 1-2 minutes until the mixture becomes creamy. Scrape down the bowl.
  12. Add the chilled heavy cream to the cream cheese mixture. Whisk again on low speed until a fluffy, whipped consistency is reached. This should not take long; avoid overmixing. Scrape the bowl halfway through.
  13. At this point, the melted chocolate should be warm and runny, but not hot. Slowly pour it into the frosting mixture while whisking on low speed until the chocolate is fully combined. The frosting will become a more runny consistency due to the warm chocolate.
  14. Let the frosting cool down until it becomes spreadable. This usually takes about 30 minutes at room temperature, or a shorter time in the fridge. If it becomes too firm, remove 1 cup, microwave it for just a few seconds until warm, and whisk it back into the remaining frosting.
  15. Once both the cakes and frosting have completely cooled, it's time to assemble your Matilda cake.
  16. Use a large serrated knife to carefully trim off any domes from the cake layers, creating flat surfaces.
  17. Layer the cakes, spreading a generous amount of frosting between each layer. Don't be shy! Cover the entire cake with a thin layer of frosting, creating a "crumb coat." Refrigerate for 20 minutes to set.
  18. Finally, slather on the remaining frosting all over the cake, creating a smooth or textured finish.
  19. Serve and enjoy! This Matilda cake is best eaten at room temperature.
  20. Tip: For a beautiful shiny finish, gently wave a blow dryer set to its lowest setting about one foot away from the cake for a few seconds.

Notes

Key Tips for the Perfect Matilda Cake
  • Ingredients are Key: Use Dutch-processed cocoa for a rich, dark color and less bitterness. Buttermilk and sour cream are essential for a moist cake, while a little instant coffee deepens the chocolate flavor. Always use room temperature ingredients like eggs and cream cheese for a smoother texture.
  • Baking & Assembly: Do not overmix the batter to avoid a tough cake. Cool the cake layers completely before frosting to prevent melting. For even layers, weigh the batter in each pan. If the cake is dry, check for overbaking. If frosting is runny, chill it longer.
  • Storage: Store the cake at room temperature for up to 2 days or refrigerated for up to 5 days. You can also freeze individual slices for up to 2 months.
  • Variations: For a flavor twist, add almond extract or chocolate chips. To make it gluten-free, use a 1:1 gluten-free flour blend.