The Chocolate Cake Scene from Matilda makes you want that Matilda Cake Recipe, right? Today I'll show you how to make that rich, moist, chocolatey cake with PERFECT chocolate icing! Perfection every single time!
Why This Recipe Works
- The hot water adds a ton of bubbles that fluff up the cake!
- Espresso powder gives a deep rich flavor (no worries, you won't taste it as espresso).
- Mixing it like crazy whips in a bunch of extra bubbles which adds fluffiness to the cake.
Here's How It's Done
STEP 1.
Put your water on to boil and preheat the oven.
STEP 2.
Mix the dry ingredients together and then mix in the wet ingredients. Carefully pour in the boiling water.
STEP 3.
Mix until it looks like this, then pour into the pans.
STEP 4.
Allow to cool and then mix up the icing, apply it thickly (especially in the center). Serve to mouthwatering guests!
Frequently Asked Questions (FAQ's) about Matilda Cake Recipe:
What Is Matilda Cake?
Have you seen the movie Matilda and the scene with Mrs. Trunchbull's chocolate cake? That's Matilda Cake!
Matilda Cake is a chocolate cake with buttercream icing. You'll be wanting to mix this up right away and have that chocolatey goodness dripping down your own chin today!
Thick and rich with a light airy chocolate cake with buttercream icing!
Buttercream icing made with cocoa powder, butter, powdered sugar and a few magical ingredients that send the taste over the edge!
What Is the Cake From Matilda Made From?
Mrs Trunchbull's chocolate cake is probably made from these ingredients:
- All Purpose Flour
- Granulated Sugar
- Eggs
- Cocoa
- Vanilla
- and other good ingredients!
But the secret ingredient for making a super fluffy cake?
Boiling WATER!
Then for Mrs Trunchbull's chocolate cake icing? Oh, you know that was made with the gooey goodness of
- Butter
- Powdered Sugar
- Cocoa
- Milk
- and the best ingredients: Espresso, Vanilla and Almond flavorings!
That Mrs Trunchbull's chocolate cake looked like the best, didn't it?
How Can I Make Mrs. Trunchbull's Chocolate Cake?
Just follow the directions below in the recipe box! You'll be eating that gorgeous cake in no time at all.
Tips and Tricks for Matilda Cake Recipe
- Put the water on to boil as soon as you get ready to make cake and it will be boiling when you are ready to add it.
- Gather all of your ingredients before you start, that way you won’t forget one.
- If you don’t have any instant espresso, it’s fine to use instant coffee OR substitute ½ of the water you will add with liquid coffee.
- You can find instant espresso at Williams Sonoma if you can’t find it anywhere else.
- The final cake batter will be very loose and liquid. No worries, that is how it is supposed to look.
- You’ll note that the cake batter, if you have whipped it up right, will have a LOT Of bubbles in it. That’s perfect!
- Use the best Cocoa that you can find. I usually use Hershey’s (it is what is at my local grocery). Don’t use the off brand.
- Try making your own vanilla! It really gives a boost to this recipe!
If you Enjoyed This Recipe, You Might Also Enjoy These Other Cakes!
or any of my SWEETS!
Could You Help Me With This, Please?
Please leave a 5 STAR comment in the comment section at the bottom of this article. That helps others to find the great recipes at Loaves and Dishes on the internet!
Thanks ya'll!
Matilda Chocolate Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso
- 1 cup heavy cream
- ½ cup vegetable oil
- 2 large eggs room temp
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup boiling water
For the Icing
- 1 ½ cups butter 3 sticks – allow to come completely to room temperature
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk plus more, depending on thickness of icing
- 2 teaspoon vanilla extract
- ½ teaspoon instant espresso
- 1 pinch kosher salt
Instructions
For the Cake
- Several hours before making this cake, lay the eggs and butter out to come to room temp.
- Put the water on to boil when you get the ingredients out for the cake. It will be boiling by the time you put the cake together.
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying heavily with baking spray (very important to use the spray for baking – not just cooking spray) or buttering and lightly flouring. (I also cut a circle of parchment paper to fit the cake pans, place it in the cake pan and then spray an additional coat of baking spray on this - that might be overkill, but this cake is very sticky).
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add cream, vegetable oil, eggs, and vanilla, almond and a pinch of salt to flour mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 25-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes and then remove from the pan and cool completely.
For the Icing
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined. DO NOT try to use butter that has not come to room temperature on its own – this recipe will not work with refrigerated cold butter or with butter that is softened in the microwave.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and a pinch of salt and combine well.
- If the icing is too thick – add a tbs of milk, if too wet – add more confectioner’s sugar a small amount at a time until the icing reaches the consistency that you want. I have found that this recipe consistently makes PLENTY of icing at the right consistency.
Notes
- Put the water on to boil as soon as you get ready to make cake and it will be boiling when you are ready to add it.
- Gather all of your ingredients before you start, that way you won't forget one.
- If you don't have any instant espresso, it's fine to use instant coffee OR substitute ½ of the water you will add with liquid coffee.
- You can find instant espresso at Williams Sonoma if you can't find it anywhere else.
- The final cake batter will be very loose and liquidy. No worries, that is how it is supposed to look.
- You'll note that the cake batter, if you have whipped it up right, will have a LOT Of bubbles in it. That's perfect!
- Use the best Cocoa that you can find. I usually use Hershey's (it is what is at my local grocery). Don't use the off brand.
- OK to substitute margarine for butter.
- Leave off the espresso if you can't find it or don't have it.
Nutrition
A VERSE TO SHARE
I often think of hope in terms of how I am personally hopeful for things. Almost never think of hope in terms of what God may hope for? I mean, all powerful and all knowing kind of leans in the direction of "there's no hope because I already know what's going to happen".
That said, God does give us the power of our own decision. He wants to see that we turn to Him of our own accord. The holy spirit has been given to us and in that, I believe, is where we find hope. Therefore, God is hope also. Right?
Romans 5:5
And hope does not put us to shame, because God’s love has been poured out into our hearts through the Holy Spirit, who has been given to us
Nereen says
Can i make this cake in an air fryer as my oven is broken?
Wendi Spraker says
Hello, I've never made this in an air fryer, however, my guess would be no. It's a very moist crumb cake and needs plenty of room to rise in an oven.
:D says
this cake deserved more
it deserves butter, like a real cake.
Wendi Spraker says
Did you try it?
Wendi Spraker says
aggregate rating test