Matilda’s Chocolate Cake Recipe (1996): A Rich and Fudgy Tribute to the Iconic Scene

🎬 Introduction

If you’ve ever watched Matilda (1996), chances are you’ve never forgotten that epic chocolate cake scene—when Bruce Bogtrotter is forced to devour a colossal, gooey, ultra-rich slice under the watchful eye of Miss Trunchbull. Now, you can bake your own Matilda-inspired chocolate cake that lives up to the legendary moment: deep, dark, fudgy, and unapologetically indulgent. 🍰

This recipe captures all the drama and decadence of the original, but in a totally doable, crowd-friendly format that makes it perfect for birthdays, movie nights, or when your sweet tooth demands something cinematic.

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🛒 Ingredients

🍰 For the Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened Dutch-process cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs, large
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or strong brewed coffee

🍫 For the Fudge Frosting:

• 1 cup unsalted butter
• 1 cup heavy cream
• 1¼ cups unsweetened cocoa powder
• 4 cups powdered sugar
• 2 tsp vanilla extract
• ½ tsp salt

👩‍🍳 Directions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
4. Slowly add hot water or coffee, mixing until the batter is smooth. It will be thin—this is normal.
5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks.

Step 2: Make the Frosting

1. In a saucepan over medium heat, melt butter and stir in heavy cream and cocoa powder until smooth.
2. Remove from heat. Using a mixer, beat in powdered sugar, vanilla, and salt until thick and glossy.
3. Chill frosting for 15–20 minutes to firm slightly before spreading.

Step 3: Assemble the Cake

1. Place one cake layer on a plate. Spread a generous amount of frosting on top.
2. Add the second layer and frost the top and sides generously.
3. Smooth the finish or go rustic—this cake looks good messy too.
4. Optional: Add a thick drizzle of ganache or chocolate chips for full Bruce Bogtrotter drama.

🍽️ Servings & Timing

• Serves: 10–12
• Prep Time: 20 minutes
• Bake Time: 35 minutes
• Assembly Time: 15 minutes
• Total Time: ~1 hour 15 minutes

🥄 Variations

• Vegan Version: Use plant-based milk, vegan butter, and flax eggs.
• Double Trouble: Turn this into a triple layer with extra frosting!
• Matilda Mini Cakes: Bake in ramekins for single-serve mini versions.
• Ganache Topping: Pour warm chocolate ganache over the top before serving.
• Whipped Cream Finish: Add a swirl of whipped cream for a lighter topping.

🧊 Storage & Reheating

• Room Temp: Store covered for up to 2 days.
• Fridge: Keeps up to 5 days—bring to room temp before serving for the best texture.
• Freezer: Freeze whole or sliced (wrapped in plastic and foil) for up to 2 months.
• Reheating: Microwave slices for 10–15 seconds for that just-baked softness.

❓ 10 FAQs

1. Can I use regular cocoa powder instead of Dutch-process?
   Yes, but Dutch-process gives a deeper, richer color and flavor.
2. What’s the best substitute for buttermilk?
   Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5 mins.
3. Is this the exact cake from the movie?
   Not officially, but it’s the closest you’ll get to that moist, fudgy masterpiece.
4. Can I turn this into cupcakes?
   Yes! Bake for 18–22 minutes at the same temperature.
5. How do I make the frosting thicker?
   Chill it briefly or add more powdered sugar for a stiffer texture.
6. Can I add espresso powder?
   Yes—½ tsp enhances the chocolate flavor without making it taste like coffee.
7. What kind of chocolate chips work best?
   Semi-sweet or dark chips add richness—fold into the batter or frosting.
8. Can I frost while warm?
   Wait until fully cooled or the frosting will melt and slide.
9. Does this cake travel well?
   Yes—freeze it slightly before transport or secure with toothpicks.
10. Can I make it a day ahead?
    Absolutely. It actually tastes even better on Day 2!

🏁 Conclusion

Whether you’re baking this for a Matilda movie night or just craving an over-the-top chocolate fix, this Bruce Bogtrotter–level cake is everything you want in a dessert—rich, fudgy, moist, and unapologetically indulgent.

Layered with deep cocoa flavor and smothered in silky frosting, this cake captures the nostalgic magic of one of the most iconic scenes in film history. Serve it big, serve it proud—just don’t let Miss Trunchbull catch you sneaking seconds. 🍫🎥

Adam

Matilda’s Chocolate Cake Recipe (1996): A Rich and Fudgy Tribute to the Iconic Scene

If you’ve ever watched Matilda (1996), chances are you’ve never forgotten that epic chocolate cake scene—when Bruce Bogtrotter is forced to devour a colossal, gooey, ultra-rich slice under the watchful eye of Miss Trunchbull. Now, you can bake your own Matilda-inspired chocolate cake that lives up to the legendary moment: deep, dark, fudgy, and unapologetically indulgent. 🍰 This recipe captures all the drama and decadence of the original, but in a totally doable, crowd-friendly format that makes it perfect for birthdays, movie nights, or when your sweet tooth demands something cinematic.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Assembly Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Ingredients Method Notes

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Ingredients

  

🍰 For the Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened Dutch-process cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs large
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or strong brewed coffee

🍫 For the Fudge Frosting:

• 1 cup unsalted butter
• 1 cup heavy cream
• 1¼ cups unsweetened cocoa powder
• 4 cups powdered sugar
• 2 tsp vanilla extract
• ½ tsp salt

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Method

 

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
4. Slowly add hot water or coffee, mixing until the batter is smooth. It will be thin—this is normal.
5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks.

Step 2: Make the Frosting

1. In a saucepan over medium heat, melt butter and stir in heavy cream and cocoa powder until smooth.
2. Remove from heat. Using a mixer, beat in powdered sugar, vanilla, and salt until thick and glossy.
3. Chill frosting for 15–20 minutes to firm slightly before spreading.

Step 3: Assemble the Cake

1. Place one cake layer on a plate. Spread a generous amount of frosting on top.
2. Add the second layer and frost the top and sides generously.
3. Smooth the finish or go rustic—this cake looks good messy too.

Optional: Add a thick drizzle of ganache or chocolate chips for full Bruce Bogtrotter drama.

Notes

🥄 Variations
Vegan Version: Use plant-based milk, vegan butter, and flax eggs.

Double Trouble: Turn this into a triple layer with extra frosting!

Matilda Mini Cakes: Bake in ramekins for single-serve mini versions.

Ganache Topping: Pour warm chocolate ganache over the top before serving.

Whipped Cream Finish: Add a swirl of whipped cream for a lighter topping.

🧊 Storage & Reheating
Room Temp: Store covered for up to 2 days.

Fridge: Keeps up to 5 days—bring to room temp before serving for the best texture.

Freezer: Freeze whole or sliced (wrapped in plastic and foil) for up to 2 months.

Reheating: Microwave slices for 10–15 seconds for that just-baked softness.

❓ 10 FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process gives a deeper, richer color and flavor.

What’s the best substitute for buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5 mins.

Is this the exact cake from the movie?
Not officially, but it’s the closest you’ll get to that moist, fudgy masterpiece.

Can I turn this into cupcakes?
Yes! Bake for 18–22 minutes at the same temperature.

How do I make the frosting thicker?
Chill it briefly or add more powdered sugar for a stiffer texture.

Can I add espresso powder?
Yes—½ tsp enhances the chocolate flavor without making it taste like coffee.

What kind of chocolate chips work best?
Semi-sweet or dark chips add richness—fold into the batter or frosting.

Can I frost while warm?
Wait until fully cooled or the frosting will melt and slide.

Does this cake travel well?
Yes—freeze it slightly before transport or secure with toothpicks.

Can I make it a day ahead?
Absolutely. It actually tastes even better on Day 2!

🏁 Conclusion
Whether you’re baking this for a Matilda movie night or just craving an over-the-top chocolate fix, this Bruce Bogtrotter–level cake is everything you want in a dessert—rich, fudgy, moist, and unapologetically indulgent.

Layered with deep cocoa flavor and smothered in silky frosting, this cake captures the nostalgic magic of one of the most iconic scenes in film history. Serve it big, serve it proud—just don’t let Miss Trunchbull catch you sneaking seconds. 🍫🎥