Matilda’s Chocolate Cake: The Ultimate Bruce Bogtrotter-Worthy Treat

If you’ve ever watched Matilda, you know the unforgettable scene where Bruce Bogtrotter triumphantly devours a massive chocolate cake. This recipe is a tribute to that iconic moment: rich, moist, and irresistibly chocolaty. Perfect for birthdays, special occasions, or just a chocolate craving, this cake will impress both kids and adults alike.

Why This Chocolate Cake Stands Out

Unlike ordinary chocolate cakes, Matilda’s Chocolate Cake is intensely moist yet light, layered perfectly, and packed with deep chocolate flavor. It’s not overly sweet, so the chocolate richness shines through without being cloying. With a luscious frosting that complements the cake rather than overpowering it, this recipe strikes a balance every chocolate lover dreams about.

Ingredients

Cake Batter

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water

Chocolate Frosting

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream (adjust for desired consistency)
• 2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
4. Create Batter: Slowly add wet ingredients to the dry mix, stirring until smooth. Gradually mix in boiling water—batter will be thin, but this ensures moist, tender layers.
5. Bake the Cake: Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Beat until fluffy. Add vanilla and salt, mix until smooth. Adjust cream to reach desired spreading consistency.
7. Assemble Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides evenly. Decorate with chocolate shavings or sprinkles if desired.
8. Serve: Slice and serve immediately, or chill briefly to set frosting. Store in an airtight container for up to 3 days.

Tips for the Perfect Matilda Chocolate Cake

• Room Temperature Ingredients: Eggs and buttermilk at room temperature ensure even mixing and prevent dense layers.
• Cocoa Powder Quality: Use high-quality unsweetened cocoa powder for the richest flavor.
• Don’t Overmix: Overmixing batter can make cake dense. Mix just until ingredients are combined.
• Moisture Boost: Adding boiling water is key—it helps dissolve cocoa and creates a silky, moist crumb.
• Frosting Tricks: Beat frosting well for fluffy texture. For extra shine, melt a small amount of chocolate into the frosting.

Variations

• Double Chocolate: Fold in chocolate chips or chunks into the batter for an even more decadent experience.
• Coffee-Infused: Add 1 tsp instant coffee to boiling water to enhance chocolate depth.
• Berry Twist: Serve with fresh raspberries or strawberries to cut sweetness and add a fruity note.

Fun Facts & Cultural Context

• The scene in Matilda where Bruce eats the chocolate cake has become an iconic pop-culture moment. Kids everywhere relate to the triumph of enjoying a sweet indulgence against the odds!
• Chocolate cakes have a fascinating history dating back to the 17th century when chocolate was first used as a beverage before being incorporated into cakes.
• This recipe modernizes that tradition with layers and frosting reminiscent of classic American chocolate cake but elevated to a “Bruce Bogtrotter–worthy” spectacle.

Serving Suggestions

• Pair with a cold glass of milk or a hot cup of coffee.
• Ideal for birthday parties, movie nights, or festive gatherings.
• Cut slices generously—the cake’s moist texture invites indulgence!

Storage & Leftovers

• Keep in an airtight container at room temperature for 2–3 days.
• Refrigerate for up to a week, but allow slices to reach room temperature before serving for maximum flavor.
• Freeze individual slices wrapped in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before enjoying.

Why You’ll Love This Recipe

Every bite of Matilda’s Chocolate Cake delivers a balanced sweetness, velvety chocolate texture, and nostalgia. It’s a recipe that’s both approachable for home bakers and special enough to impress guests. The combination of moist layers, rich frosting, and playful presentation makes it an instant favorite—and yes, completely Bruce Bogtrotter–worthy!

Matilda’s Chocolate Cake (Bruce Bogtrotter–Worthy!)

Rich, moist chocolate cake inspired by Bruce Bogtrotter’s legendary scene in Matilda.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Cake Batter

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 0.75 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk room temperature
• 0.5 cup vegetable oil
• 2 eggs large, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water

Frosting

• 1 cup unsalted butter softened
• 3.5 cups powdered sugar
• 0.5 cup unsweetened cocoa powder
• 0.25 cup heavy cream adjust as needed
• 2 tsp vanilla extract
• pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until combined.
4. Slowly add wet ingredients to dry, mixing gently. Gradually stir in boiling water until smooth.
5. Divide batter between prepared pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool on wire racks.
6. Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and salt; beat until fluffy.
7. Place one cake layer on plate, frost top, add second layer, and frost entire cake. Decorate if desired.
8. Slice and serve immediately, or store in airtight container for up to 3 days.

Notes

For extra flavor, add chocolate chips or a shot of espresso to the batter.