Mini Matilda Chocolate Cake
This Mini Matilda Chocolate Cake is soft, moist, and perfectly sweet with a rich chocolate flavor that's enhanced by a hint of coffee in the batter. It’s layered with a silky, velvety chocolate fudge frosting that’s smooth, decadent, and perfectly balanced. Whether you’re baking for a special occasion or treating yourself to something indulgent, this mini chocolate cake delivers big flavor in a petite package.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Baking soda
Baking powder
Salt
Buttermilk
Avocado oil (or oil of choice)
Eggs
Vanilla extract
Hot brewed coffee (substitution: hot water)
Salted butter
Dark chocolate chips or chopped chocolate
Heavy cream
Espresso powder or granules
Flaky sea salt, for topping
Tools Needed:
Why You’ll Love a Mini Matilda Chocolate Cake:
Rich Chocolate Flavor: The hint of coffee in the batter enhances the depth of the chocolate without making it taste like coffee.
Soft and Moist Crumb: This cake is tender, perfectly moist, and melts in your mouth with every bite.
Velvety Chocolate Fudge Frosting: It’s layered with the ultimate chocolate fudge frosting—thick, smooth, and deeply chocolaty.
Perfectly Sweet and Balanced: Sweet but not overpowering, with just the right balance of richness and flavor.
Mini Size, Big Impact: Perfect for small gatherings, date nights, or satisfying a chocolate craving without making a full-sized cake.
Easy to Make at Home: No fancy tools or complicated steps—just simple ingredients and a dreamy result.
A Showstopper Dessert: Beautifully layered and visually stunning, this mini cake makes an elegant centerpiece.
Inspired by Matilda’s Iconic Cake: A nostalgic, indulgent treat that’s every bit as dramatic and decadent as the original.
Tips for Making a Mini Matilda Chocolate Cake:
Use Hot Coffee or Hot Water for Deep Chocolate Flavor: Pouring hot coffee or hot water into the batter "blooms" the cocoa powder, helping it dissolve and intensifying the richness of the chocolate flavor throughout the cake.
Don’t Skip the Coffee—It Enhances the Chocolate: Even if you're not a coffee fan, adding a small amount of brewed coffee doesn’t make the cake taste like coffee—it simply deepens and enhances the chocolate flavor, making the cake more decadent.
Weigh Your Ingredients for Accuracy: Using a kitchen scale to measure flour and cocoa powder ensures you don’t accidentally pack in too much, which can make the cake dense or dry. Precision is key to that soft, moist crumb.
Bring All Cold Ingredients to Room Temperature: Make sure your eggs, buttermilk, and butter are at room temperature before mixing. This creates a smoother, more cohesive batter that bakes evenly and results in a perfectly fluffy texture.
Avoid Over-Mixing to Keep the Cake Tender: Once you add the dry ingredients, gently whisk them in just until combined. Over-mixing at this stage can develop the gluten too much, making the cake tougher instead of soft and moist.
Grease and Line Your Cake Pans Thoroughly: Use parchment paper rounds and generously grease the sides of your 7-inch cake pans. This helps the layers release cleanly after baking and keeps their shape for stacking.
Cool the Cake Layers Completely Before Frosting: This recipe makes three 7-inch cake layers that must be fully cooled before assembly. If the layers are even slightly warm, the chocolate fudge frosting can melt, slide, or become messy during stacking.
Chill the Chocolate Fudge Frosting to Set It: Once made, refrigerate the chocolate fudge frosting for at least 1–2 hours, or until thick and spreadable. This makes it easier to assemble the cake cleanly and gives each layer a neat, defined look.
Use High-Quality Cocoa Powder for Bold Flavor: Choose Dutch-processed or dark cocoa powder for a smoother, richer chocolate profile. The quality of your cocoa makes a big difference in a cake like this.
Chill the Assembled Cake for Clean Slices: After frosting and assembling, chill the cake for at least 30–60 minutes before slicing. This helps the layers and frosting firm up for neater cuts and a beautiful presentation.
How to Store a Mini Matilda Chocolate Cake:
Room Temperature: Store the unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 2 days. This helps preserve moisture and makes them easy to frost later.
Refrigerator (Frosted Cake): Store the fully assembled and frosted cake in an airtight container in the fridge for up to 4–5 days. Let it sit at room temperature for 30 minutes before serving for the best texture and flavor.
Freezer (Unfrosted Cake Layers): Wrap cooled, unfrosted cake layers in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before assembling.
Freezer (Fully Frosted Cake): Freeze the frosted cake uncovered for 1–2 hours to firm up, then wrap it in plastic wrap and foil. Store for up to 1 month. Thaw overnight in the fridge and let come to room temperature before serving.
Individual Slices: Wrap slices tightly in plastic wrap or place in airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month for easy grab-and-go treats.
FAQs:
Q: Can I make this cake without coffee?
A: Yes! You can substitute the coffee with hot water or milk. Coffee simply enhances the chocolate flavor—your cake will still be rich and delicious without it.
Q: Can I use a different frosting instead of chocolate fudge?
A: Absolutely. While the chocolate fudge frosting is classic, you can use cream cheese frosting, chocolate buttercream, or even ganache if you prefer a different flavor or texture.
Q: How big is a “mini” Matilda cake?
A: This cake is typically baked in two 7" pans or one deep 7" pan to create a small but tall cake that mimics the iconic Matilda slice—perfect for sharing.
Q: Can I make this ahead of time?
A: Yes! You can bake the cake layers in advance and store them tightly wrapped at room temperature for up to 2 days or freeze them for up to 2 months. Assemble and frost when ready to serve.
Q: Can I double the recipe to make a full-sized cake?
A: Definitely! Keep the recipe the same and bake in two 8" or 9" pans. Adjust the baking time as needed—start checking around the 30-minute mark.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. The edges should pull slightly from the pan, and the center should be set but soft.
Q: Do I have to use brown butter in the frosting?
A: Brown butter adds a rich, nutty depth to the frosting, but you can use regular softened butter if preferred. Just note that the flavor won’t be as complex.
Q: How should I store leftover cake?
A: Store leftovers in an airtight container in the fridge for up to 4–5 days. Bring to room temperature before serving for the best texture and flavor.
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Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini matilda chocolate cake. Happy baking!
