Chocolate Cake


  • Prep Time20 mins
  • Total Time2 hrs
  • Makes24 servings
Chocolate Cake
Chatelaine Triple Tested

This chocolate cake recipe is our homage to McCain’s Deep ‘n Delicious cake. We used a piping bag fitted with a star tip to get the frosting just right, but you can also slather the frosting on and add sprinkles, we won’t tell.


  • 1 3/4 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 2/3 cup cocoa powder, sifted

  • 1 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 2/3 cup buttermilk

  • 1/2 cup canola oil

  • 2 tsp vanilla

  • 1/2 cup hot water


  • 4 1/2 cups icing sugar, sifted

  • 1/2 cup cocoa powder, sifted

  • 3/4 cup butter, softened

  • 1/3 cup milk

  • 2 tbsp rainbow sprinkles, optional


  • PREHEAT oven to 350F. Spray a 9 x 13-in. baking pan and line with parchment up the length of 2 sides.

  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.

  • WHISK eggs, buttermilk, oil and vanilla in a large bowl. Stir in flour mixture until just combined. Whisk in hot water. Pour into prepared pan.

  • BAKE until a cake tester inserted in centre of cake comes out clean, about 30 min. Let cake cool in pan on a rack for 30 min. Place rack on top of cake, then invert and remove baking pan and parchment. Cool completely, about 30 min. Invert onto serving platter.

  • STIR icing sugar and cocoa in a medium bowl. Beat butter in a large bowl with a hand mixer on medium-high, until fluffy. Reduce speed to medium-low and add icing sugar mixture, alternating with milk and ending with icing sugar mixture, until combined. Spread on chocolate cake and sprinkle with candy.

Nutrition (per serving)

Calories 279, Protein 3g, Carbohydrates 44g, Fat 12g, Fibre 2g, Sodium 194mg.

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