This McCain chocolate cake recipe is a homemade take on the classic frozen dessert many remember from childhood. The taste is soft, rich, deeply chocolatey, and melts in every bite just like the original.
Creating this McCain chocolate cake recipe and exploring new variations is my everyday work. The real charm of this cake is in its moist texture, light crumb, and smooth chocolate icing.
Additions like buttermilk and hot water bring extra depth and softness. The original McCain chocolate cake recipe became popular for its convenience and unforgettable taste.
Now, I’ll break it down step by step so you can make it yourself.
Best McCain Chocolate Cake Recipe
The best McCain chocolate cake recipe captures the rich, moist texture and deep chocolate flavor that made the original frozen cake so beloved.
This version uses simple ingredients like cocoa powder, buttermilk, and hot water to create a tender crumb and intense chocolate taste. The smooth, creamy chocolate icing adds the perfect finishing touch.
Easy to make and full of nostalgic charm, this McCain chocolate cake recipe brings back memories while tasting freshly made. It’s an ideal way to enjoy a classic dessert at home, with every bite soft, flavorful, and satisfying.
How To Prepare McCain Chocolate Cake Recipe?
Prep Time: 20 minutes
Baking Time: 30 minutes
Cooling + Frosting Time: 40 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Canadian / North American
Yield: 12 Servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8×8 inch cake pan (or similar square pan)
- Rubber spatula
- Cooling rack
- Sieve (for cocoa or powdered sugar)
- Offset spatula (optional, for frosting)
Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
- ½ cup (120ml) hot water
- 2 tsp pure vanilla extract
For the Chocolate Icing
- ½ cup (115g) unsalted butter, softened
- ¼ cup (30g) cocoa powder
- 2 cups (250g) powdered sugar
- 3 tbsp (45ml) milk (add more for consistency)
- 1 tsp vanilla extract
- Pinch of salt
How To Make McCain Chocolate Cake Recipe
1. Start by turning your oven on to 350°F (175°C) so it can preheat. While that’s heating up, grease your baking pan and line it with parchment paper to prevent sticking.
2. Now, in a large bowl, sift together all your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set that aside.
3. In another bowl, combine the sugars, eggs, buttermilk, oil, and vanilla. Whisk everything together until it’s smooth and well blended.
4. Slowly add the dry ingredients to the wet mixture. Stir gently—don’t overmix. Once combined, pour in the hot water and stir again. The batter will seem very thin, but that’s exactly how it should be.
5. Pour it into your prepared baking pan. Put it in the oven and bake for around 28 to 32 minutes. It’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
6. For frosting, take your butter and beat it until it’s creamy and light. Add the cocoa powder and mix that in well.
7. Next, start adding powdered sugar little by little. While doing that, alternate with small splashes of milk to keep the texture smooth. Keep beating until the mixture becomes fluffy.
8. Add a bit of vanilla and a pinch of salt. If the icing is too thick, add a bit more milk until you get the consistency you like.
9. Once the cake is completely cool, use a spatula to spread the icing evenly over the top. Smooth it out as best you can.
10. Stick the whole cake in the fridge for at least 30 minutes. This helps the texture set nicely kind of like a chilled or frozen cake.
Nutrition Facts Of McCain Chocolate Cake Recipe
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16g |
| Saturated Fat | 6g |
| Carbohydrates | 43g |
| Sugars | 28g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 180mg |
Why This Recipe Is A Must-Try?
This McCain chocolate cake recipe is a must-try because it brings the nostalgic taste of the classic McCain chocolate cake into your own kitchen, made from scratch with simple ingredients.
It delivers a rich, moist texture and deep chocolate flavor that’s hard to find in store-bought cakes. The easy steps and familiar flavors make it approachable for any baker, while the creamy chocolate icing adds that perfect finishing touch.
This McCain chocolate cake recipe offers comfort, indulgence, and a chance to enjoy a timeless dessert in a fresh, homemade way.
Why My Recipe Works
This McCain chocolate cake recipe works because it carefully balances moisture and rich chocolate flavor to recreate the beloved texture and taste of the original McCain chocolate cake recipe.
The combination of buttermilk and hot water keeps the cake tender and soft, while the cocoa powder ensures a deep chocolate intensity.
The frosting is smooth and creamy, made with just the right amount of sweetness to complement the cake without overpowering it.
Every step focuses on simplicity and precision, making it easy to follow while delivering consistent, delicious results that capture the essence of the classic frozen treat.
What To Serve McCain Chocolate Cake Recipe With
McCain chocolate cake recipe goes well with simple accompaniments that highlight its rich flavor. A scoop of vanilla ice cream adds a cool, creamy contrast.
Fresh berries or a dollop of whipped cream bring a light, fresh balance. For something cozy, a cup of hot coffee or milk pairs perfectly.
If you want to add a bit of texture, sprinkle some chopped nuts or chocolate shavings on top. These options enhance the cake without overpowering its classic chocolate taste.
My Tips Tips For Success!
1. Use Buttermilk or Acidic Milk Substitute: This helps keep the cake moist and tender by reacting with the baking soda for better rise and texture.
2. Sift the Dry Ingredients: Sifting cocoa powder, flour, and baking powder together prevents lumps and ensures an even mix for a smooth batter.
3. Don’t Overmix the Batter: Stir just until combined to avoid a dense cake; overmixing can develop gluten and make the cake tough.
4. Let the Cake Cool Completely: Frosting a warm cake can cause the icing to melt and slide off, so patience pays off.
5. Chill Before Serving: Refrigerating the finished cake for at least 30 minutes sets the frosting nicely, giving that classic McCain frozen cake feel.
Additions To The McCain Chocolate Cake Recipe
▸Chopped Nuts (Walnuts or Pecans): Adding nuts gives a satisfying crunch and earthy flavor that contrasts with the soft cake. Toast them lightly first to bring out their aroma.
▸Espresso Powder: A small amount of espresso powder enhances the chocolate taste without making the cake taste like coffee. It deepens the richness and complexity.
▸Chocolate Chips: Stirring in semi-sweet or dark chocolate chips creates gooey pockets of melted chocolate inside the cake, adding bursts of extra sweetness and texture.
▸Spices (Cinnamon or Chili Powder): A pinch of warm cinnamon adds subtle warmth and depth. For a bolder twist, a small dash of chili powder gives a surprising, gentle heat that highlights the chocolate.
▸Orange Zest: Freshly grated orange zest brings a bright, citrusy note that cuts through the richness and adds a refreshing aroma and flavor.
Substitutions
Flour:
- Use a gluten-free flour blend if you need a gluten-free option.
- Whole wheat flour can be used but may make the cake a bit denser.
Buttermilk:
- Substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.
- Plain yogurt thinned with a little water also works.
Eggs:
- Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Applesauce (¼ cup per egg) can be used for a moist texture.
Oil:
- Use melted butter or coconut oil in equal amounts.
- For a lighter option, unsweetened applesauce can replace half of the oil.
Hot Water:
- You can use hot coffee instead of hot water to intensify the chocolate flavor even more.
Is McCain Chocolate Cake Good?
Yes, McCain Deep’n Delicious Chocolate Cake is widely appreciated for its rich, moist texture and smooth, creamy icing.
It’s a popular choice among chocolate lovers and is often enjoyed as a quick and indulgent dessert. The cake’s quality and taste have made it a staple in many households.
Is McCain Chocolate Cake Halal?
Yes, McCain Deep’n Delicious Chocolate Cake is considered halal. A review by IlmHub, a halal certification body, confirms that the cake is halal suitable.
The review indicates that the product does not contain any animal byproducts, ingredients derived from insects, or other questionable components, making it permissible for consumption according to Islamic dietary laws.
Is McCain Cake Kept In The Freezer Or Fridge?
McCain Deep’n Delicious Chocolate Cake is sold frozen and should be kept in the freezer until ready to serve. To enjoy, simply thaw the cake at room temperature for about 20 minutes.
It’s important not to heat or bake the cake; just cut and serve for the best experience.
Storage Instructions
Store the McCain chocolate cake recipe in an airtight container at room temperature for up to three days to keep it moist and fresh.
For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To preserve the icing and texture, bring the cake to room temperature before serving.
If you want to keep it even longer, freeze the cake wrapped well in plastic and foil for up to three months; thaw it in the fridge overnight before enjoying.
FAQs McCain Chocolate Cake Recipe
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with lemon juice or vinegar. Let it sit for a few minutes before using.
Why is hot water added to the batter?
Hot water helps dissolve the cocoa powder and enhances the chocolate flavor while keeping the batter thin and moist.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
How long does the cake stay fresh?
Stored in an airtight container at room temperature, it stays fresh for up to three days; refrigerated, it lasts about a week.
Can I add other flavors to the cake?
Absolutely! Additions like espresso powder, orange zest, or spices like cinnamon can enhance the flavor to your liking.
Conclusion
This delicious viral McCain chocolate cake recipe is one I’ve made easy to follow and share with you. The process is simple, and the results are truly satisfying, capturing the rich flavor and soft texture everyone loves.
I hope this McCain chocolate cake recipe is clear and enjoyable for you to try at home. Once you make it, I’d love to hear how much you enjoyed it and any tweaks you made. I’m confident you’ll find it just as delicious as I do.
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McCain Chocolate Cake Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- 8×8 inch cake pan (or similar square pan)
- Rubber spatula
- Cooling rack
- Sieve (for cocoa or powdered sugar)
- Offset spatula (optional, for frosting)
Ingredients
For the Cake:
- 1 ½ cups 190g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 100g brown sugar
- ¾ cup 65g unsweetened cocoa powder (Dutch-processed preferred)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup 120ml vegetable oil
- 1 cup 240ml buttermilk (or milk + 1 tbsp vinegar)
- ½ cup 120ml hot water
- 2 tsp pure vanilla extract
For the Chocolate Icing
- ½ cup 115g unsalted butter, softened
- ¼ cup 30g cocoa powder
- 2 cups 250g powdered sugar
- 3 tbsp 45ml milk (add more for consistency)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Start by turning your oven on to 350°F (175°C) so it can preheat. While that’s heating up, grease your baking pan and line it with parchment paper to prevent sticking.
- Now, in a large bowl, sift together all your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set that aside.
- In another bowl, combine the sugars, eggs, buttermilk, oil, and vanilla. Whisk everything together until it’s smooth and well blended.
- Slowly add the dry ingredients to the wet mixture. Stir gently—don’t overmix. Once combined, pour in the hot water and stir again. The batter will seem very thin, but that’s exactly how it should be.
- Pour it into your prepared baking pan. Put it in the oven and bake for around 28 to 32 minutes. It’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- For frosting, take your butter and beat it until it’s creamy and light. Add the cocoa powder and mix that in well.
- Next, start adding powdered sugar little by little. While doing that, alternate with small splashes of milk to keep the texture smooth. Keep beating until the mixture becomes fluffy.
- Add a bit of vanilla and a pinch of salt. If the icing is too thick, add a bit more milk until you get the consistency you like.
- Once the cake is completely cool, use a spatula to spread the icing evenly over the top. Smooth it out as best you can.
- Stick the whole cake in the fridge for at least 30 minutes. This helps the texture set nicely kind of like a chilled or frozen cake.
Notes
Nutrition Facts Of McCain Chocolate Cake Recipe
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16g |
| Saturated Fat | 6g |
| Carbohydrates | 43g |
| Sugars | 28g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 180mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.