Chocolate cake

Prep 20 min
Total 2 hours
Serves 24



1 3/4 cups
all-purpose flour
1 1/2 cups
granulated sugar
2/3 cup
cocoa powder, sifted
1 1/2 tsp
1/2 tsp
2/3 cup
1/2 cup
canola oil
2 tsp
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
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.



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

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