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A pan of chocolate cake, with creamy chocolate stars piped all over it, topped with chocolate sprinkles.
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4.85 from 13 votes

Homemade Deep'n Delicious Cake

This Homemade Deep'n Delicious Cake is a copycat recipe of a beloved Canadian freezer cake... and it's a very accurate replica, at that!
Prep Time45 mins
Cook Time30 mins
Chilling Time1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Canadian
Servings: 8 - one 9 x 13" pan
Calories: 905kcal
Author: Marie Porter


9 x 13 Baking Dish
Cake Decorating Set (Optional)
Frosting Bags


Chocolate Cake

  • 2 cups Cake flour
  • cup Cocoa powder
  • 1 ½ cups Granulated Sugar
  • 4 teaspoon Baking powder
  • 1 teaspoon Salt
  • 3 ½ oz Instant vanilla pudding mix
  • 4 Large eggs
  • 1 cup Water
  • ½ cup Vegetable Oil
  • 1 teaspoon Vanilla extract


  • 4 oz Unsweetened baking chocolate squares
  • 1 cup Butter room temperature
  • 1 ¼ cups Granulated sugar
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Vanilla extract
  • 4 Large pasteurized eggs
  • Chocolate Sprinkles optional


Chocolate Cake:

  • Preheat oven to 350 F (180 C). Liberally grease a 9 x 13" cake pan with vegetable shortening, and/or spray with baking spray.
  • Combine flour, cocoa powder, sugar, baking powder, salt, and pudding mix in a large mixing bowl.
  • Add in eggs and water, beating until smooth. Carefully add vegetable oil and vanilla to the mix, mixing on medium speed until smooth. Pour batter into prepared cake pan.
  • Bake until golden and knife inserted into center of batter comes out clean and cake springs back - about 25-30 minutes.
  • Allow to cool to cool to room temperature - in the pan - then wrap tightly with plastic wrap.
  • Allow cake to sit overnight, making frosting the following day:


  • Melt baking chocolate: I like to do so in a glass bowl in the microwave, but doing so on the stove top over low heat is another option.
  • Either way, melt until smooth, remove from heat, and allow to cool to almost room temperature - but not solidifying.
  • In the meantime, beat together butter and sugar in a stand mixer - or with an electric mixer - until pale and fluffy. Add cocoa powder and vanilla, beat on low until blended.
  • Add cooled chocolate, beat once more until completely blended in.
  • Take one egg from the fridge or freezer, crack it into the mix, and beat until mixed in. Turn speed up to medium-high, and beat for 4-5 minutes.
  • Repeat with remaining eggs - 4-5 minutes apart. Leave eggs chilling while waiting to add them. Once final egg has been beaten for 4-5 minutes, cover bowl with plastic wrap, chill for at least one hour.
  • Spoon a small amount of frosting into a pastry bag fitted with a star attachment, pipe stars onto cooled cake.
  • Refill bag with small amounts of frosting as you go - having too much in the bag at one time will have the frosting being warmed from your hands.
  • If frosting is/becomes too runny to pipe, return to fridge to cool / firm up for a bit.
  • Once top of cake is covered in piped stars, scatter chocolate sprinkles on top (if desired), cover, and freeze.
  • Slice and serve straight out of the freezer, or allow slices to thaw slightly before serving.


For a Gluten-Free Deep'N Delicious Cake:
Mix together 1 ¼ cup light buckwheat flour, ¼ cup sorghum flour, ¼ cup coconut flour, and ¾ teaspoon xanthan
gum. Use in place of cake flour


Calories: 905kcal | Carbohydrates: 113g | Protein: 12g | Fat: 50g | Saturated Fat: 32g | Cholesterol: 225mg | Sodium: 885mg | Potassium: 281mg | Fiber: 5g | Sugar: 81g | Vitamin A: 947IU | Calcium: 190mg | Iron: 4mg