Chocolate Tin Can Cakes

Chocolate Tin Can Cakes

Chocolate Tin Can CakesChocolate Tin Can Cakes


More chocolate!! Seriously, I have no idea why all of my baking posts so far have been about chocolate; I’m not THAT obsessed with it! I had a sleepover with my 10 year old sister-in-law a few days before mothers day and we decided to bake something for momma bear. Rightly so, my mother-in-law loves chocolate, so we decided to bake some kind of chocolate dessert for her – but what? Well, like most, I have encountered the tin can cake picture on Pinterest (if you haven’t seen it check it out) and had been saving up my leftover cans. Super fun mini cakes to bake with my little sis, yes, yes! So, we pulled out the cans, tossed on the oven and started baking tin can cakes for mother’s day! Can you guess which one we gave to mom? (Hint: the bigger the better!) Note: Even If you only have a few cans you can definitely still make the cakes. Just use the extra batter, that you’ll have leftover, for cupcakes. Also, if you like vanilla, or some other flavour, any old cake recipe will do, this one is just a simple chocolate cake recipe. If you want a healthier recipe, you can try using my Healthy Chocolate Cupcake Recipe instead. So, let’s get down to business. 

Chocolate Tin Can Cakes

Fun chocolate cakes made in leftover tin cans

|      Prep Time: 20 minutes      | Cook Time: 35 minutes       |       Total Time: 55 minutes      |

Yeild: 6 Small Cakes


1 ¾ cups all-purpose flour (plus extra flour for coating the cans)
2 cups white sugar ¾ cups unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water


Step 1: Preheat oven to 350 degrees (F). Try using a can opener to take the bottoms off of your cans, then cover the opening you made with tin foil. If you are unable to – many of my cans didn’t have a ridge to grip the can opener onto – then you may leave the cans as they are (it is easier to get the cakes out when you use the bottoms/tin foil method, but so long as you grease the cans very well, it shouldn’t be a problem). Grease all cans very well, making sure to get all of the little ridges, and sprinkle with flour. Place all cans on a baking tray and put aside.

Step 2: In a large bowl, stir together the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: Add the eggs, milk, oil, and vanilla. Mix until all ingredients are combined, then add the boiling water and mix well. The batter will be quite thin, but don’t worry, this is what we want.

Step 4: Pour into prepared tin cans until they are half full, no more than that over they will overflow. Bake for 30-35 minutes (35 was perfect for me), when poked with a toothpick, the toothpick should come out clean.

Step 5: Remove the tray from the oven and let cool. The cakes must be almost entirely cooled so that they can stand on their own. Be patient, you don’t want to try getting them out prematurely and have a crumbly mess and no cute cakes to ice do you!?

Step 6: After cooled (30-60 mins), gently turn cans over and ease the cakes out onto a clean plate. If the bottoms are foiled, press gently on the edges all the way around and the cake should come out smoothly. For the non-foiled cakes, take a butter knife and gently ease the cake from the side of the can all the way around, tip over and the cake should come out (for me, it only took a little gentle shaking and they came out).

Step 7: Cover with icing and ta-da! Your mini cakes are complete!


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