Tin Tray Cakes are a Traditional Canadian Cake (McCains style) using the same Tin Trays to make, bake, cool, top and refrigerate all in the same pan.

McCains first created these Cakes in the 1970s, and were only sold in Canada. Originally on the East Coast or the Maritimes, and later across all of Canada, making this a Traditional Canadian Cake that is still beloved to this day. Those of us being raised on the East Coast of Canada grew up on this stuff, and it was always a treat. The Deep n Delicious Cakes is a Chocolate Cake with a French Silk Chocolate Icing piped on top. Sold in Tin Trays with a plastic cover.

This recipe is not an attempt at recreating the McCains Cake, but instead uses those same Tin Cake Trays to make a Homemade McCains style Cake or a Canadian Cake. Maybe it’s nostalgic, but it’s so easy and convenient and the cake bakes up beautifully with a very nice Cake to Icing ratios. It’s simple too, using a box of Cake mix and prepared Icing or Frosting.

Boxed Cake

Just the boxed cake mix will do here, it’s Quick & Easy. Make the Cake according to package instructions and empty the batter into two (2) buttered Tin Cake Trays.

With the Betty Crocker Cakes that sell for about $2.00 CAD a box, empty the contents into a bowl with the following and mix for 3 minutes.

• 1 C Milk
• 1/2 C Neutral Oil
• 3 Eggs

Tin Tray Cake Pans

You’ll of course have to buy two (2) McCains Cakes to get the tin trays and cover. But you get to eat them, and each future Homemade Maritime Cake only costing about $3.00 each.

The Tin Cake Trays can be washed out and reused over and over again, and the Cakes bake up very nicely in these and pretty quick too. Just go easy with cutting the slices, using a plastic spatula or something like that instead of a knife.

How Much Cake Batter

Each McCains Cake tray takes about 2 1/3 C of Cake Batter, split evenly from one box of Cake mix. Grease the McCains Cake trays generously with Butter, place them on a baking sheet to await the Cake batter.

Prepare the Cake Batter and measure out 2 1/3 C for each Cake Tray. Shake the pan back & forth to even out the batter. Sometimes you may have a little cake batter left, just split it between the two cake trays.

How to Cook Tin Tray Cakes

Place each Tin Tray Cake on a baking sheet into a preheated oven at 325F for about 20 minutes, middle rack position. Pierce the Cake in the middle with a tooth pick or knife to see if it comes out clean. Remove from the oven and transfer the Tin Tray Cakes to a rack so that they can cool all the way around.

Topping Tin Tray Cakes

Traditionally, a French Silk Frosting is piped on top of the McCains style Cakes. However, we’re not tied to any specific toppings here, and you don’t have to pipe the icing.

Once your Cake is completely cooled, top it off with frosting. Unless you are glazing it and topping the glaze off. Then you will want to glaze the Cake after it has cooled some, but still warm.

The best part of this method for making cakes, is that everything is done in the same pan. Top your cake however you want, cover and refrigerate it. It’s just so simple, easy and convenient.

Cake Glaze

The Cake Glaze is just 1 Cup of Icing Sugar & 2 Tbl of Milk. Whisk it together really well and pour out half on each Cake after it has rested for about 10 minutes. You want the glaze to go on while the Cake is warm, but not hot or too cold. The residual heat will loosen the glaze and make it easier to spread out.

If the Glaze is too thin, add more icing sugar. If too thick, add more milk, a very small amount at a time. Vanilla can also be added to the glaze, about 1/4 tsp or so.

Cake Frosting

Store bought, or Homemade Cake frosting or Icing can also be used to top the Cake, after it has completely cooled. Decorate it how you like. Stir the frosting up to lighten the color and loosen it up for easy spreading. I find one container is pretty good for two (2) Cakes.

You can also pipe this unto the Cake, just the same as McCains Cakes. I don’t bother with this, and opt to just spread the frosting on. Be careful doing so though. Because sometimes the top layer or skin of the Cake will peel off and go into the frosting. Gently & slowly spread the frosting out, when the Cake is completely cooled.

Double Chocolate Cake

The Double Chocolate Cake is made with Devil or Regular Chocolate Cake & Chocolate Frosting. Spread the frosting on gently after the cake has completely cooled. Add some Sprinkles on top!

Chocolate Toasted Coconut Cake

This Cake is glazed while still warm, with Toasted Coconut sprinkled over top. Almost like a Chocolate Toasted Coconut Donut, but a Cake! You could also do a White or Vanilla Frosting with Toasted Coconut.

How to Toast Coconut

While the Cake is baking in the oven, place a thick bottom pan over medium heat and add about 2 Cups of Sweetened shredded Coconut. Keep it moving around like you were toasting rice until it is toasted nice and brown. Be careful towards the end as the Coconut will start browning faster and faster as it gets hotter. Empty it into a steel bowl and set aside until ready for the cake. Be sure to use a steel bowl because the coconut will be really hot, and it will heat the bowl up.

White Frosted Toasted Coconut Cake

This one is made with a White Cake Mix, White Frosting & Toasted Coconut.