King Arthur's Original Cake Pan Cake

King Arthur 2014 Recipe of the Year

Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. And now we're proud to name this our 225th Anniversary Recipe of the Centuries and our 2014 Recipe of the Year. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

Prep
5 mins
Bake
30 to 35 mins
Total
35 mins
Yield
one 8" square or 9" round cake
King Arthur Flour's Original Cake Pan Cake

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.

  2. Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

  3. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

  4. Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.

  5. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.

  6. Store cake, well covered, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!
  • Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

  • Want to try the traditional method for mixing up this cake? Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. Finish and bake as directed.
  • Want to make this cake into cupcakes? Portion the batter into a standard (12-cup) muffin pan lined with lightly greased papers; you'll use a scant 1/4 cup batter (about 58g) in each. Bake for 18 to 20 minutes (22 minutes if you're baking with Gluten-Free Measure for Measure Flour) in a preheated 375°F oven, until a toothpick inserted into one of the center cupcakes comes out clean. Remove from the oven and cool on a rack. Frost with the frosting in step #5 above, if desired.
  • Join King Arthur baking instructor, Amy Driscoll as she bakes King Arthur's Original Cake Pan Cake from start to finish: Baking Cake Pan Cake With Kids; or watch pastry chef Gesine Bullock-Prado as she demonstrates her personal spin on this cake in Episode 4 of the Isolation Baking Show.