Spicy Cake Pan Cake

Recipe by Brinna Sands

This is a variation of King Arthur's Original Cake-Pan Cake recipe. Tomato juice sounds a bit far out, but actually makes one of the best variations we've tried. It gives the cake depth and accentuates its spiciness. Not only that, this moist, richly flavored cake is vegan, for your friends choosing that cuisine.

10 mins
30 to 40 mins
40 mins
one 9" round or 8" square cake
Spicy Cake Pan Cake


Prevent your screen from going dark as you follow along.
  1. Preheat your oven to 350°F.

  2. Traditional method: Measure all the dry ingredients into an 8" or 9" round cake pan, or 8" square pan; if you use an 8" round pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.

  3. Pour the vanilla into the first hole and the vegetable oil into the second. Take the tomato juice and pour it directly over everything in the pan. Stir everything together with your fork until they are well blended. Stir in the fruit/nuts of your choice.

  4. Modern method: Whisk all of the ingredients together thoroughly in a mixing bowl. Lightly grease an 8" or 9" round cake pan, or 8" square cake pan. Pour the batter into the prepared pan.

  5. Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Remove it from the oven, and serve right from the pan.

Tips from our Bakers

  • If you love maple, try substituting 1/2 cup (156g) real maple syrup for the brown sugar. The slightly less sweet cake is a winner. Warning: don't try substituting imitation maple syrup; save it for your pancakes, its sweetness isn't strong enough here.