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King Arthur's Original Cake Pan Cake

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Cuisine: American
Keyword: allergy friendly dessert, birthday, cake, dairy free, egg free
Author: King Arthur Flour

Ingredients

Cake

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa, Dutch-process or natural
  • 1/2 tsp salt
  • 1/2 tsp espresso powder optional
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tbsp vinegar cider or white
  • 1/3 cup vegetable oil
  • 1 cup cold water

Icing

  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup half-and-half

Instructions

Instructions

  • Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
  • 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.
  • 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.
  • Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.

Tips

  • 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.