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King Arthur Flour's Original Cake Pan Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Brinna Sands

King Arthur Flour's Original Cake Pan Cake Recipe King Arthur Flour's Original Cake Pan Cake Recipe

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

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
about 16 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Icing

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
  2. Traditional method: 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.
  3. Updated method: 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.
  4. 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.
  5. Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.
  6. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half & 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 & half.
  7. Yield: about 16 servings.

Nutrition Information

  • Serving Size 1 2" piece (70g)
  • Servings Per Batch about 16
Amount Per Serving:
  • Calories 220
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 33g
  • Dietary Fiber 2g
  • Sugars 21g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.