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King Arthur Flour’s Original Cake Pan Cake

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King Arthur Flour King Arthur Flour

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, the cake is egg- and dairy-free, making it perfect for vegans and those with egg/dairy allergies. Baking gluten-free? We offer that version, too: Gluten-Free Cake-Pan Cake. Truly, this is a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere.

At a glance

Prep
Bake
Total
Yield
about 16 servings

Nutrition information

Ingredients

Cake

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
  • 1 cup sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon 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 & half

Cake

  • 6 1/4 ounces King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
  • 7 ounces sugar
  • 3/4 ounce Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 ounce vinegar, cider or white
  • 2 5/8 ounces vegetable oil
  • 8 ounces cold water

Icing

  • 9 ounces semisweet chocolate chips
  • 4 ounces half & half

Cake

  • 177g King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
  • 198g sugar
  • 21g Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 14g vinegar, cider or white
  • 74g vegetable oil
  • 227g cold water

Icing

  • 255g semisweet chocolate chips
  • 113g half & half

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 Size1 2″ piece (70g)
  • Servings Per Batchabout 16
Amount Per Serving:
  • Calories220
  • Calories from Fat90
  • Total Fat10g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium160mg
  • Total Carbohydrate33g
  • Dietary Fiber2g
  • Sugars21g
  • Protein3g

* 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.

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