Back in September, King Arthur Flour’s baking blog “Baking Banter“, posted this long time favorite recipe… They refer to it as a Cake Pan Cake, but I’ve heard it call Krazy Cake, Emergency Cake, Funny Cake etc… I allude to this being a “Flat Broke” cake because of its origins to the Great Depression, when the price of butter and eggs gave this recipe a boost of popularity.
Call it what you’d like, it’s really good, and really easy… it’s even allergy friendly because it doesn’t contain eggs. I made the recipe “last-minute” in place of a sour cream pound cake that my husband had requested… seeing as I had no sour cream, eggs or softened butter.
If you want a moist, chocolate cake that yields “frosting optional” results, this one’s a keeper…
One Pan Cake ~ A King Arthur Flour Original
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup sugar
- 1/4 cup cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1/3 cup vegetable oil
- 1 cup cold milk (other suggestions on their site)
Pre-heat your oven to 350°F.
Measure all the dry ingredients into an 8″ or 9″ round or square cake pan; if you use an 8″ pan, make sure it’s at least 2″ deep. 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 cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you’ve used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.
Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven. Yield: 12 to 16 servings.
I doubled the recipe, making two 8″ rounds, and layering and frosting with a cream cheese frosting. And in preparation, as suggested for “clean release”, I used a mixing bowl and poured the batter into prepared pans.