King Arthur's Original Cake Pan Cake

Recipe by Brinna Sands
881 Reviews 4.7 out of 5 stars

King Arthur 2014 Recipe of the Year

Over the years, Cake Pan Cake has become one of our most beloved recipes — and for good reason. Named for its original no-bowl method (traditionally, everything was mixed right in the pan), this iconic chocolate cake traces its roots to the Great Depression, when clever, resourceful bakers created rich desserts without butter, eggs, or milk. The result is a pantry-friendly, affordable, and delightfully easy cake that’s moist and tender with deep chocolate flavor — perfect for kids, beginners, and anyone who loves a low-effort, high-reward bake. While the classic chocolate version is the most celebrated (it was our 2014 Recipe of the Year), we’ve since created other variations (vanilla, lemon, and spice), proving that this humble cake truly is a cake for all bakers.

Prep
5 mins
Bake
30 to 35 mins
Total
35 mins
Yield
one 8" square or 9" round cake
King Arthur's Original Cake Pan Cake - select to zoom
King Arthur's Original Cake Pan Cake - select to zoom
King Arthur Flour's Original Cake Pan Cake - select to zoom
Our Best Products

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. 

  2. To make the cake: In a medium bowl, whisk together the dry ingredients.  

  3. In a separate bowl, whisk together the water, oil, vinegar, and vanilla. 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. The cake can be served right from the pan, still warm, at this point; or allow the cake to cool while you prepare the icing.  

  5. To make the chocolate icing: In a medium heatproof bowl, combine the chocolate chips and half-and-half. Heat in the microwave in 30-second increments, stirring between each, until the chocolate melts. (Alternatively, this can be done in a small saucepan over low heat.) Stir the icing until smooth and then pour/spread over the cake. Allow the icing to set briefly before slicing and serving. 

  6. Storage information: Store leftover cake, well covered, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup (170g) water mixed with 1/4 cup (57g) rum, for an "adults only" cake!

  • Want to try the traditional method for mixing up this cake? 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. Finish and bake as directed.

  • Join King Arthur baking instructor, Amy Driscoll as she bakes King Arthur's Original Cake Pan Cake from start to finish: Baking Cake Pan Cake With Kids; or watch pastry chef Gesine Bullock-Prado as she demonstrates her personal spin on this cake in Episode 4 of the Isolation Baking Show.

  • To make a small layer cake or two smaller single layers, divide the recipe's batter between two 6" round pans. Bake as directed; there's no need to adjust the baking time.  

  • To bake cupcakes, line a standard muffin pan with cupcake papers and lightly grease the papers. Divide the batter evenly across the 12 cupcake wells and bake for 20 to 24 minutes, until the cake springs back when lightly touched, and a toothpick inserted into the center of one of the middle cupcakes comes out clean, or with a few moist crumbs clinging to it.

Baker’s Resources