King Arthur's Original Cake Pan Cake
A dark, moist chocolate cake, simple to put together.
- Total time
- 35 min
- Active time
- 5 min
- Yield
16, one 8" square or 9" round cake16, one 8" square or 9" round cake
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Espresso Powder
1/2 teaspoon espresso powder, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cider Vinegar
1 tablespoon (14g) cider vinegar or white vinegar
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: White Vinegar
Additional ingredient notes
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
Step 2
To make the cake: In a medium bowl, whisk together the dry ingredients.
Step 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.
Step 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.
Step 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.
low heatStep 6
Storage information: Store leftover cake, well covered, at room temperature for several days; freeze for longer storage.
Image details225th Anniversary Recipe of the Centuries Cake Pan Cake via @kingarthurflourKing Arthur Baking · King Arthur's Original Cake Pan CakeDev reference Checks1
HoldingMain recipeSource holding instruction
Storage information: Store leftover cake, well covered, at room temperature for several days; freeze for longer storage.
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
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.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
16, one 8" square or 9" round cake
Batter
Source step 3 creates or uses batter.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
King Arthur's Original Cake Pan Cake
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.