Cake Pan Cake
“Wacky cake,” a recipe developed during wartime rationing, got its name from its ingredients (or lack of them) and its unusual mixing method — early versions of the cake were stirred up right in the cake pan by making wells in the dry ingredients in order to maximize the fleeting effect of the vinegar reacting with the baking soda. This recipe, adapted from one by King Arthur Flour, requires no butter, milk, eggs or even an electric mixer — just stir by hand, bake and serve from the pan!
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup Dutch-process cocoa
- 1/2 tsp. salt
- Pinch of cinnamon optional
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 Tbs. vinegar apple cider or white
- 1/3 cup vegetable oil
- 1/3 cup brewed room-temperature coffee
- 2/3 cup wate
- Heat the oven to 350°. Grease and flour (or spray with baking spray) either an 8-inch square or 9-inch round cake pan.
- Whisk the dry ingredients together in a medium-sized mixing bowl. In a small mixing bowl, whisk together the vanilla, vinegar, oil, coffee and water. Pour the wet ingredients into the dry and stir until everything is thoroughly combined. Pour into the prepared pan.
- Bake for 30 to 35 minutes, until the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The cake can be served warm, unfrosted. Or cool and dust with powdered sugar or top with your favorite frosting.
If desired, one can omit the coffee and use all water — 1 cup. King Arthur Flour also features a vanilla version of the Cake Pan Cake at https://www.kingarthurflour.com/recipes/vanilla-cake-pan-cake-recipe
Tried this recipe?Let us know how it was!