Vanilla Cake Pan Cake, ABC-Easy as 123, That’s How Easy Cake Can Be
This is your lucky day! This post is a twofer. That is I will be posting two recipes today! Ok, maybe not so lucky as we are smack dab in the middle of a smokefest alternating with a heatwave and this post is about baking. Although, the upside is both cakes are INCREDIBLY easy to make so your time in the kitchen will be minimal. You can wait until it cools down if you are in a hot zone, either way, these should be in your “need a quick homemade dessert right now” file.
But Why a Twofer?
Funny you should ask. I sat down to write a post on CAKE-TWO, thinking I had already posted this Vanilla Cake Pan Cake recipe. Nope, not to be found. It is on my Instagram (shameless plug) but apparently I had yet to wax poetically about that cake on my blog. My bad.
Both recipes are from King Arthur Flour and are INCREDIBLY EASY TO MAKE. This is one bowl baking territory.
Without further ado, CAKE-ONE.
A couple of months back, at the start of COVID, I needed a simple cake for a virtual birthday celebration for a friend. Since it was virtual, the fam and I would be eating most of it, so quick, easy, and small were my guidelines. Vanilla Cake Pan Cake on King Arthur Flour fits the bill. Get this, no butter and no eggs. Not gonna lie, I was dubious, no butter, no eggs? It works! Oil as the fat, baking soda and baking powder as the leavening agents, and vanilla for flavor. A nice little tasty cake. The cake itself is vegan, if you use a butter sub for the frosting, the entire cake can be vegan. This cake falls in the stupid easy category. The frosting is a classic buttercream. You could forego the frosting for a generous dusting of powdered sugar and some berries. But if you need a festive cake, frosting with sprinkles or jimmies is the ticket.
So, need a quick dessert? Here’s your answer. Now, onto the second post. Heh, heh, heh. CAKE-TWO
Vanilla Cake Pan Cake
Ingredients
Cake
- 2 cups King Arthur Unbleached All-Purpose Flour 241g
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup + 2 tablespoons water 198g
- 1/2 cup vegetable oil 99g
- 3/4 cup granulated sugar 149g
- 4 1/2 teaspoons cider vinegar or white vinegar 21g
- 1 tablespoon vanilla extract 14g
- 1/2 teaspoon almond extract
Frosting Ingredients
- 4 tablespoons butter, regular at room temperature 57g
- 2 1/2 cups confectioners' sugar, sifted if lumpy 283g
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons water about 28g
Instructions
- Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
To make the cake:
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain. Pour the batter into the prepared pan.
- Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.
Frosting
- To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain. Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
- Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.
- Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.