King Arthur Flour: Vanilla Cake Pan Cake

Today, with life the way it is, a lot of baking supplies are in short supply. I was happy to wake up and see a post from King Arthur Flour, showing off their Vanilla Cake Pan Cake. It does not call for eggs or milk. A super easy cake to whip up... tasty too!

           

Vanilla Cake Pan Cake  King Arthur Flour

Cake

2            cups (241 grams)  King Arthur Flour All-Purpose flour

3/4         teaspoon salt

1-1/2      teaspoon baking powder

1/2         teaspoon baking soda

3/4         cup + 2 tablespoons (198 grams) water

1/2         cup (99 grams) vegetable oil

3/4         cup (149 grams) granulated sugar

4-1/2      teaspoons (21 grams) cider or white vinegar

1            tablespoon (14 grams) vanilla extract

1/2         teaspoon almond extract

Frosting

1/4         cup butter (57 grams), regular or vegan, at room temperature

2-1/2      cups (283 grams) confectioner's sugar, sifted if lumpy

1/8         teaspoon salt

1/2         teaspoon vanilla extract

About 2 tablespoons (28 grams) water

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

2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

4. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.

5. Pour batter into prepared pan.

6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and either serve the cake warm from the over or allow it to cool completely in the pan before frosting.

8. To make the frosting: Beat together the butter, confectioner's sugar, and salt until no large pieces of butter remain.

9. Add the vanilla and 1 tablespoon water, beating to incorporate. Ass enough additional water, a teaspoon at a time, to make spreadable frosting.

10. Leaving the cake right in the pan, if desired, us a spatula or flat knife to apply the frosting.

11. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

**For gluten-free version, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose flour; and add 1 large egg to the batter along with the wet ingredients.