One Pan Cake Recipes

ALL IN ONE PAN CAKE (AKA WACKY CAKE)

Steps:

• In an 8x8 inch square baking pan combine the flour, cocoa, sugar, salt and baking soda. Mix until it is completely light brown.
• When it is mixed, make 4 dents in the mixture with a spoon, 2 large dents and 2 small dents.
• Pour the water into one of the large dents.
• Pour the oil into the other large dent.
• Pour vanilla into one of the small dents.
• Pour vinegar into the other small dent.
• Stir until well moistened.
• When batter is well mixed, smooth it out and spread into place with a spatula.
• Bake at 325 degrees for 30 minutes.
• Cool the cake in the pan for 30 minutes before cutting it into squares.

ONE PAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt together in a 8x12-inch baking pan. Make 3 wells in the mixture. Pour oil, vinegar, and vanilla extract each into their own well. Pour water into the pan. Stir batter with a fork until well combined.
• Combine 1/3 cup sugar and cinnamon in a bowl. Sprinkle 3/4 of the mixture over the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Sprinkle the remaining cinnamon sugar over the hot cake. Let cool before slicing, at least 15 minutes.

ONE-BOWL CARROT CAKE

Steps:

• Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
• Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
• Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
• Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
• Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
• Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

ONE PAN CHOCOLATE SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
• Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.