Grease and flour two 8 inch round pans.
Into your large dutch oven, pour some cheap salt and spread out to cover the bottom of the pot. Put your trivet in the pot (or whatever metal instrument you are using to raise the cake pan off of the bottom of the pot).
Place the dutch oven over high heat and let it "preheat" for about five minutes, covered.
In one bowl, mix together all of the dry ingredients (including the sugar).
In another large bowl, whisk together all of the wet ingredients until well combined.
Add the dry ingredients to the wet all at once and whisk until well combined. Batter will be very runny.
Pour into the prepared pans. If you have two large pots to do both cakes at once on the stovetop, then go for it. If not, you can put one in the fridge while the other cooks.
Carefully lower the pans on to the trivet and close the lid. No need to cover the pan itself with foil.
Carefully move the entire dutch oven to the back burner and allow it to cook on medium heat for about 50 minutes. Make sure to check for doneness at 35 minutes, then 40 minutes.
The cake is done when a skewer inserted in the centre comes out clean.
Allow the cakes to cool in their tins before turning out onto a wire rack to cool completely.
Frost with your favourite icing recipe.
Allow to rest in the fridge for an hour or two before slicing.