Skip to main content

Chocolate Skillet Cake


Recipe from the kitchen of Willow Bird Baking

I first made this skillet cake when Mike Jr had his band over to practice.  I had found it on pinterest and just couldn't wait to try it.  I literally had to give my hubby this exact piece pictured here because they ate the entire pan in about five minutes.  I only got one bite of this scrumptious cake, but it was an amazing bite.

Cake Ingredients:
1 cup flour
1/2 tsp baking soda
1 cup sugar
dash salt
1/4 cup butter
1/4 cup vegetable oil
2 tbsp cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 tsp vanilla

Frosting Ingredients:
1/4 cup butter
2 tbsp cocoa
3-4 tbsp milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 tsp vanilla


Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

Comments

Popular posts from this blog

Cheesy Funeral Potato Casserole

Caramelitas

Roasted Tomato Soup

Toll House Chocolate Chip Cookie Pie

Goat Cheese and Roasted Tomato Puff Pastry Tartlets