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Pioneer Woman Chocolate Skillet Cake

Pioneer Woman Chocolate Skillet Cake - recipe card
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A decadent, fudgy chocolate cake baked in a cast-iron skillet for a crispy edge and tender, moist center. The glossy chocolate frosting melts into the warm cake, creating a rich, dessert-worthy treat that’s perfect for sharing.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing the skillet
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder, preferably Dutch-process
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk, at room temperature
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup semisweet chocolate chips (for the frosting)
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (177°C). Place a 8-inch cast-iron skillet in the oven to heat while it preheats; this helps create a crisp crust. Remove the skillet after 5 minutes (carefully!) and grease the bottom and sides with a thin layer of butter.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt until no lumps remain. The cocoa should be evenly distributed to avoid bitter pockets in the baked cake.
  3. Melt the 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second increments. Let cool slightly, about 2 minutes, so it doesn’t cook the egg when added.
  4. In a separate small bowl or liquid measuring cup, whisk together the whole milk, egg, vanilla extract, and the melted (slightly cooled) butter until smooth and homogenous. The mixture should be a uniform beige color.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined. Do not overmix; 15-20 strokes are enough. A few small lumps are fine — overworking the batter will make the cake tough.
  6. Pour the batter into the prepared hot skillet. The batter should sizzle slightly on contact, which helps create a crispy edge. Use the spatula to spread it into an even layer, reaching the edges of the pan.
  7. Bake on the center rack of the preheated oven for 22-25 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cake will be slightly domed and the edges will pull away from the skillet.
  8. Remove the skillet from the oven and place it on a wire cooling rack. Let the cake cool in the skillet for 10 minutes before adding the frosting. The cake will continue to cook slightly from residual heat, so underbaking is better than overbaking.
  9. While the cake cools, make the chocolate frosting: In a small saucepan over low heat, combine the semisweet chocolate chips, heavy cream, and 1 tablespoon unsalted butter. Stir constantly until fully melted and smooth, about 2-3 minutes. Remove from heat.
  10. Whisk the sifted powdered sugar into the warm chocolate mixture until the frosting is glossy and thickened. If it seems too thick, add an extra teaspoon of warm milk; if too thin, let it cool for 1 minute more to thicken.
  11. Pour the warm frosting directly over the center of the cake in the skillet. Use the back of a spoon to gently push frosting to the edges, letting it drip slightly down the sides. The heat from the cake will keep the frosting spreadable.
  12. Let the cake rest for 5 minutes before serving. This allows the frosting to set just slightly while remaining gooey. Slice into 4 wedges directly in the skillet and serve warm. Optionally, top with a scoop of vanilla ice cream or a dusting of flaky sea salt.

Notes

Storage: Store leftover cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days. Freezing: Wrap individual slices in plastic wrap then foil; freeze for up to 1 month. Reheating: To restore the warm, gooey texture, microwave a slice on a microwave-safe plate at 50% power for 20-25 seconds, or warm in a 325°F (163°C) oven for 5-7 minutes. Do not reheat in the skillet on a stovetop burner, as direct heat can burn the chocolate.

Nutrition

Keywords: Pioneer Woman chocolate skillet cake, skillet cake recipe, chocolate cake in cast iron, fudgy chocolate dessert, easy chocolate cake, one-bowl cake, American dessert, comforting chocolate treat, 4 servings cake, cast iron dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-skillet-cake/