There is something truly magical about baking a dessert directly in cast iron, isn’t there? You get those gorgeous, almost crunchy edges contrasting with a center that melts in your mouth. That’s exactly what we’re achieving today with the ultimate Easy Chocolate Skillet Cake. Forget fussy layers or washing tons of dishes! This one-pan wonder is rich, deeply chocolatey, and honestly, it feels like a big hug after a long week. I developed this recipe here in my Seattle kitchen specifically so you never have to stress about desserts again. Trust me when I say that baking this cake is confidence-building; it turns out perfectly impressive every single time. You can find more of my simple, satisfying bakes over at my collection of trend recipes.
Why This Easy Chocolate Skillet Cake is Your New Go-To Dessert
Honestly, this cake takes all the fuss out of homemade desserts, which is why I love it so much. It’s one of those amazing quick dessert recipes that delivers big on flavor without demanding hours of attention. Because we’re using the skillet, you get this incredible textural contrast that you just can’t replicate in a standard cake pan.
- The edges bake up dark, crisp, and deeply flavorful—pure magic!
- The center stays wonderfully soft and fudgy, almost like a brownie.
- Cleanup is a breeze because the skillet *is* your serving dish. Hello, one pan dessert!
The Appeal of an Easy Chocolate Skillet Cake
I love that you pull this warm dessert right out of the oven and set it on a trivet. That rustic look just invites people to dig in with spoons! It’s beautifully informal, meaning there’s zero pressure about frosting or decorating. It proves that the absolute best dessert recipes are often the ones that embrace simplicity.
Ingredients for the Perfect Easy Chocolate Skillet Cake
You won’t believe how few things you need to pull this off. Gathering your ingredients ahead of time is key, especially since the frosting needs time to chill and the cake itself goes together really fast once you have everything measured. Pay attention to the details here; quality chocolate really makes a difference in a recipe this straightforward. If you ever have questions about ingredients or need to check out our liability policies, you can always reference our disclaimer page.
For the Rich Chocolate Ganache Frosting
This is just a simple ganache, but it turns luscious once chilled! You will need 6 ounces of milk chocolate (finely chopped, please), 8 ounces of heavy cream, and just a pinch of salt added to taste. That’s it!
For the Fudgy Easy Chocolate Skillet Cake Batter
For the cake, we use butter—no substitutes, trust me! You’ll need 6 ounces of unsalted butter melted with 6 ounces of hot black coffee or strong tea. I use coffee because it deepens that dark chocolate flavor—it’s a little secret for the best chocolate taste. Then, whisk in 1.5 ounces of Dutch cocoa, 3 ounces of dark chocolate (roughly 72%), 8 ounces of packed light brown sugar, the vanilla, and salt. Finish it off with 4 large eggs (straight from the fridge works fine here!) and 4.5 ounces of all-purpose flour, plus 1.5 teaspoons of baking soda.
Step-by-Step Instructions for Your Easy Chocolate Skillet Cake
Okay, let’s get baking! Because we have two main components—the ganache and the cake—I like to tackle the topping while the oven preheats. This structure makes sure everything is ready at the right time, minimizing waiting around. Since this is an Easy Chocolate Skillet Cake, we’re keeping the steps super clean and intuitive.
Preparing the Chocolate Ganache Topping
First up is the ganache. Grab your finely chopped milk chocolate and put it in a mixing bowl. Now, in that same 10-inch cast iron skillet (yes, we use it twice!), warm up your heavy cream over medium heat until you see it bubbling hard around the edges—it needs a good simmer. Pour that hot cream right over the chocolate and just gently whisk by hand until it’s totally smooth. Don’t rush this part! Let that mixture sit for about 15 minutes off the heat, then cover it and pop it in the fridge to chill while you make the cake batter.
Mixing and Baking the Easy Chocolate Skillet Cake
Before we mix anything for the cake batter, get your oven rack adjusted to the lower-middle spot and preheat to 350°F (175°C). Now, take your skillet—you don’t need to wash it, just wipe it out if necessary—add the butter and coffee (or tea) and melt them gently over low heat, then take it off the flame. Whisk in your cocoa, dark chocolate, brown sugar, vanilla, and salt until combined. Next, only once those initial ingredients are mixed, whisk in the four cold eggs, one at a time. Finally, fold in the flour and baking soda until you see one smooth batter. Pour it into the skillet and bake for about 30 minutes. You’re looking for a cake that’s firm but still lets your finger leave a soft impression right on the top crust. A toothpick should come out with just a few moist crumbs attached!
Finishing Touches and Serving the Skillet Cake
The cake needs time to cool down properly before we decorate, so let it sit in that skillet for a good hour and a half—it needs to be completely cool. While it rests, go grab that chilled ganache from the fridge. It will look stiff, so you need to vigorously stir it with a flexible spatula until it whips up to a texture like thick yogurt. Then, scrape that glorious topping all over the cooled cake! You can swirl it however you like. Serve it straight from the pan because that warm, rustic presentation is what makes this simple dessert recipe famous.
Tips for a Perfect Easy Chocolate Skillet Cake Every Time
Every now and then, I get an email asking why their skillet cake cracked too much or why the center didn’t set right. Usually, it comes down to tiny details! First, about that chocolate: because this is such a simple dessert, the quality of your chocolate really shines through. I insist on Dutch process cocoa for that deep, dark color and smooth flavor profile that natural cocoa just can’t match in a recipe this straightforward. If you swap it, the taste changes, so try to stick to the Dutch type!
Also, don’t worry about whipping the eggs in advance. Keeping those four large eggs cold, straight from the fridge, helps them integrate a bit more gently into the warm butter mixture without over-emulsifying things too fast. It helps keep that fudgy texture we love! If you want to see more of my philosophy on building confidence in the kitchen, check out my page about me.
Finally, when melting the butter and coffee in the skillet, keep it low! You aren’t trying to fry anything; you are just creating a warm, rich base. If the mixture gets too hot, things can separate later, and we definitely don’t want that!
Ingredient Substitutions for Your Easy Chocolate Skillet Cake
I know that sometimes you need to make do with what you have on hand, and that is totally fine! This is meant to be one of those fabulous easy gluten-free recipes if you swap the flour correctly, but let’s talk about the liquid. If you’re fresh out of black coffee—which I highly recommend because it amplifies the chocolate—you absolutely can use water. Just know that the final cake will taste less intense, a little less mysterious if you catch my drift!
You can also use milk instead of coffee or water, but since milk adds liquid fat, it might make the cake feel slightly softer, maybe turning it more into a deep, dense brownie. For the flour, standard AP flour is best for texture. If you need to swap to a gluten-free blend, make sure it has a binder like xanthan gum included so things hold together nicely!
Storage and Reheating Instructions for Leftover Easy Chocolate Skillet Cake
This is my favorite part about making something so rich—sometimes you just can’t eat it all in one sitting! If you have any of this amazing dessert left, you need to store it correctly to keep that fudgy texture. Since we used a ganache topping, it’s best kept at a cool room temperature for up to two days. Don’t let it sit out too long if your kitchen is super warm, though!
If you need to store it longer, wrap slices individually in plastic wrap and keep them in the fridge for up to four days. When you’re ready to have a slice, I highly recommend warming it up for about 15-20 seconds in the microwave. That little zap brings back all that comforting, molten texture we worked so hard to achieve!
Frequently Asked Questions About This Easy Chocolate Skillet Cake
I always get questions after posting this recipe—it’s so popular! People want to know how flexible these simple dessert recipes can be, or what to do when they’re feeding a big group. This cake is so versatile, but here are the few things I hear pops up the most often!
Can I use a different size skillet for this Easy Chocolate Skillet Cake?
You absolutely can try a different size, but be prepared to adjust your time! If you use a smaller skillet, say 8 inches, the cake will be much thicker and will need a longer bake time—maybe 40 minutes—to set up correctly in the center. A larger skillet means a thinner cake that cooks faster, potentially drying out the edges too quickly.
What are the best toppings besides the ganache for this simple dessert recipe?
If you don’t feel like whipping the ganache, you have tons of great easy desserts with few ingredients style topping options. A giant scoop of vanilla bean ice cream melting right into the warm cake is perfection. For a little texture, a sprinkle of flaky sea salt right after baking works wonders. Fresh raspberries also cut through that deep chocolate beautifully!
I also often get asked if this counts as one of those easy desserts for a crowd if you simply double the recipe and use two skillets. Yes! It totally does. It’s one of my favorite home-made desserts for potlucks because everyone can grab a square right there.
Understanding the Nutrition of Your Homemade Desserts
Now, look, I’m a cook, not a nutritionist, but I totally understand folks wanting to know what’s in their favorite homemade desserts. This Easy Chocolate Skillet Cake recipe is incredibly rich because of the butter and chocolate—it’s definitely an indulgent treat! We calculate this recipe to serve eight generous portions, which helps frame things.
Please keep in mind that the nutritional breakdown you see here is an estimate based on standard calculations for all the ingredients listed. Since we’re dealing with high-quality chocolate and butter, the exact figures can shift slightly based on what brand you happen to pick up. Use these numbers as a guideline!
Share Your Easy Chocolate Skillet Cake Creations
I absolutely live to see your bakes! Once you’ve cooled your cake and swooped that glorious ganache on top, please take a picture! Head over to my social spots—you can review the recipe right on the site, or better yet, tag me when you share photos. Making these easy dessert ideas is all about spreading that warm, gooey chocolate joy, so let me know how it goes for you!
Easy Chocolate Skillet Cake
Ingredients
Equipment
Method
- For the frosting, add the milk chocolate to a mixing bowl. In a 10-inch cast iron skillet, bring the heavy cream to a simmer over medium heat. When the cream is bubbling hard around the edges, pour it over the milk chocolate in the bowl. Whisk by hand until the mixture is smooth. Stir in salt to taste. Set the mixture aside until it stops steaming, about 15 minutes, then cover and refrigerate until you need it.
- For the cake, adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Combine the butter and coffee or tea in the same 10-inch cast iron skillet (do not wash it). Warm the skillet over low heat until the butter melts, then remove it from the heat.
- Mix in the cocoa powder and dark chocolate. Next, add the brown sugar, vanilla extract, and salt. Whisk gently to prevent splashing. Whisk in the eggs, followed by the flour and baking soda. Continue whisking until the batter is smooth and fully combined.
- Place the skillet in the oven and bake until the cake is firm, but your finger still leaves an impression in the crust, which takes about 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few crumbs attached. Cool the cake in the skillet until it is completely cool, about 1 1/2 hours.
- To finish, stir the chilled milk chocolate ganache vigorously with a flexible spatula until it thickens to a yogurt-like consistency that is slightly looser than buttercream. Scrape the ganache over the cooled cake. Use a small spoon or offset spatula to shape it into swoops and swirls. Serve immediately, or leave the cake at room temperature for up to 24 hours before serving. After cutting, wrap leftover slices individually and store them at cool room temperature for up to 2 more days.