Texas Skillet Cake is a decadently delicious indulgence. Rich chocolate cake melds with a luscious, gooey chocolate frosting and a generous sprinkle of crunchy pecans. Baked to perfection in a cast-iron skillet for irresistible chewy edges, this dessert captures the heart of Texas cuisine. Serve it warm, crowned with a scoop of vanilla ice cream, for an unforgettable treat that promises to delight your taste buds with every bite.
Texas Skillet Cake Recipe
Texas Skillet Cake
Equipment
- 2 medium glass mixing bowls
- heavy-duty stand mixer
- 12-inch cast-iron skillet
- medium saucepan
- wire whisk
Ingredients
For the cake
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup unsalted butter
- 2 cups cake flour
- ¼ cup unsweetened cocoa
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 4 eggs – large
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar – packed
For the frosting
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup whole milk
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa
- 2 tbsp cake flour
- ½ tsp kosher salt
Extra ingredients
- ½ cup toasted pecan halves – chopped
Instructions
For the cake
- Pre-heat oven to 350℉. Combine chocolate chips and butter in a medium sized glass bowl.1 1/2 cups semi-sweet chocolate chips, 3/4 cup unsalted butter
- Microwave on high until chocolate is melted. Stir until smooth. Allow it to cool for a few minutes while you make the batter.
- Whisk together flour, cocoa, baking powder, and salt.2 cups cake flour, 1/4 cup unsweetened cocoa, 1 1/2 tsp baking powder, 1/2 tsp kosher salt
- Add eggs, vanilla, granulated sugar, and brown sugar to the bowl of a heavy-duty stand mixer. Add whisk attachment to mixer.4 eggs, 1 tsp vanilla extract, 1 cup granulated sugar, 1 cup brown sugar
- Set mixer to medium speed, and mix until batter is thick and creamy – about 5 minutes.
- Reduce mixer speed to medium-low. Alternate adding flour mixture and melted chocolate a little at a time, and mix together until just incorporated.
- Pour batter into a 12-inch well seasoned cast-iron skillet. Add skillet to pre-heated oven, and bake for 40 minutes.
For the frosting
- While the skillet cake is baking, prepare the frosting. Combine granulated sugar, butter, milk, vanilla, cocoa, flour and salt into a small saucepan over medium heat.1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup whole milk, 1 tsp vanilla extract, 1/4 cup unsweetened cocoa, 2 tbsp cake flour, 1/2 tsp kosher salt
- Cook over medium heat, stirring constantly, until it comes to a boil. Reduce to a simmer, and cook another minute.
- Remove the hot frosting from the heat, and allow it to cool until the cake is done baking.
Finishing it off
- After baking 40 minutes, check the cake for doneness by inserting a toothpick. The toothpick should come out relatively clean. Remove the hot cake from the oven, and cool for a few minutes.
- Pour the warm frosting over the cake, covering the cake completely. Top with chopped pecans. Allow the cake to cool for about 15 minutes.1/2 cup toasted pecan halves
- The finished cake is very rich. Serve a sliver while it's warm, and optionally top with a scoop of vanilla ice cream. Enjoy!
PRIVATE NOTES
Nutrition
More Information
Texas Skillet Cake has been a cherished Texas tradition since the early 1900s. This recipe comes in many variations, but all share a common base of rich chocolate cake, baked in a skillet, and crowned with a gooey frosting.
It’s a Very Rich Cake
Keep the serving sizes relatively small, because this is an incredibly rich cake! Especially if you’re planning to serve it with ice cream.
Variations
Some recipes include Coca-Cola or Dr Pepper in the batter, but I prefer to omit these sodas as they can alter the taste in ways I’m not fond of. Instead, buttermilk often replaces whole milk for a tangier flavor, or cinnamon might be added for spice. In the frosting, some opt for heavy cream and powdered sugar, which results in a glaze more akin to that on donuts. While all-purpose flour is commonly used, I advocate for cake flour to achieve a moister, more delicious cake.
Toast the Pecans
For an extra layer of flavor, toast the chopped pecans in butter before sprinkling them over the cake.
Add Ice Cream
The warm cake pairs wonderfully with a cool, sweet scoop of old-fashioned vanilla ice cream.
It’s Really a Sheet Cake
Although this recipe can easily be adapted to a sheet cake, baking and serving it in a cast-iron skillet is a distinctly Texan tradition. Why change what’s already perfect?
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