Skillet Cake
A rich, moist skillet cake with deep chocolate flavor, perfect for quick desserts or casual gatherings. Its simple ingredients and easy preparation make it ideal for bakers of all levels. Enjoy warm with a dollop of whipped cream or ice cream for an indulgent treat.
Ingredients
Instructions
- Mix the flour, cocoa, salt, and soda together.
- Add sugar, vanilla, vinegar, oil, and water to the dry ingredients and mix well.
- Pour the batter into a greased 9 x 13-inch cake pan.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can also substitute the oil with applesauce for a healthier option. Make sure to mix the ingredients just until combined to avoid a dense texture. If you want to try a different twist, add some chocolate chips or nuts for added texture and flavor. This recipe is perfect for those looking for vegan recipes.
Serving Suggestions
Serve warm or at room temperature, and consider dusting the top with powdered sugar or drizzling with chocolate sauce for an elegant touch. This skillet cake pairs beautifully with Peach Butter or a scoop of vanilla ice cream for a delightful dessert experience. It can also be enjoyed with a cup of coffee or a glass of milk.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in an oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Cake contains roughly 502 calories, with 4g protein, 24g carbohydrates, and 44g fat. It is a good source of dietary fiber (15% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 704mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser texture, so consider mixing half whole wheat flour with half all-purpose flour for a lighter cake.
What can I do if I don't have vinegar?
If you don't have vinegar, you can substitute it with lemon juice or a tablespoon of yogurt. Both options will help achieve the desired chemical reaction with the baking soda, ensuring your cake rises properly.
How can I make this recipe gluten-free?
To make this skillet cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture, and check that all other ingredients are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).