The Best Cast Iron Skillet Cake
This truly is the best Cast Iron Skillet Cake recipe! A moist buttermilk cake baked in a skillet until golden brown, then topped with a gooey pecan praline topping and served warm. It’s super delicious, easy to make, and great for serving a crowd!
Buttermilk Skillet Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 8 tbsp butter softened
- 1¼ cups sugar
- 2 eggs + 1 egg yolk room temperature
- 2 tsp vanilla
- 1 cup buttermilk room temperature
- 1 cup brown sugar
- ¾ cup (1½ sticks) butter
- ⅓ cup cream
- ⅛ tsp kosher salt
- 1 tsp vanilla
- 1¼ cups pecans chopped
Preheat oven to 375°F and spray a 12 inch cast iron skillet with non-stick baking spray.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs and egg yolk one at a time, beating for 1 minute between each addition and scraping the sides of the bowl occasionally. Add the vanilla and mix until just combined.
Add half the dry mixture and mix on low speed until just combined. Add the buttermilk and mix until mostly combined. Then add remaining dry ingredients and mix until just combined. The batter will be thick.
Pour the batter into the prepared skillet and spread evenly to the edges. Bake for 25-35 minutes until golden brown and a toothpick inserted in the middle comes out clean. Don't overbake.
Combine the brown sugar, butter, cream, and salt in a small saucepan. Cook over medium-low heat until melted.
Bring the mixture to a soft boil for 3-5 minutes, stirring often. The sugar should be dissolved.
Remove from the heat and mix in the vanilla and pecans. Let cool for 15-20 minutes to thicken while the cake finishes baking.
Tips & Tricks
Storage and Freezing
Store in air-tight container or cake plate at room temperature for 1-2 days. Freeze leftover slices in air-tight container or wrapped individually for up to 3 months. Thaw at room temperature and reheat gently in the microwave.
- This is a thick batter, so make sure to stir it at a gentle low speed after adding the flour. Mix until just combined to avoid overmixing.
- For a really moist buttermilk cake, don’t overbake it. Check it with a toothpick at the 25 minute mark and then every 3 minutes or so until the toothpick comes out clean.
- I’ve never had this cake overflow, but as a safety measure I always bake it with a cookie sheet on the rack below. If for any reason it does overflow, the cookie sheet will catch the mess.
Calories: 519kcal | Carbohydrates: 58g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 414mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 778IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg