The Best Cast Iron Skillet Cake

Overhead of cast iron skillet cake with praline topping.

4.50 from 2 votes

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!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 519kcal

Author: Misty

Ingredients

Buttermilk Skillet Cake

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoon butter softened
1¼ cups sugar
2 eggs + 1 egg yolk room temperature
2 teaspoon vanilla
1 cup buttermilk room temperature

Praline Topping

1 cup brown sugar
¾ cup (1½ sticks) butter
⅓ cup cream
⅛ teaspoon kosher salt
1 teaspoon vanilla
1¼ cups pecans chopped

Instructions

Skillet Cake

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.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
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.
8 tablespoon butter, 1¼ cups sugar
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.
2 eggs + 1 egg yolk, 2 teaspoon vanilla
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.
1 cup buttermilk
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.

Praline Sauce

Combine the brown sugar, butter, cream, and salt in a small saucepan. Cook over medium-low heat until melted.
1 cup brown sugar, ¾ cup (1½ sticks) butter, ⅓ cup cream, ⅛ teaspoon kosher salt
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.
1 teaspoon vanilla, 1¼ cups pecans

Assemble

Remove cake from the oven and cool for 5 minutes. Pour warm praline sauce on warm cake and spread with a spatula to the edges. Allow to cool for 10 minutes, then serve warm! Top with vanilla ice cream if desired.

Notes

Tips & Tricks

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.

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.

Nutrition