Ohhh, buttery skillet cake—that golden-edged, tender-center beauty that tastes like a cross between pound cake and cornbread, all baked in one pan 🍰🧈
This is simple, old-fashioned, and dangerously good.
🧈 Buttery Skillet Cake
Ingredients (10-inch cast iron skillet)
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1 cup (2 sticks) unsalted butter
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup milk or buttermilk
Optional add-ins: lemon zest, berries, sliced peaches, or a pinch of cinnamon
👩🍳 Instructions
Step 1: Heat the Butter
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Preheat oven to 350°F (175°C).
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Place butter directly in the cast iron skillet.
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Put skillet in the oven just until butter melts—remove immediately.
Step 2: Make the Batter
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In a bowl, whisk sugar, eggs, and vanilla until smooth.
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Stir in flour, baking powder, and salt.
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Add milk and mix just until combined.
Step 3: Bake
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Carefully pour batter into the hot, buttery skillet.
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Bake 25–30 minutes, until edges are golden and center is set.
Step 4: Serve
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Let cool slightly.
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Serve warm straight from the skillet.
⭐ Why This Cake Is So Good
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Crisp, caramelized edges from hot butter
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Soft, tender center
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No mixer needed
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One pan = easy cleanup
🍓 Topping Ideas
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Powdered sugar
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Fresh berries + whipped cream
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Honey or maple syrup
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Vanilla ice cream (elite move)
🔁 Variations
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Lemon skillet cake (add zest + glaze)
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Brown sugar version for deeper flavor
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Apple or peach skillet cake
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Gluten-free using a 1:1 flour blend
This is the kind of cake you make “just to try it”… and suddenly it’s gone.
If you want, I can also give you:
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A southern-style buttermilk version
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A chocolate skillet cake
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Or a 3-ingredient emergency version