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Cast Iron Skillet Cake

Decadent Cast Iron Skillet Cake with Pecan Praline Bliss

This Cast Iron Skillet Cake boasts a warm buttermilk base with a gooey pecan praline topping, making it a perfect dessert for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using cake flour for a lighter texture.
  • 2 teaspoons baking powder Essential for a fluffy rise.
  • 0.5 teaspoon baking soda Works in harmony with buttermilk.
  • 0.5 teaspoon kosher salt Enhances the cake's flavor.
  • 0.5 cups butter (softened) Use unsalted for better control over saltiness.
  • 1 cups sugar Can substitute with brown sugar.
  • 2 whole eggs (room temperature) For best results, use at room temperature.
  • 2 teaspoons vanilla extract Almond extract can be used as a substitute.
  • 1 cups buttermilk (room temperature) Yogurt or a milk-lemon juice mix can serve as substitutes.
For the Pecan Praline Topping
  • 1 cups brown sugar Adds caramel flavor to the topping.
  • 0.25 cups butter (for topping) Creates a rich sauce.
  • 0.25 cups heavy cream Elevates the mouthfeel.
  • pinch kosher salt (for topping) Balances the sweetness.
  • 1 teaspoon vanilla extract (for topping) Mirrors the flavor used in the cake.
  • 1 cups pecans (chopped) Substitute with walnuts if preferred.

Equipment

  • 12-inch cast iron skillet
  • mixing bowls
  • hand mixer or stand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Coat a 12-inch cast iron skillet with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Add the eggs and vanilla to the butter mixture and mix until well combined (1-2 minutes).
  5. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk until just combined.
  6. Pour the batter into the prepared skillet, spreading it evenly without lumps.
  7. Bake in the preheated oven for 25-35 minutes or until golden brown and a toothpick comes out clean.
  8. For the topping, combine the brown sugar, butter, heavy cream, and salt in a saucepan over medium heat until it boils, then simmer for 3-5 minutes.
  9. Stir in vanilla and chopped pecans, then remove from heat.
  10. Let the cake cool for 5 minutes, then pour the warm pecan praline topping over the cake before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Serve warm with a scoop of vanilla ice cream for the best experience.

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