This delicious Pioneer Woman Chocolate Skillet Cake is a quick and easy dessert made with simple pantry ingredients. Perfect for serving warm, it features a rich, moist chocolate cake topped with creamy icing and crunchy pecans. Bake it in individual skillets for a fun twist that’s great for sharing or indulging solo!
Ingredients Needed
For the Icing:
- 12 tablespoons (1 1/2 sticks) salted butter
- 3 tablespoons cocoa powder
- 6 tablespoons milk
- 4 cups powdered sugar
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- Pinch of kosher salt
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- 8 tablespoons (1 stick) salted butter
- 2 heaping tablespoons cocoa powder
To Garnish:
- 1/3 cup finely chopped pecans
How To Make Chocolate Skillet Cake Recipe
- Make the Icing: In a small pot, bring the butter to a boil over medium heat. Add cocoa powder and milk, whisking until smooth and gently simmering. Sift the powdered sugar into a large bowl, then whisk it into the chocolate mixture until smooth. Let the icing cool for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F.
- Combine Dry Ingredients: In a large mixing bowl, stir together the flour, granulated sugar, and kosher salt until evenly mixed.
- Prepare the Wet Ingredients: In a small pitcher or bowl, whisk together buttermilk, baking soda, vanilla extract, and egg. Set aside.
- Make the Chocolate Mixture: Melt the butter in a medium saucepan over medium heat. Stir in the cocoa powder until combined, then add 1/2 cup boiling water. Let the mixture bubble for a few seconds, then turn off the heat.
- Mix the Batter: Pour the chocolate mixture into the dry ingredients and stir to cool slightly. Add the wet ingredients to the bowl and stir until the batter is smooth.
- Bake the Cakes: Divide the batter evenly among four 6-inch cast-iron pans. Bake in the preheated oven for 10–12 minutes, or until the cakes are set.
- Add the Icing and Garnish: Fill a piping bag with the cooled icing. Pipe it generously over the warm cakes and sprinkle with chopped pecans.
- Serve: Enjoy your cakes warm straight from the skillet!
Recipe Tips
- Use Room-Temperature Ingredients: Let the egg and buttermilk sit at room temperature before using. This helps the batter mix smoothly and bake evenly.
- Don’t Skip Sifting the Powdered Sugar: Sifting the powdered sugar for the icing prevents lumps, making the icing smooth and easy to pipe.
- Measure Boiling Water Exactly: Use 1/2 cup of boiling water for the chocolate mixture. Too much water will make the batter runny.
- Grease the Pans Well: Even if you’re using cast-iron pans, grease them lightly to ensure the cakes don’t stick.
- Pipe Icing on Warm Cakes: The cakes should be warm, not hot, when you add the icing. This makes it easier to spread, but it won’t melt off.
How To Store Leftovers
- Refrigerate: Cover leftover chocolate skillet cake with plastic wrap or place it in an airtight container, then refrigerate for up to 3 days.
- Freeze: Wrap leftover chocolate skillet cake in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Facts
Serving Size: 1 individual cake (1/4 of recipe)
- Calories: 420
- Total Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 90 mg
- Sodium: 220 mg
- Potassium: 100 mg
- Total Carbohydrate: 55 g
- Dietary Fiber: 2 g
- Sugars: 40 g
- Protein: 4 g
More Pioneer Woman Recipes:
Pioneer Woman Chocolate Skillet Cake Recipe
Description
This delicious Pioneer Woman Chocolate Skillet Cake is a quick and easy dessert made with simple pantry ingredients. Perfect for serving warm, it features a rich, moist chocolate cake topped with creamy icing and crunchy pecans. Bake it in individual skillets for a fun twist that’s great for sharing or indulging solo!
Ingredients
Instructions
- Make the Icing: In a small pot, bring the butter to a boil over medium heat. Add cocoa powder and milk, whisking until smooth and gently simmering. Sift the powdered sugar into a large bowl, then whisk it into the chocolate mixture until smooth. Let the icing cool for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F.
- Combine Dry Ingredients: In a large mixing bowl, stir together the flour, granulated sugar, and kosher salt until evenly mixed.
- Prepare the Wet Ingredients: In a small pitcher or bowl, whisk together buttermilk, baking soda, vanilla extract, and egg. Set aside.
- Make the Chocolate Mixture: Melt the butter in a medium saucepan over medium heat. Stir in the cocoa powder until combined, then add 1/2 cup boiling water. Let the mixture bubble for a few seconds, then turn off the heat.
- Mix the Batter: Pour the chocolate mixture into the dry ingredients and stir to cool slightly. Add the wet ingredients to the bowl and stir until the batter is smooth.
- Bake the Cakes: Divide the batter evenly among four 6-inch cast-iron pans. Bake in the preheated oven for 10–12 minutes, or until the cakes are set.
- Add the Icing and Garnish: Fill a piping bag with the cooled icing. Pipe it generously over the warm cakes and sprinkle with chopped pecans.
- Serve: Enjoy your cakes warm straight from the skillet!
Notes
- Use Room-Temperature Ingredients: Let the egg and buttermilk sit at room temperature before using. This helps the batter mix smoothly and bake evenly.
- Don’t Skip Sifting the Powdered Sugar: Sifting the powdered sugar for the icing prevents lumps, making the icing smooth and easy to pipe.
- Measure Boiling Water Exactly: Use 1/2 cup of boiling water for the chocolate mixture. Too much water will make the batter runny.
- Grease the Pans Well: Even if you’re using cast-iron pans, grease them lightly to ensure the cakes don’t stick.
- Pipe Icing on Warm Cakes: The cakes should be warm, not hot, when you add the icing. This makes it easier to spread, but it won’t melt off.
Pioneer Woman Chocolate Skillet Cake Recipe