Texas Skillet Cake Recipe
Have you ever heard of the mouthwatering Texas Skillet Cake? This scrumptious dessert is a chocolate cake baked in a cast iron skillet, topped with a decadent chocolate frosting and crunchy pecans.
Ingredients
Cake
- 1 teaspoon 5g unsalted butter, softened
- 1/2 cup 120ml water
- 1/2 cup 113g unsalted butter, cut into pieces
- 2 tablespoons 8g unsweetened cocoa powder
- 1 cup 125g all-purpose flour
- 1 cup 200g granulated sugar
- 1/2 teaspoon 3g baking soda
- 1/4 teaspoon 1g salt
- 1 large egg at room temperature
- 1/4 cup 60g sour cream
- 1 teaspoon 5ml vanilla extract
Frosting
- 3 tablespoons 45ml milk
- 2 tablespoons 8g unsweetened cocoa powder
- 1/4 cup 57g unsalted butter, cut into pieces
- 2 cups 240g powdered sugar
- 3 tablespoons 45g chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch (25cm) cast iron skillet with softened butter.
Prepare the cake:
- In a small saucepan over medium heat, bring to a boil the water, butter, and cocoa powder, stirring frequently. Remove from heat.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg, sour cream, and vanilla extract.
- Pour the chocolate mixture into the flour mixture and stir until just combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared skillet.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the frosting:
- While the cake is baking, combine the milk, cocoa powder, and butter in a small saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat.
- Whisk in the powdered sugar until smooth.
Assemble the cake:
- Allow the cake to cool slightly before pouring the frosting over the top.
- Sprinkle with toasted pecans.
Notes
To toast pecans, preheat oven to 350 degrees F (175 degrees C). Spread the pecans in a single layer on a baking sheet. Bake for 5-7 minutes, or until lightly toasted.