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A close-up view of a Fudgy Texas Skillet Cake in a large cast-iron skillet with a portion of it missing and a fudgy serving spoon resting in the pan.

Fudgy Texas Skillet Cake (The Best Cast Iron Dessert)

Course: Dessert
Cuisine: American Southern
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: 745kcal
Author: Kris Longwell
This decadent, brownie-like twist on a classic features a rich, fudgy chocolate crumb and a warm, pecan-studded glaze poured right over the top. Baked in a cast-iron skillet for perfectly chewy edges, it’s the ultimate crowd-pleasing dessert when served warm with a big scoop of vanilla ice cream.
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Equipment

  • 12" cast-iron skillet or 10" (see NOTES)

Ingredients

For the Skillet Cake

  • 1 cup unsalted butter 2 sticks, plus extra for greasing the pan.
  • ½ cup cocoa powder unsweetened (preferably Dutch-processed)
  • 1 cup coffee strong, brewed
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract

For the Warm Chocolate Frosting

  • ½ cup unsalted butter 1 stick
  • ¼ cup cocoa powder unsweetened (preferably Dutch-processed)
  • 6 tablespoon whole milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans chopped, preferably toasted (optional)

For Serving

  • vanilla ice cream

Instructions

  • Preheat your oven to 350°F. Lightly grease a 12" cast-iron skillet (or 10", see NOTES).
  • In a medium saucepan, combine 1 cup butter (2 sticks), cocoa powder, and hot coffee. Bring to a gentle simmer over medium heat, whisking until smooth. Remove from the heat.
    1 cup unsalted butter, ½ cup cocoa powder, 1 cup coffee
  • In a large bowl, whisk the flour, sugar, baking soda, and salt together until combined.
    2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt
  • Pour the hot chocolate mixture into the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla. Whisk (or stir) until the batter is smooth and glossy. (The batter will be thinner than brownie batter, which is normal.
    ½ cup buttermilk, 2 large eggs, 1 tablespoon vanilla extract
  • Pour the batter into your prepared skillet. Bake for 25 - 30 minutes, until a toothpick check comes out mostly clean, with a few moist crumbs attached. Don't overbake!
  • In the last 5 to 10 minutes of baking the cake, make the frosting. In a medium saucepan, melt the butter (1 stick) with the cocoa powder and milk. Bring to a boil for 30 seconds, then remove from the heat. Whisk in the powdered sugar and vanilla and stir until silky smooth. Stir in the pecans (if using).
    ½ cup unsalted butter, ¼ cup cocoa powder, 6 tablespoon whole milk, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1 cup pecans
  • As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread the frosting to the edges.
  • Let the cake sit for 15 to 20 minutes on a rack.
  • Serve warm with vanilla ice cream.
    vanilla ice cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Skillet Size Adjustments: This recipe is ideal for a 12-inch skillet. If you are using a 9 or 10-inch skillet, the batter will be significantly deeper; increase the bake time to 35–40 minutes and ensure your skillet has at least 2-inch sides to prevent any overflow.
  • Don’t Overbake: For that signature fudgy, brownie-like center, pull the cake out when a toothpick inserted into the middle comes out with a few moist crumbs attached. If the toothpick is clean, it’s overdone!
  • The Carry-Over Cook: Remember that cast iron retains heat for a long time. The cake will continue to "set" as it sits on the counter, so err on the side of slightly under-baked for the best results.
  • Storage: Store leftovers directly in the skillet, covered tightly with plastic wrap or foil, at room temperature for up to 3 days.
  • Reheating: To recapture that "just-baked" magic, microwave individual servings for 15–20 seconds to soften the fudge frosting and warm the cake before adding your ice cream.
  • Coffee Substitute: The coffee is included to "bloom" the cocoa and intensify the chocolate flavor without adding a coffee taste. However, you can easily substitute it with boiling water or decaf coffee if preferred.

Nutrition

Calories: 745kcal | Carbohydrates: 101g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 263mg | Potassium: 233mg | Fiber: 4g | Sugar: 77g | Vitamin A: 945IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg