Plantation Skillet Cake
Rustic charm meets effortless indulgence in this Plantation Skillet Cake, a decadent dessert baked to perfection in a cast-iron skillet. With a golden-brown crust and a rich, buttery crumb, this versatile cake is made with simple pantry staples like all-purpose flour, light brown sugar, and milk, while a hint of vanilla adds an elegant touch. The unique skillet preparation ensures a satisfyingly crisp exterior while locking in moisture for a tender interior. Ready in just 45 minutes, this easy skillet cake is perfect for casual gatherings or weeknight treats. Finish it off with a dusting of powdered sugar and a sprinkle of cinnamon for that extra touch of homestyle goodness. Ideal for serving warm straight from the skillet, this recipe brings nostalgic Southern comfort to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup whole milk
- 0.25 teaspoon ground cinnamon (optional, for garnish)
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Place a 10-inch cast-iron skillet on a stove over low heat and melt the butter. Allow it to cool slightly once melted, leaving it in the skillet.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and melted butter from the skillet until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet ingredients in three portions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined each time. Be careful not to overmix.
Pour the batter back into the buttered skillet, smoothing the top with a spatula.
Place the skillet into the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and allow the cake to cool for about 10 minutes. Serve warm or at room temperature.
Optional: Dust the cooled cake with powdered sugar and sprinkle ground cinnamon for added flavor before serving.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 457.0 g | 166% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 313.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
