Skillet Texas Sheet Cake

Skillet Texas sheet cake is a twist on a classic, but I can assure you- it’s even better than the original! Light and fluffy chocolate cake gets topped with warm chocolate frosting and chopped pecans for the perfect old-fashioned dessert!

Prep Time30

Cook Time20

cool time10

Total Time1

Course: Dessert

Cuisine: American

Keyword: skillet cake recipe, skillet chocolate cake, skillet texas sheet cake

Servings: people

Calories: 507kcal

Equipment

mixing bowls
rubber spatula
cast iron skillet
saucepan

Ingredients

For the cake:

1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
2 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
8 tbsp butter 1 stick
1/2 cup water
1 egg
1/4 cup milk
1 tsp vanilla extract

For the frosting:

4 tbsp butter
1 tbsp unsweetened cocoa powder
3 tbsp milk
1 cup powdered sugar
1/2 tsp vanilla extract

For topping:

1/2 cup chopped pecans

Instructions

Preheat your oven to 375 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and cinnamon. Set aside.
In a 9-inch cast iron skillet over medium heat, melt 1 stick of butter. Whisk in ½ cup of water and bring the mixture to a boil. Remove from the heat and stir in your bowl of dry ingredients. Mix in the egg, milk, and vanilla extract to form a fudgy batter, then bake for 20 minutes.
While the cake cools slightly, make the frosting by melting butter, cocoa powder, and milk in a small saucepan over medium heat. Once smooth, mix in the powdered sugar and vanilla.
Pour the warm frosting all over the slightly cooled cake and sprinkle chopped pecans on top. Let the frosting cool until it is just set, then enjoy this cake warm as is, or alongside a big scoop of vanilla ice cream!

Notes

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Nutrition