Skillet cake made in one bowl–everything comes together to make a fabulous, tender one-layer cake in about 45 minutes!
I am so excited to bring y’all this recipe. I have dreamed about this cake. Literally, because the first time I made it, we weren’t crazy about it and so I dreamed about revisions that night.
I’ve made it three more times since then, and I believe it’s perfect now. And can I just repeat: ONE BOWL. ONE LAYER.
This could be life-changing. You’re sitting at your desk at work, thinking about what you’re having for supper and you think to yourself, “Wouldn’t a cake be good? But I don’t have a mix and I don’t want to go to the store and I don’t want to drag out the mixer and two or three bowls anyway. But it sure would have been good.” Well, honey child, this is the recipe for you.
Because you do NOT need the stand mixer. You do NOT need more than one bowl. You do NOT have to do any of the things you think you have to do to make this cake. This is the cake of simplicity. It wants you to have fun. This cake wants you to be like Emeril and when you’re done mixing–for all of about 8 minutes–you say, “BAM! Take that, cake gods! BAM!” This cake is your friend.
I told David I was going to call this cake The Love Cake because you’re going to love how easy it is to make…whomever you feed it to is going to love how delicious it is…and you’re going to love the quick cleanup BECAUSE YOU ONLY USED ONE BOWL AND A HAND MIXER!
He got excited because he thought I meant something else.
But no. Just cake.
How to Make The Love Cake
Put everything in one bowl. Mix. Put in skillet. Bake. Frost. Or don’t frost. Eat.
Ok, disclaimer: I didn’t actually put everything in one bowl all at the same time, but I put most everything in at the same time. One day I think I’ll just dump it all in the bowl and see what happens.
Start by using a hand-mixer to whip the butter until it’s creamy. Add the sugar and mix for a couple of minutes and then add the eggs, sour cream, vanilla, and almond extract—all at the same time. Mix well until all this is blended together.
I know what you’re thinking. You’re supposed to add the eggs one at a time. But guess what? The cake doesn’t know. Or care. This is The Love Cake. You can add the eggs however you want.
Now get this—you’re going to dump in the flour, baking powder, baking soda, and table salt all at the same time without even whisking it beforehand. I know! It’s cake blasphemy! How can this be? But just trust me. It’s all good.
Here’s the one caveat for this cake: Mix the flour just until blended—if you mix too long after you add the flour then the cake will sink in the middle. Don’t ask me how I know.
I used a cast-iron 10-inch skillet that I greased and floured, but if you don’t have a skillet I think you could use a 9-inch cake layer pan that’s at least two inches deep (I haven’t tried that but I think it would work). But for Pete’s sake, if you don’t have a cast-iron skillet then get one-here’s a link for you! That’s just about the only thing I cook in.
The Love Cake takes about 12 minutes to mix and 40 minutes to bake. I like to let it rest in the skillet for 15 minutes and then flip it out and either sprinkle powdered sugar on top or add some chocolate frosting.
If you make The Love Cake and you love it, please leave a comment and rating below. And if you post to Instagram, please tag @inasouthernkitchen!
Skillet cake made in just one bowl for a one-layer cake. Easy and delicious!
- 3/4 cup unsalted butter, softened 1 1/2 stick
- 1 1/2 cups granulated sugar
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 2 cups confectioners sugar
- 6 tbsp cocoa powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 4 tbsp half-and-half
Preheat oven to 350. Grease and flour a 10-inch cast-iron skillet.
In a large bowl, cream butter for about 3 minutes with a hand mixer. Add sugar and mix well. Add egg yolks, whole egg, sour cream, vanilla extract, and almond extract and blend until well mixed.
Add flour, baking powder, baking soda, and salt and mix until just blended. Do not mix too long or the cake will sink in the middle.
Scoop batter into prepared skillet and bake for 30-40 minutes, until middle isn’t jiggly and tester comes out clean.
Allow skillet to sit for 15 minutes then turn cake out onto cake plate.
Sprinkle with powdered sugar or frost.
Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.
Calories listed are estimated for cake only and do not include the frosting.
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This post is included in Meal Plan Monday #56 on SouthernBite.com.