Red velvet cake meets molten lava chocolate cake in this Chocolate Velvet Skillet Cake with Cream Cheese Frosting.  Decadent and delicious, this cake is perfect for Valentine’s Day, or just because!
Chocolate Velvet Skillet Cake with Cream Cheese FrostingChocolate Velvet Skillet Cake with Cream Cheese Frosting

Hey-yo friends!  How’s your week going?!  Are you super stoked for the Super Bowl this weekend?

Personally, my week has been crap and I don’t like either team playing in the big game.

Yikes.  Did I just come across as a Debbie Downer?  I assure you that wasn’t my intention!  And I PROMISE I’m over here all Positive Polly like, cheesin’ ear-to-ear. 😁

Are you wondering what’s up with my frown turned upside down despite my first statement up ⬆️️ there?  Well, today is a SUPER special day.

BUT before we get to that, I have a question.

I’m a tease.  I know.

Question- are you throwing a Super Bowl party?!  AND if you are, do you have your menu planned out yet?  If not, you MUST peep the appetizers on the NSN recipe index.

Or, if you are feeling too lazy to scroll, let me just say you should definitely add one or both of these wings, this dip, and definitely these skins.

Dooooo it!  👍

Chocolate Velvet Skillet Cake with Cream Cheese Frosting Chocolate Velvet Skillet Cake with Cream Cheese Frosting

Okay, side bar complete.

Let’s chat about TODAY.

Today a group of fantastically fabulous fellow food bloggers (and moi of course) have gotten together to bring you some sweet treats PERFECT for your Valentine… or perfect for yourself if you’re celebrating stag this year.

So when you are done hanging out with me here, make sure you scroll all the way to the bottom, check out what my friends made, and go pay a visit to their blogs.  Aaaand, you can follow along on social media!!  #vdaysweettreats

I suggest you bring napkins, because you are GUARANTEED to drool.

Oh, Oh!!  One last thing before we discuss today’s deliciousness – I want to extend a BIG thank you to Cathy over at What Should I Make For for organizing this Valentine’s Day Round-Up!  You rock, Cathy!!

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

In case you haven’t made, or devoured one yet, skillet desserts are THE JAM people.

So simple.

So delicious.

So easy to just eat the whole thing and not share.

Errr wait…  So easy to eat with the one you love, because Valentine’s Day!

This skillet cake is like red velvet cake meets molten chocolate cake.

The interior is super moist (sorry I hate that word, but it is!  It is MOIST in the most spectacular way!) and super tender, while the exterior edges are slightly crisp.

If you pull the skillet from the oven and eat it right away, the center is gooey and marvelously molten.

Or, if you let it rest for an hour or so on the counter (bravo you have a TON of self-restraint), the center is sliceable, just like a real cake!

And you can’t forget about the frosting.  CREAM CHEESE frosting.  Rich, creamy and sweet, the frosting is beyond heavenly.

Seriously, I would bathe in this cream cheese frosting if it was socially acceptable.

Trust me, you NEED this cake.  And your valentine DESERVES this cake.

So just make this… mmmm’kay? 😉

Chocolate Velvet Skillet Cake with Cream Cheese Frosting Chocolate Velvet Skillet Cake with Cream Cheese Frosting

How to Make It:

You make this skillet cake like any ‘ole cake.

Preheat the oven and grease a 10’’ oven safe skillet.  I highly recommend a cast iron.

Sift the dry ingredients together and set aside.

Use a stand mixer fitted with the paddle attachment (or a handheld mixer) and beat the butter and sugar together until combined.  Add the eggs, then the oil and vanilla.  Then beat it.  Michael Jackson dance moves optional.

Add in the vinegar and food coloring if using.  Next, add the dry ingredients and buttermilk, alternating in between, starting and finishing with the dry ingredients.  So it will go down like this… dry, buttermilk, dry, buttermilk, dry

Mix, mix, mix until JUST combined.

Then you just pour the batter into the prepared skillet and bake.  Check out the notes below for a molten vs. sliceable cake.

While the cake is baking, whip up your frosting.

All that’s left to do is decorated the cake with the frosting, grab a VERY large spoon (or shovel) and DIG IN.

Betty Crocker look out, those box mixes have got NOTHING on you!

Chocolate Velvet Skillet Cake with Cream Cheese Frosting Chocolate Velvet Skillet Cake with Cream Cheese Frosting

Recipe Notes:

  1. The recipe calls for cake flour, and I highly recommend you use cake flour.  Cake flour has less protein, so it forms less gluten, which means your cake will be light and airy.  If you don’t have cake flour and you simply don’t want to buy it, you can approximate cake flour by adding 2 tablespoons of cornstarch to a scant cup of all-purpose flour.  Here’s the mathematic equation:

1 Cup AP Flour – 2 TBS AP Flour (= your scant cup) + 2 TBS Cornstarch = 1 Cup Cake Flour

  1. It’s really important you measure your flour correctly.  Make sure you SPOON the flour into your measuring cup, and then LEVEL it off.  Don’t just dip your measuring cup into your container of flour!  If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
  2. The recipe calls for the butter, eggs and buttermilk to be at room temperature.  This isn’t a suggestion.  There is a scientific reason for this, but I won’t bore you with those details.  If you are really interested, check out this great blog for some 411.
  3. Using red food coloring in the recipe is completely optional.  I used about 2 tablespoons, but if you want a RED cake, I suggest using 3 or more tablespoons.
  4. I used a 10’’ cast iron skillet, but you can certainly use a 12’’ cast iron if that is what you have.  Your cake just won’t be as thick.
  5. There are two ways you can go when baking this skillet cake.  A) Slightly crisp edges with a molten, gooey center, which is what I highly recommend.  To achieve this, simply bake the cake for 35-40 minutes, or until the edges of set and a toothpick inserted comes out almost clean.  Let it cool for 15 minutes before frosting and digging in.  B) A slice-able cake.  If you are looking for a cake that you can slice, serve and eat like a dignified human being, these instructions are for you.  Bake the cake for 50 minutes, or until a toothpick inserted comes out almost clean.  Let the cake cool for at least 1 hour before frosting and digging in.
  6. The cake will concave in the center as it starts to cool.  Don’t be alarmed.  It is completely normal.  Just check out my cake – concave, but totally delicious.
  7. You can frost the cake however you want.  I did pitiful roses because I’m not talented at decorating, but can do whatever your little heart desires.  Spell out “Happy Valentine’s Day”, your loved one’s name, “ALL mine”, or simple slather frosting on the whole dang thing.  Whatever floats your boat.  Just do you!

Chocolate Velvet Skillet Cake with Cream Cheese Frosting Chocolate Velvet Skillet Cake with Cream Cheese Frosting

Valentine’s Day isn’t complete without a little cake!  Show your loved one how much you care with this Chocolate Velvet Skillet Cake.  Or, simply make this cake for yourself, because YOU deserve it.  😉

Until next week friends, cheers – to having your cake AND eating it too.

-xoxo-

Cheyanne

 

Valentine’s Day Sweet Treats Posts From My Fabulous Food Blogger Friends:

What Should I Make For – Raspberry Triple Chocolate Cheesecake in a Jar

The Beach House Kitchen – Valentines Raspberry Pinwheel Cookies

Beer Girl Cooks – Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ciao Chow Bambina – Roasted Strawberry & Chocolate Hazelnut Panini

Seasons & Suppers – Swedish Goey Chocolate Cake

The Road To Honey – Chocolate Tart with Champagne & Truffles

Seasonal Cravings – Chocolate Donut Holes with Pomegranate Cream Filling

The Sweet Nerd – Double Chocolate Naked Cake

Girl Heart Food – Lemon Cupcakes with Cream Cheese Frosting, Raspberries & White Chocolate Drizzle

Beyond Mere Sustenance – Chocolate Dipped Candied Blood Oranges

 

4.91 from 10 votes
Print
Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hrs 10 mins
 

Red velvet cake meets molten lava chocolate cake in this Chocolate Velvet Skillet Cake with Cream Cheese Frosting. Decadent and delicious, this cake is perfect for Valentine's Day, or just because!

Course: Dessert
Cuisine: American
Servings: 12
Calories: 617 kcal
Author: Cheyanne Holzworth-Bany
Ingredients
  • Cake:
  • 2 2/3 Cups Cake Flour (spooned and leveled)*
  • 1 tsp Baking Soda
  • 3 TBS Natural Unsweetened Cocoa Powder
  • ½ tsp Salt
  • ½ Cup Unsalted Butter , at room temperature
  • 1 ¾ Cup Granulated Sugar
  • 2 Large Eggs , at room temperature
  • 1 Cup Vegetable Oil
  • 1 TBS Vanilla Extract
  • 1 tsp Distilled White Vinegar
  • Optional: 2 – 2 ½ TBS Red Food Coloring , or more if you want your cake red
  • 1 Cup Buttermilk , at room temperature
  • Frosting:
  • 8 ounces Cream Cheese , softened to room temperature
  • ¼ Cup Unsalted Butter , at room temperature
  • 2 Cups Confectioner’s Sugar (powdered sugar)
  • 1 tsp Vanilla Extract
  • Splash of milk (optional)
  • Optional Garnishes: Powdered Sugar, Red Sprinkles, Fresh Raspberries
Instructions
  1. Preheat oven to 350 degrees F. Spray or lightly butter a 10’’ oven safe skillet. Set aside.
  2. For the cake: Sift the flour, baking soda, cocoa powder and salt together in a bowl. Whisk to combine and set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until well combined, about 3-4 minutes.
  4. Add the eggs, one at a time, beating in between to combine. Stop to scrape down the sides of the bowl as necessary while making the batter.
  5. Add the vegetable oil and vanilla. Beat on medium-high speed until combined. Beat in the vinegar and food coloring until desired color is achieved.
  6. With the mixer on low add the dry ingredients and buttermilk, alternating in batches, starting with the dry, then the buttermilk, and repeat, ending with the dry ingredients (dry-buttermilk-dry-buttermilk-dry). Mix until JUST combined – some small lumps are okay, do NOT overmix.
  7. To bake: Pour the batter into the prepared skillet and spread into an even layer (do not stir). Bake for 40-50 minutes or until the edges are set and a toothpick inserted into the center comes out almost clean. Let cool for 15 minutes for a molten center, or an hour for a sliceable cake, before icing, dusting with powdered sugar or sprinkles and serving.
  8. Meanwhile, prepare the frosting: Beat together the cream cheese, butter and vanilla for 2-3 minutes, or until creamy and smooth. Add the confectioner’s sugar and continue to beat for 2 minutes or until frosting is light and airy. Add a splash or two of milk if needed to thin the frosting out.
Recipe Notes

**Serves 2-12... it depends if you want to share!
1. The recipe calls for cake flour, and I highly recommend you use cake flour. Cake flour has less protein, so it forms less gluten, which means your cake will be light and airy. If you don’t have cake flour and you simply don’t want to buy it, you can approximate cake flour by adding 2 tablespoons of cornstarch to a scant cup of all-purpose flour. Here’s the mathematic equation-

1 Cup AP Flour – 2 TBS AP Flour (= your scant cup) + 2 TBS Cornstarch = 1 Cup Cake Flour.

2. It’s really important you measure your flour correctly. Make sure you SPOON the flour into your measuring cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.

3. The recipe calls for the butter, eggs and buttermilk to be at room temperature. This isn’t a suggestion!

4. Using red food coloring in the recipe is completely optional. I used about 2 tablespoons, but if you want a RED cake, I suggest using 3 or more tablespoons.

5. I used a 10’’ cast iron skillet, but you can certainly use a 12’’ cast iron if that is what you have. Your cake just won’t be as thick.

6. There are two ways you can go when baking this skillet cake. A) Slightly crisp edges with a molten, gooey center, which is what I highly recommend. To achieve this, simply bake the cake for 35-40 minutes, or until the edges of set and a toothpick inserted comes out almost clean. Let it cool for 15 minutes before frosting and digging in. B) A slice-able cake. If you are looking for a cake that you can slice, serve and eat like a dignified human being, these instructions are for you. Bake the cake for 50 minutes, or until a toothpick inserted comes out almost clean. Let the cake cool for at least 1 hour before frosting and digging in.

7. The cake will concave in the center as it starts to cool. Don’t be alarmed. It is completely normal.

Nutrition Facts
Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Amount Per Serving
Calories 617 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 14g 70%
Cholesterol 80mg 27%
Sodium 475mg 20%
Potassium 117mg 3%
Total Carbohydrates 70g 23%
Dietary Fiber 1g 4%
Sugars 50g
Protein 6g 12%
Vitamin A 27.2%
Vitamin C 0%
Calcium 6%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Velvet Skillet Cake with Cream Cheese Frosting