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Craving decadent chocolate cake without the fuss? This easy chocolate velvet cake comes together in a single skillet for an easy and impressive dessert. Gooey, moist cake meets creamy cheesecake frosting for a dessert that’s perfect for any occasion.

Overhead shot of a Chocolate Velvet Skillet Cake decorated with two "roses" of Cream Cheese Frosting on a gray surface and neural linen with spoons, powdered sugar in a small sifter and ramekin of raspberries surrounding the skillet.

Update: I updated the post below to include more information about chocolate velvet cake. I also added a recipe video plus step by step photos to show you how easy this velvet cake is to make!

Hi, friends! How’s your week going?! If it hasn’t been great, let me reassure you, because it’s about to get infinitely better. Why? CAKE! But, not just any ole’ cake – tender, moist, unbelievably delicious chocolate velvet cake!

Angled shot of Chocolate Velvet Cake batter being poured from a large bowl into a parchment paper lined cast iron skillet.

Table of Contents

About this skillet chocolate velvet cake

This easy chocolate cake is essentially like red velvet cake meets molten chocolate cake!

The interior is tender and incredibly moist (sorry I hate that word, but it’s the best way to describe it. Moist in the most spectacular way!)! And, the exterior edges are golden brown, slightly crisp and totally delicious!

If you pull the skillet from the oven and eat it right away, the center of the cake will be gooey and marvelously molten. Or, if you let the cake 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 we can’t forget about the frosting. My all time favorite – cream cheese frosting. It’s insanely rich, creamy and the perfect amount of sweet. Basically, light and airy cream cheese frosting is beyond heavenly delicious! Honestly, I would bathe in this cream cheese frosting if it was socially acceptable.

But not only is this velvet cake ridiculously delicious, it’s also made in a skillet! In case you haven’t made, or devoured one yet, skillet desserts are the jam! They are so simple. And, so delicious. And, it’s just so easy to eat the whole thing cake and not share. Or, you can share if you are feeling generous and making this for Valentine’s day! 🙂

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

Besides, this cake is pretty foolproof, so you really have no excuses! Look out Betty Crocker, those box mixes have got NOTHING on you!

Why you’ll love this recipe

Get ready for pure chocolate indulgence! This chocolate cake in a skillet with cream cheese frosting is an irresistible combination of red velvet cake and molten chocolate cake. Here’s why you’ll love it: 

  • Delicious chocolate pan cake twist. This cast iron cake creates intrigue and excitement – try something a little different from the traditional chocolate cake recipe with the use of a skillet and red velvet cake influence!
  • Decadent dessert. This gooey chocolate skillet cake with creamy cheesecake frosting is rich, moist, and ultra tender. A serious treat for all chocolate and red velvet cake lovers!
  • Suitable for all occasions! Easy enough for a midweek family dessert or to impress on special occasions. 
Angled straight on shot of a small sifter sprinkling powdered sugar on a Chocolate Velvet Cake decorated with two "roses" of Cream Cheese Frosting on a gray surface with a ramekin of raspberries in the background.

What is a chocolate velvet cake?

Chocolate velvet cake is identical to the traditional Southern red velvet cake, with its signature moist, crumbly texture and cream cheese frosting, however a chocolate velvet cake simply let’s the chocolate take center stage.

The photographs in this article show this chocolate cake recipe with a mere 1 tablespoon of red food coloring. However, in the video below I use 2 1/2 tablespoons of coloring in the cake batter so you can visually see the difference. If you are looking for a cake that really let’s the chocolate flavor shine, I recommend leaving the food coloring out of the cake recipe.

Ingredients for skillet cake

If you love baking, you likely have most of the pantry-staple ingredients for this scrumptious chocolate velvet cake. Here’s everything you’ll need: 

  • Cake flour – Cake flour makes this chocolate velvet cake light and airy. Substitution: Add 2 tablespoons of cornstarch to a scant cup of all-purpose flour if you don’t have cake flour. 
  • Baking soda
  • Cocoa powder – I use natural unsweetened cocoa powder as this cake is already quite sweet. 
  • Salt
  • Unsalted butter – Bring to room temperature. 
  • Sugar – I use granulated sugar which adds sweetness and creates slightly crispy edges to this skillet chocolate cake. Substitution: Use light brown sugar instead. 
  • Eggs – Bring to room temperature. 
  • Oil – I use vegetable oil. Substitution: Canola oil. 
  • Vanilla extract
  • Distilled white vinegar – The vinegar reacts with the baking soda to cause the cake to rise and to create a light and airy cake. 
  • Buttermilk – At room temperature. This adds moisture and flavor to the skillet cake. 
  • Frosting – Combine softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk. 

Recipe variations

  • Food coloring. Omit the red food coloring if you want the chocolate to shine through in this chocolate velvet cake. Add another tablespoon of red food coloring if you want an intense red color for this chocolate velvet cake. 
  • Texture. Bake the cake for 35-40 minutes if you enjoy a gooey molten center with slightly crispy edges. Bake the cake for 50 minutes if you prefer the texture of a  sliceable cake.
  • Skillet size. I use a 10” cast iron skillet for this cast iron chocolate cake. You can use a larger 12” skillet instead, but then the cake will be thinner and you might need to adjust the baking time. 
  • Add-ins. Gently fold chopped chocolate chunks or white chocolate chips into the chocolate red velvet cake batter for extra sweetness and decadence.  
Overhead shot of a Chocolate Velvet Cake decorated with two "roses" of Cream Cheese Frosting on a gray surface and neural linen, with spoons inserted into the cake and a ramekin of raspberries tucked into the upper left corner.

How to make a chocolate cake in a skillet

This cake recipe is made with pantry staples and easy to prepare! You can either serve the cake right away for a gooey, molten center, or allow it to cool for a sliceable cake.

  1. Preheat oven to 350 degrees Farenheit. Spray or lightly butter a 10’’ oven safe skillet. Set aside.
  2. Prepare the dry ingredients:  Sift the flour, baking soda, cocoa powder and salt together in a bowl. Whisk to combine and set aside.
  3. Prepare the wet ingredients:  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 the optional food coloring until desired color is achieved.
  6. Add in the dry ingredients & buttermilk: 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 over-mix.
  7. Bake: Pour the batter into the prepared skillet and spread into an even layer (do not stir). Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out almost clean. Let the velvet cake cool for 5 minutes if you prefer a molten center, or an hour for a sliceable cake. Frost the cake or drizzle with chocolate dipping sauce before dusting with powdered sugar or sprinkles and serving.

Tips for the best skillet chocolate cake

  • The recipe for this skillet cake utilizes cake flour for a lighter, airier texture. If you don’t have cake flour, you can approximate it 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
  • It’s really important you measure your flour correctly. Spoon the flour into your measuring cup, and then level it off with the flat side of a butter knife. Whatever you do, don’t dip the measuring cup into the flour container – that will compact it and you’ll end up with a denser cake.
  • Be sure to use room temperature ingredients. If you want the nitty-gritty science, check out this great blog for some baking basics 411.
  • Using red food coloring in the velvet cake is completely optional. I use about 2 tablespoons, but if you want a RED cake, I suggest using 3 or more tablespoons.
  • 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.
  • The Chocolate Velvet Skillet Cake will concave in the center as it starts to cool, which is normal. Just check out my cake – concave, but totally delicious.

Step-by-step photos: making chocolate velvet cake recipe

How to make cream cheese frosting for cake?

This cream cheese frosting is incredibly quick and simple to prepare. I highly recommend generously topping your velvet cake with this light and airy freshly whipped frosting. But, if you aren’t a fan of cream cheese, buttermilk frosting or chocolate frosting work great too.

  1. Beat together the cream cheese, butter and vanilla for 2-3 minutes, or until creamy and smooth.
  2. Add the confectioner’s sugar and continue to beat for 2 minutes or until frosting is light and airy.
  3. Add a splash or two of milk if needed to thin the frosting out. Use frosting as desired.

Step by step photos: making cream cheese frosting

faqs: frequently asked questions

Below you’ll find the most common questions and answers about making a chocolate velvet cake in a cast iron skillet. If you have a question you’d like answered, please drop it in the comments section below!

Will a cake in a cast iron skillet cook evenly?

Absolutely! Cast iron skillets distribute heat very well which ensures even baking (unlike those pesky glass baking dishes). When making a chocolate cake in a skillet, be sure to choose a cast-iron skillet for optimal heat retention.

What size skillet do I need to make a chocolate cake?

A 10-inch cast-iron skillet is ideal for most skillet chocolate cake recipes, including this one. This size allows for even cake rise without overflowing. I

However, if you don’t own a 10’’ cast iron skillet, you can certainly use a 12-inch cast iron if that is what you have. Just note, your cake will bake up much thinner.

Do I need to line the skillet with parchment paper?

While lining isn’t necessary for this recipe, you will need to grease the skillet to ensure the cake doesn’t stick. However, you can use a parchment paper round cut slightly larger than the skillet bottom if you’d like extra insurances. I recommend leaving an overhang for easy cake removal.

How do I know when my chocolate cake in a skillet is done?

You can test for doneness the same way you would regular cakes – by inserting a toothpick into the center of the chocolate cake. It should come out clean or with a few moist crumbs. Cooking time may vary depending on the skillet material and oven calibration.

Can I frost a chocolate cake in a skillet directly in the pan?

Absolutely! The beauty of a skillet cakes are their ease. Once the chocolate velvet skillet cake cools completely, simply top it with cream cheese frosting directly in the pan for a simply delicious rustic, one-pan dessert.

Overhead, extreme close-up shot of the texture of a Chocolate Velvet Cake decorated with two "roses" of Cream Cheese Frosting with 2 spoons containing a bite of the cake on top.

Serving this cast iron dessert

Serve this cast iron chocolate cake immediately for a gooey, molten center, or let it cool first for 15 minutes if you prefer a sliceable cake. 

Top this chocolate cake in a skillet with cream cheese frosting with an optional sprinkling of powdered sugar, red sprinkles, chopped pieces or chocolate, and/or fresh raspberries.

What to serve this cake in a skillet with?

Enjoy this cast iron skillet cake with a dollop of whipped cream, fresh berries, a drizzle of chocolate sauce, a scoop of ice cream, or alongside a mug of hot chocolate. 

Storing chocolate skillet cake

Both Freshly baked and frosted leftover cake should be covered with plastic wrap or foil and stored in an airtight container in the refrigerator to prevent the cake from drying out.

Freshly baked (unfrosted) cake will keep for up to 1 week in the refrigerator when properly stored. Frosted cake will keep for up to 4-5 days properly stored.

Can you freeze this cast iron cake?

Velvet cake can be frozen both iced with frosting or un-iced. For the best results, I recommend freezing unfrosted cake.

To freeze, allow the cake to completely cool to room temperature. Transfer the leftover cake to the refrigerator or flash freeze on a baking sheet until cooled completely. Wrap the cake tightly in plastic wrap and transfer to a freezer-safe container or zip-closure bag.

Frosted or unfrosted cake can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and bring the cake to room temperature before frosting or serving.

45 degree angle shot of a Chocolate Velvet Skillet Cake decorated with two "roses" of Cream Cheese Frosting on a gray surface and neural linen, with a ramekin of raspberries in the upper corner and 2 spoons containing a chunk of the cake in the bottom corner.

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. Just don’t forget to serve a few drinks with chocolate liqueur or recipe for hot chocolate in the slow cooker on the side!

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

Cheyanne

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More dessert recipes with chocolate

If you love the rich chocolatey taste of these double chocolate muffins, you’ve got try one of these delicious recipes next:

The best Chocolate Velvet Cake recipe and Step by Step Video👇

Overhead shot of a Chocolate Velvet Skillet Cake decorated with two "roses" of Cream Cheese Frosting on a gray surface and neural linen, with spoons and a ramekin of raspberries in the corner of the shot.

Chocolate Velvet Cake with Cream Cheese Frosting

4.88 from 16 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 12
Print Recipe Pin Recipe
This Chocolate Velvet Cake with Cream Cheese Frosting is a spin on red velvet cake and can be served TWO ways!  Fresh from the oven for a molten chocolate interior, or allowed to cool on the counter for a moist, slice-able cake.  Decadent, delicious and made in a skillet, this cake is perfect for Valentine's Day, or just because dessert is always a good option!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • Mixing Bowls
  • Handheld or Stand Mixer
  • Oven-safe Skillet

Ingredients 

Cake:

Frosting:

Optional for Serving: Powdered Sugar, Red Sprinkles, Fresh Raspberries

Instructions

  • Preheat oven to 350 degrees F. Spray or lightly butter a 10’’ oven safe skillet. Set aside.
  • Prepare the dry ingredients: Sift the flour, baking soda, cocoa powder and salt together in a bowl. Whisk to combine and set aside.
  • Prepare the wet ingredients: 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.
  • 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.
  • 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.
  • Add in the dry ingredients & buttermilk: 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.
  • Bake: Pour the batter into the prepared skillet and spread into an even layer (do not stir). Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out almost clean*. Let cool for 5 minutes for a molten center, or an hour for a sliceable cake, before icing, dusting with powdered sugar or sprinkles and serving.
  • 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.

Video

Notes

  • 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 mathematical equation-
1 Cup AP Flour – 2 TBS AP Flour (= your scant cup) + 2 TBS Cornstarch = 1 Cup Cake Flour.
  • 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.
  • The recipe calls for the butter, eggs and buttermilk to be at room temperature. This isn’t a suggestion!
  • Using red food coloring in the recipe is completely optional. I used about 1 tablespoon, but if you want a RED cake, I suggest using 3 or more tablespoons.
  •  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.
  • 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 5-10 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 50-55 minutes, or until a toothpick inserted comes out almost clean. Let the cake cool for at least 1 hour before frosting and digging in.
  • The cake will concave in the center as it starts to cool. Don’t be alarmed. It is completely normal.
Nutritional information is an approximation based upon 12 servings.

Nutrition

Calories: 617kcal    Carbohydrates: 70g    Protein: 6g    Fat: 35g    Saturated Fat: 14g    Cholesterol: 80mg    Sodium: 475mg    Potassium: 117mg    Fiber: 1g    Sugar: 50g    Vitamin A: 1360IU    Calcium: 60mg    Iron: 0.6mg
Course: Dessert
Cuisine: American

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