This Easy Chocolate Velvet Cake with Cream Cheese Frosting is a spin on red velvet cake and lets the chocolate take the center stage! Decadent, delicious and made in a skillet, this velvet cake recipe is easy and perfect for sharing. Serve fresh from the oven for a molten chocolate cake, or allow it to cool to room temperature for a moist, sliceable chocolate cake.
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 your week hasn’t been great, let me reassure you that it’s about to get infinitely better. Because cake! But, not just any old cake – tender, moist, unbelievably delicious chocolate velvet cake!
About this Chocolate Velvet Cake with Cream Cheese Frosting
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!
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.
How to make a velvet cake?
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.
- Preheat oven to 350 degrees Farenheit. 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 the optional 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.
Step-by-step photos: making chocolate velvet cake recipe
How to make cream cheese frosting for cake?
Cream cheese frosting is incredibly quick and simple to prepare! I highly recommend generously topping your velvet cake with light and airy freshly whipped 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. Use frosting as desired.
How to make cream cheese frosting step by step photos:
Tips for the best velvet cake
- The recipe for this Chocolate Velvet Skillet Cake 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
- 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. 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 baking basics 411.
- 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.
- 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 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. Don’t be alarmed. It is completely normal. Just check out my cake – concave, but totally delicious.
- 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!
Storing chocolate velvet 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.
How long does homemade velvet cake last?
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 velvet cake with chocolate?
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.
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.
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:
- Coffee Cake with Chocolate
- Chocolate Tiramisu
- Skillet Chocolate Cake
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Cookies
- Double Chocolate Muffins
The best Chocolate Velvet Cake recipe and Step by Step Video👇
Chocolate Velvet Cake with Cream Cheese Frosting
Equipment
- Mixing Bowls
- Handheld or Stand Mixer
- Oven-safe Skillet
Ingredients
Cake:
- 2 2/3 Cups Cake Flour - spooned & leveled (SEE NOTES)
- 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: 1 – 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 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-
- 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.
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
I’m so glad you reposted this one as I missed it the first time you shared it! I’m so loving the hue – such a subtle pink – and ooh that cream cheese frosting! Cheyanne, I’m willing to be I could demolish this WITHOUT a spoon – all in paying homage to your blog name and not having anything to do with the fact that am a chocoholic or anything 😉
I saw molten chocolate interior and was sold. And cream cheese frosting? I mean come on, how could anyone not love this? If I wasn’t chained to this desk I’d be off to make it right now!
Ummm…this skillet cake is absolutely DROOLWORTHY, Cheyanne! I’m all for having my cake hang out in a skillet especially if there’s cream cheese frosting involved! 🙂
this look delicious
thank you for sharing
Well, well, hello gorgeous! Glad to see you again. Oh, sorry for being rude – hi, Chey too! 🙂 This skillet cake is fabulous, and I’ll be trying it both ways, probably within one hour 😉
Oh YESSS!!! Love the video Chey! Keep em comin!
Oh boy, do I remember this one Chey! Such a decadent Valentine’s Day dessert! I may even share with Tom! Lol! Pinned! Have an awesome week!
Oh wow, this is luscious. Love the video. Crushing it woman! Wishing you were closer and we can gal pal it around LA.
You say cream cheese frosting and I’m there. I’ve never mad a skillet cake and I’m not too sure why, it looks so rustic and impressive. Loving this video Cheyanne you make everything look so easy 🙂
Well my week is going just fine but it’s better now because HELLO GORGEOUS! I have yet to make a skillet cake (I KNOW!) so I’m going to get on it ASAP. This is just Valentine’s Day perfection begging me to eat cake for dinner tonight :). Have a great week, Chey!
I’ve made a skillet cookie – but not a skillet cake!!! I’ve GOT to try this – I love cream cheese frosting so much….I’m basically in love with this dessert!! XO
This is one gorgeous cake, Cheyanne – perfect for Valentine’s day! I haven’t made a skillet cake yet – so looking forward to trying this. Pinning too!
What a gorgeous cake! I’d only make it if I didn’t have to share it 🙂
LOL! Thank you, Kristin! I definitely don’t judge!! If you ask me, this cake serves ONE. 😉 Thank you so much for stopping by and for the kind comment!
Yum! This is what I want for Valentine’s Day!
The girl who doesn’t like chocolate just made a beautiful chocolate dessert. Totally sucks that I don’t live closer because I would have been over to your house as soon as you finished photos to eat this whole skillet of yummy goodness all by myself! Instead, Boy got it 😉 lol! It does look absolutely delicious and LOVED your sugar action shot 🙂
You. Are. Magical. THIS CAKE! Valentine’s Day perfection, girl. Sending all good and peaceful thoughts your way, my friend! xo
I regret yo inform you, but I basically skipped your post today, Chey. Normally, I read it all, but I couldn’t handle it this time. Bowl? Party? Sorry. I’ve got the obstacle. The stunning pictures of the fabulous cake. The star of the post. And of course I need this in my life. That’s sad I’m on a diet, but you can send me a skillet ot two (Cause you know desserts which are sent by your food blogger buddies don’t affect your diet:) Have a great weekend!
Yep! This looks amazing!!! I have never baked a cake in a cast iron skillet. I need to give it a try. I love all the chocolaty deliciousness in this cake! I hope your weekend goes well and things get better! 🙂
What?! You mean it’s not socially acceptable to bath in cream cheese frosting? I never got the memo. But I bet if you did, your week surely would pick up. Shhh. . .I won’t tell.
I absolutely adore how you piped the frosting into roses. So, so romantic. And gimme that spoon because I want to dig in while the cake is still warm.
As for the Super Bowl. . .there is a Super Bowl this weekend??? I likely will be at the gym while it’s on. Pretty sad I guess given the Patriots are one of the teams. Oops!
I’m with you on the Super Bowl – don’t like either team (I’m particularly a TB non-fan). Honestly, the thing I always like about Super Bowl parties is the food, so I will miss that. We’re going skiing instead.
I love this skillet cake, not only because it sounds incredibly delicious, but it’s such a fun way to serve dessert – kind of rustic sophistication, know what I mean. Beautifully done!
Wow that’s one amazing looking cake! I want to dive right in!!
My goodness, Cheyanne – this is awesome. I love the skillet cake – and the words chocolate velvet are really making my day – just delicious! Pinning!
Oh helloooooooo! Would you be mad if I face planted into that bad boy 😉
Awesome! This skillet cake looks divine!! I would forget the plates and just start digging in . Valentines Day (or any day) perfection! Take care!
You all put on quite the spread! It’s fun to hop back and forth between you all and see the lovely creations. I would grab a spoon, sit and not share this one. All mine. OK? Great. My thoughts exactly. 🙂
What are you doing to me, Cheyanne!!! I need this in my mouth right now. I totally understand why you aren’t excited about the Superbowl. I’m looking forward to hosting my Super Bowl party, cooking some yummy food and having one too many drinks. 🙂 I just started following you on Instagram and I’m hooked!! I’ll be keeping a close eye on #vdaysweettreats! I love your style. I have a friend that freaks out every time we say moist. So we say it often just to mess wit her.
Oh Betty is gonna be so mad at you! There you go, wheeling and dealing chocolate crack. Did I just turn this sweet dessert into crack? I am sorry, but I am dying over here and need to try this dessert. It looks amazing and I was drooling on the shot where it is getting poured into the skillet. I am not sure it would make it into the oven. Just load me up with a spoon, some Narcos, and I am a happy camper. (Sorry can’t seem to shake the drug theme here). XOXOXO
Sooo we’re having a delayed super bowl watching shindig since the husband is traveling on the actual day and his team (correction our team by way of marriage) is in it. haha Me? I personally really only care about the food and I am loving the sound of this skillet! I also love that shot of you pouring the batter in! Cheers to better times ahead friend! (PS let me know if you need anything!)
Since I’m a single lady, I’m just gonna eat this whole skillet cake by myself. OK? Seriously drooling, girlfriend! XOXO!
I am so not excited for the Super Bowl this year. I think I’m just going to bury my head in all the food and commercials. I am super excited about this skillet cake though! I’m all about a red velvet and molten chocolate cake mashup! And please gimmeeeee all that cream cheese frosting and a spoon! Pinned!
I’m sorry you’re having a not so great week, and I don’t like either team in the bowl either. All I know is I’m having cocktails and Mexican food during the game Sunday, so all is good! I’ve never made a cake in my skillet and know it would have to be amazing! This looks like a quick and easy way to enjoy cake and chocolate is always the answer in my book. I can’t wait to try this!
I love those action photos. And I love skillet cake. And chocolate. I need this in my belly ASAP.
You are a kitchen witch, Cheyanne. This looks wickedly delicious and tempting with the combo of cream cheese and chocolate.
Love meeting up with with new – and oh-so-talented – bloggers. Yay for virtual Valentine’s Day parties!
I don’t often indulge in sweets, but your skillet cake makes me want to throw caution to the wind and indulge! You’ve got so many wonderful and beautiful things going on in one skillet! Pinned!
Happy Valentine’s Day!
This looks so good Cheyanne!! I love anything involving cream cheese and chocolate. And making it in a skillet is such a great idea. I’m with you on the Superbowl thing since my Panthers aren’t playing but I’ll probably watch some of it anyway just for the hanging out and eating part..haha.
What a stunner! You know that skillet cakes are definitely the way to my heart, so I’m all over this one 🙂 That batter colour was so pretty! I would just stare at it for a while, before I bake it up and consume it all, of course. Happy Valentine’s Cheyanne and hoping this cake offered some great chocolate therapy for you.
No superbowl party going on here… I’ll pretend and make lots of delicious eats, then pull up Netflix for something good to watch! What a fun round-up of sweet treats, Chey! I adore skillet cakes… but it’s been way too long since I made one! I’ll take the ooey gooey center please!
red velvet cake and chocolate molten cake is clearly a marriage made in heaven! there’s no way i could hold off from digging into this bad boy. and yep…i’ll be taking the plunge right into that cream cheese icing with you. yum! so fun celebrating valentine’s day with you!
I adore anything in a skillet. I just love the name and love the look of it, especially when it’s cake! These looks deliciously moist, chocolatey and perfect to share with one’s sweetie on Valentine’s Day or any random day for that matter….because cake! Pinned, of course. This weekend I will be tuning into the Super Bowl…can’t wait to watch the half time and those commercials and, of course, all the food….hehehe! Have a fab weekend! xo
We must make the virtual real! Are you with me? How special would that be?! Okay girlfriend – loving this cake. I mean LOVING! Whenever I see ‘skillet’ in the title I’m one happy girl! Have a great weekend, lovely! xo
Hopefully your spirits will lift soon, friend, seems like you’ve been having a rough patch for a while! Hopefully this skillet cake will cheer you up…looks SO GOOD! Anything made in a skillet is a winner in my book, especially when it’s chocolate. I wish I could dive right into this for breakfast. And yep, perfect for Valentine’s Day! I’m not really big into the holiday, but it’s a tradition that my husband and I order a heart-shaped pizza, so I always look forward to that! 🙂 I’ll have to add this skillet to the list for dessert! Hope you have a good weekend!
There is nothing like a skillet cake with a molten, gooey center Chey! I think I’d have a hard time sharing this one with my Valentine…just sayin! So fun being a part of the Virtual Valentine’s Party! I say we all have a real life get together one day soon! Happy weekend! XO
Hey-yo!!! I saw this post and I was like, Valentine’s Day: it is so ON!!! What a romantic, fantastic and chocolate-lovely treat! I’m so sorry to hear that it’s been a crappy week. Goshdarnit!! I don’t like it when you’re unhappy. I’m glad to hear that you’re a part of this amazing recipe V-day par-tay!! I’m in awe of that shot with the powdered sugar showering down. Also, LOVE the frosting roses! Here’s to a weekend that’s much better than your week. Muah muah muah! xoxo
Now THIS is the ultimate dessert! I love red velvet anything and this easy skillet cake is just begging to grace our Valentine’s Day menu. I’m not strong enough to resist and I don’t want to – it looks so amazing!
I’m sorry you’ve had a crappy week though and I feel ya on not feeling the Superbowl teams this year. Blah. I just hope Boy knows how much you love him to make him this entire cake and does something equally sweet for you. 😉 XO
I love me some skillet cake girl and this one looks perfect. Love how you cute your icing is. It’s so fun to be in this virtual Valentine’s Day Party with you. Wish we could all meet in person! xo
Seriously Cheyanne, you have GOT to stop with those recipes! I’m on a diet you know! And this isn’t helping! It looks sooooo goooooooood, and everytime I see a skillet dessert recipe I get all jealous because I can’t find a skillet small enough to fit my oven 🙁 Can’t wait for the day that I’ll have a huge ass kitchen with an oven as large as my grandmas! I promise I’ll try ALL your recipes once I have one of those ovens & stoves 😉
Ohh btw – no superbowl in the Netherlands, so no party. I guess we’ll have to create our own… Haha. Have a great week dear!
I forgot to say: PINNED!
What a perfect match – velvet cake & molten lava chocolate cake in the same skillet! Wow! Looking forward to Valentine’s Day and indulging but I might have difficulties sharing with my better half 🙂 Have a great Super Bowl Party!