4.88 from 16 votes
Overhead shot of a Chocolate Velvet Skillet Cake decorated with two
Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

This Chocolate Velvet Skillet 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!

Course: Dessert
Cuisine: American
Keyword: cake, chocolate, cream cheese, frosting, red velvet, skillet, velvet
Servings: 12
Calories: 617 kcal
  • 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: 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 Garnishes: Powdered Sugar, Red Sprinkles, Fresh Raspberries
  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 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.
  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 Video

Recipe Notes

**Serves 2-12... it depends if you want to share!

Nutrition Facts
Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Amount Per Serving
Calories 617 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Cholesterol 80mg27%
Sodium 475mg21%
Potassium 117mg3%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 50g56%
Protein 6g12%
Vitamin A 1360IU27%
Calcium 60mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.