This skillet cake is served fresh out of the oven with crackly edges, a gooey center, and a melty scoop of vanilla ice cream on top. It’s part brownie, part cake — and 100% comfort dessert you can eat straight from the pan!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6–8
Calories per Serving: ~450 kcal
🛒 Ingredients
For the Cake:
🧈 1/2 cup (1 stick) unsalted butter
🍫 1 cup semi-sweet chocolate chips (divided)
🍬 3/4 cup brown sugar
🥚 2 large eggs
🥄 1 tsp vanilla extract
🥣 1/2 cup all-purpose flour
🧂 1/4 tsp salt
🌟 1/4 tsp baking powder
For Serving:
🍦 Vanilla ice cream
🍫 Extra chocolate chips or sauce (optional)
🍓 Fresh berries or whipped cream (optional)
👩🍳 Instructions
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Lightly butter a 9-inch cast-iron skillet.
2️⃣ Melt & Mix:
In a saucepan or microwave, melt the butter with 3/4 cup of the chocolate chips. Stir until smooth and glossy. Let cool slightly.
3️⃣ Whisk Wet Ingredients:
In a large bowl, beat the eggs, brown sugar, and vanilla until creamy. Slowly mix in the melted chocolate-butter mixture.
4️⃣ Fold in Dry Ingredients:
Add flour, salt, and baking powder. Mix until just combined. Fold in remaining 1/4 cup chocolate chips for gooey chocolate pockets.
5️⃣ Bake:
Pour batter into skillet and smooth the top. Bake for 22–25 minutes — the edges should be set but the center still soft and fudgy.
6️⃣ Serve Hot:
Top with generous scoops of vanilla ice cream and dig in while it’s still warm and gooey!
🍯 Why You’ll Love This Recipe
- 🍫 Ultimate chocolate lover’s dream — rich, melty, and bold
- 🍦 Pairs perfectly with cold, creamy ice cream
- 🍽️ Made in one pan and ready in under 40 minutes
- 🔥 Perfect for sharing — or not! Eat it straight from the skillet
💡 Helpful Tips
- Don’t overbake — slightly underdone gives you that molten center.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- No skillet? Use a round baking dish or cake pan instead.
- Make it your own with peanut butter swirls, caramel drizzle, or nuts!
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