Chocolate Skillet Cake
This decadent Chocolate Skillet Cake is an easy chocolate cake baked in an 8 inch cast iron skillet so the edges crisp up while the center remains soft and tender. Serve warm with a scoop of ice cream for an indulgent treat.

Happy St. Patrick’s Day weekend! Are you going to wear green? Do you have Guinness shepherd’s pie planned for dinner?
I’ll be making corned beef and cabbage on the stove top with mini Irish soda bread on Sunday when family comes over to visit.
For dessert I’ll be baking up this Chocolate Skillet Cake with Guinness for an Irish twist.
It’s an easy cast iron cake that you can serve straight from the skillet. In fact you serve it warm so you don’t have to wait for it to finish cooling.
It doesn’t even need frosting! Just a scoop of vanilla bean ice cream or Guinness ice cream (of course I certainly wouldn’t say no to adding some chocolate ganache on top).
I love pairing together stout beer and chocolate like I did with my Guinness brownies because the beer really enhances, much like how vanilla brings out other flavors.
Of course if you’re not a beer fan, you can easily use coffee which also brings out the chocolate flavor.
I’ve been wanting a cast iron skillet for the longest time and found this 8 inch cast iron beauty at an antique store for a good price.
It needed a little bit of TLC, so after learning how to restore a rusty pan and how to reseason it, it’s as good as new.
Making a chocolate cake in a skillet means this cast iron cake has crispy, caramelized edges while the middle remains soft and moist.
And because cast iron retains heat, your skillet chocolate cake stays nice and warm throughout dessert time.
Of course if you don’t have a cast iron skillet, you can make my chocolate stout cake in an 8 inch round cake pan.
The texture will be a bit different as the edges won’t crisp up, but it’ll still be quite delicious.

Ingredients For Chocolate Skillet Cake
Here’s what you need to make your chocolate cake in a skillet:
- Stout beer: The most common stout beer for St. Patrick’s Day is Guinness, but of course you can use any brand you’d like. If you don’t want to use beer, substitute coffee or milk.
- Butter: Fat needed for a moist cake
- Baking chocolate: Adds rich chocolate flavor while also keeping the batter moist
- Brown sugar: Adds a more caramelized flavor and extra moisture with the addition of molasses
- Sugar: Balances the sweeteness
- Cocoa powder: Adds a deeper chocolate flavor in addition to baking chocolate
- Egg: Adds structure to the cake
- Vanilla: Helps bring out the chocolate flavor
- Flour: Thickens the batter so the cake has structure while baking
- Baking soda and powder: Leavening agents so the cake rises
- Salt: Ensures the cake isn’t bland
- Chocolate chips: Adds extra chocolate gooeyness to every bite

How To Make Chocolate Skillet Cake
Here’s how to make your cast iron skillet cake:
- Melt together the beer, butter, and chocolate in a saucepan.
- Whisk in both sugars, cocoa powder, egg, and vanilla.
- Stir in flour, baking soda, baking powder, salt, and chocolate chips.
- Bake at 350F for 25-30 minutes or until the edges are set and toothpick comes out mostly clean with a few crumbs.
- Cool for 15 minutes before serving warm with ice cream or cool completely to room temperature.
Store leftover cake at room temperature for up to 2 days or refrigerate for up to 1 week.

How To Frost Chocolate Skillet Cake
Although your skillet chocolate cake doesn’t need frosting, you can certainly decorate it with chocolate frosting or chocolate cream cheese frosting.
You can also go a little lighter and garnish with chocolate whipped cream or homemade whipped cream.

More Skillet Dessert Recipes
Now that you own a cast iron skillet, here are more skillet desserts you can make:

Chocolate Skillet Cake
This decadent Chocolate Skillet Cake is an easy chocolate cake baked in an 8 inch cast iron skillet so the edges crisp up while the center remains soft and tender. Serve warm with a scoop of ice cream for an indulgent treat.
Ingredients
- 1/2 cup stout beer, coffee, or whole milk
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1 ounce semisweet chocolate, chopped
- 1/2 cup packed brown sugar (soft and moist, not dry and crumbly)
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Lightly grease an 8-inch cast iron skillet or 8 inch round cake pan.
- In a large saucepan, melt together the beer, butter, and chocolate.
- Remove from the heat and whisk in brown sugar, sugar, cocoa powder, egg, and vanilla.
- Switch to a rubber spatula then stir in flour, baking soda, baking powder, salt, and chocolate chips until everything is moistened.
- Transfer to the skillet then bake 25-30 minutes or until a toothpick inserted in the center comes out mostly clean (few crumbs ok as you don't want to overbake it but it shouldn't be wet batter). Cool at least 15 minutes before serving warm or cool completely to room temperature.
Store leftover cake at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Go the extra mile and make Vanilla Bean Ice Cream or Guinness Ice Cream for serving.
- Cake can be served as is, but you can also add Chocolate Ganache, Chocolate Whipped Cream, or traditional Whipped Cream on top.
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Great timing for St. Patrick’s! Mine’s not so much great – I miss in lots of chocolate, but I’ll make it up for it with those great recipes!
I love my cast iron–Even though I have a tiny hodge-podge collection. My Dutch oven was a gift from my husband, my skillet belonged to my dad (he gave it to me because he never used it), and I have a tiny 6-inch skillet that belonged to my grandma. Of all the things I’ve made in the various pans over the years, I’ve yet to make dessert! I should maybe fix that and make this cake over the weekend. :)
You certainly have a bigger collection than mine :) Sounds like it’s time for you to make dessert ;)
yayyyy-I LOVE that you restored this gorgeous cast iron skillet! And this skillet cake is brilliant–nearly instant chocolatey gratification :D
HAPPY ST. PATRICK’S DAY!
Happy St. Patrick’s Day, Kayle!
Just wondered – I don’t have a 9″ cast iron pan, just a 10″ . Would this work in a 10″ cast iron pan? Also, if I wanted to use an 8″ round cake pan, would the baking time still be for 30-33 minutes? Thank you!
Yes, a 10 inch cast iron pan will work. It’ll be a bit wider and not as tall but still good. For the 8 inch pan, I would check at 25 minutes to be on the safe side, but it should still be around 30 minutes.
The Stout brownies are gone and I’m still in the chocolate mood, so I’l do the skillet Stout cake. My skillet is a 10″ too. I had a smaller cast iron skillet, but when I bought a new stove, they went with the old stove in the drawer. Didn’t remember to take them out.
You can still make this cake in the 10 inch skillet. It will be slightly thinner, so keep an eye on your baking time so it doesn’t overbake.