Can you bake cake in cast iron skillet?

Baking cake in a cast iron skillet is absolutely possible and can lead to some delicious results! Cast iron skillets provide even and consistent heating, which is ideal for baking cakes. The cast iron helps the cake bake evenly and develops a nice crispy crust on the sides and bottom. With just a few tips and considerations, you can successfully bake a tasty cake in your cast iron skillet.

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What is a cast iron skillet?

A cast iron skillet is a heavy, durable pan made of cast iron. Cast iron has excellent heat retention and distribution properties. The thick, heavy material absorbs heat and spreads it evenly across the cooking surface. This makes it ideal for searing, frying, baking, and more. Cast iron skillets develop a natural non-stick seasoning over time and use. The more you cook with them, the slicker the cooking surface becomes.

Cast iron skillets come in a variety of sizes, from small 6-8 inch skillets to larger 12 inch options. The most popular size is 10 or 12 inches. This provides enough cooking surface to handle stovetop frying as well as oven baking. When considering baking a cake, choose a cast iron skillet that will leave at least 2 inches of headspace between the batter and the pan rim. This allows the cake room to rise properly.

Benefits of baking cake in cast iron

There are several advantages that make cast iron skillets well-suited for cake baking:

Even heating – Cast iron absorbs heat evenly and spreads it consistently across the pan. This helps the cake bake evenly with no hot or cool spots.

Crisp crust – The hot cast iron pan will caramelize the exterior of the cake, leading to a crisp, flavorful crust on the sides and bottom.
Versatile size – Use a 10-12 inch skillet to have enough space for cake batter to bake properly and rise. The handles make it easy to move the hot pan in and out of the oven.
High sides – The tall, straight sides help the cake batter cook up tall with nice structure rather than spreading out like it would on a flat sheet pan.

Natural non-stick – A well-seasoned cast iron skillet has a natural non-stick patina, allowing the cake to be removed easily.

Considerations for baking cake in cast iron

While cast iron skillets can work very well for cakes, there are a few things to keep in mind:

Allow for preheating – Always preheat your cast iron skillet before baking. This helps prevent sticking and cooks the batter immediately when poured in.

Adjust bake time – Cast iron may increase bake time slightly since the thick material absorbs more oven heat. Check for doneness a few minutes early.
Watch edges – Without the airflow of a cake pan, the top edges of the cake may cook faster. Cover them lightly with foil if needed.
Cool before removing – Allow the cast iron to cool before attempting to remove the cake. Running a knife around the edges helps too.

Avoid acidic batters – High acid ingredients like lemon juice can react with the cast iron seasoning. Use neutral batters.

How to bake cake in a cast iron skillet

Here is a step-by-step guide for how to bake a cake in your cast iron skillet:

Choose a recipe – Opt for a sturdy cake recipe designed to hold structure and not spread too thin. Old-fashioned cakes, pound cakes, and oil-based cakes work very well.
Prepare the skillet – If needed, season and grease the inside of the skillet lightly. Heating the greased pan before adding batter helps prevent sticking.

Preheat the oven – Fully preheat the oven and skillet at the temperature stated in the recipe, usually 325-350°F.
Mix batter – Prepare the cake batter according to recipe directions. Stop mixing once ingredients are just combined.
Pour batter into hot skillet – Carefully pour the cake batter into the preheated, greased cast iron skillet.

Bake – Bake at the recommended temperature on the middle rack. Check for doneness at least 5 minutes early.
Cool – Allow the cast iron skillet to cool completely on a wire rack before attempting to remove the cake.
Loosen cake – Run a knife carefully around edges of the cake to help loosen it before inverting the pan.

Remove cake – Place a plate or cake stand over skillet and carefully flip to invert cake and remove.
Finish cooling – Allow cake to finish cooling right side up before frosting or slicing.

Tips for the best cast iron skillet cake

Follow these helpful tips for getting the most delicious cake from your cast iron skillet:

Grease the skillet well with butter or non-stick baking spray.

Bring all ingredients to room temperature to ensure even baking.
Mix batter just until combined to avoid overmixing.
Tap skillet firmly on counter to release air bubbles before baking.

Use a toothpick to test center of cake for doneness.
Invert while still warm so cake releases cleanly from the skillet.
Let any frosting or glaze cool and set before slicing the cake.

Frequently Asked Questions

What size cast iron skillet should I use to bake a cake?

For most cake batters, a 10 or 12-inch cast iron skillet is ideal. This allows enough room for batter to cook and rise properly. Make sure to leave at least 2 inches of headspace between the top of the batter and the pan rim.

Do I need to grease or flour the cast iron skillet before baking cake?

Yes, it’s important to grease and flour the inside of the skillet before baking to prevent sticking. Use butter, non-stick spray or vegetable oil to lightly coat the bottom and sides of the preheated pan.

How long does it take to bake a cake in cast iron?

Bake times are usually very similar to conventional cake pans. However, check for doneness 5-10 minutes earlier since the cast iron retains heat so well. Insert a toothpick to check if cake is fully cooked through.

Should I invert the skillet to remove the cake?

Yes, inverting onto a cooling rack or plate is the easiest way to get the cake out of the skillet cleanly. Run a knife around the edges first and cover with a plate before flipping over.

Can I bake all kinds of cake batters in cast iron?

Thick, sturdy batter cakes like pound cake, oil-based cakes, and old-fashioned cakes bake very nicely. Avoid thin batters for layered cakes which may not hold their shape as well.

How do I clean the skillet after baking cake?

Let the skillet cool completely before cleaning. To preserve seasoning, clean with hot water and mild soap using a stiff brush or scraper. Dry thoroughly and rub with a thin coat of oil before storing.

Recipes for Cast Iron Skillet Cakes

Here are some delicious recipes to try baking in your cast iron skillet:

Classic Cast Iron Skillet Cake

1 1/4 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar

2 large eggs
2 teaspoons vanilla extract
1/2 cup milk

Preheat oven to 350°F. Grease a 10-inch cast iron skillet and dust with flour, tapping out the excess. Set aside.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla.

Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until incorporated, do not overbeat.
Pour the batter into the prepared skillet, smooth the top, and gently tap on the counter to release any air bubbles.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Allow cake to cool for 10 minutes in the skillet before inverting onto a wire rack to cool completely before frosting.

Cast Iron Skillet Molten Lava Cake

3 ounces dark chocolate, chopped
6 tablespoons unsalted butter

2 large eggs
2 egg yolks
1/4 cup sugar

1/4 cup all-purpose flour
1/4 teaspoon salt
Powdered sugar, for dusting

Preheat oven to 425°F. Place 10-inch cast iron skillet in the oven as it heats.
Combine the chocolate and butter in a microwave-safe bowl. Melt in 30 second intervals, stirring between each, until smooth.
In a medium bowl, whisk together the eggs, egg yolks, and sugar until light and foamy, about 5 minutes.

Whisk in the melted chocolate until fully incorporated. Then gently stir in the flour and salt just until no dry streaks remain.
Carefully pour the batter into the hot, preheated skillet and bake for exactly 12 minutes.
Remove skillet from oven and let sit 1-2 minutes before dusting with powdered sugar and serving immediately.

Cast Iron Skillet Pineapple Upside Down Cake

1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 (20 ounce) can pineapple rings, drained

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 large eggs

2/3 cup granulated sugar
1/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350°F. Place 10-inch cast iron skillet in the oven as it heats.
Combine butter and brown sugar in the hot skillet. Cook over medium heat for 2 minutes until melted and bubbling. Remove from heat.

Arrange pineapple slices in a single layer on top of the brown sugar mixture.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar for 3-4 minutes.
Add the oil and vanilla to the egg mixture and stir to combine. Then gently fold in the dry ingredients just until no flour streaks remain.

Pour the batter evenly over the pineapple slices. Bake for 35 minutes until a toothpick comes out clean.
Allow to cool in pan for 5 minutes before inverting onto plate. Slice and serve warm.

Conclusion

Baking cake in a cast iron skillet is simple and delivers delicious results every time. With its even heating, high sides, and caramelized crust, cast iron is ideal for making both sweet and savory cakes. Just be sure to fully preheat the skillet, allow plenty of rising room for the batter, and gently loosen the edges before inverting. In no time, you’ll master baking everything from pineapple upside down cake to decadent molten lava cakes using this versatile cookware. Give cast iron skillet cakes a try for your next weekend baking project.