Chocolate Chip Skillet Butter Cake-no frosting needed for this this simple cake!
We’ll get to this yummy cake in just a minute. First I want to tell you about one of the sweetest bloggers I know. It’s Ashley from Center Cut Cook. You probably already know her and don’t even know it. Her Chocolate Lasagna is famous! I drool a little every time I see it.
Right now as I type this, Ashley is in the hospital giving birth to their first child, a little boy. A baby they waited 10 years for. Eight months ago, she and her husband Ryan, were in that same hospital being given the news that Ryan has stage 4 Colon Cancer. You can read all about their journey on the Team Ryan Facebook page.
Their positive outlook (even when the news isn’t always good) is inspiring. The ups and downs of cancer treatments and the joys (and hormones) of pregnancy. Always with a positive attitude. I can’t even imagine having to deal with this now, at my age, (ok, I confess, I’m 47.) They are so young. Ryan was 29 when he was diagnosed.
When my daughter, Grace, was hurt last April, the outpouring of support was overwhelming. The kind words, the prayers, from people I’ve never met, from around the world. You’ll never know how much those comments, notes and kind words meant to us.
I’d like for you to do the same for Ashley and Ryan. First, say a prayer (if praying is your thing) for them. For Ryan to beat this cancer, for Ashley to have an easy delivery, for a them to be holding a healthy baby in their arms soon.
If you’d like to take it a step further, a fund has been set up to help with all their expenses. Just $5.00 makes a difference when 20 people give it. You can make a donation here.
And to see the baby first, follow Ashley on Instagram, that’s where she’s stated she’ll post photos first! I can’t wait to see their precious baby boy!
So let me tell you about this cake. First, serve it warm if you can. It is melt in your mouth amazing still warm from the oven. A light vanilla flavor with little bursts of chocolate in every bite. The kids devoured this cake. No need for frosting, just a light dusting of powdered sugar to dress it up.
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Chocolate Chip Skillet Butter Cake
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 cup mini chocolate chips
Instructions
- Cream butter and sugar with mixer for 5 minutes, until fluffy. Add in eggs one at a time, mixing well after each addition. Add in vanilla and mix again.
- Combine flour and baking powder. Alternating, add in flour and milk to your batter, starting and ending with flour mixture.
- Fold in Chocolate chips.
- Spoon batter into a well greased 10 inch (9 inch will work too) cast iron skillet. Bake in a preheated 350 degree oven for about 30 minutes. Test for doneness using a toothpick.
- Remove form oven and let cool for 20 minutes before serving warm or let cool completely. Dust with powdered sugar if desired.
Notes
This cake can also be baked in a 9 inch round cake pan or for a thin cake use a 9x13 pan. (for 9x13 reduce time to about 22 minutes)
recipe source ChocolateChocolateandmore.com
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Ashton says
I’m so excited for Ashley!! A bundle of joy is exactly what they need!!! Loving this cake. I JUST got my first cast-iron skillet, and I’ve been on the hunt for great skillet desserts. This looks perfect! Pinned, and I’ll be making later!
Taylor @ Food Faith Fitness says
Will definitely be praying for Ashley and Ryan!
And this cake? I have been needing the perfect reason to get myself a skillet. Got it! Pinned! 😀
Cate @ Chez CateyLou says
Thank you for letting us know about Ashley and Ryan! I just checked her out on Instagram and looks like she has a heathy baby boy – so exciting! I will definitely keep her family in my thoughts and prayers. I am loving this cake – it is the breakfast of my dreams!!
Amanda says
Totally love everything about this!
Annamaria @ Bakewell Junction says
Joan,
This cake looks delicious! Can’t wait to try it. Pinned.
Annamaria
Kathy says
I made this cake tonight. I followed the directions exactly. I baked the cake in a 9-inch cake pan. The pan was too small! The batter rose over the top. It did not overflow, however there was too much batter and it wasn’t done at 30 minutes. The top was brown. I had to cover it with tin foil to avoid burning. I ended up baking it for an additional 15-17 minutes. It sunk a little in the middle. I’m guessing that was due to opening the oven door to much to check for doneness. I am anxious to taste it to see how it turned out.