Old Fashioned Sugar Cake-made in a cast iron skillet, no icing needed for this light and flavorful cake!
I love my cast iron. Some of it I’ve had for years. When we used to go camping, there was nothing better than cooking over the fire in my cast iron skillet. Everything tasted…better. Especially breakfast. Maybe it was hunger. Maybe it was sleeping in the fresh air. I personally think it was the seasoned cast iron, or maybe it was the bacon grease. After all, bacon makes everything taste amazing.
These days, cast iron cookware can be hard to find. I know I can buy it new online, but a seasoned, well cared for skillet, it’s a treasure. Whenever I go to the flea market, or a yard sale, I keep my eye out for cast iron. You never know when you’ll find a piece for just a few dollars. I grab it up. Even if I already have one the exact same size. After all, I’ve got 3 kids. One day, they’ll move out and need cookware of their own. I’ll want them to have the pleasure of using cast iron too.
The great thing about cast iron? You can use it anywhere and everywhere. Camping over an open fire, on the grill, on the stove top and in the oven. Especially in the Oven! Baking in cast iron is the bomb! You treat it just like any other baking dish. Cast iron will bake your cakes evenly. And outside of the cake, the part that touches the pan, it’s delicious! Just as moist as the very center.
This cake is perfect for baking in a cast iron skillet.
I just can’t say enough how amazing this cake is. Made with egg whites only, it’s light like an angel food cake but with a nice crumb. It was melt in your mouth delicious still slightly warm from the oven. But I think it might have been even better the next morning with my coffee.
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Old Fashioned Sugar Cake
Ingredients
- 1/2 cup vegetable shortening
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons all purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 large egg whites
- confectioner's sugar for dusting
Instructions
- Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
- in a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
- Lastly, add in egg whites, beating just until all combined.
- Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
- Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
- Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.
Notes
You can also bake this in 10 inch casserole dish or a 10 inch baking pan.
recipe source ChocolateChocolateandmore.com
Want more cake?
Kellie says
Has anybody cooked this in a baking pan? Any advice for giving a baking pan a try? Thanks!
Joan Hayes says
I’ve also made it in a 9 inch round cake pan, it works just fine. You can turn it out onto a cake plate to serve if you like.
Amy R. says
Hi. Do I grease the baking pan?
Joan Hayes says
Yes, grease and flour your baking pan.
angela carrillo says
Can this be made using whole eggs instead of egg whites?
Joan Hayes says
Yes it can but using the egg yolks will make a denser cake.
Ann says
Hi Joan. Can I use “egg beaters” egg whites?
Joan Hayes says
I’ve never used Egg Beaters but I don’t see why not if they will froth up like regular egg whites.
Rust says
I owe you many thanks for this cake recipe. At this very moment I am sitting in the kitchen waiting for my umpteenth one to come out of the oven. I’ve made more than I can count since I found your recipe and we just love this simple cake — and the neighbors do too! It’s going to be one of my holiday giveaways this year …thanks to you! 🙂
Happy Thanksgiving!
Joan Hayes says
So glad you’re enjoying it. It’s one of my favorites!
Erin says
thoughts on adding choc chips?
Joan Hayes says
Brilliant!
Annette Roberts says
I don’t have a cast iron skillet. Could a cake pan be used instead? This looks delicious!!
Joan Hayes says
Yes, you can use a 9 inch cake pan.
Karen Harter says
Just an FYI….Cracker Barrel carries a nice line of cast iron cook and bakeware .
Joan Hayes says
Thanks for the tip!
Ellen says
Hi there, my question is about the flour. Is the extra 2 T supposed to go in the batter or is it for flouring the pan?
Joan Hayes says
The 2 Tablespoons of flour goes in the batter with the 2 cups.
Susie B. says
Although my skillet hasn’t seen cornbread for at least 30 years, my cake had the cornbread consistency and even a bit of a taste of it. It’s also crunchy with sugar.
Should I have creamed the sugar & shortening (actually, I used butter), vs. milk & shortening.
Did I not blend it long enough?
Joan Hayes says
Sounds like you might need to re-season your skillet if your cake tasted like cornbread. As for the consistency, this cake should be light and airy, even using butter instead of the shortening.
Melissa says
I just made this cake and it reminded me of cornbread, too. I did not care for it but my husband did.
Judy Avery says
I just took this beautiful cake out of my oven and my whole house smells like heaven! Everybody’s mouths are watering while we wait for it to cool. I know this will be a go to for simple elegance in any situation. p.s. smells like my beautiful grandma’s house…thanks!
Sarah says
Hi! I was wondering – can I make this as cupcakes? I’m making some things for a bake sale and want to use this recipe but wanted to do cupcakes. Thanks!
Joan Hayes says
Sure you can make cupcakes, I’d start checking them at about 20-25 minutes, use a toothpick to test for doneness.
Marla Giek says
do the egg whites need to be beaten and fluffy before you add them to the rest of the batter?
Joan Hayes says
No need to beat the egg whites before adding to the batter. Just add them last.
Zooze says
Hi Joan,
Love your blog!
Cake looks amazing…am trying it out now, I am using real butter but just wanted to know for future reference, would oil work?
Also, you don’t beat the egg whites first, right?
Haven’t got a cast iron cake tin, but do have some dutch ovens we use for camping! 🙂
Zooze Marie xx
Zooze says
Pinned! 🙂
Love,
Zooze Marie xx
Zooze says
Back again..haha
Cake turned out beautifully! So moist and delicious! Disappeared in minutes!
Thank you!! xx
Sydnie says
If you were cooking this while camping, could you cover with tin foil over fire? Or bake uncovered in a propane grill? How long would you cook it? This would be a great addition to our camping recipes!!!
Joan Hayes says
I’m not a camper so not sure what to tell you although I have seen some great cakes made in a dutch oven over an open fire.
Arlene says
Hello Joan,
I don’t have a cast iron skillet. What can I use to make this cake?
Joan Hayes says
You can make this in a 9 inch cake pan (as long as it has tall (2 inch) sides or in a casserole dish.
Malkaone says
This was delicious, thank you! Tender and light, perfect crust. I do love cast iron! I hadn’t worked much with shortening before, and the milk was splashing everywhere, so I “tented” my mixing bowl while creaming the milk/shortening. I’m going to try flavoring this cake as many ways as I can: spice, cocoa, almond, liqueurs…..this seems like a really versatile cake!
Joan Hayes says
All those flavors sound great! This is one of my favorite cakes just because it’s made in a cast iron skillet!
Maggie P says
This cake looks great and I can’t wait to try it, but what really caught my eye are your plates. This is the same pattern of my grandmother’s dishes. I was wondering if you know the maker and/or the pattern. I would really love to get a few pieces of my own.
Joan Hayes says
Glad you like the cake. As for the plates, I found them at a flea market, a great find! They are Blue Fiord Ironstone from Wood & Sons, England. Hope you have luck finding some of your own.
Lindy says
I have been thinking of baking this cake for months and I finally did it. It was amazing with strawberries and whipped topping. It was so fun baking it in my new oven and my cast iron skillet. I am going to make this a tradition every strawberry season and I am going to call it grandma’s old fashioned sugar cake. I have 5 little grandchildren and I want them to remember their grandma’s wonderful cake. Thanks for this recipe.
Joan Hayes says
Sounds like a great tradition to start and will provide beautiful memories for your grandkids!