Can I make this cake if I don't have a cast iron skillet?

Absolutely! While a cast iron skillet gives this cake its signature crispy edge, you can use a 9x13 baking dish or a deep 9-inch round cake pan. The texture will be slightly different, but still delicious. Adjust baking time as needed check for doneness starting at 25 minutes.

Why did my cake sink in the middle?

This typically happens when the cake is underbaked or when the oven door was opened too early in the baking process. Ensure your oven is properly preheated and resist the urge to peek until at least 25 minutes have passed. Also, check that your self-rising flour isn't expired, as the leavening agents can lose potency over time.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to ¼ cup without significantly affecting the texture. However, sugar does more than sweeten it contributes to moisture and tenderness, so I wouldn't recommend reducing it further without expecting some changes to the cake's structure and shelf life.

How can I tell if my cast iron skillet is properly seasoned for this cake?

A well-seasoned skillet has a smooth, non-sticky surface with a slight sheen. If you're unsure, err on the side of caution and be generous with your greasing and flouring. Nothing is more disappointing than a cake that sticks to the pan!

Aunt Betty's Old Fashioned Skillet Cake Recipe

Description

Aunt Betty’s Old Fashioned Skillet Cake is a quick and easy dessert baked in a cast-iron skillet, offering a moist and delicious treat with a golden-brown crust.

Ingredients

Units Scale

Main Ingredients

2 cups sugar
2 cups self-rising flour
1 1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup vegetable oil

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Instructions

Preheat the skillet. Preheat the oven to 350°F. Grease and flour a 12-inch cast iron skillet to ensure your cake doesn’t stick during baking.
Mix the batter. In a large bowl, combine the sugar, self-rising flour, milk, eggs, vanilla extract, and vegetable oil. Mix well until the batter is smooth and free of lumps.
Pour the batter. Pour the prepared batter into the greased and floured cast iron skillet, spreading it evenly.
Bake the cake. Place the skillet in the preheated oven and bake for 30 to 35 minutes, or until the cake is golden brown and set in the center. You can test doneness by inserting a toothpick; it should come out clean.
Cool and serve. Allow the cake to cool in the skillet for 15 to 20 minutes before turning it out onto a serving plate. Slice and serve as desired.

Notes

This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
If you don’t have a self-rising flour, you can substitute it by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour.
This recipe works best in a cast-iron skillet, but you can also use a regular cake pan if needed.

Nutrition

Serving Size: 1 slice