If you haven’t tried baking a cake in a cast-iron skillet you must try this recipe for Easy Vanilla Cake In A Skillet, it is a recipe near and dear to my heart. And, if you love the flavor of vanilla then you will find this cake is filled with lots of vanilla bean seeds that create such a glorious vanilla flavor, and it is topped with a delicate sprinkling of powdered sugar and cinnamon.
Easy Vanilla Skillet Cake
from grandma’s kitchen
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I learned to bake in my grandmother’s farmhouse kitchen. From the window, you could see her vegetable garden and the barn beyond. Her cast iron skillet had a permanent place on the stove. My grandmother was a busy woman, so recipes had to be easy and tasty. Needless to say, her Vanilla Cinnamon Skillet Cake was a staple and I think it is the best recipe for a simple vanilla cake. It wasn’t fancy, but it was oh so good.
This is a small cake recipe that is easy enough to bake midweek for a quick dessert, no layering or frosting required and you get six delicious slices.
Why use a cast-iron skillet for baking?
- Cast-iron skillets hold and retain heat very well and allows for even baking no matter if it is a cake, cobbler, brownies or even bread. You will find the center of your baked goods is baked evenly throughout.
- Many times you can use the cast-iron skillet to melt or saute ingredients first before adding more toppings. No extra bowls or pans needed. Just think of melting the butter and brown sugar for a pineapple upside-down cake.
- There is nothing better than a well-seasoned iron skillet that creates deliciously crispy bottoms and edges, not hard as a rock crispy, but a nice delicate crispy that adds a caramelized flavor to your baked goods, like the perfect crispy edges on brownies.
I love Lodge Skillets and this preseasoned 10.25 Cast-Iron Skillet is exactly what you need for baking this skillet cake. You don’t need a lid for cake baking, but for cooking in a cast-iron skillet I would recommend the lid.
I hear you saying, what if I don’t have a cast-iron skillet, that’s ok because a lot of people don’t have them, after all, they are heavy pieces of kitchen equipment, so instead of a cast-iron, just use a 9″ or 10″ cake pan and you are good to go.
These are the simple ingredients to make this easy vanilla cake recipe
- Butter – Adds a depth of flavor
- Sugar – With the butter and sugar beaten together you will get a nice buttery tender crumb
- Milk – Acts as a sweetener, it adds moistness to the cake and creates a nice golden brown crust
- Flour – this builds structure to the cake
- Baking powder – the makes the cake rise
- Salt – this adds flavor
- Egg whites – this will make your cake fluffy
- Vanilla Bean – flavor, flavor and more flavor
- Powdered Sugar & Cinnamon – a little sprinkling on top of the cake for a sweet flavor
How to Make a Vanilla Skillet Cake From Scratch
Step 1. The most importan+t ingredient in this cake is the vanilla bean and my favorite baking trick is to flavor the sugar. First, you need to cut the vanilla bean open by cutting it in half longways, splitting the bean into two pieces and scraping the seeds out with a knife.
Madagascar Vanilla Beans
Next measure out the 1 1/4 cups of sugar, put that into a bowl and put all the scraped vanilla bean seeds into the sugar. Now, gently stir the sugar and the seeds until the seeds are mixed into the sugar. Doing this helps release the oils in the seeds and evenly distributes them.
Step 2. In a large mixing bowl, or in a stand mixer add the room temperature butter and beat for a minute, then add the sugar mixture and beat two more minutes until it is nice and fluffy.
Step 3. Slowly beat in the milk until it is incorporated.
Step 4. Mix the flour, baking powder and salt together then add this into the butter mixture by the half cup, scraping the bowl as needed.
Step 5. Separate the eggs yolks from the egg whites. For this cake, we are just using egg whites. Lightly beat the egg whites to break them up then add the egg whites to the mixing bowl and beat on medium speed just until incorporated.
Step 6. Prepare a 10″ cast iron skillet or a 10″ cake pan with cooking spray and flour the bottom. Next, pour the batter into the skillet/pan and bake at 350 degrees F for 35 minutes. Begin watching the cake at 30 minutes for over-browning and doneness.
Step 7. Let the cake cool, then with a fine-mesh strainer or a sifter add the powdered sugar and cinnamon and dust over the top of the cake.
Cake Baking and Ingredient Tips
Why flavor the sugar? I use this technique when making my Sweet, Tart & Tangy Lemon Cake and Mandarin Orange Bundt Cake and now use it whenever I am using nonliquid flavorings like vanilla beans, citrus zest, and lavender for instance. Simply add the flavorings to the sugar and mix with a spoon or with your fingers. Doing this releases the juices and oils flavors into the sugar and it also incorporates the flavoring in a batter more evenly. I also used this technique to make a sweet topping for Orange Cranberry Scones.
Beating the sugar and room temperature butter until light and fluffy actually creates bubbles in the butter. This happens when the sugar is beaten into the butter and aerates the butter. These bubbles are what helps make a baked product have a lighter texture with a more tender crumb.
Do not overmix cake batter. Overmixing just leads to a dense and chewy texture which just isn’t delightful in cakes. This also applies to muffin batter, pie crusts, biscuits, and scones. These are items you do not want any of the elastic gluten development, that’s what you want in bread dough.
When buying vanilla beans look for a shinny, plump and moist bean.
How to store a vanilla bean. Wrap the bean in plastic wrap and keep in the refrigerator for up to six months.
How to scrape a vanilla bean. Cut the bean open lengthwise, the open the bean up to expose the seeds inside. Using the flat side of a paring knife, scrape down the length of the pod to remove the seeds.
Next time you are craving cake bake this simple not too sweet cake that lets the flavor and aroma of the vanilla bean stand out. I promise you won’t be disappointed.
Don’t forget to Pin to your favorite dessert board.
Want to try another skillet cake?
Maple Apple Skillet Cake features a moist vanilla cake topped with sweet apples that bake into the cake batter. This cake is moist and sweetly delicious.
Easy Vanilla Cake in a Skillet
- 10.25" Lodge Cast Iron Skillet
- Preheat the oven to 350° F and spray a 10" cast iron skillet with cooking spray and dust with flour. Optionally you can use a 9" or 10" cake pan.
- Measure the sugar into a bowl. Next, cut the vanilla bean in half longwise then open it up and scrape the seeds out with the flat side of the knife. Add the seeds to the sugar and thoroughly mix together. Set aside.
- In a large mixing bowl add the room temperature butter and beat for one minute on medium speed.
- Add the sugar mixture to the bowl and beat for two minutes until the mixture is light and fluffy.
- Mix the flour, salt, and baking powder together then add to the butter-sugar mixture in half-cup increments. Scrape the side of the bowl when needed.
- Put the egg whites in a bowl and lightly beat to break up the whites. Add the beaten egg whites to the bowl and mix until combined. Do not overmix.
- Pour the batter into the prepared cast-iron skillet or baking pan. Bake for 35 minutes. If the top of the cake is getting too brown cover the cake with aluminum foil. The cake is done when an inserted toothpick comes out clean. Let the cake cool completely.
- In a small sifter or fine-meshed strainer add the powdered sugar and cinnamon in layers then sift over the cooled cake.
- Cover any leftover cake with plastic wrap and keep on the counter for up to two days.
Easy Vanilla Bean Cake Made From Scratch
Don’t forget the necessary ingredients to make this cake