This cake can be made less than 30 minutes.
Make a Cake in Less Than 30 Minutes
This cake can be made less than 30 minutes.
Hot Fudge Pudding Cake
Serve this dense, fudgy pudding cake with vanilla frozen yogurt.
Get the recipe: Hot Fudge Pudding Cake
Brown Sugar Spice Cake
Your kitchen will be filled with the comforting smells of cinnamon and brown sugar while this moist and tender cake "bakes" in the slow-cooker.
Get the recipe: Brown Sugar Spice Cake
Chocolate-Red Wine Cake
A recipe in Anne Willan's 2001 Cooking with Wine inspired thisfluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Get the recipe: Chocolate-Red Wine Cake
Lemon-and-Orange Glazed Pound Cake
Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh servedthe cake at her grandmother's 92nd birthday party.
Get the recipe: Lemon-and-Orange Glazed Pound Cake
Milk-Chocolate-Frosted Layer Cake
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.
Get the recipe: Milk-Chocolate-Frosted Layer Cake
Spiced Upside-Down Apple Bundt Cake
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats. He bakes the streusel on its own to make it extraordinarily crisp, then pats it over the warm cake right out of the oven.
Get the recipe: Spiced Upside-Down Apple Bundt Cake
Triple Chocolate Pudding Cake with Raspberry Sauce
Who would guess this perfectly moist triple chocolate cake has the hidden goodness of vegetable juice adding to its fantastic taste?
Get the recipe: Triple Chocolate Pudding Cake with Raspberry Sauce
Warm Strawberry Crumb Cake
Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and the cake is airy, with a wonderful, crisp crust.
Get the recipe: Warm Strawberry Crumb Cake
Triple Berry Shortcake
Layers of flaky puff pastry, orange flavored whipped cream and colorful mixed berries combine easily to make this heavenly dessert.
Get the recipe: Triple Berry Shortcake
Part of HuffPost Food Group
A cake in a skillet? A cake with a few instructions that's easy to whip together and that bakes in less than 30 minutes? A cake that looks as rustic as it sounds but tastes more delicious than its counterparts? That, my friends, is a Skillet Chocolate Sheet Cake! It can be whisked together while you are cooking dinner and baked in the oven while you are eating. Easy Peasy!
Repeat after me: YOU MUST HAVE ICE CREAM WITH THIS! Say it again! YOU MUST HAVE ICE CREAM WITH THIS! OK, good. Glad we are on the same page.
This is not any ordinary chocolate cake. It is a sheet cake with a rich, sinful crunchy glaze/topping that just melts in your mouth. The cake itself has a texture similar to a brownie, and the topping is reminiscent of chocolate powdered sugar with a crunch. Sounds funny, huh? But that is exactly what I feel like I am eating with every bite. The glaze is sugary, sweet, nutty and crunchy from the walnuts. It's simple, silky and delicious. Take my word for it: This will change your life!
I actually do two types of desserts in my good old cast iron skillet: A chocolate chip cookie and this cake. The chocolate chip cookie is divine and over-the-top, but that recipe seems to be floating around the web a little too much lately, so I opted to share my skillet sheet cake with you instead. If you are not into chocolate (the horror), then by all means, omit the cocoa and use extra vanilla and maybe hints of almond extract, orange or lemon flavors to give the sheet cake a nice fresh taste. Now don’t be alarmed in the process of making this cake when you realize that your wet and dry ingredients are not quite coming together in a nice orderly fashion. The first time I made a skillet cake, I thought I had done something wrong or missed a step because once I added in my egg, the mixture was so small and lumpy. I learned to just go with it! Keep forging and whisking and push/spread out the batter to the edges of the pan and pat it down. I can’t promise it will look perfect, but I can promise that you haven’t messed up, and the end result will be extraordinary.
Looking for more cake ideas check out the slideshow above.
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