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Chocolate Skillet Cake with Chocolate Pecan Glaze

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For the cake:

1 cup granulated sugar

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 large egg

1/2 cup buttermilk

1/2 cup strong black coffee

1/4 cup vegetable oil

1 teaspoon Vain Mexican Vanilla Extracted in Kentucky Bourbon

For the frosting:

1/2 cup unsalted butter

2 Tbsp unsweetened cocoa powder

3 Tbsp heavy cream

1 teaspoon Vain Mexican Vanilla Extracted in Kentucky Bourbon

1 1/4 cup spowdered sugar

1/2 cup finely chopped pecans (I recommend Cane River Pecans)


Place rack in the upper third of the oven and preheat oven to 350F. Grease and flour a 10-inch cast-iron skillet and set aside.

In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder, and salt. In a large measuring cup, whisk together egg, buttermilk, coffee, oil, and vanilla.

Whisk the wet ingredients into the dry until smooth and glossy, about 2 minutes. Better will be thin.

Pour batter into prepared skillet and bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs. Remove from the oven and allow to cool while you make the frosting. 

To make the frosting, melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add cream, vanilla, and powdered sugar and stir until smooth. Add the pecans.

Pour the warm frosting over the warm cake. Allow to cool and set for at least 30 minutes. Spoon cake onto plates to serve.