German Chocolate Skillet Cake; This chocolate cake is made in a skillet and topped with coconut pecan frosting. You’ll love this German Chocolate Skillet Cake!
I remember, there was a time when I didn’t fully appreciate a good cast iron skillet.
I’m pretty sure that when Robb and I first got married, he brought a very small (maybe 6-inch?) cast iron skillet into the marriage. Having no previous experience with cast iron, I never used it, and I’m pretty sure I got rid of it some time ago.
What was I thinking? Do you have any idea what I would give to have that little skillet back now?
My awesome brother gave me a brand new 12-inch skillet as a gift recently. I was so excited to get it seasoned and start using it. I couldn’t decide what to make in it first!
I finally decided on this skillet cake. I have always wanted to make skillet cakes, brownies, and cookies, but never had a skillet that could go in the oven.
Why didn’t I just go buy one? I have no idea. Sad, but true.
My one disappointment with this cake was the frosting.
I love, and I do mean luuuuuuvve this coconut-pecan frosting. It’s basically one of the seven wonders of the world. It’s right next to the Taj Mahal in beauty, no lie.
The problem was that this recipe didn’t quite make enough for my taste. It’s probably plenty for the average person, but I have a major sweet tooth, and frankly, the “more frosting the merrier” is the motto of my dessert-loving life.
So, if you are like me, go ahead and double this frosting recipe. That way you can get it all the way to the edges, so you can be sure that every bite of cake comes with a generous bite of this caramel-y nutty piece of heaven.
More simple and delicious cakes you might enjoy:
 Almond ButtermilkCake |
 Intense DarkChocolate Cake |
 Choc Sheet Cake withWarm Cherry Topping |
Lightly adapted from My Baking Addiction
- ¼ cup butter
- 4 oz. unsweetened chocolate
- 1 cup sugar
- 2 eggs
- ¼ cup vegetable oil or canola oil
- ½ tsp. salt
- 1 tsp. baking soda
- 1 cup flour
- ½ cup sweetened condensed milk
- ¼ cup butter
- 1 egg yolk
- ½ cup pecans
- ½ cup shredded coconut
- For the cake: Coarsely chop chocolate and place in a microwave safe bowl with butter. Melt in the microwave in 30-second intervals, stirring between each.
- Once melted, add Sugar, oil and eggs to the chocolate mixture, and mix well. Add salt and soda and mix well. Add flour and mix until combined.
- Spread mixture evenly in a 12-inch cast iron skillet. Bake at 350 for about 25 minutes.
- For the frosting: combine milk, butter, and egg yolk in a sauce pan. Cook over medium high heat, stirring constantly, until mixture is thick and starts to darken in color. (about 5 minutes)
- Stir in pecans and coconut. Spread over cake while still warm.
If you enjoy this recipe, you might also enjoy:
German Chocolate Cheesecake from Willow Bird Baking
German Chocolate Sandwich Cookies from Chocolate Moosey
German Chocolate Cake Donuts from Tina’s Chic Corner
I believe cast iron skillets were invented just for this recipe. Oh my Jen!!
I want a cast iron skillet so bad. I have a giant regular skillet to make food when my family visits, and I can technically bake in it (up to 450F I believe), but I have a feeling I need to add a cast iron one to my Christmas list.
Holy Moly this is amazing!
You’re killin me with the chocolate and coconut!! YUM!
I’m the fool who has owned a cast iron skillet for the past two years but has been too intimidated to season it. Yes, you’re welcome to come and give my head a smack. I’ve eaten plenty of foods cooked on a cast iron pan and I know how magical it all turns out. I need to make this cake and I’ll follow your advice to double the frosting so that there’s an equal frosting to cake ratio. That’s the only proper way to eat this.
Nancy, quit being scared and go for it! Having a cast iron skillet is THE BEST. Ask the almighty Google for specific directions, but basically you just rub the pan with a bunch of oil or lard, and bake it for a while. Seasoning DONE. Time to bake a cake.
It’s been WAY too long since I’ve had a German chocolate cake!!! I could eat that whole batch of icing with a spoon…it looks incredible!!!
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I am in the middle of baking this right now. But when do you add the sugar?
This comes out way too dry. Sugar is missing in instructions. The icing is great, but the cake recipe is written wrong. Way too dry. So dry it doesn’t even mix well. Should the flour be 1/2 cup?
I’m sorry you had so much trouble with it. I have update the recipe now to show when to add the sugar. I haven’t made this cake in quite a while, but I don’t remember it being very dry. I have found, however, that the brand of butter and especially chocolate chips can make a big difference. Rather than reducing the flour, if the batter seems heavy, I would add a little extra oil, or even 2-4 tablespoons of milk.