A simple, one layer skillet cake topped with a thick layer of cream cheese frosting . . .This Italian Cream Skillet Cake is perfect for any occasion or just because you want to bake a cake. It’s amazing!
Today is my son Taylor’s 19th birthday. He’s currently serving an LDS Mission in Sacramento, California so I’m sharing this cake recipe to celebrate his birthday.
Taylor loves cake! His favorite birthday cake is the chocolate mint cake with a chocolate drape from Glaus Bakery. He loves to eat just the cake and leave all the frosting for last (lol). Unfortunately, he won’t be getting his beloved chocolate mint cake this year, but he will be getting a yummy chocolate mousse cake thanks to a sweet mom (Lori) that lives in Sacramento.
Lori’s son served in my Stake temporarily while he was waiting for his visa to go to the Philippines. I would send her pictures of her son anytime he’d be at our house. I told her my son was serving in Sacramento and she said to let her know if there was ever anything they could do for Taylor.
I text her on Monday and asked her if she knew of any Bakeries in Sacramento that delivered so I could have a cake sent to Taylor. She didn’t know if they any delivered, but kindly offered to pick up a cake and take it to Taylor for me.
So because of the incredible kindness of this sweet mom, Taylor is going to get a birthday cake. Thank you Lori! Simple acts of kindness like this are such a great reminder that despite all the ugliness and chaos in the world, there is still so much goodness and a lot of caring/loving people.
There is nothing fancy about this cake, it’s really as simple as they come.
The cake is tender, moist and so, so good on it’s own. Then there’s the cream cheese frosting, that pretty much speaks for itself. It’s creamy, not too sweet and the hint of almond extract is subtle and makes it pretty fabulous.
If you’re thinking you need to bake a cake today, then I got your back. I mean, come on, look at that thick layer of gorgeous cream cheese frosting. This cake is totally calling your name today, now go make it.
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup sweetened flaked coconut
- 1/4 cup finely chopped pecans
- 1 (8 oz) pkg. cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but highly recommended)
Preheat oven to 350 degrees. Spray a 9- or 10-inch square or round cast-iron skillet with baking spray with flour.
In a large bowl, beat the butter and sugar on medium speed until fluffy, about 3 to 4 minutes. Scrape down sides as needed. Add vanilla and eggs, one at a time, mixing well after each addition.
In a small bowl, whisk together flour and baking soda. With the mixer on low, gradually add the flour mixture to the butter alternately with buttermilk, beginning and ending with flour, beating until just combined after each addition. Stir in the coconut and pecans just until combined. Pour into prepared skillet.
Bake for 30 minutes or until a toothpick inserted comes out clean.
In a large bowl beat the cream cheese and butter on medium speed until smooth and creamy. Slowly mix in the powdered sugar, beating until smooth and well combined. Add vanilla and almond extract and mix well.
Spread frosting on top of cake and garnish with coconut and finely chopped pecans, if desired.
If you don't have a cast-iron skillet, you can certainly bake this in a 9-inch round or square cake pan or baking dish.
You can certainly leave out the almond extract, but I highly recommend it. It's super subtle and just makes the cream cheese frosting even more amazing.
Recipe Source: Adapted just slightly from Taste of the South Magazine Jan/Feb 2018