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.Print
Recipe Source: Adapted just slightly from Taste of the South Magazine Jan/Feb 2018