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talian Cream Skillet Cake

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  • 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)


  1. Preheat oven to 350 degrees. Spray a 9- or 10-inch square or round cast-iron skillet with baking spray with flour.
  2. 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.
  3. 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.
  4. Bake for 30 minutes or until a toothpick inserted comes out clean.
  5. 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.
  6. 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. 

  • Category: Cakes & Cupcakes