If you’re craving a warm, gooey, and indulgent dessert that’s sure to impress, this Easy Chocolate Skillet Cake with Ice Cream is exactly what you need. This dessert combines the richness of a fudgy chocolate cake with the creaminess of ice cream, all served straight from the skillet for that rustic, homemade feel. It’s perfect for any occasion, whether you’re hosting a gathering or treating yourself to something sweet.

What makes this cake so special is how easy it is to make, yet it feels like a decadent indulgence. The cake bakes right in the skillet, giving it a crispy edge with a soft, molten center. Topped with a scoop of your favorite ice cream, this dessert is the ultimate combination of warm and cold, sweet and creamy. It’s simple, yet absolutely delicious—and the best part? It comes together in less than 30 minutes!

I first made this Easy Chocolate Skillet Cake with Ice Cream when I was looking for a quick dessert to serve to friends who stopped by for an impromptu get-together. With just a few pantry staples and minimal prep, I had a warm, rich cake ready in no time. It became an instant hit, and now it’s my go-to dessert when I want something comforting and indulgent with minimal effort!

Why This Easy Chocolate Skillet Cake with Ice Cream Will Be Your New Favorite

• Quick and easy: With only a few ingredients and less than 30 minutes of baking, this dessert is incredibly simple to make.
• Fudgy and rich: The cake has the perfect balance of a crispy edge and a soft, molten center that makes every bite irresistible.
• One-pan wonder: Everything is made in a single skillet, which means fewer dishes and more time to enjoy your dessert.
• Customizable: Use any ice cream flavor you love—vanilla, chocolate, or even something fruity like strawberry.
• Perfect for sharing: Whether it’s a family dinner or a casual get-together, this cake is sure to satisfy everyone’s sweet tooth.

What You Need For Easy Chocolate Skillet Cake with Ice Cream

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup boiling water
• 1/2 cup semi-sweet chocolate chips (optional for extra fudginess)

For Serving:

• 2-3 scoops of your favorite ice cream (vanilla, chocolate, or any flavor you like)
• Whipped cream (optional)
• Chocolate syrup or caramel sauce (optional)

How to Make Easy Chocolate Skillet Cake with Ice Cream

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10-inch skillet or a similar-sized oven-safe pan with butter or non-stick spray.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
3. Add the wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well-combined.
4. Add boiling water: Carefully stir in the boiling water. The batter will be thin, but that’s normal! It helps create that rich, fudgy center.
5. Add chocolate chips: If you’re using chocolate chips, fold them into the batter.
6. Bake the cake: Pour the batter into the prepared skillet and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs (not wet batter). The cake should have a slightly soft, molten center.
7. Serve: Let the cake cool for a few minutes before scooping out individual servings. Top each serving with a scoop of ice cream, a dollop of whipped cream, and a drizzle of chocolate syrup or caramel sauce if desired.

Tips For Easy Chocolate Skillet Cake with Ice Cream

• Don’t overbake: The key to a gooey, molten center is not overbaking the cake. Keep an eye on it, and remove it from the oven as soon as a toothpick comes out with just a few crumbs.
• Add-ins: Feel free to add chopped nuts like walnuts or pecans, or even swirl in some peanut butter for extra flavor.
• Make it personal: Use your favorite ice cream flavor to customize this dessert. You can also try adding different toppings like sprinkles, crushed cookies, or even fruit.
• Serve warm: For the best experience, serve the cake while it’s still warm, so the ice cream melts into the cake for a delicious combination.

Substitutions and Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
• Dairy-Free: Use almond milk or oat milk and dairy-free butter for a dairy-free version. You can also use a dairy-free ice cream alternative.
• Nut-Free: Skip the chocolate chips if you’re sensitive to nuts, or add chopped almonds or pecans if you like a little crunch.
• Vegan: Replace the eggs with flax eggs and use plant-based milk and oil to make this cake vegan-friendly.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute like stevia or monk fruit in place of regular sugar for a lower-calorie option.
• Lower Fat: Substitute the vegetable oil with applesauce or use Greek yogurt to cut down on fat without sacrificing moisture.
• Whole Wheat: You can use whole wheat flour for added fiber and nutrients, though it will change the texture slightly.

Closing For Easy Chocolate Skillet Cake with Ice Cream

And there you have it! This Easy Chocolate Skillet Cake with Ice Cream is the perfect dessert to satisfy your sweet tooth in a snap. With its fudgy, rich center and deliciously gooey texture, paired with creamy ice cream, this dessert is sure to be a hit every time you make it. Whether you’re celebrating a special occasion or just treating yourself, it’s a quick and indulgent way to end any meal. Don’t forget to let us know how your skillet cake turns out, and check out more of our easy and delicious dessert recipes for more inspiration!

Frequently Asked Questions For Easy Chocolate Skillet Cake with Ice Cream

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 20-30 seconds before serving.

Can I freeze the cake?
Yes, you can freeze the cake. After baking and cooling, wrap the cake in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator and warm it in the oven or microwave.

Can I use a different type of pan?
Yes! You can make this cake in any oven-safe pan or even a 9×9-inch baking dish, but keep in mind that the baking time may vary depending on the size of the pan.

How do I make the cake even richer?
Add a few tablespoons of melted butter or a bit of sour cream to the batter for extra richness.

Can I use regular chocolate chips?
Yes, you can use regular chocolate chips or even chopped chocolate bars for a more decadent chocolate experience.

Can I make the cake without ice cream?
Yes, if you prefer, you can serve the cake on its own or with whipped cream, caramel sauce, or fresh fruit.

Can I make this cake ahead of time?
This cake is best served warm, but you can make it a few hours ahead and store it covered at room temperature. Reheat it in the skillet before serving.

Can I add toppings?
Yes! Top with whipped cream, fresh berries, crushed nuts, or even marshmallows for a fun twist.

Can I use non-dairy ice cream?
Yes, feel free to use your favorite non-dairy ice cream to make this dessert dairy-free.

What if I don’t have a skillet?
If you don’t have a skillet, you can bake this cake in a regular baking pan. Just adjust the baking time as needed.

Easy Chocolate Skillet Cake with Ice Cream

Recipe by CutsfoodCourse: Cake, Chocolate, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup whole milk

• 1/2 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup boiling water

• 1/2 cup semi-sweet chocolate chips (optional for extra fudginess)

• For Serving:

• 2-3 scoops of your favorite ice cream (vanilla, chocolate, or any flavor you like)

• Whipped cream (optional)

• Chocolate syrup or caramel sauce (optional)

Directions

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10-inch skillet or a similar-sized oven-safe pan with butter or non-stick spray.
• Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
• Add the wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well-combined.
• Add boiling water: Carefully stir in the boiling water. The batter will be thin, but that’s normal! It helps create that rich, fudgy center.
• Add chocolate chips: If you’re using chocolate chips, fold them into the batter.
• Bake the cake: Pour the batter into the prepared skillet and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs (not wet batter). The cake should have a slightly soft, molten center.
• Serve: Let the cake cool for a few minutes before scooping out individual servings. Top each serving with a scoop of ice cream, a dollop of whipped cream, and a drizzle of chocolate syrup or caramel sauce if desired.