Old-Fashioned Butter Cake-Made in a Skillet!
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Looking for an easy skillet dessert that’s rich, buttery, and totally irresistible? This Old Fashioned Butter Cake with Cream Cheese Topping is calling your name! Baked in a cast iron skillet, this cake comes out perfectly golden on the edges with a soft, moist center that practically melts in your mouth.
This Skillet Butter Cake is absolutely irresistible. The classic buttery flavor shines in every bite, and the cream cheese topping? It bakes right into the cake to create a sweet, slightly tangy layer that’s creamy, and downright delicious.
This easy, old-fashioned butter cake, like my apple skillet cake is perfect for holidays, potlucks, or just a cozy night at home with your favorite people.
Why You’ll Love This Recipe
- Buttery Flavor: The combination of butter and cream cheese is such a perfect cake flavor.
- Simple Ingredients: Uses basic pantry staples you probably already have on hand.
- Easy Baking: This cake can be made in a cast iron skillet or a 9×13-inch baking dish.
- Perfect for Gatherings: Ideal for baby/wedding showers, family parties, or a simple snacking cake.
Why I Recommend Baking in a Cast Iron Skillet
I love using my cast iron skillet to make the perfect simple breakfast or hamburger, as well as for baking skillet cookies and cakes!
Cast iron is known for heat distribution which helps to make a delicious, perfectly baked outer crust and soft center in this Butter Cake Recipe.
Cast iron has a non-stick surface that makes cleanup a breeze. The best part of cast iron.
What if I don’t own a cast iron skillet?
No problem! This delicious Skillet Butter Cake can be made in a 9 x 13 inch baking dish. Just grease the baking dish, spread the cake mix into the pan, top with the cream cheese topping and bake according to the recipe instructions in the recipe card at the bottom of this post.
Ingredients Needed for this Skillet Butter Cake Recipe
Made with simple, pantry ingredients, this is all you need to make this skillet cake recipe:
For the Butter Cake:
- Butter– adds so much flavor and moisture, really the star of the show here.
- Cream Cheese– also added to the cake batter for a bit of a tangy zip
- Eggs– help to make this a spongy, soft cake
- Sugar– adds the sweetness
- Vanilla– a must ingredient for bold flavor in this vanilla butter cake recipe
- Coarse Sea Salt– you will notice the hints of saltiness when baking with this coarse salt
- Flour– all purpose flour is all that is used in this cake, no special flours needed
- Coarse Sugar– this adds an extra sweet crunch when sprinkled in the pan before baking.
For the Cream Cheese Layer:
- Cream Cheese– adding more tangy zip to the cake
- Vanilla– adds a ton of flavor
- Sugar– sweetness to balance out the tang of the cream cheese
- Egg Yolk– adds a little bulk as this layer bakes
*Recipe Tip– I recommend using unsalted butter in this recipe especially when using a coarse sea salt, you don’t want the salt to overpower the cake. This cake bakes best when the ingredients are added when they are at room temperature.
How to Make Old Fashioned Butter Cake in a Skillet
Make the Cake Batter
- Make the Batter– in a large mixing bowl, combine the butter, cream cheese, vanilla, sugar and eggs. Use an electric mixer or stand mixer to beat the butter and cream cheese mixture until it is soft and fluffy, about 2 minutes.
- Add the Dry Ingredients– mix in the flour and coarse sea salt and continue mixing with the electric mixer until combined, don’t over mix the cake batter.
- Pour into the Skillet– first, prepare the 12 inch cast iron skillet by adding a little grease if needed, then sprinkle the pan with some coarse sugar (or just granulated sugar if that is all you have). Pour the batter and spread evenly into the cast iron skillet.
Make the Cream Cheese Topping
- Make the Cream Cheese Layer– in a new mixing bowl, cream together the cream cheese, vanilla, sugar and egg yolk until a smooth mixture is formed.
- Top the Cake Batter– spread the cream cheese layer evenly over the top of the cake batter in the cast iron skillet. I like to do this by adding the cream cheese topping in scoops over the batter, then spreading it over the batter.
- Bake– bake the butter skillet cake in a 350º F oven for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few crumbs. Allow the cake to cool before slicing and topping with a dusting of powdered sugar.
Leftovers and Storage
To store this Butter Cake baked in cast iron, remove it from the skillet and store in an air tight container for up to 3 days on the counter or up to 5 days in the refrigerator.
This cast iron skillet dessert can also be frozen in slices for up to 3 months in an air tight container.
Serving Suggestions
- Top with vanilla ice cream or homemade whipped cream
- Decorate the top of the cake with fresh fruit or even caramel sauce
Other Cast Iron Skillet Desserts To Try:
These are some of our favorite skillet desserts:
Butter Cake Recipe in a Cast Iron Skillet
Equipment
Ingredients
Butter Cake
- 1 cup butter room temperature
- 4 ounces cream cheese room temperature
- 1 3/4 cup sugar
- 4 eggs room temperature
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon coarse sea salt
- 2 tablespoons coarse sugar for the bottom of the skillet
Cream Cheese Layer
- 4 ounces cream cheese room temperature
- 1/2 cup sugar
- 1 egg yolk room temperature
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350º F and prepare a 12 inch cast iron skillet with oil or cooking spray, sprinkle with 2 tablespoons coarse sugar if desired.
Butter Cake Batter
- In a large mixing bowl or stand mixer cream together the 1 cup butter and 4 ounces cream cheese. Add in the 1 3/4 cup sugar, 4 eggs and 1 1/2 teaspoons vanilla. Continue mixing until fluffy, scrapping down the sides if needed.
- Add in the 2 cups flour and 1/2 teaspoon coarse sea salt, continue mixing until combined.
- Spread the cake batter evenly into the prepared skillet.
Cream Cheese Layer
- In a separate mixing bowl cream together the 4 ounces cream cheese, 1/2 cup sugar, 1 egg yolk and 1/2 teaspoon vanilla. Mix with the electric mixer until well combined.
- Drop the cream cheese mixture over the top of the cake batter in the skillet, then spread evenly over the cake batter.
- Bake the cake for 40-45 minutes until a toothpick comes out with just a few crumbs when inserted into the center of the cake.
- Cool for 15-20 minutes before slicing.
Video
Notes
- Nutrition facts are just an estimate and are provided as a courtesy.
- Store any leftovers in an air tight container on the counter for up to 3 days
