If you’re looking for a cozy breakfast treat, this skillet breakfast cake is your answer! It’s loaded with sweet chocolate and topped with a crunchy streusel that will make your morning feel a bit fancy.
Solves busy mornings by using one skillet, short bake time, simple ingredients, and easy cleanup, delivering a comforting breakfast that requires little advance planning.
But sometimes, I find it tricky to whip up something that’s both quick and satisfying, especially on those busy mornings when time just flies. That’s why having this recipe in my back pocket is a true lifesaver.
This skillet breakfast cake is not only simple to make, but it also cooks in one pan, no hunting down a ton of dishes to clean later! It only takes about 10 minutes to prep and 50 minutes to cook, giving you plenty of time to sip your coffee while it bakes.
If you’re after something that fits into your breakfast routine, you’ll love how this cake works for special occasions or just a regular Saturday. And if you’re in the mood for something lighter, try out my Breakfast Tacos.
Why You Will Love This Recipe
- Moisture You’ll Love : Unlike other cakes that can turn dry, this one stays super moist, thanks to the double chocolate layers and cooking method.
- Decadent Chocolate Flavor : With rich chocolate chips and a sweet glaze on top, every bite feels like a little treat, making breakfast more enjoyable.
- Quick and Easy Prep : Throwing this together is a breeze, requiring only about 10 minutes of prep time. Perfect for busy mornings or last-minute plans.
- Stays Fresh : You can easily store leftovers in an airtight container, and it stays delicious for days, making it great for snacks or breakfast on repeat.
Chocolate Chip Skillet Breakfast Cake
- Prep Time: 10 minutes
- Cool Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delicious chocolate chip streusel skillet breakfast cake perfect for mornings or brunch gatherings.
Ingredients
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (42g) unsalted butter, melted
- pinch of kosher salt
- 2 cups (240g) all-purpose flour
- 1 1/21/2 teaspoons baking powder
- 11/2 teaspoon kosher salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 1/3 cups (266g) white sugar
- 2 large eggs plus 1 extra egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup (120ml) whole milk (or buttermilk)
- 2 cups (340g) semi-sweet chocolate chips (or dark chocolate chips)
- 1 cup (120g) powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk
Instructions
- Prep the Skillet: Start by greasing a 9-inch cast iron skillet with some butter or oil. Ensure every corner is covered to help the cake slide out easily later.
- Make the Batter: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/21/2 teaspoons of baking powder, and 11/2 teaspoon of kosher salt until it feels light and airy. This helps incorporate air for a fluffy texture. Be careful not to overmix once you add in the wet ingredients.
- Stir in the Chocolate: Gently fold in 2 cups of chocolate chips until they are evenly distributed in the batter. A sweet smell of chocolate will fill the kitchen.
- Prepare the Streusel: In a small bowl, mix together 1/2 cup of brown sugar, 1/4 cup of all-purpose flour, 3 tablespoons of melted unsalted butter, and a pinch of kosher salt until crumbly and you can feel the butter throughout. The mixture should look sandy and slightly clumpy.
- Pour & Sprinkle: Pour the batter into the prepared skillet and spread it out evenly. Then, sprinkle the streusel generously on top to create an inviting texture.
- Bake & Enjoy the Aroma: Preheat your oven to 350 degrees F and pop the skillet in. Bake for about 50 minutes or until the edges are golden, and the cake springs back when touched. A lovely aroma will waft through the house.
- Cool & Slice: Once removed from the oven, let the cake cool in the skillet for about 10-15 minutes before slicing. This helps set the layers and enhances the gooeyness of the chocolate chips.
Notes
- Storage Tips: Store the cake in an airtight container at room temperature for up to 4-5 days.
- Expert Tips: Do not skimp on the streusel topping; it adds crunch and flavor.
- If the streusel topping browns too quickly, tent the cake loosely with foil for the remainder of the baking time.
- Ensure proper leavening by checking the freshness of the baking powder before use.
- For easier serving, you can bake this cake in a 9-inch round cake pan instead of a skillet.
- Reheating Instructions: To reheat, place slices of the cake in a microwave-safe dish and heat on medium power for about 15-20 seconds until warm.
- Serving Suggestions: Serve warm with a side of fresh fruit or pair with coffee or tea for a delightful breakfast experience. For extra sweetness, drizzle with additional icing made from milk and powdered sugar.
- Recipe Variations: You can replace the chocolate chips with blueberries for a fruity twist or use almond extract in place of vanilla for a nutty flavor.
- Ingredient Notes: When selecting chocolate chips, semi-sweet is recommended for a balanced sweetness. Make sure to use fresh ingredients for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 698
- Sugar: 63g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 91g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 218mg
Find it online: https://bakeitwell.com/skillet-breakfast-cake
Recipe Tips
- If streusel topping is browning too quickly, tent the cake with foil for the remainder of the baking time to avoid burning.
- When preparing the batter, make sure to mix just until combined to keep the cake from becoming too dense.
- If the cake doesn’t rise well, checking your baking powder for freshness before use can help ensure proper leavening.
- For a different look, using a 9-inch cake pan instead of a skillet can simplify serving, especially for casual meals.
- If you’re aiming for extra moisture, adding a bit more milk can help maintain the cake’s tenderness without sacrificing flavor.
Serving Suggestions
Serve the skillet breakfast cake warm alongside fresh fruit for a nutritious addition. Pair it with coffee or tea for a morning treat.
This cake can also be used in variations like breakfast parfaits or as a dessert in strudel. Enjoy it in delightfully sweet bites at brunch or family gatherings.
Drizzle extra icing over the top for added sweetness. A sprinkle of powdered sugar can also enhance its appeal before serving.
Recipe variations
- You can use half the amount of chocolate chips or substitute them completely with blueberries or a hint of lemon zest for a fruity flavor.
- Add 1 teaspoon of almond extract instead of vanilla extract to introduce a nutty nuance to your skillet breakfast cake.
- Either top with chopped nuts for a crunchy texture or try adding shredded coconut for a tropical twist.
- If making for a group, scale up the recipe to include 3 cups of flour and double the chocolate chips for extra deliciousness.
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How to Store?
To keep your skillet breakfast cake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 4 days.
Refrigeration: Keep the cake in the refrigerator in an airtight container for up to 1 week.
Freezing: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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