Buttermilk Skillet Cake // Wit & Vinegar

You guys, I have found the secret to eating cake for breakfast. It is this cake. It’s half scone, half cake, half fabulous. Three halves. Food math.

You wanna impress someone for brunch? BOOM. Cake, in a cast iron pan, that can be eaten before noon. Total crowd pleaser. Unless that crowd’s vegan.

This was the cake I needed to have that led to me buying a cast iron skillet that led me to trying to season it that led to a breakdown then a price is right redemption that led to this post.

All that trouble was definitely worth it. The only thing I did differently from Joy was not roast the strawberries because I’m incredibly impatient and needed the cake right away. I have no doubt that roasting the strawberries makes an excellent cake.

I also have no doubt that using other fruits, whatever’s in season, would make an amazing treat all throughout the year. There might be a roasted pear and chocolate combo happening based off a Smitten Kitchen scone my friend Anna made for a brunch that I still kind of have cravings for. A lot.

The consistency is a crazy combo of scone and cake and is dense and delicious. I will have a real life confession right now and say I might have undercooked the cake just a tad so pictures of single slices really didn’t happen. Real talk.

Also the consistency of the batter might make you go whaat?! but just trust me, it’ll all work out. It’ll be okay.

Just go out and buy a cast iron skillet and make this cake, okay?

Buttermilk Skillet Cake
From Joy the Baker

2 1/2 c all-purpose flour

1 TĀ aluminum-free baking powder

1/2 c white granulated sugar

1/2 t salt

2 large eggs

1 1/2 c buttermilk

1/4 c unsalted butter, melted and slightly cooled

1 t pure vanilla extract

8oz (1/2 lb) strawberries, hulled and halved.

2-3 tablespoons turbinado (crunchy) sugar for topping (look for this in the bulk section if it’s not something you use often)

If you want to roast your strawberries, follow Joy’s instructions.

Preheat oven to 400 and grease up a cast iron skillet. I used a 10″ one, Joy’s is 11.

In one bowl, combine the flour, baking powder, sugar, and salt.

In another combine the eggs, buttermilk, butter, and vanilla.

Combine the dry into the wet and stir until just combined and there’s no major lumps.

Scrape it all into the prepared cast iron skillet and top with those strawberries in whatever pattern your heart desires. Sprinkle evenly with the turbinado sugar to get a nice crunchy topping.

Bake for 20-30 min. depending on the size of your skillet. Joy said 23 min was perfect for her skillet and since I had a 10″ skillet mine was a little fatty fatty two by four and it should have cooked for probably closer to 30. I went in for 25 and I had a small amount in the center that wasn’t cooked. Shit happens.

I would suggest serving with some vanilla yogurt for breakfast/brunch or some vanilla ice cream if you’re going the dessert route.

And like I mentioned above this cake is the perfect base for almost any fruits. Go ahead and get crazy. Then let me know about it.

You Might Also Like

  • Nicole
    April 18, 2013 at 4:14 pm

    Yes! I want strawberry scone cake! My skillet is 12 inches, so I suppose I’ll have to watch at the 15-20 minute mark. What is it about this cake, I now NEED it, too.

    • Billy
      April 18, 2013 at 10:01 pm

      It’s a mind control cake! hahaha

  • Alanna {The Bojon Gourmet}
    April 18, 2013 at 8:08 pm

    This looks seriously good! I love simple cakes like this, and am always on the lookout for more ways to make use of my cast iron skillet. So glad I found your site (on foodgawker) – it’s a beaut! Also, I’m glad to know about food math cause I was never so hot at the regular kind. Cheers!

    • Billy
      April 18, 2013 at 10:02 pm

      Thanks Alanna, your blog is great too! I love the pictures and I need those carrot and radish pickles asap!

  • Rosie @ Blueberry Kitchen
    April 20, 2013 at 2:47 pm

    Cake for breakfast – yes please! This looks so delicious! šŸ™‚

    • Billy
      April 20, 2013 at 5:18 pm

      Thanks Rosie!

  • GROCERY LIST XIV | Wit & Vinegar
    April 21, 2013 at 6:17 am

    […] past week for food has involved this buttermilk skillet cake, pizza,Ā and pizza. I call that the almost end of the semester working late meal plan. […]

  • Erika-Southern Souffle
    April 23, 2013 at 4:08 pm

    I love everything about this cake.. your blog is dope..consider me your newest stalker. šŸ™‚

    • Billy
      April 23, 2013 at 5:50 pm

      Thanks Erika!! Love your blog too! Please don’t hide outside my window.

  • Ilke
    April 25, 2013 at 7:05 pm

    I am all for cake for breakfast. I just got a 12 inch cast iron skillet to sizzle some fish, steak, bacon and eggs, not you added cake to that list šŸ™‚

    • Billy
      May 2, 2013 at 1:51 am

      haha yes to cake for breakfast! one pan for everything!

  • Marylou Kormann
    September 4, 2013 at 7:01 am

    Cant wait to try this with peaches. Looks amazing!!

  • buttermilk skillet cake with fresh strawberries | luckybakes
    April 15, 2014 at 9:32 am

    […] BUTTERMILKĀ SKILLET CAKE with FRESH STRAWBERRIES from wit and vinegar […]

  • Tara
    June 29, 2014 at 1:11 pm

    I needed a use for my leftover buttermilk and this was my solution! I just put it in the oven with peaches in a 10 1/2″ skillet. I’m optimistic! Thank you!

  • 23 Skillet Cakes That Anyone Can Make | Fake Plastic Trees
    April 17, 2015 at 1:59 pm

    […] witandvinegar.com […]

  • 23 Skillet Cakes That Anyone Can Make • Public 121
    April 18, 2015 at 6:34 am

    […] Easy does it. Recipe here. […]