Berry Skillet Cake

Recipes by Chef Steph

Chef Steph

Fresh berries are the crowning glory of this not-too-sweet, but ultra-moist skillet cake.


Berry Skillet Cake
  • 1/2 cup - butter
  • 2 - eggs
  • 1 cup - sour cream
  • 1 teaspoon - vanilla
  • 1 cup - sugar (and some Swedish sugar or Turbinado for sprinkling on top)
  • 1 1/4 tablespoon - baking powder
  • 1/4 teaspoons - salt
  • 1 1/3 cups - flour
  • 1 cup - fresh berries (I love using raspberries and blueberries!)
Prep time
15 minutes
Cook Time
40  minutes
4 to 8


  1. Melt butter in a skillet (cast iron is best) Preheat the oven to 350°.
  2. Pour the melted butter into a mixing bowl and add the eggs, sour cream and vanilla. Stir until well mixed and then beat in the 1 cup of sugar.
  3. Mix the flour, salt and baking powder in a smaller bowl. Slowly mix in the dry to the wet ingredients.
  4. Pour the batter into the 9 inch skillet that has been buttered with the melted butter in the first ingredient.
  5. Sprinkle red and blue berries over the batter.
  6. Sprinkle topping sugar over the cake and bake for 40 minutes or so until it springs back when touched in the middle. A toothpick should come out with a few moist crumbs. We serve this with homemade ice should too!

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