This Mini Cherry Skillet Cake recipe is an easy summer dessert. A mini cake made in a 6.5-inch cast iron skillet and all of the cake ingredients are mixed in one bowl. Top with fresh cherries and whipped coconut cream for the perfect barbecue dessert!
Mini Cake For Summer
I am so excited it is cherry season! It’s funny how much you don’t realize you miss something when it’s not available. Like cherries. Or just imagine how happy I’ll be when I see fresh peaches at the grocery! I love this time of year!
So, obvs I bought a big ol’ bag of cherries. Now the quandary was what to make with them. Not there is a shortage of recipes or options, it was more a matter of which ones. Because there are so many great recipes that highlight the wonderful tart and sweet of cherries. Let’s jump right into it!
Cherry Skillet Cake
In my humble opinion, I think the best cherry recipes showcase the flavor and texture of the cherry. Not just include them as an added ingredient. I believe that is what this skillet cake does.
First of all, it is a mini cake. At 6.5 inches it is the perfect size for just two people or a small gathering. Imagine the accolades you will receive when you show up to a family barbecue with this beautiful little wonder!
Second, the cake itself is light and subtle. It has the right amount of sweetness and is delicately flavored with vanilla. And that’s it. Which is great for this recipe because it allows the cherries to shine.
Though, most importantly, this is one of the easiest cakes you will make. All the ingredients go in one bowl. There are no eggs. And just a few ingredients that you probably already have in your pantry. The hardest part is melting the butter. See, not hard.
Fresh Cherry Cake
Then there are the cherries. You won’t have to do much to them to make their flavor come through. Just pit them, slice in half and with a little sugar and splash of almond extract. The almond extract amplifies the cherry flavor and adds just enough flavor to be noticeable.
Let’s talk about the removal of the cherry pit a little. There are a couple of ways of going about this. You could try a DIY technique of sitting the cherry on top of an empty bottle (i.e. wine bottle) and use a skewer or chopstick and punch through the bottom of the cherry.
Or you could invest in a cherry pitter. I have tried the bottle and skewer trick and it was more frustrating than anything. The skewer wasn’t sharp enough, or the cherry would fall off the top of the bottle. Just ugh! This is the cherry pitter I have and it works great!
The cherries get placed on top of the batter rather than mixed in. This will make sure the cherries float on top of the cake and get nice and baked. Like most fruit, when you heat it up the juices are released and the flavor is intensified. Doesn’t get much better than that!
Mini Skillets for Cakes
Talk about the cutest invention! The tiny skillets you use to make this cake and to serve it (should you choose), are awesome. You will use a 6.5-inch skillet to bake the cake, and there are 3.5-inch skillets to serve it. So cute!
I also think any time you cook, bake, broil, etc. in a skillet, it truly adds to the flavor of what you are cooking. Not to mention they are nearly indestructible and they get ‘better’ with age.
You may have heard a lot about seasoning your cast iron skillets. And if you don’t already do this, I highly recommend it. It does enhance the flavor of anything and if you are going to use the skillets just for cakes (or sweets), why not season them with sugar!
I have included some links below to the mini skillets I used in this recipe.
Serving the Mini Cherry Skillet Cake
I would definitely keep the cake in the skillet when you go to serve it. It adds to the presentation and keeps any leftovers (if you have any), in the same pan. Translation: fewer dishes to clean up later!
Garnish the cake with extra cherries, and of course some Whipped Coconut Cream.
More Mini Cake Recipes
- Mini Pineapple Carrot Cake
- Mini Blueberry Angel Food Cake
- Peppermint Mocha Layer Mini Cake
- Mini Cherry Coffee Cake
- Classic Mini Yellow Cake (Neapolitan Cake)
Mini Cherry Skillet Cake
- 1/2 cup fresh cherries, pitted and halved
- 1/4 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup, plus 1 tablespoon granulated sugar
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter, melted and cooled slightly
- Whipped Coconut Cream - for topping
- Preheat the oven to 375o degrees and adjust the oven rack to the middle position. Grease a 6.5-inch cast iron skillet.
- Pit the fresh cherries and slice in half. In a small mixing bowl, add the halved cherries, 1 tablespoon of sugar and almond extract. Toss to coat the cherries with the sugar.
- In a medium mixing bowl, add the flour, remaining sugar, baking powder, and milk. Mix with a spatula or spoon until combined. Stir in the melted butter.
- Transfer the batter to the prepared skillet. Top the batter evenly with the prepared cherries. No need to mix the cherries into the batter or push into the batter. They will sink slightly and the batter will rise up around them.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the skillet on a wire rack. Keep the cake in the skillet for a rustic presentation!
- Top with Whipped Coconut Cream and enjoy! Keep any leftovers in the skillet, and cover tightly with foil or plastic wrap. The cake can be stored at room temperature for up to 2 days.