This cake in a frying pan recipe doesn’t require very many dishes to make it. The batter gets mixed entirely in a pan before it is steamed on the stove. Garnished with whipped cream and fresh blackberries, it is a beautiful cake despite how simple it is to make.
To make the cake in a frying pan, you melt the butter before mixing it with sugar, vanilla, egg, flour, baking powder, salt, and milk until combined into a batter. Then, it gets covered with a lid and cooked on the stove until it is fully baked through. After that, it gets soaked with a milk and sweetened condensed mixture before being garnished with whipped cream and blackberries to serve. The resulting cake is fluffy with the creamy sweetness of whipped cream and tangy blackberries on top.
What is a Cake in a Frying Pan?
Cake in a frying pan is a cake that is cooked in a pan on the stove. It is garnished with whipped cream and fresh blackberries, making it a perfect summer dessert. Since the batter is mixed in the pan, you will minimize some of the dishes you will have to clean up. Additionally, cooking it on the stove means that you won’t have to heat up your kitchen with the oven during the hot summer months.
Pro Tips
- Use a non-stick pan so that it is easy to remove the cake from it once it is cooked.
- Quickly stir the sugar, vanilla, and egg in the butter to prevent the egg from curdling.
- Test the cake with a toothpick to check that it is done. If it comes out clean, you will know that the cake is fully baked.
- Wait until the cake has fully cooled before garnishing it with the whipped cream and blackberries.
Frequently Asked Questions
Can I Bake This Cake in a Cast Iron Pan?
Yes, you definitely could! Just make sure that the cast iron is well seasoned and non-stick before you bake your cake in it.
Can I Replace the Blackberries With Other Fruit?
Yes, this cake would work beautifully with other fruit such as fresh strawberries, blueberries, or raspberries. You could also garnish it with sliced apricots or pitted cherries if preferred.
Can I Make the Cake Gluten-Free?
While you may be able to prepare this cake with a gluten-free flour blend, the texture will likely be less light and fluffy than the version made with all-purpose flour.
How to Store Cake in a Frying Pan
The finished cake can be tightly covered and stored in the fridge where it should keep for up to 2 to 3 days. It is best to eat it quickly before the whipped cream deflates.
Ingredients
How to Make Cake in a Frying Pan
For the cake, melt the butter in a non-stick pan. Mix in the sugar, vanilla, and egg until combined.
For the cake, melt the butter in a non-stick pan. Mix in the sugar, vanilla, and egg until combined.
Mix in the flour, baking soda, salt, and milk until a smooth batter is formed. Cover it with a lid and cook it on the stove until baked through.
Mix in the flour, baking soda, salt, and milk until a smooth batter is formed. Cover it with a lid and cook it on the stove until baked through.
For the milk mixture, whisk the milk with the condensed milk until combined. Pour it over the cake until it is soaked in. Set the cake aside to cool.
For the milk mixture, whisk the milk with the condensed milk until combined. Pour it over the cake until it is soaked in. Set the cake aside to cool.
For garnish, spread whipped cream on top and pipe some around the edges into rosettes. Garnish it with the blackberries.
For garnish, spread whipped cream on top and pipe some around the edges into rosettes. Garnish it with the blackberries.
Serve and enjoy!
Serve and enjoy!
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