Skillet Cherry Cake: the quick, easy dessert recipe to enjoy this summer

Total time: 50 Min
Difficulty: Low
Serves: 6 people
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Craving a slice of cake but don’t have an oven? Then this skillet cherry cake is perfect for you! It’s quick and easy to make and no oven is necessary. Simply make a simple cake batter of sugar, vegetable oil, milk, flour, and baking powder. Top the batter with syrup cherries and cook until golden. You will need a good quality skillet for this recipe—use either a well-seasoned cast-iron skillet or a non-stick skillet.

Serve the cake slices with a dollop of fresh cream or a simple dusting of powdered sugar. You can also customize the recipe to your liking, so make sure to check out our tips below! You will love how easy this cake is to bake…and even easier to eat!


Use a gluten-free flour blend to make this cake gluten-free.

As an egg substitute, use any of the following: 1/4 cup of plain yogurt (use per 1 egg in the recipe), 1/4 cup mashed banana (use per 1 egg in the recipe), 1/4 cup unsweetened applesauce (use per 1 egg in the recipe).

The cherries can also be substituted with blueberries or strawberries.

Boost the flavor by adding a teaspoon of vanilla extract or almond extract.

Serve the cherry cake plain with powdered sugar, or top with basic vanilla buttercream or cream cheese frosting. It will also taste delicious with freshly whipped cream or ice cream!

How To Store Skillet Cherry Cake

Store the skillet cherry cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

250 g
Brown sugar
40 g (1/4 cup)
lemon, juiced and zested
150 g (3/4 cup)
Vegetable Oil
50 ml (1/4 cup)
50 ml (1/4 cup)
180 g (1 1/2 cups)
Baking powder
8 g (1/2 tbsp)
Powdered sugar

How To Make Cherry Cake In A Skillet

Wash the cherries, remove the stones, and cut them in halves. Place them in a pan with the brown sugar and lemon juice.

Cook them for about 5 minutes or until the juice has thickened.

In a bowl add the eggs and sugar and mix with the mixer until the sugar is dissolved.

Add oil, milk, and lemon zest, and mix again. Sift the flour and baking powder.

Mix until all is well combined.

Grease a heavy-bottomed non-stick skillet and place it over medium heat. Pour the mixture into the preheated pan. Pour over the cherries and distribute them evenly.

Cover tightly with the lid, and cook to low heat for about 30 minutes. Test the cake to see if it’s done. Insert a wooden skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.

Turn the cake with the help of a plate and continue cooking for another 5 minutes.

Decorate with powdered sugar. Slice, serve and enjoy!

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