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–+ servings
A skillet gingerbread cake with frosting being spread on it.

Skillet Gingerbread Cake

A woman's face.Angie Zoobkoff
Topped with swoops of tangy cream cheese frosting, this skillet gingerbread cake is a holiday favorite. Make it on the grill and leave your oven free for all the other holiday faves.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 531 kcal

Equipment

Ingredients
  

For the gingerbread cake

  • ½ cup unsalted butter plus more for the pan
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¾ cup unsulfured molasses
  • 1 large egg
  • 1 cup boiling water

For the cream cheese frosting (optional)

  • 4 ounces cream cheese (full-fat) softened
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • Pinch salt

Instructions
 

  • Generously butter a 12-inch cast iron skillet. Preheat the grill for medium (350°F) indirect heat. If possible, set it up so that the cool zone is in the center with heat on either side.
  • In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together.
  • In a large bowl, use a hand mixer or stand mixer to beat the butter and brown sugar together until light and fluffy, 2 to 3 minutes.
  • Stir in the egg and molasses.
  • Add the flour mixture to the butter mixture and stir just until everything is combined and no streaks of flour remain.
  • Pour in the boiling water and stir until the batter is mostly smooth.
  • Scrape the batter into the prepared skillet and smooth the top.
  • Place over indirect heat on the grill, close the lid, and cook until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool completely before frosting.

Make the cream cheese frosting (optional)

  • Beat the cream cheese and butter together in a medium bowl with a hand mixer or stand mixer until smooth, about 2 minutes.
  • Add the vanilla, powdered sugar, and salt and beat until the frosting is soft and fluffy, about 2 minutes more. Spread over the cooled cake and serve.

Notes

  • Spray your cup--To help molasses easily slide out of your measuring cup, spray the cup with baking spray before adding the molasses.
  • Using parchment--If you're concerned about the cake sticking to the skillet, you can line it with parchment. If you're baking the cake on the grill, make sure there is no paper hanging over the edges as it could ignite.
  • Don't peek--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
  • Oven instructions--Follow the recipe and bake the cake in a 350°F oven for about 30 minutes. I find that it typically takes a little longer to bake the cake on the grill than in the oven.

Nutrition

Serving: 1sliceCalories: 531kcalCarbohydrates: 78gProtein: 5gFat: 23gCholesterol: 80mgFiber: 1gSugar: 48g
Keyword cast iron cooking, cast iron grilling, grilled dessert
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