Cranberry Chocolate Skillet Cake

5.0 from 1 vote

Looking for a easy, fun and delicious holiday dessert? I developed this recipe because I was tired of making my standard holiday desserts and I had extra cranberries sitting in the fridge!

This cranberry chocolate skillet cake is moist, flavorful and features some amazing holiday flavors. The sweetness of the chocolate chips complements both the warmth of the pecans and the tartness of the cranberries.

Why You’ll Love This Recipe

This Cranberry Chocolate Skillet Cake is the perfect combination of tart and sweet, with juicy cranberries nestled in a rich, fudgy chocolate cake. Baked in a skillet, it has a rustic charm and a crispy-edged texture that makes it utterly irresistible. Whether served warm with a scoop of vanilla ice cream or enjoyed as-is, it’s an easy yet show-stopping dessert that’s perfect for holiday gatherings or anytime you need a little cozy indulgence.

Ingredients for Cranberry Chocolate Skillet Cake

• 1 1/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup melted butter
• 1/3 cup honey
• 1/2 cup chocolate chips
• 1/2 cup pecans
• 1 cup fresh cranberries
• 2 tbsp powdered sugar

How to Make Cranberry Chocolate Skillet Cake

Preheat the oven to 325 degrees F.

Combine the flour, sugar, salt and baking soda in a medium bowl.

Combine the melted butter and honey until uniform. Whisk in the eggs, vanilla extract and almond extract.

Scoop out about a 1/4 cup of the flour mix and set aside. Add the rest into the wet mixture.

Pour the pecans, berries and chocolate chips into the now empty flour bowl and add the reserved dry mix. Coat the mix-ins with the flour mix and then fold into the batter. Combine until no dry flour remains.

Pour batter into a greased cast-iron skillet and place into the oven. Bake 30-40 minutes or until a toothpick inserted into the middle of the cake comes out clean and the cake is a uniform color.

Remove from the oven turn over onto a cooling rack. Allow to set for five minutes before digging in!

Tips and Alternatives

• Use Fresh or Frozen Cranberries: Both work beautifully in this recipe! If using frozen, there’s no need to thaw—just toss them directly into the batter.
• Swap the Chocolate: Dark chocolate chips add a rich flavor, but you can use semi-sweet or milk chocolate for a sweeter twist.
• Add Some Nuts: Stir in chopped pecans or walnuts for added crunch and texture.
• Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free treat.
• Play with Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Serve Warm: For the ultimate experience, serve the cake warm with a drizzle of chocolate sauce or a dollop of whipped cream.

Storing and Reheating

Storing

• Allow the skillet cake to cool completely before storing.
• Cover the skillet tightly with foil or plastic wrap, or transfer slices to an airtight container.
• Store at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

• Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

• Oven: Preheat to 350°F (175°C). Cover the skillet or slices with foil and warm for 10-15 minutes, or until heated through. This method retains the cake’s texture best.
• Microwave: Place a slice on a microwave-safe plate and heat for 20-30 seconds. Be careful not to overheat, as the cake can become dry.
• Skillet: Reheat slices in a lightly buttered skillet over low heat for 2-3 minutes per side to restore a crisp edge.

5.0 from 1 vote