One-Pan Stovetop Skillet Chocolate Cake with Ganache

Name: One-Pan Stovetop Skillet Chocolate Cake with Ganache
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large egg; 1/2 cup granulated sugar; 1/2 cup whole milk; 1/4 cup vegetable oil; 2 tbsp unsweetened cocoa powder; 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 tbsp unsalted butter, softened; 100 g melted chocolate ganache; 2 tbsp chocolate sprinkles; 1 fresh strawberry, fanned; 2 tbsp white chocolate, melted

A fudgy chocolate cake baked entirely on the stovetop in a skillet, then smothered with warm ganache and finished with white chocolate drizzle and fresh strawberries. One pan, no oven needed.

By WixForum Kitchen

Published October 27, 20269 min read

Total time: 35 mins

Prep: 10 mins
Cook: 20 mins
Rest: 5 mins

Serves: 6; Makes one 10-inch skillet cake
Cuisine: American
Calories: 420; per serving, estimated

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Stovetop skillet chocolate cake with ganache, sprinkles, strawberry, and white chocolate drizzle

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Whisk one egg, pour the batter into a buttered skillet, and let the stovetop do the rest. This one-pan chocolate cake bakes entirely on the cooktop, then gets smothered with warm ganache, showered with sprinkles, and finished with a fresh strawberry and white chocolate drizzle. It’s the kind of dessert that feels like a special occasion but comes together in minutes.

This stovetop skillet cake is a game-changer for anyone who loves chocolate cake but doesn’t want to heat up the oven. The batter comes together in one bowl with simple pantry staples, then cooks gently under a lid on the stovetop until tender and fudgy. While still warm, it’s topped with a silky ganache that melts into the crumb, plus crunchy sprinkles and a bright strawberry for contrast. The result is a rustic, decadent cake that’s perfect for small gatherings or a cozy night in.

The appeal

Why you’ll love it

Cooking the cake in a covered skillet on the stovetop creates a steamy, even heat that mimics a gentle oven environment. This method keeps the cake moist and tender, with a slightly fudgy texture that’s ideal for chocolate. The lid traps steam, which helps the top set without drying out, while the bottom develops a delicate golden crust. It’s a foolproof technique that requires no special equipment beyond a skillet and a lid.
The warm ganache is poured over the cake while it’s still in the pan, allowing it to melt into the surface and create a glossy, fudgy layer. The contrast of textures—tender cake, silky ganache, crunchy sprinkles, and juicy strawberry—makes every bite interesting. Plus, this one-pan approach means minimal cleanup, making it perfect for weeknight desserts or last-minute entertaining.

Tools

Equipment

10-inch non-stick skillet with lid
Mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Small saucepan for ganache

Swaps

Substitutions

Instead ofWhole milk
UseAny milk (2%, 1%, or plant-based) works; the cake may be slightly less rich with lower-fat milk.
Instead ofVegetable oil
UseCanola, sunflower, or melted coconut oil can replace vegetable oil in equal measure.
Instead ofUnsalted butter
UseSalted butter can be used; omit the added salt in the batter if using salted.

Good to know

Notes

Use a non-stick skillet with a tight-fitting lid for best results. A glass lid lets you monitor the cake without lifting it and releasing steam. If using a stainless steel skillet, make sure to grease it well and consider lowering the heat to prevent sticking. The cake is done when a toothpick inserted in the center comes out with moist crumbs, not wet batter.

The ganache can be store-bought or homemade; if making from scratch, use equal parts chocolate and warm cream. For a deeper chocolate flavor, use dark chocolate, but milk chocolate will also work. The white chocolate drizzle is optional but adds a beautiful contrast. If you don’t have sprinkles, omit them or substitute with chopped nuts.

Prep

Before you start

Before starting, gather all ingredients and measure them out. The batter comes together quickly, so having everything ready will make the process smooth. For the ganache, if making from scratch, heat cream until simmering and pour over chopped chocolate; let stand for 5 minutes, then stir until smooth. If using store-bought ganache, warm it gently until pourable. Also, fan the strawberry by slicing it thinly from the tip almost to the stem, then gently pressing to spread the slices.

Step by step

Method

7 steps

Phase 1

Mix and Prepare

Step 1: Whisk the Batter
In a large mixing bowl, whisk the egg, sugar, milk, vegetable oil, cocoa powder, flour, baking powder, and vanilla extract together until smooth and no lumps remain. The batter will be thin and pourable.
You’ll need: egg · granulated sugar · whole milk · vegetable oil · unsweetened cocoa powder · all-purpose flour · baking powder · vanilla extract
Look for: The batter should be glossy and smooth, with no dry streaks of flour or cocoa.
Tip: Whisk vigorously for 30 seconds to ensure the cocoa and flour are fully incorporated.
Step 2: Butter the Skillet
Place a 10-inch non-stick skillet over medium-low heat. Add the butter and let it melt, then tilt the skillet to coat the bottom and sides evenly. Do not let the butter brown.
You’ll need: unsalted butter, softened
Look for: The butter should be melted and foamy but not browned.
Tip: Use a pastry brush to spread the butter if needed.

Checkpoint

The batter should be smooth and pourable, with no lumps. The butter should be melted and the skillet fully coated. You should smell the vanilla and cocoa as you whisk.

Phase 2

Cook the Cake

Step 3: Pour Batter into Skillet
Pour the batter into the buttered skillet, using a spatula to spread it into an even layer. Cover the skillet with a tight-fitting glass lid.
You’ll need: unsalted butter, softened
Look for: The batter should be evenly distributed across the bottom of the skillet.
Tip: Tilt the skillet gently to level the batter if needed.
Step 4: Cook on Stovetop
Cook over medium-low heat, covered, for 15 to 20 minutes, until the cake is set in the center and a toothpick inserted into the middle comes out with only moist crumbs. The edges will look slightly darker and the top will appear dry.
You’ll need: egg
Internal temperature 160°F (71°C)
Look for: The cake should spring back lightly when pressed, and a toothpick should come out with a few moist crumbs, not wet batter.
Tip: Rotate the skillet halfway through cooking for even browning.

Checkpoint

The cake will rise slightly and the top will become dry and set. The kitchen will smell of chocolate. A toothpick inserted in the center should come out with moist crumbs, not wet batter.

Phase 3

Top and Serve

Step 5: Smother with Ganache
While the cake is still warm in the skillet, pour the melted chocolate ganache over the top, spreading it gently with a spatula to cover the surface. The warmth will help the ganache form a glossy, fudgy layer.
You’ll need: melted chocolate ganache
Look for: The ganache should spread easily and begin to set slightly as it hits the warm cake.
Tip: If the ganache is too thick, warm it slightly before pouring.
Step 6: Add Sprinkles and Strawberry
Immediately shower the ganache with chocolate sprinkles, then place the fanned fresh strawberry in the center of the cake.
You’ll need: chocolate sprinkles · fresh strawberry, fanned
Look for: The sprinkles should stick to the ganache, and the strawberry should sit proudly in the center.
Tip: Fan the strawberry by slicing it thinly from the tip almost to the stem, then gently pressing to spread the slices.
Step 7: Drizzle with White Chocolate
Drizzle the melted white chocolate over the top of the cake in a back-and-forth motion. Let the cake rest for 5 minutes before slicing and serving.
You’ll need: white chocolate, melted
Look for: The white chocolate should form thin ribbons over the ganache.
Tip: Use a spoon or a piping bag for a neat drizzle.

Checkpoint

The ganache should be glossy and spread evenly. The sprinkles will stick to the ganache, and the strawberry should sit in the center. The white chocolate drizzle adds a final touch of elegance.

Doneness

How to tell it’s done

The cake is done when the top looks dry and the edges are slightly darker, and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The internal temperature should read at least 160°F (71°C) to ensure the egg is fully cooked. The cake will firm up as it cools, so don’t overbake. Let it rest for 5 minutes before serving to allow the ganache to set slightly.

Avoid these

Common mistakes

Avoid lifting the lid too often during cooking, as it releases steam and can cause the cake to be undercooked in the center. Also, don’t use high heat, as the bottom will burn before the middle sets. If the cake seems too wet after the suggested time, continue cooking covered for another 2-3 minutes. Finally, be careful when pouring the ganache—too much can make the cake overly rich; use just enough to cover the top.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For a more intense chocolate flavor, use Dutch-processed cocoa powder and dark chocolate ganache. If you prefer a less sweet cake, reduce the sugar to 1/3 cup. The cake is best served warm, but it’s also delicious at room temperature. To reheat, place individual slices in the microwave for 15 seconds or in a low oven.
Tip 2
To make a quick ganache, combine 1/2 cup chocolate chips with 1/4 cup heavy cream and microwave in 30-second bursts, stirring until smooth. For a dairy-free version, use coconut cream and dairy-free chocolate. The white chocolate drizzle can be replaced with melted white chocolate chips mixed with a teaspoon of coconut oil for a smoother texture.

Make it yours

Variations

Peanut Butter Swirl

Before pouring the batter into the skillet, drop spoonfuls of peanut butter onto the batter and swirl with a knife. Use chocolate ganache with a swirl of peanut butter on top for a salty-sweet twist.

Mint Chocolate

Add 1/4 teaspoon peppermint extract to the batter. Top with chocolate ganache and crushed peppermint candies instead of sprinkles. Omit the strawberry and white chocolate drizzle.

Orange Zest

Add 1 tablespoon orange zest to the batter. Use orange-flavored chocolate ganache or add a few drops of orange extract to the ganache. Garnish with candied orange peel.

Salted Caramel

Drizzle the finished cake with salted caramel sauce instead of white chocolate. Sprinkle flaky sea salt over the ganache before serving. Omit the strawberry.

On the table

Serving suggestions

Serve the cake warm, straight from the skillet, for the most indulgent experience. Use a sharp knife to cut wedges, and transfer to plates with a spatula. The ganache will be slightly molten, creating a beautiful puddle on the plate. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully, but the cake is also delicious on its own.

For a more elegant presentation, dust with powdered sugar just before serving, though this is optional. The cake is rich, so small slices are satisfying. It’s perfect for sharing with friends or family, and the skillet presentation makes it a centerpiece dessert.

Leftovers

Storage & make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Freezer: Wrap cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat: To reheat, microwave individual slices for 15-20 seconds or warm in a 300°F oven for 5-10 minutes.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The ganache will set and the cake will firm up, but it can be served chilled or at room temperature. For best texture, bring to room temperature before serving.

Make ahead

The cake can be made earlier in the day and kept at room temperature for up to 4 hours. The ganache and toppings can be prepared in advance; store the ganache in a sealed container and reheat gently before using. The strawberry should be added just before serving to prevent it from becoming mushy.

Questions

Frequently asked questions

Can this cake be made without a lid?

A lid is essential for trapping steam and cooking the cake evenly. Without it, the top will not set properly and the center may remain undercooked. If you don’t have a lid, use a large baking sheet or aluminum foil to cover the skillet tightly.

Why does the cake stick to the skillet?

Sticking can happen if the skillet is not well-greased or if the heat is too high. Use a non-stick skillet and coat it thoroughly with butter. Also, cook on medium-low heat to allow the cake to cook gently without burning on the bottom.

Can this cake be made in the oven?

Yes, you can bake the batter in a buttered 9-inch cake pan at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean. However, the stovetop method gives a slightly different texture—moister and more fudgy.

How do you know when the cake is done?

The cake is done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The internal temperature should be at least 160°F (71°C) to ensure the egg is fully cooked.

Can this recipe be doubled?

Yes, double all ingredients and use a 12-inch skillet. Increase the cooking time by 5-10 minutes, and check for doneness with a toothpick. You may need to cover the skillet with a larger lid or foil.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card