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Red Velvet Skillet Cake with Cream Cheese Glaze

Makes 3 small cast iron-sized skillet cakes (or 1 large cake)
Red Velvet Skillet Cake with Cream Cheese Glaze

Red Velvet Skillet Cake with Cream Cheese Glaze. Photo: Bruce Murray, Visionfire Studios

Andrew Farrell

Recipe courtesy of Chef Andrew Farrell


Red velvet cake

  • 240 g all-purpose flour
  • 240 g sugar
  • 180 g cooked purple beet
  • 300 ml olive oil
  • 300 ml 2% milk
  • 3 tbsp. cocoa powder
  • 3 eggs
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder

Cream cheese glaze

  • 4 tbsp. 2% milk
  • 1 tbsp. cream cheese
  • 4 tbsp. icing sugar


Red velvet cake

  1. Preheat oven to 375° F
  2. Add flour, sugar, cocoa powder, salt, baking powder, and baking soda to a medium sized bowl. Whisk to combine.
  3. In a blender, add olive oil, eggs, milk and beet. Blend until smooth.
  4. Pour blender contents into bowl containing dry ingredients and whisk to combine. Mixture does not have to be perfectly smooth.
  5. Pour batter into cast iron skillet(s) — no greasing necessary if skillet is seasoned — and bake until a butter knife comes clean from the centre of the cake. For smaller cakes, this is about 25-30 minutes, and a larger cake takes 45-50 minutes.

Cream cheese glaze

  1. Combine milk and cream cheese in a microwave safe container, heat 30 seconds at a time until cream cheese can be stirred into the milk to combine.
  2. Whisk in powdered sugar until smooth.
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