25+ Irresistible Cast Iron Dutch Oven Cake Recipes You Need to Try

When it comes to baking, few tools offer the versatility, flavor, and even heat distribution like a cast iron Dutch oven.

Whether you’re a beginner baker or an experienced pastry pro, baking cakes in a Dutch oven is an easy way to achieve a perfectly moist and flavorful result every time.

The heavy lid traps heat and moisture, allowing the cake to bake evenly and stay tender, making it ideal for a wide range of cakes, from rich chocolate creations to light fruit-infused desserts.

In this article, we’ve compiled over 25 delectable cast iron Dutch oven cake recipes that cater to all tastes and occasions.

These recipes are perfect for everything from casual family dinners to celebratory gatherings.

Whether you’re looking for something warm and spicy, sweet and fruity, or even a little indulgent, there’s a Dutch oven cake recipe here that will satisfy every craving.

25+ Irresistible Cast Iron Dutch Oven Cake Recipes You Need to Try

From the rich and indulgent to the light and fruity, baking cakes in a cast iron Dutch oven transforms the simplest ingredients into an unforgettable dessert experience.

With the ability to create moist, evenly baked cakes that hold their flavor and texture, it’s no wonder Dutch ovens are so beloved in kitchens worldwide.

With over 25 recipes to choose from, you’re sure to find a new favorite that will have friends and family coming back for more.

Next time you’re in the mood for something sweet, grab your Dutch oven, try one of these recipes, and treat yourself to a homemade cake like no other.

Whether you’re hosting a dinner party or simply craving a comforting treat, baking in a cast iron Dutch oven is a surefire way to elevate your dessert game.

Moist Vanilla Bean Cake

This Moist Vanilla Bean Cake is perfect for any occasion. It combines the delicate flavor of vanilla with a tender, buttery crumb that’s baked to perfection in a cast iron Dutch oven. The cake has a slight crisp on the outside while staying soft and flavorful inside. It’s ideal for frosting or serving as is with a cup of tea.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla bean paste (or vanilla extract)
• 1 cup whole milk
• ½ cup sour cream

Instructions:

1. Preheat the Dutch oven by placing it over low heat for about 5 minutes. You can also line the Dutch oven with parchment paper for easier removal.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the butter until creamy and light in color, about 3 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla paste.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk and sour cream. Mix until combined.
6. Pour the batter into the prepared Dutch oven. Place the lid on and bake over low to medium heat for about 40-45 minutes, checking doneness with a toothpick.
7. Once done, remove the cake and let it cool on a wire rack before serving.

This Vanilla Bean Cake is a simple yet luxurious treat that pairs well with fresh fruit or whipped cream. The Dutch oven helps create an evenly baked, moist cake with a slightly caramelized exterior. This recipe is a great foundation for many variations, whether you want to add chocolate chips, a fruit filling, or even a dusting of powdered sugar. It’s a versatile and delightful dessert that’s sure to please everyone at the table.

Chocolate Lava Cake

A decadent, rich Chocolate Lava Cake made in a cast iron Dutch oven. This recipe delivers a gooey, molten center with a firm outer layer, offering the perfect balance of textures. It’s an indulgent dessert ideal for special occasions or when you want to treat yourself to something extraordinary.

Ingredients:

• 8 oz semi-sweet chocolate, chopped
• ½ cup unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• Pinch of salt

Instructions:

1. Preheat the Dutch oven by heating it over low to medium heat for about 5 minutes. Lightly grease the inside of the Dutch oven or line it with parchment paper.
2. In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or microwave. Stir until smooth.
3. In a separate bowl, whisk the powdered sugar, eggs, egg yolks, and vanilla extract until smooth.
4. Fold the melted chocolate mixture into the egg mixture, and then add the flour and salt. Mix until just combined.
5. Pour the batter into the prepared Dutch oven and spread evenly.
6. Cover with the lid and bake over low heat for about 15-18 minutes. The edges should be set, while the center remains soft and slightly jiggly.
7. Carefully remove the Dutch oven from the heat and let it rest for a minute before serving. Top with ice cream or fresh berries if desired.

This Chocolate Lava Cake is an irresistible dessert that brings together the perfect balance of rich chocolate and a gooey, molten center. The Dutch oven ensures the cake bakes evenly and retains its moisture, producing an indulgent treat. Whether enjoyed on its own or with a dollop of whipped cream or vanilla ice cream, this cake is sure to impress guests and satisfy your deepest chocolate cravings.

Spiced Carrot Cake

This Spiced Carrot Cake is a flavorful, aromatic dessert with the warmth of cinnamon and nutmeg. Made in a Dutch oven, it bakes up with a soft crumb and a wonderfully spiced flavor profile. Carrots add moisture and texture, making it a cake that’s as satisfying as it is delicious. Perfect for autumn gatherings or any time you crave a homemade treat.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1 ¼ cups vegetable oil
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3 large carrots)
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the Dutch oven by placing it over low heat for about 5 minutes, and line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, oil, sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the grated carrots and walnuts.
5. Pour the batter into the prepared Dutch oven, smoothing it out evenly.
6. Place the lid on and bake over low to medium heat for about 35-40 minutes, checking for doneness with a toothpick.
7. Once done, remove the cake and allow it to cool before serving. Top with cream cheese frosting for a traditional touch or serve as is.

This Spiced Carrot Cake is a comforting and moist dessert, filled with aromatic spices that make it perfect for cozy, chilly days. The cast iron Dutch oven creates a nice crust while keeping the inside tender and moist. Whether served with a generous layer of cream cheese frosting or plain, this cake will delight anyone who loves a good spiced treat. It’s a timeless recipe that works well for birthdays, potlucks, or as a simple indulgence any time of year.

Lemon Pound Cake

This zesty Lemon Pound Cake, baked in a cast iron Dutch oven, offers a perfect balance of tangy citrus and rich, buttery flavor. The combination of fresh lemon zest and juice creates a refreshing, bright taste, while the dense, moist crumb makes it incredibly satisfying. It’s a perfect dessert for spring and summer occasions or whenever you’re craving something light yet indulgent.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened

1 ½ cups granulated sugar

• 4 large eggs
• 1 tablespoon lemon zest (about 2 lemons)
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
6. Pour the batter into the prepared Dutch oven and spread it out evenly.
7. Cover with the lid and bake over low to medium heat for 50-55 minutes, or until a toothpick comes out clean.
8. Once done, remove the cake and allow it to cool before serving. You can drizzle a lemon glaze over it for added sweetness.

This Lemon Pound Cake is a refreshing, citrus-infused dessert that’s perfect for a sunny day or any time you need a burst of flavor. The Dutch oven helps create a beautifully golden crust while keeping the inside moist and tender. It’s simple to prepare, but the fresh lemony flavor makes it feel like a special treat. Whether served as a casual dessert or dressed up with a glaze, it’s a cake that will become a go-to favorite for any lemon lover.

Cinnamon Roll Cake

This Cinnamon Roll Cake brings the best of two worlds: the irresistible flavors of cinnamon rolls and the simplicity of a cake. Baked in a cast iron Dutch oven, it has a soft, fluffy texture with ribbons of cinnamon sugar throughout. Topped with a luscious glaze, it’s the perfect breakfast treat or dessert for cozy mornings or special brunches.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• ½ cup brown sugar

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the Dutch oven by placing it over low to medium heat for about 5 minutes. Line the inside with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, whisk the milk, eggs, and melted butter together.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. In a small bowl, mix the granulated sugar with the cinnamon and brown sugar.
6. Pour half of the batter into the Dutch oven. Sprinkle the cinnamon sugar mixture evenly over the batter, then top with the remaining batter.
7. Cover and bake over low to medium heat for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract.
9. Once the cake is done, remove from the heat and let it cool slightly before drizzling the glaze over the top.

This Cinnamon Roll Cake offers all the comforting flavors of cinnamon rolls with a fraction of the effort. The Dutch oven ensures even cooking, resulting in a soft, moist cake with the perfect balance of cinnamon sweetness. The glaze adds the finishing touch, making it irresistible. It’s a great choice for breakfast, brunch, or an afternoon treat, and it’s sure to become a favorite in your dessert repertoire.

Blueberry Skillet Cake

The Blueberry Skillet Cake is a tender, fruity dessert made with fresh blueberries, baked in a cast iron Dutch oven. It’s a cake that’s bursting with juicy fruit and complemented by a light, buttery crumb. Perfect for summer gatherings or as a quick treat when blueberries are in season, this cake is simple, yet delightfully flavorful.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 2 cups fresh blueberries (or frozen)

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Lightly grease the inside of the Dutch oven or line with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the butter, eggs, and vanilla extract until creamy and smooth.
4. Add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared Dutch oven and spread it evenly.
7. Cover and bake over low to medium heat for about 40-45 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool for a few minutes before serving. Serve it warm with whipped cream or a scoop of vanilla ice cream.

This Blueberry Skillet Cake is a delightful, summer-inspired dessert that perfectly showcases the sweet, juicy flavor of blueberries. The Dutch oven ensures the cake bakes evenly, creating a tender crumb and a slightly golden, crispy edge. It’s a perfect treat for any occasion and can be served on its own or with a dollop of cream for extra indulgence. The simplicity of this recipe allows the natural sweetness of the blueberries to shine, making it a refreshing and comforting cake to enjoy any time of year.

Apple Cinnamon Cake

This Apple Cinnamon Cake, baked in a Dutch oven, brings together the flavors of tender apples and warm cinnamon in a perfectly moist cake. The combination of fresh apples and ground cinnamon creates a comforting, spiced dessert that’s ideal for fall gatherings or cozy family dinners. Topped with a light glaze or dusted with powdered sugar, it’s the perfect sweet treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced (about 2 cups)
• ½ cup sour cream

Instructions:

1. Preheat the Dutch oven by heating it over low to medium heat for about 5 minutes. Lightly grease the inside or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
6. Gently fold in the diced apples.
7. Pour the batter into the prepared Dutch oven and spread evenly.
8. Cover with the lid and bake over low to medium heat for about 40-45 minutes, or until a toothpick comes out clean.
9. Once done, remove the cake and allow it to cool before serving. Optionally, drizzle with a light glaze or dust with powdered sugar.

This Apple Cinnamon Cake is a fragrant, comforting dessert that pairs wonderfully with a hot cup of tea or coffee. The Dutch oven gives the cake a lovely golden crust while keeping the inside moist and tender. The apples provide a burst of freshness and moisture, while the cinnamon adds depth and warmth. It’s an easy recipe to make but feels indulgent, making it perfect for autumn gatherings, holiday meals, or as a simple homemade treat for any time of the year.

Peanut Butter Chocolate Cake

Indulge in this rich and decadent Peanut Butter Chocolate Cake, which combines the classic flavor pairing of chocolate and peanut butter in a moist cake baked in a Dutch oven. The chocolate cake is rich and tender, while the peanut butter swirl adds a creamy, nutty element that balances the sweetness perfectly. This cake is a must-try for any peanut butter and chocolate lover.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup smooth peanut butter

Instructions:

1. Preheat the Dutch oven by heating it over low heat for about 5 minutes. Lightly grease the inside or line with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. In a small bowl, warm the peanut butter in the microwave for about 20 seconds until it becomes soft and pourable.
7. Pour the batter into the prepared Dutch oven and swirl the peanut butter into the batter using a knife or spoon.
8. Cover with the lid and bake over low to medium heat for 40-45 minutes, or until a toothpick comes out clean.
9. Allow the cake to cool before serving. Optionally, drizzle melted chocolate or peanut butter over the top for extra indulgence.

This Peanut Butter Chocolate Cake is the ultimate dessert for anyone who loves the rich, creamy combination of chocolate and peanut butter. The Dutch oven ensures the cake stays moist while achieving a beautiful, slightly crispy outer crust. The peanut butter swirl adds a creamy texture that complements the dense chocolate cake perfectly. It’s an indulgent treat that can be served with a scoop of ice cream or enjoyed on its own as a rich, comforting dessert.

Strawberry Shortcake Cake

A twist on the classic strawberry shortcake, this Strawberry Shortcake Cake is made in a Dutch oven, resulting in a light and fluffy cake topped with fresh strawberries and whipped cream. The cake itself is sweet, buttery, and delicate, while the strawberries provide a burst of freshness and natural sweetness. It’s an elegant yet easy dessert perfect for spring and summer gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk
• 1 pound fresh strawberries, sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Line the inside with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Pour the batter into the prepared Dutch oven and spread it evenly.
7. Cover and bake over low to medium heat for 35-40 minutes, or until a toothpick comes out clean.
8. While the cake is baking, whip the heavy cream and powdered sugar together until stiff peaks form.
9. Once the cake has cooled, top with fresh strawberries and a generous dollop of whipped cream.

This Strawberry Shortcake Cake offers a lighter, cake-based alternative to the traditional shortcake, making it a delightful and refreshing dessert. The Dutch oven ensures an even bake, resulting in a soft, tender cake. Topped with fresh strawberries and whipped cream, it’s a simple yet elegant dessert that will be the highlight of any spring or summer meal. Whether served for a special occasion or a casual family gathering, this cake will always bring a smile to the table.

Coconut Cream Cake

This Coconut Cream Cake is a tropical delight that combines the sweet flavor of coconut with a soft, airy crumb. The cake is baked in a Dutch oven, allowing it to stay moist and tender, while shredded coconut adds texture and flavor. Topped with whipped cream and more coconut, it’s a deliciously indulgent dessert perfect for any coconut lover.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 ½ cups shredded coconut (sweetened or unsweetened)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Grease and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared Dutch oven and spread evenly.
8. Cover with the lid and bake over low to medium heat for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, whip the heavy cream and powdered sugar until stiff peaks form.
10. Once the cake has cooled, top with whipped cream and a generous sprinkle of shredded coconut.

This Coconut Cream Cake is a luxurious treat that transports you to tropical bliss. The Dutch oven ensures that the cake stays moist, while the coconut adds both texture and flavor. Topped with fresh whipped cream and more coconut, it’s a decadent dessert that’s perfect for any occasion, whether it’s a summer celebration or a special dinner. The subtle coconut flavor is enhanced by the richness of the cake and the cream, making it a hit for coconut fans.

Gingerbread Cake

This Gingerbread Cake is a warm and spicy dessert filled with the comforting flavors of molasses, cinnamon, and ginger. Baked in a Dutch oven, it comes out perfectly moist and fragrant. This cake is ideal for the holiday season or whenever you crave a spicy, aromatic dessert. It’s great served with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• ¾ cup molasses
• 1 cup boiling water

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Grease and line with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda.
3. In a large bowl, cream the butter and brown sugar together until fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the molasses.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water, until just combined.
6. Pour the batter into the prepared Dutch oven and spread evenly.
7. Cover with the lid and bake over low to medium heat for 40-45 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool for 10 minutes, then remove it from the Dutch oven. Serve warm with whipped cream or ice cream.

This Gingerbread Cake is a delightful dessert that’s full of warmth and spice, perfect for holiday gatherings or any time you want a cozy, comforting treat. The Dutch oven helps maintain a soft and moist texture, while the molasses provides a rich depth of flavor. The cake pairs beautifully with whipped cream or a scoop of ice cream, making it a versatile and satisfying dessert that will fill your kitchen with delightful aromas.

Pumpkin Spice Cake

This Pumpkin Spice Cake is the perfect autumn treat, featuring the warm flavors of pumpkin, cinnamon, and nutmeg. Baked in a Dutch oven, it turns out moist and dense, yet light enough to be enjoyed on its own or with a drizzle of cream cheese frosting. Ideal for fall gatherings, this cake is easy to prepare and sure to be a crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Dutch oven by heating it over low to medium heat for about 5 minutes. Grease and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared Dutch oven and spread it out evenly.
6. Cover with the lid and bake over low to medium heat for 45-50 minutes, or until a toothpick inserted comes out clean.
7. Once baked, allow the cake to cool completely before serving. Optional: top with cream cheese frosting for extra indulgence.

This Pumpkin Spice Cake is the ultimate fall dessert, full of aromatic spices and the natural sweetness of pumpkin. The Dutch oven ensures a tender, moist cake with a slightly crispy exterior. Whether you serve it plain, dusted with powdered sugar, or topped with a rich cream cheese frosting, this cake is sure to become a favorite. It’s a perfect dessert for Thanksgiving or any autumn gathering, bringing a comforting warmth to every bite.

Chocolate Lava Cake

This Chocolate Lava Cake, made in a Dutch oven, is an indulgent dessert that’s sure to satisfy any chocolate lover’s cravings. With a rich, molten center that oozes out when cut, this cake combines the dense, fudgy texture of a brownie with the molten magic of a soufflé. It’s perfect for a special occasion or a cozy evening treat, and the Dutch oven ensures it bakes evenly for the ultimate gooey interior.

Ingredients:

• 1 cup semisweet or bittersweet chocolate chips
• ½ cup unsalted butter
• 1 cup powdered sugarcast iron dutch oven cake recipes
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• Pinch of salt

Instructions:

1. Preheat the Dutch oven by heating it over low heat for about 5 minutes. Grease and line with parchment paper or use butter to coat the sides.
2. In a medium saucepan, melt the butter and chocolate chips together over low heat, stirring until smooth.
3. Remove the saucepan from the heat and whisk in the powdered sugar until fully combined.
4. Add the eggs and egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gently fold in the flour and salt until just combined.
6. Pour the batter into the prepared Dutch oven, making sure it’s evenly distributed.
7. Cover with the lid and bake over low to medium heat for 12-15 minutes. The cake should be firm on the edges but slightly jiggly in the center.
8. Remove from heat and let it sit for a few minutes before carefully inverting onto a plate.
9. Serve immediately, optionally with whipped cream or vanilla ice cream.

This Chocolate Lava Cake is the epitome of decadence, offering a rich and gooey molten center that is absolutely irresistible. The Dutch oven ensures an even bake, with a beautifully crisp exterior and soft interior. When you cut into it, the chocolate lava flows out, creating an indulgent moment. Perfect for any special occasion, it’s a showstopper dessert that’s surprisingly easy to make and guaranteed to impress guests with its deep, rich flavor.

Mocha Cake

The Mocha Cake is a delightful combination of rich coffee and chocolate flavors, creating a cake that’s moist, decadent, and aromatic. The Dutch oven enhances the baking process, resulting in a cake that’s perfectly tender with a deep mocha flavor throughout. Whether served with a dusting of powdered sugar or a dollop of whipped cream, this cake is a delicious way to enjoy the pairing of coffee and chocolate.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• ½ cup brewed coffee (cooled)
• ½ cup whole milk
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Grease and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee and milk, until just combined.
6. Pour the batter into the prepared Dutch oven and spread it out evenly.
7. Cover with the lid and bake over low to medium heat for 35-40 minutes, or until a toothpick comes out clean.
8. Allow the cake to cool for 10 minutes before serving. Optionally, top with whipped cream or chocolate ganache.

The Mocha Cake offers a perfect balance of rich coffee and chocolate flavors, with the Dutch oven helping to create a moist and tender crumb. It’s an ideal dessert for coffee lovers, providing a deep, satisfying flavor in every bite. Whether you enjoy it with a cup of coffee or a scoop of ice cream, this cake is sure to be a crowd-pleaser and a go-to for any occasion.

Banana Bread Cake

Banana Bread Cake combines the moist, rich texture of banana bread with the light, fluffy consistency of a cake. The Dutch oven ensures the cake cooks evenly and stays moist, while the bananas provide natural sweetness and flavor. It’s a great way to use up ripe bananas, and it’s perfect for breakfast, brunch, or as a comforting dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ½ cup buttermilk

Instructions:

1. Preheat the Dutch oven by heating it over low heat for 5 minutes. Grease and line the Dutch oven with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well.
4. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
6. Pour the batter into the prepared Dutch oven and spread it evenly.
7. Cover and bake over low to medium heat for 45-50 minutes, or until a toothpick comes out clean.
8. Let the cake cool before serving. Optional: top with a dusting of powdered sugar or a drizzle of caramel sauce.

This Banana Bread Cake is a delicious twist on traditional banana bread, offering the best of both worlds: the light texture of a cake with the rich flavor of bananas. The Dutch oven creates a beautifully moist and evenly baked dessert. It’s an easy-to-make cake that’s perfect for using up ripe bananas and a comforting option for any meal of the day. Whether served as a snack, breakfast, or dessert, this banana bread cake is sure to be enjoyed by all.

Note: More recipes are coming soon!