I Cooked This Caramel Cream Cake in a Skillet… and It Actually Worked

By Whisk Takers

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INGREDIENTS Batter • 2 eggs, room temperature • 1/2 cup sugar (100 g) • 1 tsp vanilla extract (5 ml) • 1/2 cup milk (120 ml), room temperature • 5 tbsp neutral oil (70 ml) • 1 1/3–1 1/2 cups all-purpose flour (160–180 g) • 1/3 cup shredded coconut (30 g) — optional • 2 tsp baking powder (8 g) • A pinch of salt Milk soak • 1/3 cup milk (80 ml) • 1 tbsp sugar (13 g) Caramel • 1/2 cup sugar (100 g) • 2 tbsp water (30 ml) • 1/3 stick butter (about 2 1/2 tbsp / 38 g), room temperature • 1/4 cup heavy cream (60 ml), room temperature Whipped cream layer • 1 1/4 cups cold heavy whipping cream, 33–35% (300 ml) Cream for decorating • 1/4 cup cold heavy whipping cream, 33–35% (60 ml) For a 9–10 inch (24–26 cm) skillet. A FEW THINGS THAT MATTER • Low and slow. Cook on the lowest heat with the lid on. High heat burns the bottom before the center cooks through. • Handle the lid right. Leave it undisturbed for the first 15 minutes so the cake can set, then wipe the condensation off a few time