For anyone who is on the latest denial diet of quitting sugar avert your eyes now. This is NOT the recipe for you! Sweet toothed ladies it is time to celebrate – your tastes buds are going to go into overdrive.

The first thing I love about this recipe is that it really brings out the cheeky inner kid inside.

The second thing I love about this recipe is that it is an excellent foundation to adapt and make your own.  I have already done that with the recipe below.  The original inspiration for this recipe was rather a plain looking skillet cake which used water rather than wine – what an atrocity!  It my policy with cake making that I replace all water ingredients with wine.

Yes, ‘skillet’ is an american word. But ‘fry pan’ sounds so dreary… red wine skillet cake


For the Cake

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup red wine
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla

For the Icing

  • 1/4 cup butter
  • 2 tablespoons cocoa
  • 3-4 tablespoons milk (as needed for consistency)
  • 1/2 cup macadamias chopped
  • 2 cups icing sugar
  • 1/2 teaspoon vanilla
  • Ice cream – for serving (I used salted caramel)

Now the original inspiration for this recipe also suggested whipped cream and caramel sauce to serve. I felt that was crossing the line of decadence. However, all our lines are different. So if you’re into it I say go for it!


  1. Preheat the oven to 175 degrees C. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
  2. In a  cast iron frying pan (skillet), bring the butter, vegetable oil, cocoa powder, and wine to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the cake at 175 degrees celsius for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
  3. While the cake starts to cool, make the icing. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from the heat and then add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula,
  4. To serve dig out a hole in middle and fill with ice cream (and, if you’re game, the whipped cream and caramel sauce).  And here is the inner kid part – serve it straight from the pan, give everyone a spoon and just get them to dig in!