This no-oven skillet cake is an easy dessert made directly on the stovetop. It is soft, simple and perfect when you do not want to use an oven.
The secret is very low heat, a covered skillet and gentle cooking so the center cooks without burning the bottom.
Whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla, then mix again. Stir in the flour, baking powder and salt just until combined.
Grease a 20 to 22 cm (8 to 9 inch) nonstick skillet with butter. Pour in the batter and spread it evenly.
Cover with a lid and cook over the lowest heat possible for 25 to 30 minutes. Avoid opening the lid too often because trapped heat helps cook the center and top.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If needed, carefully flip it for a short time or continue cooking covered until fully set.
Use very low heat. High heat can burn the bottom while leaving the center raw.
Keep the skillet covered. The lid traps heat and helps the cake cook more evenly.
Use a heavy-bottomed pan. It distributes heat better and reduces scorching.
Do not overmix. Stir the flour only until combined for a softer texture.
The most common reason is excessive heat. The outside cooks too quickly before the center has time to set. Lower the heat and allow a few extra minutes of covered cooking.
No. If the top and center are completely cooked under the lid, flipping is unnecessary. Flip only if the surface still needs additional cooking.
Let the cake cool for a few minutes before removing it from the skillet. Serve it plain, with powdered sugar, fresh fruit or yogurt.
This no-oven skillet cake is a practical stovetop dessert made with simple ingredients. Save it for the next time you want a soft homemade cake without turning on the oven.