Get ready to wow your friends (and maybe even yourself) with this show-stopping Halloween Blackberry Cake (Easy Upside-Down Skillet Cake)! This dessert is a swirl of juicy blackberries nestled under a soft, almond-kissed cake, baked right in a skillet for that rustic charm and topped off with a sprinkle of crunchy almonds. Every bite gives you a glossy layer of caramelized berries plus the tender crumb of the cake, making it a perfect autumn centerpiece for any Halloween spread or fall gathering.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) is in how a handful of pantry staples and fresh blackberries come together to create something so hauntingly good. Each ingredient has its own starring role, from the bold almond aroma to the subtle tang of buttermilk and that stunning, inky-black berry topping.
- Butter (room temperature): Gives the cake a rich, tender crumb and forms the base of the luscious blackberry topping.
- Sugar: Adds just the right amount of sweetness and helps create a golden, caramelized crust.
- Eggs (room temperature): Bind everything together and add a little lift to keep the cake fluffy.
- Almond extract: The secret flair for an irresistible nutty aroma that pairs beautifully with berries.
- Cake flour: Produces a light, soft crumb that soaks up all those berry juices without becoming dense.
- Baking powder: Ensures your cake rises to fluffy, lofty perfection.
- Salt: Just a pinch to balance all those sweet and rich flavors.
- Buttermilk: Adds tanginess for balance and guarantees ultimate moistness in every bite.
- Sliced almonds: Folded right in for extra crunch and a subtle nutty bite.
- Butter (melted): Poured in the skillet to create a decadent, caramelized base with the sugar.
- Light brown sugar: Adds a deep, molasses-kissed layer of flavor beneath the berries.
- Fresh blackberries: The star of the show! Their tartness bursts through every bite and looks absolutely stunning on top.
How to Make Halloween Blackberry Cake (Easy Upside-Down Skillet Cake)
Step 1: Prep the Skillet
Start by preheating your oven to 350°F (176°C). Give your 10-inch skillet some love with a coating of nonstick spray with flour, or go old-school and grease and flour it yourself. This makes sure your cake slips out easily later for that perfect upside-down moment.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the room temperature butter until it’s creamy and soft. Add the sugar, then beat until the mixture becomes fluffy and pale—don’t skimp on this step, as it sets the foundation for a beautifully textured cake.
Step 3: Mix in Eggs and Almond Extract
Crack in your eggs, one at a time, and pour in the almond extract. Beat it all together until the eggs are fully incorporated and your batter is smooth and velvety. That almond aroma should be making your kitchen smell like heaven already!
Step 4: Add Dry Ingredients and Buttermilk
Gradually sift in about 1/2 cup of cake flour, followed by the baking powder and salt. Mix gently, then pour in half of your buttermilk. Stir in the remaining cake flour and gently fold until just combined, followed by the rest of the buttermilk. This two-step method keeps it tender and avoids overmixing.
Step 5: Stir in Sliced Almonds
Fold in the sliced almonds by hand, distributing them evenly throughout the batter. This is where the magic begins, as each bite will now have those delightful almond crunches!
Step 6: Create the Upside Down Topping
Pour the melted butter into the prepared skillet. Sprinkle the brown sugar over the butter, then gently toss it together to create a sticky base. Arrange the blackberries evenly across the sugar-butter layer, pressing them in slightly for maximum berry coverage.
Step 7: Assemble and Bake
Pour the almond-infused cake batter over the berries, using a spatula to spread it out evenly. Pop the skillet into the oven and bake for 40-45 minutes, until the cake is golden on top and a toothpick comes out clean or with just a few moist crumbs.
Step 8: Invert and Cool
As soon as the cake is out of the oven, run a knife or thin spatula around the edges to loosen it up. Let it cool in the skillet for 10-15 minutes (patience!), then invert a plate over the skillet and flip everything over in one quick motion. Let the cake sit for a minute, then gently lift off the skillet—if any blackberries try to stick, just coax them back into place. Allow it to cool completely before slicing.
How to Serve Halloween Blackberry Cake (Easy Upside-Down Skillet Cake)
Garnishes
A sprinkle of extra sliced almonds or a dusting of powdered sugar goes a long way here. If you want to lean into the Halloween feel, try drizzling on some blackberry coulis for a dramatic, “spooky” effect, or scatter edible glitter for a magical touch. A dollop of whipped cream or a scoop of vanilla ice cream will take this Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) completely over the top.
Side Dishes
Balance out the sweet-tart flavors of your cake with sides like fresh blackberries, a medley of fall fruits, or tangy crème fraîche. If you’re serving this for a cozy fall brunch, it pairs beautifully with hot coffee or spiced chai tea.
Creative Ways to Present
For a memorable Halloween party display, serve wedges of the cake on black or dark purple plates, surrounded by a scatter of fresh berries and almond slivers. You could even cut the cake with a bat-shaped cookie cutter for a themed touch. Mini skillets make adorable single-serve versions if you’re hosting a crowd—or want a dramatic dessert board centerpiece!
Make Ahead and Storage
Storing Leftovers
To keep your Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) fresh and moist, cover any leftovers tightly with foil or plastic wrap and store at room temperature for up to 2 days. The juicy blackberries will help keep the crumb tender, though the cake is at its very best within the first day.
Freezing
Yes, you can freeze this cake! Once fully cooled, cut into portions and wrap each piece tightly in plastic wrap, then a layer of foil. Store in an airtight container or freezer bag for up to 2 months. When ready to indulge, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
To bring back that just-baked warmth, pop a slice into the microwave for about 10-15 seconds, or reheat gently in a 300°F oven (covered with foil) until warmed through. This revives both the flavors and the gooey berry topping, making your Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) as good as new.
FAQs
Can I use frozen blackberries instead of fresh?
Definitely! If using frozen blackberries, don’t thaw—they’ll hold their shape better when baked straight from the freezer. Your topping might be slightly juicier but every bit as delicious.
What if I don’t have a 10-inch skillet?
No skillet? No problem! You can use a similar-sized round cake pan or even a springform pan—just make sure to grease and flour the sides well for easy removal.
Can I make this cake gluten-free?
Absolutely. Substitute your favorite gluten-free baking flour blend for the cake flour. Be sure to double-check that your baking powder and almond extract are gluten-free as well.
Is there a substitute for almond extract?
If almond isn’t your thing, substitute with an equal amount of vanilla or even a little bit of lemon zest for a bright, fresh twist. The Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) will still be delightful!
How do I know when the cake is done?
Bake until the top is set, golden, and a toothpick inserted in the center comes out mostly clean. Remember, with upside-down cakes, it’s better to slightly over-bake than under-bake so the batter won’t stay gooey by the berries.
Final Thoughts
If you’re craving a dessert that feels both festive and just a little mysterious, give this Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) a try! With its juicy berries, almond undertones, and show-stopping presentation, it’s sure to become your new fall favorite. Grab your skillet and get baking—you’re in for a sweet, spooky treat!
Print
Halloween Blackberry Cake (Easy Upside-Down Skillet Cake) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blackberry Cake is a simple yet impressive dessert, bursting with fresh blackberries and topped with crunchy sliced almonds. Its rich almond extract flavor pairs perfectly with the sweet blackberries, making it a perfect Halloween treat to impress your guests.
Ingredients
For the Cake:
- 1/4 cup butter, at room temperature
- 1 cup + 2 tablespoons sugar
- 3 eggs, at room temperature
- 1/2 teaspoon almond extract
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 2/3 cup sliced almonds
For the Topping:
- 1/4 cup butter, melted
- 1/3 cup light brown sugar
- 1 pint fresh blackberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (176°C). Prepare the skillet.
- Mix the cake batter: Cream butter, sugar, eggs, and almond extract. Add dry ingredients and buttermilk. Stir in almonds.
- Prepare the skillet: Melt butter in the skillet, add brown sugar, arrange blackberries, pour batter over the top.
- Bake: Bake for 40-45 minutes until golden brown and cooked through.
- Cool and serve: Cool in skillet, invert onto a plate, and let cool before slicing and serving.
Notes
- If you don’t have cake flour, you can make your own by removing 3 tablespoons of all-purpose flour and adding 3 tablespoons of cornstarch to it. Whisk together and use in place of cake flour.
- For buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to ⅔ cup of milk. Let it sit for 10 minutes to thicken before using.
Nutrition
- Serving Size: 1 slice
- Calories: 286 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 68mg
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