Introduction

This Spooky Swirl Halloween Bundt Cake is a festive and fun treat perfect for celebrating the spooky season. With vibrant neon orange, purple, and black swirls, it’s as eye-catching as it is delicious. Moist and flavorful, this cake will be the centerpiece of your Halloween dessert table.

The image shows a bundt cake sliced with three main color layers swirled together: bright orange, deep black, and rich purple. The cake's texture looks soft and moist with a slightly crumbly surface. Each slice reveals the swirl pattern inside, where the orange forms the base and the black and purple mix in curved, wavy lines running through and around the cake. The cake sits on a round dark tray set on a white marbled surface, with a blurred bowl of orange powder in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
4 egg whites
4 whole eggs
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1½ cups buttermilk
3 cups sugar
2 tsp vanilla extract
½ tsp almond extract
Zest of 1 orange (optional)
Neon orange, neon purple, and black gel food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a large 12–15 cup Bundt pan thoroughly to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.
Step 3: In a large bowl, cream the butter and sugar together until the mixture is pale and fluffy, about 3–4 minutes.
Step 4: Add the egg whites and whole eggs one at a time to the butter mixture, mixing well after each addition.
Step 5: Stir in the vanilla extract, almond extract, and orange zest for a subtle fragrant depth.
Step 6: Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Step 7: Divide the batter evenly into three separate bowls. Add neon orange food coloring to one, neon purple to the second, and black to the third, mixing each until color is uniform.
Step 8: Spoon the colored batters randomly into the prepared Bundt pan, layering the colors and then swirling lightly with a knife to create a marbled effect.
Step 9: Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.

Tips & Variations

Use gel food coloring for vibrant shades without thinning the batter.
For a citrus twist, include the orange zest—it adds a wonderful brightness that complements the sweetness.
If you don’t have buttermilk, substitute with 1½ cups milk mixed with 1½ tbsp lemon juice or vinegar, let sit for 5 minutes before using.
Add a glaze made from powdered sugar, milk, and vanilla for extra sweetness and a glossy finish.

Storage

Store the cake covered at room temperature for up to 3 days or wrap tightly and refrigerate for up to 5 days. To keep it moist after refrigeration, bring to room temperature before serving or warm slices briefly in the microwave. This cake can also be frozen for up to 2 months; thaw overnight in the fridge and warm gently before serving.

How to Serve

A swirled bundt cake sits on a dark plate with a white marbled texture surface underneath, showing a rich pattern of three colors: bright orange, deep black, and vivid purple all blending in wavy stripes around the cake and inside the slices. The cake has a soft, moist texture, and the layers twist together beautifully, creating a marbled effect with the orange as the main color, accented by thick bands of black and purple. One slice is cut and positioned in front to highlight the colorful swirl pattern inside, with crumbs lightly scattered on the surface. In the background, part of a purple bowl with orange contents is blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

While regular food coloring works, gel food coloring is recommended because it provides more vibrant colors without altering the batter’s consistency.

What if I don’t have a Bundt pan?

You can bake this cake in two 9-inch round cake pans or a 13×9-inch baking dish. Adjust baking time accordingly and check doneness with a toothpick.