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Spooky Swirl Halloween Bundt Cake Recipe

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4.4 from 92 reviews

Celebrate Halloween with this spooky swirl Halloween Bundt cake featuring vibrant neon orange, purple, and black swirls in a moist and fluffy buttermilk-based cake with a hint of almond and orange zest for a festive and flavorful treat.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 3 cups sugar
  • 4 egg whites
  • 4 whole eggs
  • 1½ cups buttermilk
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • Zest of 1 orange (optional)

Additional

  • Neon orange, neon purple, and black gel food coloring

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a large 12–15 cup Bundt pan thoroughly to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined.
  3. Cream butter and sugar: In a large bowl, use an electric mixer to cream the unsalted butter and sugar together until the mixture is pale and fluffy, about 3–4 minutes, which helps incorporate air for a light texture.
  4. Add eggs: Add the egg whites and whole eggs one at a time to the creamed butter mixture, mixing well after each addition to ensure proper emulsification.
  5. Flavoring: Mix in the vanilla extract, almond extract, and orange zest (if using) to add sweetness and a subtle citrus depth to the batter.
  6. Alternate dry and wet ingredients: Gradually add the flour mixture and buttermilk alternately to the batter, starting and ending with the dry ingredients, mixing gently to maintain a tender crumb.
  7. Divide and color batter: Evenly divide the batter into three separate bowls. Color one portion neon orange, the second neon purple, and the third black using gel food coloring to achieve vibrant Halloween colors.
  8. Layer and swirl batter: Spoon alternating spoonfuls of the colored batter into the prepared Bundt pan, layering randomly. Using a knife, lightly swirl the batter to create a marbled effect without overmixing.
  9. Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool and serve: Allow the cake to 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 for extra sweetness and decoration.

Notes

  • Make sure to thoroughly grease and flour your Bundt pan to avoid the cake sticking.
  • Use gel food coloring for vibrant colors without altering the batter consistency.
  • The swirling technique creates a beautiful marbled look but avoid over swirling to keep distinct color patterns.
  • Allow the cake to cool completely before glazing or dusting to ensure toppings don’t melt.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Halloween Bundt cake, spooky cake, marbled cake, neon colors cake, festive Halloween dessert, buttermilk cake

Find it online: https://tastemadebyclara.com/spooky-swirl-halloween-bundt-cake-recipe/