Introduction

Celebrate Halloween with a spooky twist on a classic dessert! This Spooky Swirl Halloween Bundt Cake combines vibrant neon colors with a moist, flavorful crumb, making it a fun and festive treat for any Halloween gathering.

The image shows a sliced bundt cake with three visible layers of color: orange, black, and purple, swirled together in a marbled pattern throughout the cake. The cake is dense with a moist texture, and the colors alternate in curved, organic shapes creating a striking contrast. One slice is cut and placed in the foreground, showing the interior's tight swirl of yellow-orange, deep black, and rich purple fabric-like textures. The cake rests on a dark plate with a few crumbs scattered around it, while the background appears blurred with a purple bowl holding orange items. The surface under the cake is a white marbled texture. 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 to 15-cup Bundt pan thoroughly to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
Step 3: In a large bowl, cream the butter and sugar together until pale and fluffy, about 3 to 4 minutes.
Step 4: Add the egg whites and whole eggs one at a time, mixing well after each addition to ensure full incorporation.
Step 5: Stir in the vanilla extract, almond extract, and orange zest for added flavor depth.
Step 6: Alternate adding the dry flour mixture and the buttermilk into the batter, beginning and ending with the flour mixture. Mix gently until 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 until the colors are vibrant and even.
Step 8: Spoon handfuls of each colored batter into the prepared Bundt pan, layering them randomly. Use a knife to swirl the batter lightly for a marbled effect, being careful not to overmix.
Step 9: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.

Tips & Variations

For best results, use gel food coloring to achieve bright, vivid colors without thinning the batter.
If you don’t have almond extract, you can substitute with extra vanilla extract or a drop of orange extract to complement the orange zest.
Try adding a cream cheese glaze or chocolate drizzle for an extra festive finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or enjoy chilled, depending on preference.

How to Serve

The image shows a bundt cake with three clear layers swirling together in a spiral pattern: bright orange, deep black, and vibrant purple. The cake is cut to display its soft, moist texture with the orange layer as the base, black layer wrapping tightly around it, and purple accents adding contrast inside. The slices are arranged on a round white plate, placed on a white marbled surface. The edges of the cake look slightly crumbly, and the lighting highlights the rich colors and smooth texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the buttermilk with a dairy-free milk mixed with a tablespoon of vinegar or lemon juice. Use dairy-free butter as well to keep it fully dairy-free.

How do I prevent the colors from mixing into a muddy swirl?

To maintain distinct, vibrant swirls, layer the colored batters gently and swirl just a few times with a knife. Overmixing will blend the colors too much.

Spooky Swirl Halloween Bundt Cake Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Spooky Swirl Halloween Bundt Cake is a festive and visually striking dessert perfect for Halloween celebrations. Featuring a marbled swirl of neon orange, purple, and black batters, this moist and fluffy cake combines classic flavors with a fun and eerie twist. The bright colors and subtle hints of orange zest and almond extract add depth, making it a delightful centerpiece for your spooky party table.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 to 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

1 cup unsalted butter, room temperature
3 cups sugar
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
2 tsp vanilla extract
½ tsp almond extract
Zest of 1 orange (optional)
Neon orange gel food coloring
Neon purple gel food coloring
Black gel food coloring

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a large Bundt pan with a capacity of 12–15 cups to ensure the cake releases easily after baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined. Set aside.
Cream butter and sugar: In a large mixing bowl, cream the unsalted butter and sugar together until the mixture becomes pale and fluffy, about 3 to 4 minutes. This creates a light texture in your cake.
Add eggs: Incorporate the egg whites and whole eggs into the creamed butter mixture one at a time, mixing thoroughly after each addition to ensure a smooth batter.
Flavor the batter: Stir in the vanilla extract, almond extract, and orange zest, if using, to add depth and a subtle citrus note to the cake.
Combine dry and wet ingredients: Alternate adding the dry flour mixture and buttermilk to the wet batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Divide and color the batter: Evenly split the batter into three separate bowls. Add neon orange gel food coloring to one, neon purple to the second, and black to the third bowl, mixing each until the color is uniform.
Layer and swirl the batter: Spoon alternating dollops of each colored batter into the prepared Bundt pan, layering them randomly. Use a knife to lightly swirl through the batter to create a marbled, spooky swirl effect without overmixing.
Bake the cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and finish: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Optional: drizzle with a simple glaze or dust with powdered sugar before serving for extra festive flair.

Notes

Make sure your butter is softened to room temperature for easier creaming and better texture.
Do not overmix the batter once the flour is added to keep the cake light and tender.
If you don’t have buttermilk, you can make a substitute by adding 1½ tablespoons of lemon juice or white vinegar to 1½ cups of milk; let it sit for 5 minutes.
Gel food coloring works best for vibrant neon colors without thinning the batter.
To create more distinct marbling, avoid swirling too much; light, minimal swirls are ideal.
Ensure your Bundt pan is properly greased and floured to prevent sticking.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Halloween bundt cake, marbled cake, neon cake, spooky dessert, holiday cake, Halloween dessert, festive cake