Spooky Swirl Halloween Bundt Cake Recipe
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.
- 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
