Spooky Swirl Halloween Bundt Cake Recipe

Introduction

This Spooky Swirl Halloween Bundt Cake is a show-stopping dessert perfect for celebrating the season. With vibrant neon orange, purple, and black swirls, it’s as fun to make as it is to eat. The subtle almond and orange zest add a delightful depth to the rich, moist cake.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a large 12–15 cup Bundt pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined.
3. Step 3: In a large bowl, cream the butter and sugar together until pale and fluffy, about 3–4 minutes using a mixer.
4. Step 4: Add the egg whites and whole eggs one at a time, mixing well after each addition to ensure a smooth batter.
5. Step 5: Stir in the vanilla extract, almond extract, and orange zest to add flavor depth.
6. Step 6: Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Divide the batter evenly into three bowls. Tint one with neon orange, another with neon purple, and the last with black gel food coloring.
8. Step 8: Spoon dollops of each colored batter randomly into the prepared Bundt pan. Use a knife to gently swirl the colors for a marbled, spooky effect.
9. Step 9: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Optionally, drizzle with glaze or dust with powdered sugar before serving.

Tips & Variations

• For a richer flavor, use full-fat buttermilk or substitute with milk plus 1 tbsp vinegar as a quick buttermilk alternative.
• Make sure to swirl gently to keep the colors distinct and prevent them from blending too much.
• Try adding a simple glaze made from powdered sugar and orange juice for an extra citrusy sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. Reheat slices slightly in the microwave before serving if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can, but gel food coloring provides more vibrant colors without thinning the batter, so it’s recommended for the best visual effect.

Can I make this cake in advance?

Yes, this cake stores well and can be made a day or two ahead. Just keep it covered tightly to maintain moisture and freshness.

Spooky Swirl Halloween Bundt Cake Recipe

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★★★★★

4.5 from 111 reviews

• Author: Zoe
• Total Time: 1 hour 15 minutes
• Yield: 12–15 servings 1x

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Description

Celebrate Halloween with this vibrant and festive Spooky Swirl Halloween Bundt Cake. This moist and fluffy cake features neon orange, purple, and black swirls created by dividing the batter and coloring it before baking in a Bundt pan. Enhanced with hints of almond extract and optional orange zest for an extra layer of flavor, this cake is perfect for spooky season parties and gatherings.

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Ingredients

Scale 1x2x3x

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)

Other

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

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a large Bundt pan with a 12–15 cup capacity to ensure the cake releases easily after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined to ensure even distribution of leavening agents.
3. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and sugar together for 3–4 minutes until the mixture is pale and fluffy, which helps create a light textured cake.
4. Add eggs: Incorporate the egg whites and whole eggs one at a time into the creamed mixture, beating well after each addition for a smooth batter.
5. Add flavorings: Stir in the vanilla extract, almond extract, and orange zest (if using) to add a fragrant and flavorful element to the cake.
6. Combine wet and dry: Alternately add the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
7. Color the batter: Divide the batter evenly into three separate bowls. Color one with neon orange, one with neon purple, and one with black gel food coloring, stirring each until the color is evenly distributed.
8. Layer and swirl: Spoon alternating colored batter portions into the prepared Bundt pan, layering them randomly. Use a knife to lightly swirl the colors together, creating a marbled effect without overmixing.
9. Bake: Place the Bundt pan in the preheated oven and bake for 50–60 minutes or until a toothpick inserted in 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 cooling rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving for added sweetness and decoration.

Notes

• For best results, ensure all ingredients are at room temperature before beginning.
• You can substitute the buttermilk with a mixture of milk and vinegar if buttermilk is unavailable.
• Use gel food coloring for the most vibrant colors without thinning the batter.
• A toothpick test is crucial to avoid under or overbaking the cake.
• Optional orange zest adds a citrusy brightness that complements the almond extract.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Halloween cake, Bundt cake, marbled cake, neon cake, spooky cake, Halloween dessert