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.
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)
Other
- Neon orange, neon purple, and black gel food coloring
Instructions
- 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.
- 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.
- 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.
- 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.
- Add flavorings: Stir in the vanilla extract, almond extract, and orange zest (if using) to add a fragrant and flavorful element to the cake.
- 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.
- 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.
- 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.
- 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.
- 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
