Spooky Swirl Halloween Bundt Cake
A vibrant, delicious bundt cake perfect for Halloween celebrations with a festive marbled effect and rich flavors.
Ingredients
Main Ingredients
- 1 cup unsalted butter, room temperature Make sure butter is soft for easy mixing.
- 1.5 cups sugar
- 4 large egg whites Use fresh eggs for best results.
- 4 large whole eggs
- 4 cups all-purpose flour Sifted for better consistency.
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 1.5 cups buttermilk Substitute with milk and vinegar if necessary.
- 2 teaspoons vanilla extract Use pure extract for best flavor.
- 0.5 teaspoon almond extract Adds sweet depth to the flavor.
- 1 zest of orange Optional but highly recommended.
- 3 tbsp neon gel food coloring Colors: orange, purple, black.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Preheat your oven to 350°F (175°C).
- Grease and flour a large 12–15 cup Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large bowl, cream the softened butter and sugar together until pale and fluffy, about 3–4 minutes.
- Add the egg whites and whole eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, almond extract, and optional orange zest.
- Alternately add the dry flour mixture and the buttermilk to the batter, starting and ending with the dry ingredients.
- Divide the batter evenly into three bowls. Color one portion with neon orange, another with neon purple, and the last with black gel food coloring.
- Pour spoonfuls of each colored batter into the prepared Bundt pan, layering them randomly.
- Use a knife to gently swirl the batters together for a marbled effect.
Baking
- Bake in the preheated oven for 50–60 minutes. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
- Once completely cool, glaze with a simple icing or dust with powdered sugar if desired.
Notes
To store, keep in an airtight container for 4-5 days in the fridge. Can also be frozen for up to 3 months.