Description
Spooky Swirl Halloween Bundt Cake is a fun, festive dessert that combines vibrant orange, black, and purple cake batters into a moist vanilla bundt cake. Drizzled with sweet glaze and spooky sprinkles, this eye-catching treat is perfect for Halloween parties or a frightfully fun baking project.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- Food coloring (black, orange, purple)
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Halloween sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
- Divide the batter evenly into three bowls. Tint one portion orange, one purple, and one black using food coloring gels.
- Spoon alternating colors of batter into the bundt pan, layering them for a swirl effect. Use a butter knife to gently swirl the batters together (don’t over-swirl).
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and decorate with Halloween sprinkles.
- Let the glaze set for 15 minutes before slicing and serving.
Notes
- Use gel food coloring for vibrant hues without thinning the batter.
- Make sure the bundt pan is well-greased to prevent sticking.
- For a richer flavor, substitute buttermilk with sour cream or Greek yogurt.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American