Description
Celebrate Halloween with this Spooky Swirl Halloween Bundt Cake featuring vibrant neon orange, purple, and black swirls. This moist and flavorful cake blends vanilla, almond, and a hint of orange zest for a festive treat that’s as fun to make as it is to eat. Perfect for parties, this marbled Bundt cake is baked to golden perfection and can be finished with a simple glaze or powdered sugar dusting.
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 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1½ cups buttermilk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Zest of 1 orange (optional)
Food Coloring
- Neon orange gel food coloring
- Neon purple gel food coloring
- Black gel food coloring
Additional Supplies
- 12–15 cup Bundt cake pan, greased and floured
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and thoroughly grease and flour a large 12–15 cup Bundt pan to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the room temperature butter and sugar together until the mixture is pale and fluffy, approximately 3–4 minutes, which incorporates air essential for a light cake texture.
- Add Eggs: Incorporate the egg whites and whole eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Add Flavorings: Stir in the vanilla extract, almond extract, and orange zest, enhancing the batter with aromatic flavors and a sweet depth.
- Combine Dry and Wet Ingredients: Alternate adding the flour mixture and buttermilk to the butter mixture, starting and finishing with the dry ingredients for a balanced and consistent batter.
- Divide and Color Batter: Evenly divide the batter into three separate bowls. Tint one with neon orange, one with neon purple, and one with black gel food coloring, ensuring vibrant and festive colors.
- Assemble the Cake: Layer spoonfuls of each colored batter randomly into the prepared Bundt pan. Use a knife to lightly swirl the batters together to create a marbled, spooky swirl effect.
- Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Finish: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.
Notes
- Ensure butter is at room temperature for optimal creaming with sugar.
- Swirling lightly with a knife avoids overmixing that can dull colors and texture.
- Use gel food coloring for more vibrant hues without thinning the batter.
- Allow cake to cool completely before glazing to avoid melting the glaze.
- This cake stores well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cake, Bundt cake, marbled cake, spooky cake, neon cake, holiday dessert, festive cake
