If you’re looking to wow guests at your Halloween party, a Halloween Bundt Cake is a show-stopping centerpiece that’s as delicious as it is spooky. With its marbled layers of festive colors—orange, purple, and black—this moist cake is topped with a sweet glaze that drips like ghostly trails down the sides.
It’s surprisingly easy to make using basic pantry ingredients, plus a bit of food coloring magic. Whether you’re baking for kids, coworkers, or a Halloween bash, this cake will bring smiles and maybe even a few happy chills.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- Orange, purple, and black gel food coloring
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: extra food coloring for the glaze
Preparation
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Step 4: Combine Wet and Dry
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
Step 5: Add Color
- Divide batter evenly into three bowls. Tint each with orange, purple, or black food coloring. Stir until colors are vibrant.
Step 6: Layer the Batter
- Spoon the colored batters into the Bundt pan in alternating layers, creating a marbled effect.
Step 7: Bake
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack.
Step 8: Glaze and Decorate
- Whisk glaze ingredients until smooth. Drizzle over the cooled cake. Add Halloween sprinkles if desired.
Variation
- Chocolate Lovers: Swap ½ cup flour for cocoa powder and skip the black food coloring.
- Pumpkin Spice: Add 1 teaspoon pumpkin pie spice for a seasonal twist.
- Ghoulish Glow: Use neon food colors for a brighter, eerie effect.
Cooking Notes
- Gel food coloring works best for vibrant shades without thinning the batter.
- Ensure your Bundt pan is well-greased—these cakes can stick easily.
- Let the cake cool completely before glazing to avoid melting the icing.
Serving Suggestions
- Serve on a black cake stand for a spooky presentation.
- Slice and serve with whipped cream or vanilla ice cream.
- Perfect alongside hot cider or pumpkin spice lattes.
Tips
- Use a butter knife to gently swirl layers for a better marble effect.
- For a richer flavor, substitute buttermilk with sour cream.
- Make ahead—this cake stays moist for up to 3 days.
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Nutritional Info (Per Slice – Approx. 12 servings)
- Calories: ~320
- Protein: ~4g
- Sodium: ~210mg
FAQs
Can I use a boxed cake mix?
- Yes, use two boxed cake mixes for a quicker version—just add food coloring.
Can I freeze the cake?
- Yes, wrap tightly and freeze (unglazed) for up to 2 months.
How do I keep the colors from mixing too much?
- Layer carefully and avoid over-swirl to keep colors distinct.
Conclusion
A Halloween Bundt Cake is the ultimate edible centerpiece for your spooky celebrations. With bold colors, a moist crumb, and a drizzle of sweet glaze, it’s both a feast for the eyes and the taste buds.