Halloween Bundt Cake Recipe

Introduction

Celebrate Halloween with this festive and colorful Halloween Bundt Cake. Vibrant layers of neon orange, purple, and black come together in a moist, flavorful cake topped with matching gel-colored frosting. It’s a fun and impressive treat to brighten up any spooky gathering.

Ingredients

• 1/2 cup butter, room temperature
• 2 egg whites
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1 1/2 cup sugar
• 1 teaspoon vanilla extract
• Neon orange, neon purple, and black gel food coloring
• 1 cup butter, room temperature (for frosting)
• 4+ cups powdered icing sugar
• 4 tablespoons heavy whipping cream (or milk, if desired)
• Black, neon purple, and neon orange gel food coloring (for frosting)

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Sift together the flour, baking powder, salt, and baking soda in a bowl and set aside.
2. Step 2: Beat 1/2 cup butter on high speed for 30 seconds. Add the sugar and vanilla extract, mixing until well combined.
3. Step 3: Add the egg whites one at a time, mixing after each addition. Repeat this process with the whole eggs.
4. Step 4: Alternately add the flour mixture and buttermilk to the wet ingredients in thirds, starting and ending with the flour mixture. Mix on low speed until fully combined.
5. Step 5: Divide the batter evenly into three bowls. Stir black gel food coloring into one, neon orange into the second, and neon purple into the third bowl until the colors are vibrant and uniform.
6. Step 6: Grease and flour a Bundt pan thoroughly. Layer the batter starting with the orange, then black, layering the black batter in stripes to create the ghost’s eyes pattern. Continue layering black and colored batter to form the nose and chin sections as described, then marble the remaining batter on top.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
8. Step 8: For the frosting, cream 1 cup of butter with powdered sugar until light and fluffy. Add heavy whipping cream a little at a time if the frosting is too thick. Divide frosting into three bowls and tint each with black, neon purple, and neon orange gel food coloring. Stir gently to mix.
9. Step 9: Once the cake is completely cool, frost as desired using the colored frostings to complement the festive look.

Tips & Variations

• For a dairy-free version, substitute the butter with your favorite plant-based spread and use a dairy-free milk alternative in the frosting.
• If you don’t have gel food coloring, use liquid food coloring, but add it gradually to avoid thinning the batter or frosting too much.
• Creating the ghost’s eyes with striped layers might take practice—use a toothpick to gently swirl batter for a marbled effect if you prefer a simpler look.
• Chilling the frosting slightly before dividing and coloring it can make it easier to handle and prevent colors from blending.

Storage

Store the cooled and frosted cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can be reheated briefly in a microwave to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help maintain the cake’s structure.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk. Let it sit for 5 minutes before using in the recipe.

Halloween Bundt Cake Recipe

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★★★★★

4.7 from 78 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This vibrant Halloween Bundt Cake combines a moist, colorful layered batter with a beautifully tinted frosting, perfect for festive celebrations. Featuring neon orange, neon purple, and black gel food colorings, the cake is creatively layered and marbled for a spooky, eye-catching appearance. Finished with a tricolor creamy frosting, this cake is both a visual treat and a delicious dessert for Halloween gatherings.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1/2 cup butter, room temperature
• 2 egg whites
• 2 whole eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• Neon orange gel food coloring
• Neon purple gel food coloring
• Black gel food coloring

Frosting

• 1 cup butter, room temperature
• 4+ cups powdered icing sugar
• 4 tablespoons heavy whipping cream (or milk, if desired)
• Black gel food coloring
• Neon purple gel food coloring
• Neon orange gel food coloring

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Instructions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the perfect baking temperature while you prepare the batter.
2. Prepare Dry Ingredients: Sift together the 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda in a bowl; set aside for later use.
3. Cream Butter and Sugar: Beat the 1/2 cup room temperature butter on high speed for 30 seconds. Then add 1 1/2 cups sugar and 1 teaspoon vanilla extract, and beat until well combined and fluffy.
4. Add Eggs: Incorporate the 2 egg whites one at a time, mixing after each addition, then repeat the process with the 2 whole eggs until fully blended.
5. Alternate Dry and Wet Ingredients: Add one-third of the flour mixture to the wet mixture, followed by one-third of the 3/4 cup buttermilk on low speed. Repeat this alternating process two more times, mixing thoroughly but gently to combine.
6. Divide and Color Batter: Separate the batter evenly into three bowls. Add black gel food coloring to the first bowl, neon orange to the second, and neon purple to the third, stirring each until the colors are vibrant and uniform.
7. Prepare Bundt Pan: Grease and flour your Bundt pan thoroughly to prevent sticking and ensure easy removal of the baked cake.
8. Layer the Batter: Begin by adding a layer of neon orange batter into the Bundt pan. Then alternate layers of black batter and orange in stripes to create the ghost’s eyes, using black stripes combined with orange batter. Continue layering with black for the nose stripes and the final black stripe for the chin, following the pattern described, ensuring the black lines form distinct ‘eye’ and ‘nose’ features on the cake’s surface. Finally, marble the remaining batters on top for a colorful effect.
9. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
10. Cool the Cake: Let the cake cool in the pan for about 20 minutes to firm up. Then carefully remove it from the pan and transfer to a wire rack. Allow it to cool completely before frosting.
11. Prepare Frosting: Beat 1 cup of room temperature butter with 4 or more cups of powdered sugar until light and creamy. If the mixture is too stiff, add heavy whipping cream a few drops at a time until the desired consistency is reached.
12. Color Frosting: Divide the frosting into three separate bowls. Add black gel food coloring to one bowl, neon purple to the second, and neon orange to the third, stirring each until smoothly colored.
13. Frost and Decorate: Use the colored frostings to decorate your cooled Bundt cake as desired, matching the Halloween theme with the neon and black colors for an impressive festive display.

Notes

• Ensure the butter and eggs are at room temperature for a smoother batter and better texture.
• Sifting dry ingredients helps to aerate the flour and evenly distributes the baking powder and soda.
• Alternate the flour and buttermilk additions to avoid overmixing, which can make the cake dense.
• The layering and marbling of colored batters create the unique Halloween design—take care when layering to maintain distinct colors.
• Use gel food coloring for vibrant colors without thinning the batter or frosting.
• Allow the cake to cool completely before frosting to prevent melting and sliding of the frosting.
• Adjust the consistency of the frosting with heavy cream or milk as needed to suit spreading or piping requirements.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Halloween cake, Bundt cake, neon cake, colored cake layers, festive cake, spooky cake, Halloween dessert