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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the perfect baking temperature while you prepare the batter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Bundt Pan: Grease and flour your Bundt pan thoroughly to prevent sticking and ensure easy removal of the baked cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
