Introduction

This Spooky Swirl Halloween Bundt Cake is a festive treat perfect for Halloween parties or any fall gathering. With vibrant neon orange, purple, and black swirls, it’s as fun to look at as it is delicious. The cake is moist, flavorful, and sure to impress both kids and adults alike.

The image shows a round bundt cake with bright orange and black swirled layers on the outside. Several slices are cut and placed in front of the cake, showing the inside which has swirled patterns of purple, black, and soft yellow colors. The cake looks moist and smooth with clear, thick swirls all around it. The cake rests on a white plate atop a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
4 egg whites
4 whole eggs
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1½ cups buttermilk
3 cups sugar
2 tsp vanilla extract
½ tsp almond extract
Zest of 1 orange (optional but amazing!)
Neon orange, neon purple, and black gel food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a large Bundt pan (12–15 cup capacity) thoroughly to ensure the cake releases easily.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
Step 3: In a large bowl, cream the butter and sugar together until pale and fluffy, about 3 to 4 minutes.
Step 4: Add the egg whites and whole eggs one at a time, mixing well between each addition to fully incorporate.
Step 5: Stir in the vanilla extract, almond extract, and orange zest, if using.
Step 6: Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the dry ingredients. Mix each addition until just combined.
Step 7: Divide the batter evenly into three separate bowls. Tint one bowl neon orange, one neon purple, and one black using gel food coloring.
Step 8: Spoon the colored batters randomly into the prepared Bundt pan, layering them in no particular order. Use a knife to gently swirl the batter for a marbled effect, being careful not to overmix.
Step 9: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.

Tips & Variations

For an extra pop of flavor, add a teaspoon of orange liqueur or substitute some buttermilk with sour cream.
Use gel food coloring for vibrant colors without thinning the batter.
Try swapping almond extract for a hint of cinnamon or pumpkin spice for a seasonal twist.
If you don’t have buttermilk, make a substitute by mixing 1½ cups milk with 1½ tablespoons lemon juice or vinegar and let sit for 5 minutes.

Storage

Store the Bundt cake tightly wrapped at room temperature for up to 3 days. For longer storage, freeze the cake wrapped in plastic wrap and foil for up to 2 months. Thaw overnight at room temperature before serving. If glazed, avoid refrigeration as it can cause condensation and sogginess.

How to Serve

The image shows a bundt cake with bright orange and black swirled layers on a white plate. The cake has multiple slices cut out, revealing an inside swirl pattern of black and purple layers mixed with orange. The outside of the cake is mostly orange with large black stripes wrapping around. The texture appears soft and moist with smooth coloring between the layers. The cake is set on a white marbled surface, giving a clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can use regular food coloring, but you may need more to achieve bright neon shades, which can thin the batter slightly. Gel food coloring is recommended for vivid colors without changing the batter consistency.

How do I prevent the cake from sticking to the Bundt pan?

Make sure to grease the pan thoroughly with butter or nonstick spray and dust it with flour. Be sure to get into all the grooves. Letting the cake cool for about 10 minutes in the pan before turning it out also helps prevent sticking.