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Spooky Swirl Halloween Bundt Cake Recipe

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★★★★★

4.8 from 145 reviews

This Spooky Swirl Halloween Bundt Cake is a vibrant and festive dessert perfect for celebrating the spooky season. Featuring a moist, fluffy batter tinted with neon orange, purple, and black gel food colorings, the cake showcases an eye-catching marbled swirl effect. Enhanced with warm notes of vanilla, almond extract, and a hint of orange zest, this bundt cake is sure to impress guests with both its flavor and its striking Halloween-themed appearance.

Ingredients

Scale

Batter 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)

Coloring

  • Neon orange gel food coloring
  • Neon purple gel food coloring
  • Black gel food coloring

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a large Bundt pan (12–15 cup capacity) to ensure the cake doesn’t stick after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda to combine evenly and aerate.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the room temperature unsalted butter and sugar until the mixture becomes pale and fluffy, about 3 to 4 minutes, which helps incorporate air for a light texture.
  4. Add Eggs: Incorporate the egg whites and whole eggs one at a time, mixing well after each addition to ensure they are fully blended into the batter.
  5. Flavor the Batter: Stir in vanilla extract, almond extract, and the orange zest for added depth and a subtle citrus note.
  6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredient mixture and buttermilk alternately to the creamed mixture, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter.
  7. Divide and Color Batter: Divide the batter evenly into three separate bowls. Add neon orange gel food coloring to one, neon purple to another, and black to the last bowl, mixing well to achieve vibrant colors.
  8. Layer and Swirl Batter: Spoon the colored batters alternately into the prepared Bundt pan in a random pattern. Use a knife to lightly swirl through the batter to create a marbled effect without fully mixing the colors.
  9. Bake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool and Finish: Allow the cake to cool in the pan for 10 minutes after baking. Then invert it onto a wire rack to cool completely. Once cooled, optionally drizzle with a simple glaze or dust with powdered sugar for added visual appeal and sweetness.

Notes

  • Use gel food coloring for the most vibrant and concentrated colors without thinning the batter.
  • Ensure eggs and butter are at room temperature to help with emulsification and better texture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Allow the cake to cool sufficiently before glazing to prevent the glaze from melting.
  • For a gluten-free version, substitute all-purpose flour with an appropriate 1:1 gluten-free baking blend.

Keywords: Halloween bundt cake, marbled cake, spooky cake, Halloween dessert, colorful cake, festive cake

Find it online: https://nayabaker.com/spooky-swirl-halloween-bundt-cake-recipe/