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Spooky Swirl Halloween Bundt Cake

Spooky Swirl Halloween Bundt Cake That Steals the Show

Delight in the festive fun of this Spooky Swirl Halloween Bundt Cake with vibrant colors and delectable flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup unsalted butter Provides moisture and richness; margarine can be a great non-dairy option.
  • 4 large egg whites Adds structure and lift; for a richer flavor, use whole eggs instead.
  • 4 large whole eggs Ensures a tender crumb and contributes moisture and fat.
  • 4 cups all-purpose flour The base structure of the cake; swap with gluten-free flour for a gluten-free version.
  • 2 tsp baking powder Essential for leavening; ensure it's fresh for the best rise.
  • 1 tsp salt Enhances flavor; kosher or sea salt makes excellent alternatives.
  • ½ tsp baking soda Works with buttermilk for lift and lightness.
  • 1½ cups buttermilk Adds tenderness; you can substitute with milk plus vinegar or yogurt.
  • 3 cups sugar Sweetens the cake and enhances texture; reducing sugar may affect moisture levels.
  • 2 tsp vanilla extract Deepens the flavor; consider almond extract for a unique twist.
  • ½ tsp almond extract Provides a warm, nutty contrast; this can be omitted for a classic vanilla taste.
  • Zest of 1 orange Adds a delightful citrus brightness; lemon zest works well if preferred.
For the Color
  • as needed neon orange gel food coloring Gives the cake its signature spooky look; powdered colorants are a natural alternative.
  • as needed neon purple gel food coloring Provides vibrant color for the cake.
  • as needed black gel food coloring Enhances the spooky appearance of the cake.

Equipment

  • Bundt pan
  • mixing bowls
  • Electric mixer
  • whisk
  • Measuring cups
  • measuring spoons
  • Cooling rack

Method
 

How to Make
  1. Preheat your oven to 350°F (175°C) and generously grease and flour your large Bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
  3. In a mixing bowl, beat the unsalted butter and sugar together until pale and fluffy, about 3-4 minutes.
  4. Add the egg whites and whole eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract, almond extract, and optional orange zest until smoothly combined.
  6. Alternately add the dry flour mixture and buttermilk, starting and ending with dry ingredients.
  7. Divide your batter into three bowls. Color one portion with neon orange, one with neon purple, and leave the other black.
  8. Drop spoonfuls of each color batter into the prepared Bundt pan. Using a knife, gently swirl the colors together.
  9. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a cooling rack.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 70gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1.5mg

Notes

Dust with powdered sugar or drizzle a simple glaze for extra festive flair. Ensure to grease and flour your Bundt pan generously to prevent sticking.

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