Description

Celebrate Halloween with this festive Spooky Swirl Halloween Bundt Cake, featuring vibrant neon orange, purple, and black gel-colored batters swirled together for a dramatic marbled effect. Moist, tender, and bursting with hints of vanilla, almond, and optional orange zest, this cake is perfect for any Halloween gathering or spooky party.

Ingredients

Scale

Cake Batter

1 cup unsalted butter, room temperature
3 cups sugar
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
2 tsp vanilla extract
½ tsp almond extract (for a sweet depth)
Zest of 1 orange (optional but amazing!)
Neon orange, neon purple, and black gel food coloring, as needed

Instructions

Prepare baking pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a large Bundt pan with a capacity of 12 to 15 cups to ensure the cake releases easily.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and salt.
Cream butter and sugar: In a large bowl, use an electric mixer to cream the unsalted butter and sugar together until the mixture is pale and fluffy, about 3 to 4 minutes, which helps to incorporate air for a light cake texture.
Add eggs: Add the egg whites and whole eggs one at a time to the creamed mixture, beating well after each addition to ensure complete incorporation and proper aeration.
Flavor the batter: Mix in the vanilla extract, almond extract for added depth, and orange zest if using, to infuse the batter with aromatic and sweet flavors.
Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter-egg mixture, beginning and ending with the dry ingredients. Mix gently after each addition to avoid overworking the batter while ensuring all ingredients are incorporated.
Divide and color batter: Evenly divide the batter into three separate bowls. Add neon orange gel food coloring to one, neon purple to the second, and black to the third, mixing well until vibrant and uniform colors are achieved.
Layer and swirl batter: Spoon dollops of each colored batter into the prepared Bundt pan in a random layered pattern. Using a knife or skewer, gently swirl through the batter to create a marbled, spooky swirl effect without fully blending the colors.
Bake the cake: 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.
Cool and serve: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving to add a finishing touch.

Notes

Be sure to use gel food coloring to achieve vibrant neon colors without affecting the batter consistency.
Do not overmix the batter after adding flour to keep the cake tender and light.
If you don’t have buttermilk, substitute with milk plus 1 tbsp lemon juice or vinegar, let sit for 5 minutes before using.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend, adjusting as needed.
The almond extract adds a unique depth; omit or replace with an additional teaspoon of vanilla if preferred.
To enhance the Halloween effect, use themed decorations or a light drizzle of colored glaze on top once cooled.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Halloween cake, bundt cake, neon cake, swirl cake, marbled cake, spooky dessert, festive cake, almond extract cake, orange zest cake