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Halloween Bundt Cake: Spooky Swirl Dessert for Parties

Spooky Swirl Halloween Bundt Cake

This Spooky Swirl Halloween Bundt Cake is a show-stopping, festive dessert that’s perfect for any Halloween celebration. With neon orange, purple, and black swirls baked into a tender, buttery vanilla-almond cake, it’s as fun to make as it is to eat. Moist, fluffy, and full of spooky charm, it’s a guaranteed party hit!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 480
Ingredients Method Notes

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
  • 0.5 tsp baking soda
  • 1.5 cups buttermilk
  • 3 cups sugar
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract adds sweet depth
  • 1 orange zest optional but enhances flavor
  • neon orange gel food coloring
  • neon purple gel food coloring
  • black gel food coloring

Method
 

  1. Preheat the Oven: Preheat oven to 350°F (175°C). Grease and flour a 12–15 cup Bundt pan thoroughly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
  3. Cream Butter and Sugar: In a large bowl, cream butter and sugar until pale and fluffy, about 3–4 minutes.
  4. Add Eggs: Add in egg whites and whole eggs one at a time, mixing well after each addition.
  5. Add Flavorings: Mix in vanilla extract, almond extract, and orange zest (if using).
  6. Combine Wet and Dry: Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until smooth and just combined.
  7. Color the Batter: Divide the batter evenly into three bowls. Tint one with neon orange, one with neon purple, and one with black food coloring.
  8. Layer and Swirl: Spoon dollops of each colored batter into the prepared Bundt pan, layering randomly. Swirl gently with a knife for a marbled effect.
  9. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Let the cake cool in the pan for 10 minutes before turning out onto a wire rack. Cool completely and drizzle with a simple glaze or dust with powdered sugar if desired.

Notes

For extra flair, top with orange and purple sprinkles or drizzle with a black cocoa glaze. This cake can be made a day ahead—store tightly wrapped at room temperature. Perfect for Halloween parties or themed celebrations!