Spooky Swirl Halloween Bundt Cake
Celebrate Halloween with this Spooky Swirl Halloween Bundt Cake, a show-stopping dessert that combines the richness of chocolate and vanilla in a dramatic marbled swirl. Baked in a classic bundt pan, this cake is perfect for holiday gatherings, spooky celebrations, or as a centerpiece on your dessert table.
The swirls create a mesmerizing effect when sliced, revealing a beautiful pattern that delights both kids and adults. Finished with a simple glaze or chocolate drizzle, it’s easy to make yet looks impressively festive. Pair with whipped cream, candy decorations, or edible spiders to fully embrace the Halloween spirit!
Ingredients
- Bundt Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Orange or black food coloring (for Halloween theme)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Combine wet and dry: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
- Prepare chocolate batter: In a small bowl, combine cocoa powder with milk to make a smooth paste. Set aside.
- Divide batter: Scoop about half of the vanilla batter into a separate bowl. Add chocolate mixture to the other half.
- Create swirls: Spoon vanilla and chocolate batters alternately into the bundt pan. Use a skewer or knife to gently swirl the batters for a marbled effect.
- Bake the cake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Mix powdered sugar, milk, and vanilla until smooth. Tint with orange or black food coloring if desired. Drizzle over cooled cake.
- Serve and decorate: Slice to reveal the spooky swirl pattern. Add Halloween decorations like candy eyeballs or sprinkles for extra fun.
Tips & Variations
- For an extra spooky effect, drizzle dark chocolate ganache over the glaze.
- You can make mini bundt cakes for individual servings at a party.
- Add a few drops of orange or black gel coloring to the batter for a more Halloween-themed swirl
Spooky Swirl Halloween Bundt Cake
Moist chocolate and vanilla marbled bundt cake, perfect for Halloween parties and festive celebrations. Easy to make and visually impressive.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
- In a small bowl, combine cocoa powder with milk to make a smooth chocolate paste.
- Divide batter into two bowls. Add chocolate paste to one portion; keep the other as vanilla.
- Spoon batters alternately into the bundt pan. Use a skewer to gently swirl for a marbled effect.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then invert onto a wire rack.
- For glaze, mix powdered sugar, milk, and vanilla until smooth. Add orange or black food coloring if desired and drizzle over cooled cake.
- Slice to reveal marbled pattern and serve. Decorate with Halloween candies if desired.
Notes
Mini bundt cakes can also be made for individual servings. Add chocolate ganache for extra festivity.
