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

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. 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.
4. Combine wet and dry: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
5. Prepare chocolate batter: In a small bowl, combine cocoa powder with milk to make a smooth paste. Set aside.
6. Divide batter: Scoop about half of the vanilla batter into a separate bowl. Add chocolate mixture to the other half.
7. 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.
8. 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.
9. Optional glaze: Mix powdered sugar, milk, and vanilla until smooth. Tint with orange or black food coloring if desired. Drizzle over cooled cake.
10. 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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Halloween

Calories: 310

Ingredients Equipment Method Notes

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 eggs large
• 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 optional

Equipment

• Mixing bowls
• Bundt pan (10-inch)
• Wire rack
• Spatula
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
5. In a small bowl, combine cocoa powder with milk to make a smooth chocolate paste.
6. Divide batter into two bowls. Add chocolate paste to one portion; keep the other as vanilla.
7. Spoon batters alternately into the bundt pan. Use a skewer to gently swirl for a marbled effect.
8. 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.
9. For glaze, mix powdered sugar, milk, and vanilla until smooth. Add orange or black food coloring if desired and drizzle over cooled cake.
10. 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.