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Spooky Swirl Halloween Bundt Cake

A mesmerizing marbled Bundt cake swirled with chocolate and orange vanilla batter, perfect for Halloween. This moist, impressive dessert is easier than it looks!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk or buttermilk
  • 0.5 cup sour cream
  • 1 cup unsalted butter softened
  • 4 eggs large, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • orange gel food coloring to preference
  • 0.5 cup Dutch-process cocoa powder
  • 0.25 cup hot water
  • black gel food coloring optional
Chocolate Glaze
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 1 tbsp unsalted butter
  • Halloween sprinkles or candy eyes for decoration

Equipment

  • 10-12 cup Bundt pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a stand mixer, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each. Mix in vanilla.
  5. With mixer on low, alternately add the dry ingredients and milk/sour cream, starting and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between two bowls.
  7. To one bowl, add orange gel food coloring and fold until uniform.
  8. In a small bowl, mix cocoa powder and hot water into a smooth paste. Add to the second batter bowl and fold until combined. Add black coloring if using.
  9. Alternately spoon the orange and chocolate batters into the prepared Bundt pan. Tap pan on counter to settle.
  10. Run a knife or skewer through the batter in a continuous circular motion 4-5 times to marble. Do not over-swirl.
  11. Bake for 50-60 minutes, or until a skewer inserted comes out clean.
  12. Cool cake in pan on a wire rack for 25-30 minutes, then invert onto rack to cool completely.
  13. For the glaze, place chocolate chips in a bowl. Heat cream and butter until simmering, then pour over chips. Let sit 1 minute, then whisk until smooth.
  14. Pour glaze over completely cooled cake. Decorate immediately with sprinkles and candy eyes.

Notes

Ensure all ingredients are at room temperature for best results. Do not skip the cooling step or the cake may break. Gel food coloring provides the most vibrant color.