Description
Bright, bold, and hauntingly delicious—this Halloween Bundt Cake is a total centerpiece. With ribbons of neon orange, purple, and black marbled through a rich vanilla-almond batter, it’s perfect for parties, potlucks, or a spooky night in. The double batch makes it extra thick and satisfying, with a tender crumb and festive flair in every slice.
Ingredients
1 cup unsalted butter, room temp
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
3 cups sugar
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
Instructions
Preheat oven to 350°F (175°C). Grease and flour a large 12–15 cup Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
In a large bowl, cream butter and sugar until pale and fluffy (about 3–4 minutes).
Add in egg whites and whole eggs one at a time, mixing well between each.
Mix in vanilla, almond extract, and orange zest.
Alternate adding flour mixture and buttermilk, starting and ending with dry ingredients.
Divide batter evenly into three bowls. Color one neon orange, one neon purple, and one black.
Pour spoonfuls of each colored batter into the Bundt pan, layering randomly. Swirl lightly with a knife for a marbled effect.
Bake for 50–60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then turn out onto a rack to cool completely. Drizzle with a simple glaze or dust with powdered sugar if desired.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 340 / Serving
- Fat: 13g / Serving
- Carbohydrates: 48g / Serving
- Protein: 5g / Serving