Halloween Bundt Cake Recipe By Tasty

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HALLOWEEN BUNDT CAKE RECIPE BY TASTY



Halloween Bundt Cake Recipe by Tasty image

Here's what you need: granulated sugar, vanilla extract, salt, large eggs, canola oil, all-purpose flour, baking powder, whole milk, orange food coloring, purple food coloring, black food coloring, cocoa powder, powdered sugar, milk, orange food coloring, black food coloring, candy corn, ice cream sugar cone

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

1 ¾ cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
3 large eggs
½ cup canola oil
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 cup whole milk
3 drops orange food coloring
3 drops purple food coloring
3 drops black food coloring
1 tablespoon cocoa powder
4 cups powdered sugar
½ cup milk, or water
2 drops orange food coloring
2 drops black food coloring
candy corn
1 ice cream sugar cone, green

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, combine the sugar, vanilla, salt, and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale in color.
  • Add the canola oil and beat until incorporated.
  • In a medium bowl, mix together the flour and baking powder.
  • Add half of the flour to the egg mixture and beat until almost completely combined. Add half of the milk and beat to incorporate. Add the remaining flour and then the rest of the milk and beat just until no flour streaks remain.
  • Divide the batter between 3 medium bowls evenly. Add the orange food coloring to one bowl, the purple food coloring to another, and the black food coloring to the last. Sift the cocoa powder into the bowl with the black food coloring. Stir each batter well with a rubber spatula to combine.
  • Grease a bundt pan and add ½ cup (120 ml) of batter at a time, alternating between colors to create a marbled effect, until all of the batter is used.
  • Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
  • To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
  • Transfer about 2 tablespoons of the glaze to a small bowl. Add orange food coloring to the large bowl of glaze and black food coloring to the small bowl. Mix well until the colors are smooth.
  • Pour the orange glaze over the cake, coating evenly. Let dry for 5 minutes, then use a spoon to drizzle lines of black glaze over the cake to look like pumpkin ridges.
  • Fill the center with candy corn and top with the green sugar cone as a "stem."
  • Enjoy!

Nutrition Facts : Calories 665 calories, Carbohydrate 121 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, Sugar 90 grams

HALLOWEEN BUTTERMILK BUNDT® CAKE



Halloween Buttermilk Bundt® Cake image

A dense, moist Bundt® cake colored for Halloween. This cake can easily be converted to a gluten-free version simply by exchanging the wheat flour with your favorite cup-to-cup gluten-free flour.

Provided by Buckwheat Queen

Categories     Holiday Cakes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons butter, or as needed
2 ¼ cups cake flour
1 cup white sugar
2 teaspoons baking powder
1 cup buttermilk, at room temperature
¾ cup butter, at room temperature
3 eggs, at room temperature
1 teaspoon vanilla extract
2 teaspoons orange food coloring powder
½ cup cocoa powder
1 teaspoon black food coloring powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter.
  • Mix flour, sugar, and baking powder in a large bowl. Beat in buttermilk using an electric mixer. Add 3/4 cup butter and beat until fully incorporated. Mix in eggs and vanilla extract until smooth.
  • Pour 1/3 of the batter into a small bowl; mix in orange food coloring. Add cocoa powder and black food coloring to the large bowl. Mix well, scraping down the sides.
  • Pour black batter into the cake pan. Pour orange batter on top. Rap pan against the counter to release any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 15 minutes before removing from the pan.

Nutrition Facts : Calories 470.9 calories, Carbohydrate 61.3 g, Cholesterol 116 mg, Fat 23.1 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 13.9 g, Sodium 322.2 mg, Sugar 26.9 g

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