Halloween Buttermilk Bundt Cake Recipes

HALLOWEEN BUTTERMILK BUNDT® CAKE

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.

AMAZING HALLOWEEN RAINBOW BUNDT CAKE

Steps:

• Heat oven to 325°F Generously grease a 12-cup tube cake pan.
• Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
• Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
• Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
• Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top.
• Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
• Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
• Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
• Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
• Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
• Store loosely covered; do not refrigerate.

HALLOWEEN BUNDT CAKE RECIPE BY TASTY

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!

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.