Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe

If you’re looking for a show-stopping dessert this spooky season, you’ve got to try this Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe. It’s not your everyday bundt cake — it’s packed with vibrant, festive colors inside, and topped off with a rich, glossy chocolate ganache that makes it completely irresistible. Trust me, this cake turns heads and tastes even better than it looks, making it the perfect centerpiece for any Halloween gathering or just a fun weekend treat for your family.

this …

Ingredients You’ll Need

You’ll find that this recipe uses just a handful of accessible ingredients, with a few key tips to bring out the best flavor and texture. The golden butter cake mix provides that rich, buttery base, while the gel food colors add festive hues that don’t fade in the oven. Plus, the chocolate ganache is super simple yet luxurious, pulling everything together for the perfect Halloween finale.

• Golden Butter Cake Mix: This mix has a rich, buttery flavor that’s essential for this recipe. If you can’t find golden butter, yellow cake mix works too.
• Unsalted Butter: Melted butter adds moisture and enhances richness—unsalted lets you control the seasoning better.
• Whole Milk: It keeps the cake tender and moist, but you can substitute with buttermilk for an extra tangy twist.
• Large Eggs: Eggs provide structure and help the cake rise beautifully.
• Purple, Green, and Orange Gel Food Color: Gel colors are more concentrated than liquid, so you get those bright, bold Halloween colors without watering down the batter.
• Bittersweet Chocolate: Use dark chocolate chips or a baking bar for the ganache to achieve that deep, almost black finish.
• Heavy Cream: This makes the ganache smooth and luscious—don’t skimp on the fat!
• Halloween Colored Sprinkles: Adds a playful, festive touch right after you drizzle the ganache.

Variations

I love how versatile this cake is! You can easily personalize the Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe with your own spin — it’s the kind of recipe that invites creativity. Play with colors and even the ganache flavor to make it your own.

• Holiday Color Themes: I once made the bundt cake with red, white, and blue gel colors for the Fourth of July — it was a big hit and just as delicious!
• White Chocolate Ganache: Swapping in white chocolate instead of bittersweet creates a sweeter drizzle, perfect for kids. Add a few drops of food coloring to the ganache for extra fun.
• Nutty Add-Ins: Fold in chopped pecans or walnuts for a slightly crunchy texture—my family goes crazy for that touch.
• Dairy-Free Version: Use a dairy-free cake mix, substitute coconut milk for whole milk, and use coconut cream in the ganache for a delicious vegan treat.

How to Make Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe

Step 1: Prep Your Pan and Ingredients

First things first — preheat your oven to 350°F. Grab your 10-cup bundt pan and coat it thoroughly with a baking spray that includes flour, like Baker’s Joy. This is a game-changer because it ensures your cake comes out cleanly without sticking, a mistake I used to make all the time when I just greased and floured manually.

Step 2: Mix the Batter

In a large bowl, combine your golden butter cake mix, melted butter, whole milk, and eggs. Use an electric mixer on medium speed and beat this mixture for 2 to 3 minutes until the batter is smooth and well incorporated. This step ensures everything blends properly for a moist, fluffy cake.

Step 3: Divide and Color Your Batter

Now comes the fun part! Split the batter evenly into three separate bowls. Don’t sweat getting the exact amount in each—eyeballing works fine, but if you want precision, weigh the bowls. Add half a teaspoon of purple gel food coloring to one, green to the second, and orange to the third. Mix each until the color is fully absorbed. Gel coloring means vibrant swirls that won’t dilute the batter.

Step 4: Layer the Colors in Your Bundt Pan

Take a spoon and start dropping random spoonfuls of each colored batter into the prepared bundt pan, alternating colors for a fun, marbled effect. Don’t worry about making it perfect — the randomness is what creates those stunning multicolored layers when sliced.

Step 5: Bake and Cool

Bake the cake for 30 to 35 minutes. To check doneness, gently insert a toothpick into the center — it should come out clean or with just a few crumbs attached. Once out of the oven, let the cake rest in the pan for about 10 minutes; this cool-down time helps it set and makes it easier to remove. Then, invert the pan onto a cooling rack and let the cake cool completely before moving on to the ganache.

Step 6: Make the Chocolate Ganache

Chop your bittersweet chocolate if it’s in a bar form or simply use chips. Place it in a heatproof bowl or glass measuring cup. Heat the heavy cream in a small saucepan over medium-low heat until it just starts to simmer — you’ll know because the edges will bubble gently. Pour the hot cream over the chocolate and let it sit undisturbed for about three minutes; this melts the chocolate perfectly.

Whisk together the cream and chocolate until you have a smooth, glossy ganache. It should be thick but pourable — if it gets too thick, warm gently a little more to loosen it.

Step 7: Finish and Decorate

Pour the ganache evenly over the cooled bundt cake, letting it drip down the sides for that classic glazed look. While the ganache is still wet, sprinkle Halloween colored sprinkles on top for an extra festive flair. Let the ganache set at room temperature before slicing and serving.

How to Serve Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe

Garnishes

I keep it simple with Halloween colored sprinkles — they add just the right bit of whimsy and textural contrast. Sometimes, I toss on tiny edible eyeballs or candy pumpkins for a playful touch that gets lots of smiles at parties.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side for those who want an extra layer of indulgence. A warm cup of spiced cider or a rich coffee balances well, especially on chilly October evenings.

Creative Ways to Present

For Halloween parties, I sometimes place the cake on a platter surrounded by candy corn, miniature pumpkins, and plastic spiders to amp up the spooky vibe. Another fun idea is to drizzle colored white chocolate ganache in addition to the dark ganache for a multi-textured, multi-colored glaze effect. It’s always a hit with kids and adults alike!

Make Ahead and Storage

Storing Leftovers

I like to store leftover cake tightly wrapped in plastic wrap at room temperature if we’re eating it within two days. This keeps the cake moist and prevents the ganache from drying out. If your kitchen is particularly warm, storing it in the fridge is fine, though the ganache may firm up a bit more.

Freezing

You can absolutely freeze this bundt cake without ganache. Wrap it in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before adding the ganache glaze for the freshest finish.

Reheating

Reheat slices gently in the microwave for about 15 seconds if you want to soften the cake and ganache a little, especially after refrigeration. It really brings back that fresh-from-the-oven feel, but be careful not to overheat or the ganache will melt too much.

FAQs

Final Thoughts

Honestly, this Halloween Multicolored Bundt Cake with Chocolate Ganache Recipe holds a special place in my heart. It’s one of those desserts that brightens up any occasion, especially when the autumn chill hits and festive vibes are in full swing. Every time I make it, I get compliments on how impressive it looks and how moist it tastes. Don’t be intimidated by the colors or the ganache — with a little patience and these tips, you’ll nail it and have fun along the way. So go ahead, whip one up, and get ready for your family and friends to go absolutely crazy for it!

Print