Description
This Halloween Bundt Cake is a festive and colorful dessert featuring vibrant layers of purple, green, and orange cake batter swirled together in a golden butter cake base. Topped with a rich bittersweet chocolate ganache and decorated with Halloween-themed sprinkles, it’s the perfect spooky treat for your holiday celebrations.
Ingredients
Scale
Halloween Bundt Cake
- 1 box (15.25 oz) Golden Butter cake mix
- 7 tablespoons unsalted butter, melted
- 3/4 cup whole milk
- 4 large eggs
- 1/2 teaspoon purple gel food color
- 1/2 teaspoon green gel food color
- 1/2 teaspoon orange gel food color
Chocolate Ganache
- 1 cup bittersweet chocolate (chips or baking bar)
- 3/4 cup heavy cream
- Halloween colored sprinkles
Instructions
- Prepare Bundt Pan: Preheat the oven to 350°F. Spray a 10-cup bundt pan with baking spray (a combination of cooking spray and flour, such as Baker’s Joy) to ensure easy release.
- Mix Cake Batter: In a large bowl, combine the dry cake mix, melted unsalted butter, whole milk, and eggs. Beat with an electric hand mixer on medium speed for 2 to 3 minutes until fully combined and smooth.
- Color the Batter: Divide the batter evenly into three separate bowls. Stir purple gel food coloring into one bowl, green into the second, and orange into the third until each is evenly colored. Use gel colors for vibrant hues.
- Fill Bundt Pan: Alternately drop spoonfuls of each colored batter randomly into the prepared bundt pan to create a marbled, colorful effect.
- Bake: Place the bundt pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Let the cake cool in the bundt pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely, about 30 minutes more.
- Prepare Ganache: Place the bittersweet chocolate in a heatproof glass bowl. In a small saucepan, heat the heavy cream over medium-low heat until it reaches a simmer, with edges barely boiling.
- Combine Ganache: Remove cream from heat and immediately pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth and glossy.
- Decorate Cake: Pour the chocolate ganache evenly over the cooled bundt cake. While the ganache is still wet, sprinkle Halloween colored sprinkles on top. Allow ganache to set before serving.
Notes
- Bittersweet Chocolate: Use dark chocolate chips or baking bars for the signature black color. Semi-sweet or milk chocolate will be sweeter but lighter in color.
- Golden Butter Cake Mix: Preferred for flavor; if unavailable, yellow, white, or vanilla cake mixes are suitable substitutes.
- Gel Food Color: Recommended for vivid colors. Neon gels are especially bright. Liquid food coloring can be used but requires about 1 teaspoon per color and results in less vibrant hues.
- Butter: Unsalted butter is best for flavor control, but salted butter can be used if preferred.
- Other Holidays: Adapt this recipe by using different gel colors and sprinkles. White chocolate ganache can be colored as needed for various holidays.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
