Halloween Buttermilk Bundt® Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 471 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter.

Step 2

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.

Step 3

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.

Step 4

Pour black batter into the cake pan. Pour orange batter on top. Rap pan against the counter to release any air bubbles.

Step 5

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.