Description
This Halloween Bundt Cake is a festive and colorful dessert made with a golden butter cake mix tinted in vibrant purple, green, and orange gel colors. It’s baked in a bundt pan for a unique shape and finished with a rich, dark bittersweet chocolate ganache topped with Halloween-themed sprinkles, perfect for spooky 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 10-cup bundt pan with baking spray or cooking spray with flour to prevent sticking.
- Mix cake batter: In a large mixing bowl, combine the cake mix, melted unsalted butter, whole milk, and eggs. Beat on medium speed with an electric mixer for 2-3 minutes until the batter is smooth and well combined.
- Divide and color batter: Divide the cake batter evenly into three separate bowls. Add 1/2 teaspoon of purple gel food color to one, green gel food color to another, and orange gel food color to the last bowl. Stir each until the color is fully incorporated.
- Layer batter in pan: Alternately spoon random dollops of each colored batter into the prepared bundt pan to create a marbled, colorful effect.
- Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
- Cool cake: After 10 minutes, invert the cake onto a cooling rack and allow it to cool completely before adding ganache.
- Prepare ganache: Place bittersweet chocolate into a heatproof glass bowl. Heat heavy cream in a small saucepan over medium-low heat until it begins to simmer (edges lightly boiling). Remove from heat and pour hot cream 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 the ganache to set before serving.
Notes
- Bittersweet Chocolate: Use bittersweet dark chocolate for authentic black ganache color and less sweetness. Semi-sweet or milk chocolate can be used for sweeter ganache but will not yield a true black finish.
- Golden Butter Cake Mix: Use golden butter variety for best flavor. Yellow, white, or vanilla cake mixes can substitute but may alter flavor slightly.
- Gel Food Colors: Gel colors give the most vibrant hues. Neon gels are preferred for brighter colors. Liquid food coloring can be substituted using about 1 teaspoon each but colors may be less vivid.
- Butter: Unsalted butter is recommended for taste control, but salted butter can be used if preferred.
- Adapt for other holidays: Change gel colors and sprinkles to match any celebration. White chocolate ganache with added food coloring can be an alternative for different occasions.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
