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Halloween Bundt Cake

by Rie McClenny

Inspired by


for 8 servings


  • 1 ¾ cups
    granulated sugar (350 g)
  • 2 teaspoons
    vanilla extract
  • 1 teaspoon
  • 3 large eggs
  • ½ cup
    canola oil (120 mL)
  • 2 ¼ cups
    all-purpose flour (280 g)
  • 1 tablespoon
    baking powder
  • 1 cup
    whole milk (240 g)
  • 3 drops orange food coloring
  • 3 drops purple food coloring
  • 3 drops black food coloring
  • 1 tablespoon
    cocoa powder


  • 4 cups
    powdered sugar (480 g)
  • ½ cup
    milk, or water (120 mL)
  • 2 drops orange food coloring
  • 2 drops black food coloring

For Decorating

  • candy corn
  • 1 ice cream sugar cones, green
    Calories 650
    Fat 16g
    Carbs 118g
    Fiber 1g
    Sugar 89g
    Protein 8g

Estimated values based on one serving size.



  1. Preheat the oven to 350˚F (180˚C).
  2. 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.
  3. Add the canola oil and beat until incorporated.
  4. In a medium bowl, mix together the flour and baking powder.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
  9. To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
  10. 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.
  11. 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.
  12. Fill the center with candy corn and top with the green sugar cone as a “stem.”
  13. Enjoy!




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