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.

Recipe Summary

15 mins
50 mins
15 mins
1 hr 20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

471 calories; protein 7.7g; carbohydrates 61.3g; fat 23.1g; cholesterol 116mg; sodium 322.2mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this just as stated sifting my flour and everything except I put my orange layer on the bottom because I wanted to drizzle chocolate over the top and it show up better. I gave 4 stars because it wasnt very sweet and it was really dense especially the chocolate part. I also baked it for less time then called for and it still came out a little dry. But... this sure beats those boxed mixes with aluminum in the baking soda. And this is a beautiful idea for a fall cake. I will definitely make it again.. Read More