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Halloween Buttermilk Bundt® Cake

Rated as 4 out of 5 Stars

"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."
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1 h 20 m servings 471
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with 2 tablespoons butter.
  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.
  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.
  4. Pour black batter into the cake pan. Pour orange batter on top. Rap pan against the counter to release any air bubbles.
  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.

Nutrition Facts

Per Serving: 471 calories; 23.1 61.3 7.7 116 322 Full nutrition

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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...