HALLOWEEN BUTTERMILK BUNDT® CAKE

Halloween Buttermilk Bundt® Cake image

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.

Provided by Buckwheat Queen

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

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 : Calories 470.9 calories, Carbohydrate 61.3 g, Cholesterol 116 mg, Fat 23.1 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 13.9 g, Sodium 322.2 mg, Sugar 26.9 g