Bready or Not: Halloween Party Bundt Cake
I saw this cake on Pinterest and said, "Whoooooaaaa." That's a Bill and Ted style "whoa." I mean, come on. Is this cake cool or what?
It turned out to be a cake that's very easy to make, though it does create a lot of dirty dishes (bowls! everywhere!). I used Americolor food dyes and loved the vividness of the colors. The cake just screams Halloween.
The one downside is that it tastes like a cake mix cake. I think when I make it again--I'm picturing a Christmas cake in red and green--I want to add some vanilla or espresso powder or something to decrease that chemical taste. I bake so much stuff from scratch, I can really taste that difference now.
But the folks at my husband's work didn't care. It was a CAKE. An acid-tripping cake, with amazing, oozing layers of frosting. Also, you don't use all the batter for the cake, so I made nine cupcakes and reserved extra frosting to top them in different colors.
No one went hungry that day, let me tell you.
Halloween Party Bundt Cake
Recipe from Cooking With Sugar. She also includes a video of how to make the cake.
Ingredients
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Black food coloring
- Purple food coloring
- Orange food coloring
- 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
Directions
Heat oven to 325°F. Generously grease a 12-cup bundt cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the pan; in making cupcakes, I added in some of the dyed batter for fun. I cooked them as the cake cooled, and then I used some extra frosting for the cupcakes.)
Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.
Bake as directed on box or until toothpick inserted in center comes out clean; for me, this was about 50 minutes.
Cool the pan for 20 minutes then turn it upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely.
Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.
Store loosely covered and unrefrigerated (unless you're in Arizona, where it may melt on the counter). Cake can be made a day or two in advance.
OM NOM NOM
It turned out to be a cake that's very easy to make, though it does create a lot of dirty dishes (bowls! everywhere!). I used Americolor food dyes and loved the vividness of the colors. The cake just screams Halloween.
The one downside is that it tastes like a cake mix cake. I think when I make it again--I'm picturing a Christmas cake in red and green--I want to add some vanilla or espresso powder or something to decrease that chemical taste. I bake so much stuff from scratch, I can really taste that difference now.
But the folks at my husband's work didn't care. It was a CAKE. An acid-tripping cake, with amazing, oozing layers of frosting. Also, you don't use all the batter for the cake, so I made nine cupcakes and reserved extra frosting to top them in different colors.
No one went hungry that day, let me tell you.
Halloween Party Bundt Cake
Recipe from Cooking With Sugar. She also includes a video of how to make the cake.
Ingredients
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Black food coloring
- Purple food coloring
- Orange food coloring
- 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
Directions
Heat oven to 325°F. Generously grease a 12-cup bundt cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the pan; in making cupcakes, I added in some of the dyed batter for fun. I cooked them as the cake cooled, and then I used some extra frosting for the cupcakes.)
Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.
Bake as directed on box or until toothpick inserted in center comes out clean; for me, this was about 50 minutes.
Cool the pan for 20 minutes then turn it upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely.
Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.
Store loosely covered and unrefrigerated (unless you're in Arizona, where it may melt on the counter). Cake can be made a day or two in advance.
OM NOM NOM
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