Spooky Black Halloween Bundt Cake Recipe

Creepy and Delicious: Spooky Halloween Black Bundt Cake

Hey there, ghouls and boys! It's that time of the year when the air gets crisp, the leaves turn fiery, and we all get a little thrill from things that go bump in the night. I've been stirring my cauldron (or, you know, my kitchen stand mixer) to conjure up the perfect Halloween party centerpiece – a Spooky Black Halloween Bundt Cake recipe that's as eerie as it is mouth-watering.

Imagine the darkest, most decadent cake you've ever seen; we're talking about using black cocoa powder to give this festive Halloween bundt cake an authentic spooky vibe. It's the perfect blend of delicious and mysterious, guaranteed to bewitch your taste buds and add that much-needed chill to your Halloween bash. Stay tuned, because we're about to dive into a hauntingly fun baking adventure together!

While we absolutely love this easy Halloween bundt cake, we also have a slew of other delightfully spooky and cute recipes to up your Halloween game! Take a look at our popular Candy Corn Cookies, No-Bake Halloween Treats, Graveyard Pudding Cups, and Eyeball Jello-O Cups. 

Ingredients Overview

Hey there, fellow Halloween enthusiasts and baking aficionados! If you're ready to dive into making the most bewitching treat of the season, I've got the rundown on all the goodies you'll need. Let's talk ingredients for our Spooky Halloween Black Bundt Cake, shall we? You'll need to gather up your all-purpose flour and black cocoa powder — the darker, the spookier! Don't forget the granulated and light brown sugar, because what's a cake without a little sweet enchantment? We're also mixing in some Halloween magic with orange food coloring. 

• For our eerie concoction, essentials like eggs, unsalted butter (soft as a ghostly whisper at room temperature), and vanilla extract are key. Adding sour cream and whole milk ensures our cake is as moist as a foggy Halloween night. To give it that extra mysterious touch, brewed coffee will darken the batter and zest from one orange will whisper hints of citrus. You can also add a few drops of black gel food coloring for an extra dark cake. You can also use a chocolate cake mix if you're short on time. 
• Creeping into the cream cheese center, room-temperature cream cheese, an egg, more sugar, and vanilla extract await their turn to add a surprise layer of delight. A dash of red food coloring will turn this layer into the heart of our Halloween cake. 
• For the ghoulish ganache topping, grab white chocolate chips and heavy cream, ready to be transformed with red food coloring into a luridly luscious drizzle. 

Remember, goblins, every ingredient serves its spooky purpose, including the room-temperature ones which ensure our cake bakes as evenly as a witch’s brew simmers. Let's bake a frightfully delightful treat that's bound to be the centerpiece of any Halloween feast!

Baking Equipment

• Bundt cake pan (any shape): The star of our spooky show. You'll need this for that iconic, beautiful shape that makes our Halloween cake a party centerpiece. We recommend a standard 10-cup bundt cake pan. You can also make mini bundt cakes by using a mini pan and reducing the baking time to 30-35 minutes. 
• Mixing bowls: Grab a few - we're mixing dry and wet ingredients separately before conjuring them together into a bewitching batter. 
• Electric mixer: To whip the unsalted butter and sugars into a fluffy base, ensuring our cake is as light as a ghost. 
• Measuring cups and spoons: Precision is key, so every spooky ingredient perfectly plays its part. 
• Saucepan: For heating the heavy cream, transforming our white chocolate chips into a bloody ganache. 
• Wire rack: Let the cake cool after its eerie baking journey, ensuring it's ready to be adorned with our spooky decorations. 

Creating the Chocolate Cake Batter

Gathering around the kitchen island with my large bowl and separate bowls, it feels like I'm crafting a potion for our much-anticipated Halloween party. First, I whisk together the magic of cocoa powder and purpose flour, sprinkling in the mystical properties of baking essentials. It's not just any cake mix; it's a concoction that promises an adventure. Then, in my cauldron—I mean, my stand mixer—the unsalted butter dances with granulated sugar to a fluffy harmony, eagerly waiting for the eggs and a pour of enchanting vanilla extract. But the real enchantment? The brewed coffee. Folding it gently into the mixture, the aroma fills the air, a precursor to the cake that’s as dark as the night sky, but for the bright splash of red food coloring in the cream cheese center, creating a contrast as stark and exciting as a haunted mansion against the Halloween moon. 

Preparing the Cream Cheese Center

Oh honey, let me guide you through the most velvety part of our spooky Halloween Black Bundt Cake journey - the cream cheese center. Picture this: you, standing in your witchiest apron, ready to whip up a bewitching filling that's as rich as a vampire's cape. Grab your electric mixer, because it's about to get creamy. First, in your medium bowl, blend together the softened cream cheese, egg, granulated sugar, and pure vanilla extract. It's all about that smooth, sumptuous texture that makes every bite a decadent delight. 

Now, for the magic spell! Add red food coloring drop by drop, stirring with a passion only matched by your love for Halloween. Want a pro tip? A tiny whisper of black food coloring will transform your red into the deepest, most eerie shade, perfect for our theme. Remember, the goal is to enchant your guests, not to scare them away, so mix until you've achieved the desired color, an eerie red that whispers of Halloween mysteries yet to unfold. 

Assembling and Baking the Cake

1. Preheat your oven to 325°F, ensuring it's ready to embrace our spooky masterpiece. Give your 12-cup tube cake pan or Bundt cake pan a generous coat of cooking spray to ensure nothing sticks. 
2. Begin with our eerily dark chocolate cake batter, pouring half of it into the bottom of the greased pan to create a layer that promises a depth of flavor as deep as a moonless Halloween night. 
3. Add the hauntingly vibrant cream cheese filling, gently layering it over the chocolate base, careful not to mix the two. This layer is the secret to our cake's mysterious, colorful core, reminiscent of a witch's potent potion. 
4. Top it off with the remainder of the chocolate batter, covering the cream cheese layer like a dark veil, ensuring our spooky secret is well hidden within. 
5. Bake for 60-75 minutes, or until a knife inserted comes out with just a few moist crumbs. This cake is playing hide and seek, so watch closely as it reveals itself to be perfectly moist and cooked through. 
6. Let the cake cool on a wire rack for about 20 minutes before attempting to free it from its pan. This rest period allows the cake to firm up enough to hold its shape, embodying the perfect form of Halloween elegance. 

Making the Ganache Topping

Now, let's turn this cake into a Halloween masterpiece with our white chocolate ganache. First up, grab your heavy cream and bring it to a simmer. Then, wave your magic wand (or just use a whisk) to melt the white chocolate chips into the cream. But wait, it's Halloween, right? Stir in that red food coloring until you've got the perfect shade of spooky. Drizzle it over the cake like a potion, watching it cascade down the sides, transforming our treat into a festive halloween cake. Voilà, a bewitching spectacle that's devilishly delightful to devour!

Serving and Storage Tips

Serving this spooky Halloween Bundt cake is as much fun as creating it! For a show-stopping moment at your Halloween party, present the cake on a cooling rack before transferring it onto a monster cake stand draped in Halloween colors. If you're prepping ahead, wrap the whole cake tightly in plastic wrap and store it at room temperature until the bewitching hour arrives. Leftovers (though unlikely!) can be kept fresh in an airtight container, ensuring this creepy and delicious treat keeps its frightful charm for up to 5 days. 

Final Touch: Decorating Your Halloween Bundt Cake

Next, if desired, sprinkle a generous amount of Halloween-themed sprinkles - think tiny bats, ghosts, and pumpkins - to add an element of fun that screams 'Trick or Treat' with every bite. And for the grand touch? Whip out your food coloring; a few drops can transform your ganache into a mesmerizing Halloween spectacle. So, let's get creative and give our Halloween table the centerpiece it truly deserves. Cheers to a spooky, sweet celebration!

The Sweetest Fright: Enjoy Your Halloween Treat

Stepping into the kitchen to conjure up this Spooky Halloween Black Bundt Cake has been nothing short of a magical potion-making session. Every swirl of bloody ganache, every sprinkle of cocoa powder, and the whimsical dance of the electric mixer brought us closer to the Halloween spirit. Halloween desserts like these are more than just treats; they're a testament to the joy of baking and sharing. So, gather your cooling rack, preheat your oven, and let's fill our homes with the sweetest fright of all – the love of Halloween baking! Happy Halloween friends! 

Other Fabulous Halloween Treats

• Halloween Eyeball Hot Cocoa Bombs
• Poison Apple Halloween Cocktail
• Floating Ghost Cupcakes

Print

Spooky Black Halloween Bundt Cake with Blood Red Ganache

Prep Time

25 mins

Cook Time

1 hr

 

This frighteningly decadent bundt cake is filled with a luscious cream cheese center and topped with a bloody white chocolate ganache.

Course: Dessert

Cuisine: American

Keyword: black bundt cake, halloween bundt cake, halloween desserts

Servings: 8 slices

Author: Jackie

Ingredients

Cake:

• 2 cups all-purpose flour
• 1 cup black cocoa powder
• 1 cup granulated sugar
• 1 cup light brown sugar packed firmly
• 2 ¼ teaspoons baking powder
• ½ teaspoon salt
• ¼ cup brewed coffee
• 1 cup unsalted butter softened to room temperature 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream at room temperature
• ¼ cup oil canola or melted coconut oil
• ¼ cup whole milk
• Zest of one orange

Cream cheese center:

• 8 ounces 1 block cream cheese, softened to room temperature 1 egg
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract

Ganache topping:

• 1 cup white chocolate chopped or chips
• ½ cup heavy whipping cream
• Red gel food coloring
• Optional additional topping:
• 1 small chocolate bar for chocolate shards

Instructions

1. Preheat the oven to 325 degrees F. Grease your bundt pan with cooking spray and set aside.
2. Make the bundt cake batter. In a medium bowl, sift together the cocoa powder, sugar, salt, baking powder, and flour. Set aside.
3. Mix your butter in a stand mixer bowl until light and fluffy. 1-2 minutes. Scrape down the sides of the bowl as ingredients are mixed together throughout this recipe.
4. Add the sugars to the bowl and mix again until fluffy. 1-2 minutes.
5. Add the eggs in one at a time and mix them in slowly.
6. Next add the orange zest, sour cream, oil, milk, and vanilla. Mix again.

7. In small batches, mix in the dry ingredient mix. Be careful to not overmix this step. Once the ingredients are well combined, add the hot coffee and mix one last time.

8. Make the cream cheese filling. In a medium bowl, add the softened cream cheese, egg, sugar, vanilla, and red food coloring. Mix with a hand mixer until creamy. Add red food coloring until the desired color has been reached. To get a deeper red color to your filling, add a small amount of black food coloring.

9. Assemble the cake for baking. First, add a layer of chocolate batter. Next, add a layer of cream cheese filling and then top it with the rest of the chocolate batter.
10. Bake at 325 degrees for 60-75 minutes. To check to see if the cake is done, insert a knife. If it comes out with a few moist crumbs attached, it is done baking.
11. Remove the cake from the oven and allow it to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. Make sure your cake is completely cooled before adding your ganache topping.
12. Make the ganache. Chop your white chocolate chips into smaller pieces. Add them to a medium heat-safe bowl. In a small saucepan, heat the heavy whipping cream on the stove over medium-high heat until it comes to a boil.
13. Pour the hot cream over the chocolate chips and whisk until the chocolate is melted. Add the red food coloring until you achieve the color you’d like.
14. Pour the ganache over the cake, allowing it to drip down the sides.
15. Let the ganache set for at least 30 mins before serving.

Recipe Notes

● Black cocoa powder gives this cake a darker color, perfect for Halloween! You can also use regular or dark chocolate cocoa powder, but it will not appear as black.

● Black cocoa powder has the same taste as regular cocoa powder.

● Once the dry ingredients are added to your batter, be careful not to overmix. Overmixing causes the cake to become tough.

● Gel food coloring is more intense and will work best for coloring your chocolate ganache topping. Liquid food coloring may also be used.

● A silicone or metal bundt pan may be used. If using a silicone pan, place your mold on a baking sheet before putting it in the oven to provide stability.

● Hot water can be used instead of hot coffee. The coffee helps to bring out the flavor of the cocoa.

● The orange zest may be omitted. It does give the cake a slightly orange flavor which compliments the chocolate.

● White chocolate ganache is used in this recipe because it will easily color red to go along with the Halloween theme of the cake. If you don’t like white chocolate, chocolate chips may be substituted instead. The chocolate will be too dark for red food coloring to work, so enjoy the deep chocolate color instead!

● This can be stored in the fridge for up to 5 days. Make sure to cover it so it stays moist.