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Halloween Bundt Cake

Halloween Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 12 tbsp unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp whole milk

Method
 

  1. Heat oven to 350°F. Grease a 10-cup bundt pan. Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  2. Whisk flour, cocoa, baking soda, and salt. Mix into butter mixture in three additions alternating with buttermilk, ending with dry. Fold until just combined.
  3. Scrape batter into pan, smooth top, and bake 45-55 minutes until a skewer comes out with moist crumbs. Cool in pan 15 minutes, then invert onto a rack to cool completely.
  4. Whisk powdered sugar with 2 tbsp milk to a thick, pourable consistency. Transfer to a zip-top bag, snip a small corner, and pipe a tight spiral over the cooled cake. Immediately drag a toothpick from center to edge to create the web. Serve within an hour.

Notes

Let the cake cool fully before glazing. If the glaze starts to firm up before you finish pulling the toothpick lines, you can briefly rewarm it by dipping the bag in warm water.