Halloween Buttermilk Bundt® Cake Popular Recipes

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Halloween Buttermilk Bundt® Cake

"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."

Ingredients :

• 2 tablespoons butter, or as needed
• 2 1/4 cups cake flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 cup buttermilk, at room temperature
• 3/4 cup butter, at room temperature
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons orange food coloring powder
• 1/2 cup cocoa powder
• 1 teaspoon black food coloring powder

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H20M

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) 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.

Notes :

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