This spooky Halloween bundt cake is super easy to make and would look so good at your Halloween party! It's a moist chocolate cake that has a white chocolate drizzle on top and Halloween sprinkles.
This Halloween cake is easily made in a bundt cake pan and is decorated with melted white chocolate that's been dyed with orange food coloring.
I used black cocoa powder to give it a more rich and decadent chocolate flavor. Plus, the dark color fits perfectly with spooky season.
Looking for more Halloween desserts? Then check out these: spiderweb brownies, hocus pocus cookies, and candy corn cookies.
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Why You'll Love This Cake
- All you need are mixing bowls; no electric mixer required.
- It has a moist crumb and a fluffy texture.
- The white chocolate pairs perfectly with the chocolate cake.
- It's covered in eyeball candy sprinkles.
- It's easily made in a bundt pan!
Bundt cakes are so much fun to make because all you have to do is pour the batter into the pan, bake, and pour on the frosting or glaze. It's that easy!
I love using the colors of Halloween to create such a fun and festive sweet treat!
Ingredients For Black Velvet Bundt Cake
- Flour: I used all-purpose flour.
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good and is easy to work with.
- Milk: I typically use 2% milk for all of my cake recipes, but also sometimes kefir.
- White Chocolate: I recommend using a white chocolate bar, but you can use white chocolate chips if needed.
- Gel Food Dye: I used orange, but you could also use purple food coloring or even green.
- Sprinkles: These eyeball sprinkles are what I used, but you could also use Halloween jimmies.
See the recipe card for the full ingredients list and the exact amounts.
How To Make A Halloween Bundt Cake
Step 1: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 2: In a medium bowl, whisk together the milk, warm water, eggs, vegetable oil, and vanilla extract until combined.
Step 3: Slowly add the wet ingredients into the flour mixture, whisking until a wet batter forms.
Step 4: Pour the chocolate cake batter into the greased bundt pan and bake for 35-45 minutes.
Step 5: Let the cake cool in the pan for 30 minutes before removing it, then cool completely on a cooling rack.
Karissa's Baking Tip: Don't leave it in the pan longer than 30 minutes or you risk the cake sticking to the inside of the cake pan.
Step 6: In a microwaveable-safe small bowl, melt the white chocolate, Lifeway milk, and butter in 20 second intervals, stirring well after every 20 seconds until melted and smooth.
Then add an ⅛ teaspoon of food dye and mix until combined. Choose any Halloween colors you prefer!
Step 7: Once the cake has completely cooled, pour the white chocolate glaze over the top and decorate with Halloween sprinkles!
Storing & Freezing
Storing: Keep any leftover cake slices in an airtight container in the refrigerator for up to 4 days.
You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help keep the cake from drying out too quickly.
Freezing: To freeze, I like to individually wrap each cooled cake slice in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Karissa's Home Baking Tips
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Frosting: I did a white chocolate glaze as my frosting for this cake. You can easily use any chocolate you prefer or even make a simple vanilla icing.
- Food Coloring: I like to use gel food coloring because you don't have to use too much and the color comes out so pretty.
Recipe FAQs
It needs to cool for 30 minutes first. Then, I place a piece of parchment paper on top of a wired rack, flip over the pan, and the cake should slide right out.
You definitely don't have to and can just use natural cocoa powder (like Hershey's).
While you certainly can use a chocolate cake mix or white cake mix to make this recipe even easier, I highly recommend you make your own. This is seriously one of my favorite chocolate cakes!
More Fall Cake Recipes
📖 Recipe
Halloween Bundt Cake
Equipment
- Bundt Pan (10 cups)
- Mixing Bowls
- Whisk
Ingredients:
Chocolate Cake
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup black cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk, I used 2%
- ¾ cup warm water
- 2 large eggs
- ⅓ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
White Chocolate Glaze
- 4 ounces white chocolate roughly chopped
- 1 tablespoon milk
- 1 tablespoon unsalted butter
- orange gel food dye
- Eyeball sprinkles
Instructions:
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Chocolate Cake
- In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together the milk, warm water, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
- Pour the batter into the prepared bundt pan and bake for 35-45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before removing it and letting it cool completely on a wire rack.
White Chocolate Glaze
- In a microwaveable-safe bowl, melt the white chocolate, milk, and butter in 20 second intervals, stirring well after every 20 seconds until melted and smooth. If the melted chocolate is too thick, add 1 teaspoon of milk at a time. Be careful not to add too much. Cool completely at room temperature.
- Once cooled, add about ⅛ teaspoon of orange gel food coloring to the white chocolate mixture, stirring until completely combined.
Assemble
- Once the cake has completely cooled, pour the white chocolate glaze over the top. Then stick on the candy eyeball sprinkles or use any sprinkles you'd like.
- Cut the cake into slices and then serve. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Video
Notes:
Nutrition
All of the kids went crazy for this cake! As a mom, this was easy for me to make and the decorating was so simple.