Halloween Bundt Cake
This show-stopping Halloween Bundt Cake not only looks bloody, but also provides a memorable experience for your Halloween Party!
Equipment
- 3 bowls
- 1 Bundt pan
- Spoons
- Butterknife
- 2 small pots
Ingredients
WHITE CAKE
- 2 Vanilla cake mix
- 6 large eggs
- 2 cups whole milk
- 1 cup unsalted butter melted and cooled slightly
- Red gel food colouring
RED CHOCOLATE GANACHE
- 1 1/2 cups heavy cream
- 3 cups white chocolate chips
- Red food colouring
CHOCOLATE GANACHE
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chips
- 1 Stroopwafel
Instructions
- Preheat oven to 350 degrees and spray a 9 in X 12 bundt pan with pam baking spray.
- Using a large bowl and hand beater, beat the white cake mix, eggs, milk and butter until combined and smooth.
- Divide the cake batter into two bowls.
- Mix in about 4-7 drops of red gel food colouring into one of the cake mix bowls.
- Pour about 1⁄4 of the white cake batter into the bundt pan.
- Drop dollops of the red cake batter on top of the white cake batter and swirl lightly with a butterknife.
- Pour another 1⁄4 of the white cake mix on top of the batter.
- Drop more dollops of the red cake batter on top and swirl some more.
- Repeat until all the batter has been combined into the bundt pan.
- Bake in the oven for 25-35 minutes or until a toothpick comes out clean.
- Allow to cool in the bundt pan for 15 minutes before flipping over onto a flat serving platter.
HOW TO MAKE RED CHOCOLATE GANACHE
- Using a small pot, bring the 1 1⁄2 cup heavy whipping cream to a rolling simmer whisking frequently.
- Whisk in a few drops of the red gel food colouring and whisk until combined. Add in a few more drops of red to get the correct shade of red for blood.
- Pour the hot heavy whipping cream over the 3 cup white chocolate chips and let sit for a few minutes before whisking until smooth.
- Allow to cool for about 10 minutes while occasionally whisking to avoid a crusting on top
- Once the cake has cooled completely, pour about 3⁄4 of the red white chocolate ganache into the centre opening of the bundt cake.
- Carefully and slowly place the Stroopwafel over the centre of the bundt cake.
- Allow the red ganache to set for about 10 more minutes.
HOW TO MAKE CHOCOLATE GANACHE
- Using a small pot, bring the 1 cup of heavy whipping cream to a rolling simmer by whisking frequently and pour over the dark chocolate chips.
- Allow to sit for 5 minutes before whisking until smooth
- Pour the chocolate ganache over the entire cake, making sure the centre is completely covered.
- Reheat the leftover red chocolate ganache and mix after every 15 seconds until the ganache is thin and runny.
- Using a fork, dip it into the red ganache and doing a flick motion with your wrist, create a splatter look all over the cake.
- Allow to set for 15 minutes before enjoying this Halloween Bundt Cake!
Notes
DO BUNDT CAKES NEED TO BE REFRIGERATED
Bundt cakes, like many other cakes, generally remain fresh for about 3-4 days if stored properly. To maximize freshness:
- Storage: Keep the bundt cake covered with plastic wrap or aluminum foil to prevent it from drying out. Alternatively, store it in an airtight container.
- Room Temperature: If the cake doesn’t have perishable fillings or frostings, you can store it at room temperature. However, if the room is warm, it’s advisable to refrigerate it.
- Refrigeration: If the bundt cake has perishable fillings or frostings (like cream cheese frosting, heavy cream), it’s best to store it in the refrigerator. Always let it come to room temperature before serving for better flavour and texture.
- Freezing: If you want to extend the shelf life, bundt cakes freeze well. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. Thaw it in the refrigerator or at room temperature when ready to serve.
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