Amazing Halloween Rainbow Bundt Cake Recipes

RAINBOW BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
• In a separate larger bowl, use a hand mixer to combine the sugar, butter and oil on medium speed for 4 minutes, or until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and beat for 2 more minutes.
• Alternately beat in the flour mixture and buttermilk, making three additions or flour and two of buttermilk, and beating until incorporated.
• Divide the batter equally among 6 small bowls, about 1 1/3 cups in each bowl. You can leave one portion in the mixing bowl. Stir in 4 to 8 drops red food coloring into one bowl and stir until thoroughly blended and the color is even (see Recipe Notes for color tips). Repeat with other food coloring and batters.
• Transfer the red batter to the prepared pan, spreading evenly using a spoon or an offset spatula., Repeat the process with the remaining batters in the following order: orange, yellow, green, blue and purple. Do your best to layer each color evenly without swirling into other colors (expect imperfections). The batter requires no swirling, since the batters will magically swirl on their own during the baking process.
• Bake for 55 to 65 minutes or until puffed and golden brown and a tester inserted in the center comes out clean. Let cool in pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
• In a medium bowl, whisk together the sugar, zest and 4 tablespoons juice until smooth. Whisk in more lemon juice if necessary (1 teaspoon at a time) until the glaze is thick, but pourable.
• Pour the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before serving.

AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.

AMAZING HALLOWEEN RAINBOW BUNDT CAKE

Steps:

• Heat oven to 325°F Generously grease a 12-cup tube cake pan.
• Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
• Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
• Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
• Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top.
• Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
• Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
• Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
• Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
• Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
• Store loosely covered; do not refrigerate.

HALLOWEEN BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the sugar, vanilla, salt, and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale in color.
• Add the canola oil and beat until incorporated.
• In a medium bowl, mix together the flour and baking powder.
• Add half of the flour to the egg mixture and beat until almost completely combined. Add half of the milk and beat to incorporate. Add the remaining flour and then the rest of the milk and beat just until no flour streaks remain.
• Divide the batter between 3 medium bowls evenly. Add the orange food coloring to one bowl, the purple food coloring to another, and the black food coloring to the last. Sift the cocoa powder into the bowl with the black food coloring. Stir each batter well with a rubber spatula to combine.
• Grease a bundt pan and add ½ cup (120 ml) of batter at a time, alternating between colors to create a marbled effect, until all of the batter is used.
• Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
• To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
• Transfer about 2 tablespoons of the glaze to a small bowl. Add orange food coloring to the large bowl of glaze and black food coloring to the small bowl. Mix well until the colors are smooth.
• Pour the orange glaze over the cake, coating evenly. Let dry for 5 minutes, then use a spoon to drizzle lines of black glaze over the cake to look like pumpkin ridges.
• Fill the center with candy corn and top with the green sugar cone as a "stem."
• Enjoy!