Description
This Orange and Black Halloween Marble Cake is a festive and visually striking loaf cake perfect for Halloween celebrations. It combines vibrant orange pumpkin-flavored batter with rich black cocoa batter swirled together to create a spooky marble effect. Finished with a sweet glaze, colorful sprinkles, and candy eyeballs, this moist and flavorful cake is sure to impress your guests and bring a fun holiday vibe to any gathering.
Ingredients
Scale
Cake
- 180 g self raising flour
- 180 g salted butter
- 180 g soft brown sugar
- 3 eggs
- 100 ml milk
- 7.5 g black cocoa powder (approximately 1 tablespoon)
- 15 g pumpkin powder (approximately 2 tablespoons)
- 2 teaspoon pumpkin spice mix
- ⅓ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- A few drops of orange food coloring
- A few drops of black food coloring (optional)
Glaze and Decoration
- 75 g powdered sugar
- 1½ tablespoon warm water
- Black and orange sprinkles
- Eyeball candy
Instructions
- Preheat and Prepare Pan: Preheat the oven to 175℃ (350℉). Grease and flour an 8 inches by 4 inches loaf tin that is at least 3 inches deep to prevent sticking.
- Cream Butter and Sugar: Measure butter into a large bowl and cream until soft. Add brown sugar and beat on medium speed for at least 2 minutes until the mixture is light and fluffy, scraping the sides halfway through.
- Add Eggs: Add eggs one at a time, beating well after each addition until the egg is fully incorporated but not overbeaten. Scrape the bowl and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and pumpkin spice mix until combined.
- Alternate Folding Dry Ingredients and Milk: Sift one third of the flour mixture into the wet ingredients and fold gently with a spatula. Add half the milk and fold again. Repeat with another third of the flour, the remaining milk, and the last third of flour, folding thoroughly each time. Add vanilla extract and fold well.
- Prepare Colored Batters: Remove one third of the batter into another bowl. Sift black cocoa powder into this portion and mix well. Let it rest 2-3 minutes for the color to intensify, adding black food coloring if needed. Sift pumpkin powder into the remaining batter and add orange food coloring to enhance the orange shade. Mix well.
- Layer and Marble Batter: Spoon orange batter into the prepared loaf tin to form the first layer and level with a spatula. Drop spoonfuls of black batter randomly on top, then add more orange batter, followed by black, and finally top with remaining orange batter. Use a skewer to create horizontal, vertical, and diagonal swirls to create a marble pattern.
- Bake: Bake in the preheated oven for 45 minutes or until a cake tester or skewer inserted into the center comes out clean. Let the cake rest in the tin for a few minutes before turning out onto a wire rack to cool completely.
- Make Glaze: Sift powdered sugar into a small bowl. Add warm water and mix until smooth.
- Decorate: Place cooled cake on a plate or cake board. Transfer glaze to a piping bag with a snipped tip and drizzle it over the cake to form drips from the edges. Sprinkle black and orange sprinkles over the glaze and finish by placing candy eyeballs on top for a spooky effect.
Notes
- Use eggs at room temperature to prevent curdling.
- Fold flour into batter by hand gently to avoid tough cake; avoid overmixing.
- Sift cocoa powder and powdered sugar to remove lumps before use.
- Food coloring intensifies after a few minutes; add gradually.
- Cover cake with a kitchen towel while cooling to retain moisture, then wrap in plastic wrap and refrigerate until fully cooled for best texture before glazing.
- Place the cake on a tray during decoration to catch stray sprinkles and prevent mess.
Nutrition
- Serving Size: 100 g
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
