Whip Up This Festive Orange and Black Halloween Marble Cake
This Orange and Black Halloween Marble Cake is a visually stunning treat that's easy to make, perfect for festive gatherings.
Equipment
- 8x4 inch loaf tin
- mixing bowl
- Hand mixer
- spatula
Ingredients
For the Batter
- 180 g self-raising flour This provides the lift for a soft, fluffy texture you'll love.
- 180 g salted butter Adds richness; feel free to use unsalted if you prefer.
- 180 g soft brown sugar Gives the cake a lovely caramel flavor that complements the spices.
- 3 large eggs Essential for binding all the ingredients together for a moist cake.
- 100 ml milk Keeps the batter smooth; substitute with any non-dairy option if preferred.
- 7.5 g black cocoa powder Offers a rich color and deep flavor, making the cake extra special!
- 15 g pumpkin powder A unique twist that enhances the fall flavors; skip if unavailable.
- 2 teaspoon pumpkin spice mix Adds warmth and that quintessential pumpkin flavor everyone loves.
- ⅓ teaspoon baking powder Provides an extra lift to ensure your cake rises beautifully.
- ⅛ teaspoon salt Balances the sweetness and enhances the flavors.
- ½ teaspoon vanilla extract A splash of sweetness that brightens the cake’s overall taste.
- a few drops orange food coloring Creates that festive orange hue; use gel for better results.
- a few drops black food coloring For a more intense black layer, if desired.
For the Glaze
- 75 g powdered sugar Sweetens the glaze without being too heavy; perfect for a light drizzle.
- 1½ tablespoon warm water Helps dissolve the sugar to create a smooth glaze.
For the Decoration
- black and orange sprinkles Add that fun Halloween flair to make your cake festive!
- eyeball candy A spooky touch that’s sure to be a hit with kids and adults alike.
Instructions
Step-by-Step Instructions
- Preheat your oven to 175°C (350°F) and prepare your loaf tin by brushing it generously with butter or oil and dusting it with flour.
- Cream the butter with the soft brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- In a separate bowl, whisk together the self-raising flour, baking powder, pumpkin spice mix, and salt.
- Sift in one-third of the flour mixture into the creamed butter and eggs, and fold in gently.
- Add half the milk and mix well, then repeat the process with the remaining flour and milk.
- Fold in the vanilla extract, then divide the batter. Mix one-third with black cocoa powder.
- In the remaining batter, mix in the pumpkin powder and orange food coloring.
- Layer the orange and black batters alternately in the prepared tin.
- Gently swirl the batters together to create a marbled effect.
- Bake in the preheated oven for approximately 45 minutes or until a tester comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
- To prepare the glaze, mix powdered sugar with warm water until smooth.
- Once cooled, drizzle the glaze over the cake and decorate with sprinkles and eyeball candy.
Notes
Use room temperature ingredients for better incorporation and avoid over-mixing to keep the cake light and fluffy. Ensure the cake is completely cool before glazing.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg
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