Name: Orange and Black Halloween Marble Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Western
Ingredients: 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); 75 g powdered sugar; 1½ tablespoon warm water; Black and orange sprinkles; Eyeball candy

Jump to Recipe·5 from 44 reviews

If you’re looking for a show-stopping, festive treat that’s bursting with color and flavor, you’ve got to try my Orange and Black Halloween Marble Cake Recipe. It’s not just any cake—this one’s a perfect swirl of spooky and fun, combining vibrant orange pumpkin spice batter with a rich black cocoa twist. Trust me, whether you’re baking for a Halloween party or just want to brighten your spooky season, this cake will steal the show. Come on, let me walk you through how to make this mesmerizing marble magic happen!

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Why This Recipe Works

Perfect Color Contrast: The combo of black cocoa and pumpkin powder creates those iconic Halloween colors that make this cake visually stunning.
Moist & Flavorful: Brown sugar and pumpkin spice keep the cake moist with a lovely cozy fall flavor you’ll love.
Easy Marble Technique: You get that fancy marbled effect without complicated layering—just a few swirls with a skewer and you’re done!
Fun to Decorate: The black and orange glaze with eyeball candy is a playful finishing touch that’s sure to impress kids and adults alike.

Orange and Black Halloween Marble Cake, Halloween marble cake, spooky marble cake recipe, Halloween dessert ideas, festive Halloween cake - A rectangular chocolate cake sits on a silver board on a white marbled surface, covered with a thick layer of white icing that drips down the sides unevenly. The top is decorated with small round sprinkles in black, orange, and gold colors scattered all over, along with larger black, gold, and white candy balls, some resembling eyes with black dots in the center. In the background, there are two small orange pumpkin-shaped candle holders and a piece of black and orange fabric lies nearby, adding a Halloween theme to the image. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Orange and Black Halloween Marble Cake Recipe has a role in both texture and flavor, combining seasonal favorites with baking basics you probably have around. Let’s break down why they shine together and some handy tips you’ll want on your shopping list.

Orange and Black Halloween Marble Cake, Halloween marble cake, spooky marble cake recipe, Halloween dessert ideas, festive Halloween cake - Flat lay of bright orange pumpkin powder in a small pile, rich black cocoa powder with a velvety texture, fresh whole brown eggs with smooth shells, soft brown sugar crystals glistening under soft light, a dollop of creamy salted butter showing hints of gloss, warm golden milk in a small splash, vibrant orange food coloring droplets shimmering, and a sprinkle of pumpkin spice mix with earth tones and fine texture, all naturally arranged with slight overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Self-raising flour: The all-in-one flour makes sure your cake rises perfectly without needing extra leaveners.
Salted butter: Adds richness and moisture; the salt balances out sweetness beautifully.
Soft brown sugar: Gives a deep, caramel-like sweetness that works great with pumpkin and spices.
Eggs: The binding force and key to giving your cake that tender crumb—make sure they’re room temperature for best results.
Milk: Keeps the batter smooth and moist; essential for blending all dry ingredients effortlessly.
Black cocoa powder: A more intense cocoa that delivers a deep black color and rich chocolate flavor.
Pumpkin powder: Brings that subtle pumpkin warmth without extra moisture; perfect for controlled texture.
Pumpkin spice mix: Those nostalgic cinnamon, nutmeg, and clove notes that scream fall!
Baking powder & salt: Classic rising agents to keep the cake light and well-seasoned.
Vanilla extract: A smooth background flavor that ties the orange and black batters together.
Orange and black food coloring: Optional extras if you want the colors to pop even more.
Powdered sugar & warm water (for glaze): Creates a lickable shiny glaze that’s the perfect base for decoration.
Black and orange sprinkles, eyeball candy: Festive finishing touches that turn this cake into a Halloween conversation piece.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Orange and Black Halloween Marble Cake Recipe is! Feel free to make it your own with simple twitches to suit your style or dietary preferences. Here are a few ideas I’ve tried (and loved!), and you might too.

Variation: I once swapped pumpkin powder for fresh pumpkin puree to get a more moist and intense pumpkin flavor, just remember to adjust the liquid ratios accordingly.
Diet-Friendly: Use a dairy-free butter substitute and almond milk to make it vegan-friendly — just watch the egg part and use flax eggs.
Spice it up: Add a pinch of cayenne pepper to the black batter for a little kick — it’s surprisingly good and adds a fun unexpected twist.

Step-by-Step: How I Make Orange and Black Halloween Marble Cake Recipe

Step 1: Prep Your Pan and Ingredients Like a Pro

Preheat that oven to 175℃ (that’s 350°F if you’re in the US). I like to grease and flour an 8×4 inch loaf tin with at least 3 inches depth—trust me, you want enough room for this gorgeous marble swirl. While the oven warms, take your eggs out to come to room temperature if you haven’t already; this little step really helps your batter come together smoothly.

Step 2: Cream Butter and Sugar into Heaven

Pop your salted butter into a big mixing bowl and start creaming it until it’s soft and fluffy. Then add your soft brown sugar and give it a good beating—this usually takes me about 2 minutes on medium speed. Don’t forget to scrape down the sides halfway through so everything mixes evenly. This step creates that light texture we want in the final cake.

Step 3: Add Eggs Gently One at a Time

Now, crack in the eggs one by one. I find it’s easiest to add an egg, then beat just until it’s fully incorporated—don’t overbeat here or the cake could get tough. Scrape the bowl as needed to make sure everything’s fully mixed and silky smooth before adding the next egg.

Step 4: Mix Your Dry Ingredients Separately

In a different bowl, whisk your self-raising flour, baking powder, salt, and pumpkin spice mix until they’re well combined. Sifting here helps ensure no lumps sneak into your batter—that’s especially important with the cocoa powder and pumpkin powder you’ll use next.

Step 5: Alternate Adding Dry Mixes and Milk

Time for the classic folding dance! Sift one-third of your flour mixture into the creamed butter, sugar, and eggs and gently fold with a spatula. Follow this with half your milk. Repeat this process until you’ve added all the flour and milk, folding gently to keep the batter light and airy. Add the vanilla extract and fold once more.

Step 6: Divide Batter and Color It

Separate about one-third of the batter into a new bowl. Sift the black cocoa powder into that portion and mix well. Give it a few minutes for the black to deepen—if you want it even darker, add a few drops of black gel food coloring and stir carefully. For the remaining batter, sift in the pumpkin powder and add a couple drops of orange food coloring to get that bright festive hue.

Step 7: Layer and Marble Your Cake Batter

This is the fun part! Start by spooning a layer of orange batter into your tin and levelling it slightly. Drop spoonfuls of the black batter randomly on top, then alternate with more orange and black layers until both batters are used up. Finish with the last of the orange batter, smooth it out, then take a skewer to swirl horizontal, vertical, and diagonal lines through the cake. This marble swirl is what makes this cake irresistibly beautiful!

Step 8: Bake and Cool Carefully

Bake in your preheated oven for about 45 minutes, or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for a few minutes before turning it out onto a wire rack. Wrap it in a kitchen towel while it cools to lock in moisture—this is key to keeping it soft and luscious.

Step 9: Glaze and Decorate to Impress

Mix your powdered sugar with warm water until smooth to make your glaze. Once the cake is completely cool, drip the glaze over the top using a piping bag or a spoon. While the glaze is still wet, shower on your orange and black sprinkles and place those spooky eyeball candies—trust me, it’s a crowd-pleaser that always gets compliments!

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Pro Tips for Making Orange and Black Halloween Marble Cake Recipe

Egg Temperature: Always use room temperature eggs to avoid curdling and get a smooth batter.
Gentle Folding: Hand folding your dry ingredients keeps the texture tender—overmixing makes the cake dense.
Color Waiting Game: After adding food coloring, wait a couple of minutes before deciding to add more—colors intensify as they sit.
Sprinkle Cleanup Hack: Place the cake on a tray while decorating—it catches wayward sprinkles and keeps your kitchen floor happy!

How to Serve Orange and Black Halloween Marble Cake Recipe

Garnishes

I usually keep it simple with sprinkles and those classic eyeball candies because they add so much personality without overwhelming the cake’s flavors. If you’re feeling extra, a few small edible spiders or candy pumpkins make fantastic additions, especially for kids.

Side Dishes

This cake pairs wonderfully with a warm cup of spiced chai or a creamy hot chocolate. For parties, I like setting out whipped cream and vanilla ice cream as side options—it complements the autumn spices and cocoa beautifully.

Creative Ways to Present

Once, I served this marble cake sliced with little Halloween flags stuck into each piece for a festive touch. You could also dust the plate with a light sprinkle of cinnamon or cocoa powder shaped like bats or pumpkins using stencils. Setting the cake on a rustic wooden board with some mini pumpkins or fall leaves around it makes for an eye-catching Halloween centerpiece.

Make Ahead and Storage

Storing Leftovers

I always wrap my leftover cake tightly in plastic wrap and store it in an airtight container in the fridge. This way, it stays moist for up to 4 days. If your home is cool, even room temperature storage for 2 days works fine, but I prefer the fridge to keep those eyeball decorations fresh.

Freezing

This cake freezes beautifully! I slice it before freezing and wrap each piece tightly in plastic wrap then foil. That way, you can pull out just what you need for a Halloween treat anytime, thawed overnight in the fridge or at room temperature for a few hours.

Reheating

If you want to warm a slice, pop it in the microwave for 10-15 seconds—just enough to bring back the softness without melting the glaze. The flavor really perks up with a little heat, perfect with a scoop of vanilla ice cream on top.

FAQs

Can I substitute fresh pumpkin for pumpkin powder in this recipe?

Absolutely! If you use fresh pumpkin puree instead of pumpkin powder, you’ll need to reduce the milk slightly to avoid making the batter too wet. Fresh pumpkin adds moisture and a robust flavor, so it’s a great twist, but be sure to adjust the liquid balance for the best texture.
Do I have to use black cocoa powder?

Black cocoa powder is key for that deep black color and intense flavor, but if you can’t find it, you can use regular unsweetened cocoa powder. The color won’t be quite as dramatic, though, so you might want to add black food coloring to keep the striking contrast.
How can I avoid overmixing the batter?

Use a spatula to fold your dry ingredients and liquids gently, turning the bowl as you go. Stop mixing as soon as you don’t see streaks of flour. Overmixing develops gluten and leads to a tough cake, so it’s better to under-mix slightly than go too far!
Can I make this cake without food coloring?

Definitely! The pumpkin powder naturally gives the batter a lovely orange shade, and the black cocoa powder adds color to the other half. The food coloring just intensifies these hues for a more vibrant Halloween look, but the cake will still taste amazing without it.
What if I don’t have eyeball candy for decoration?

No worries! You can swap eyeball candies for any fun Halloween-themed sprinkles, gummy worms, or even small candy pumpkins. Get creative and use whatever spooky candies you can find to personalize your decoration!

Final Thoughts

This Orange and Black Halloween Marble Cake Recipe has really become one of my favorite festive go-tos. It’s easy enough to whip up on a busy day, yet impressive enough to become the centerpiece of any Halloween gathering. The way the dark cocoa and bright pumpkin swirl together never fails to bring smiles—and the cozy spice notes make you feel like fall in every bite. I can’t recommend it enough, so grab your ingredients, get swirling, and let this cake add a little magic to your Halloween season!