Description
A festive Orange and Black Halloween Marble Cake featuring swirls of vibrant orange pumpkin batter and rich black cocoa batter, topped with a sweet glaze and spooky decorations. Perfect for Halloween celebrations, this loaf cake combines moist textures with warm pumpkin spice flavors and striking colors.
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 oven and prepare pan: Preheat the oven to 175℃. Grease and flour an 8-inch by 4-inch loaf tin that is at least 3 inches deep to prevent sticking.
- Cream butter and sugar: Measure the butter into a large bowl and cream until soft. Add the brown sugar and beat on medium speed for at least 2 minutes until the mixture is light and fluffy, scraping down the sides halfway through.
- Add eggs: Add the eggs one at a time, beating after each addition until fully incorporated but not overbeating. Scrape the bowl well to ensure even mixing.
- Mix dry ingredients: In a separate bowl, whisk together the self-raising flour, baking powder, salt, and pumpkin spice mix until well combined.
- Combine flour and milk with batter: Sift one third of the flour mixture into the creamed butter, sugar, and eggs and fold gently with a spatula. Add half the milk and fold again. Repeat with another one third of the flour mixture, the remaining milk, and the last third of flour mixture. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add vanilla: Fold in the vanilla extract until evenly incorporated.
- Prepare black cocoa batter: Remove one third of the cake batter into a separate bowl. Sift in the black cocoa powder and mix well. Let rest for 2 to 3 minutes to allow the color to deepen. Add black food coloring if needed to intensify the black color, then mix again.
- Prepare orange pumpkin batter: Sift the pumpkin powder into the remaining batter and mix well. Add a few drops of orange food coloring to intensify the orange color and mix thoroughly.
- Layer batters in pan: Spoon the batters alternately into the prepared loaf pan, starting with a layer of orange batter and leveling with a spatula. Drop spoonfuls of black batter randomly over the orange batter. Continue layering until all batter is used, finishing with the orange batter on top and leveling it.
- Create marble effect: Use a skewer to cut horizontally, vertically, and diagonally through the batter to create a marbled pattern.
- Bake the cake: Bake in the preheated oven for 45 minutes or until a wooden skewer inserted into the center comes out clean. Allow the cake to rest in the tin for a few minutes before turning out onto a wire rack to cool completely.
- Make the glaze: Sift powdered sugar into a small bowl. Add warm water and stir until smooth.
- Decorate the cake: Place the cooled cake on a cake plate or board. Transfer the glaze into a piping bag, snip the tip, and drizzle over the cake creating drips along the edges. Sprinkle orange and black sprinkles on top and decorate with candy eyeballs for a spooky finish.
Notes
- Ensure eggs are at room temperature to prevent cake batter curdling.
- Fold in flour mixture by hand to avoid overmixing and tough cake texture; use very low mixer speed if needed.
- Sift cocoa powder and powdered sugar to remove lumps before use.
- Food coloring deepens in intensity after a few minutes; add gradually and wait to avoid over-coloring.
- Keep the cake covered with a kitchen towel while cooling to maintain moisture. Once warm, wrap in plastic wrap and refrigerate until fully cooled before glazing.
- Decorate over a large tray to catch stray sprinkles and avoid mess.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
