Description
A festive Orange and Black Halloween Marble Cake featuring swirled batters colored with black cocoa and pumpkin powder, topped with a sweet glaze, sprinkles, and candy eyes for a spooky celebration treat.
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 Tin: Preheat your oven to 175℃. Grease and flour an 8 inch by 4 inch loaf tin, ensuring it is at least 3 inches deep to accommodate the batter.
- Cream Butter and Sugar: In a large bowl, measure the butter and cream it until soft. Add the brown sugar and beat for at least 2 minutes on medium speed until 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 do not overbeat. Scrape the bowl frequently to mix evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the self raising flour, baking powder, salt, and pumpkin spice mix until well combined.
- Fold Dry Ingredients and Milk: Sift one third of the flour mixture into the creamed mixture and fold with a spatula. Add half the milk and fold again. Repeat with second third of flour and remaining milk, then fold in final third of flour, scraping the bowl as needed.
- Add Vanilla Extract: Fold in the vanilla extract gently to combine.
- Prepare Black Batter: Remove one third of the cake batter to a separate bowl. Sift the black cocoa powder into this batter and mix well. Let it rest 2 to 3 minutes to deepen color. If needed, add a few drops of black gel food coloring and mix.
- Prepare Orange Batter: Sift the pumpkin powder into the remaining batter and mix well. Add a few drops of orange food coloring to intensify the color and mix thoroughly.
- Layer Batters in Tin: Spoon orange batter into the prepared tin and level it with a spatula. Drop spoonfuls of black batter in random spots atop. Alternate layers of orange and black batter until all is used, finishing with orange. Use a skewer to swirl the batters in horizontal, vertical, and diagonal lines creating a marble effect.
- Bake Cake: Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes. Remove from oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Make Glaze: Sift powdered sugar into a small bowl and add warm water. Mix until smooth to form a glaze.
- Decorate Cake: Place cooled cake on a cake plate. Transfer glaze to a piping bag, snip the tip and drizzle glaze over the cake edges to create drips. Sprinkle black and orange sprinkles over the top and place candy eyeballs decoratively.
Notes
- Use room temperature eggs to prevent curdling of the batter.
- Fold flour into batter by hand or very low mixer speed to avoid tough cake from overmixing.
- Sift cocoa powder and powdered sugar to prevent lumps.
- Food coloring intensifies after resting, so add gradually and wait before adjusting color.
- Cover cake with a kitchen towel while cooling to maintain moisture, then wrap in plastic and refrigerate before glazing.
- Decorate on a tray to catch excess sprinkles and keep kitchen tidy.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
