Ingredients

1 cup unsalted butter, room temperature

4 egg whites

4 whole eggs

4 cups all-purpose flour

2 tsp baking powder

1 tsp salt

½ tsp baking soda

1½ cups buttermilk

3 cups sugar

2 tsp vanilla extract

½ tsp almond extract

Zest of 1 orange (optional but amazing!)

Neon orange, neon purple, and black gel food coloring

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a large 12–15 cup Bundt pan thoroughly to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.

Step 3: In a large bowl, cream the butter and sugar together using an electric mixer until the mixture is pale and fluffy, about 3 to 4 minutes.

Step 4: Add the egg whites and whole eggs one at a time, mixing well after each addition to incorporate fully.

Step 5: Stir in the vanilla extract, almond extract, and orange zest to add depth and brightness to the flavor.

Step 6: Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined to keep the batter tender.

Step 7: Divide the batter evenly into three separate bowls. Add neon orange gel coloring to one, neon purple to another, and black to the last bowl. Stir each gently to distribute the color.

Step 8: Spoon portions of each colored batter randomly into the prepared Bundt pan. Use a knife to lightly swirl the colors together for a marbled, spooky effect.

Step 9: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.

Tips & Variations

Use gel food coloring instead of liquid to achieve vibrant colors without thinning the batter.

Try substituting the almond extract with a teaspoon of orange or lemon extract for a different citrus twist.

For extra flavor, add ½ cup finely chopped nuts or chocolate chips to one of the colored batter portions before swirling.

To make a gluten-free version, substitute the all-purpose flour with your favorite gluten-free baking blend.

FAQs

Can I make this cake without the buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity and texture of buttermilk.

What is the best way to get clean swirls without mixing the colors too much?

After adding the colored batters to the pan, use a skewer or knife to gently swirl just a few times. Avoid over-mixing or the colors will blend too much and lose their distinct vibrancy.