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–+ servings
Sweet Orange and Black Halloween Marble Cake

Sweet Orange and Black Halloween Marble Cake to Wow Guests

This Sweet Orange and Black Halloween Marble Cake combines pumpkin spice and rich cocoa, creating a visually stunning and delicious dessert perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Self-raising Flour Substitute with gluten-free blend if needed.
  • 1 cup Butter (Salted) Unsalted butter can be used.
  • 1 cup Soft Brown Sugar Light brown sugar can work as well.
  • 4 large Eggs Organic eggs enhance flavor.
  • 1 cup Milk Plant-based milk works for dairy-free option.
  • 3/4 cup Black Cocoa Powder Regular cocoa can be used but won't have the same depth.
  • 1/4 cup Pumpkin Powder Fresh pumpkin puree can be substituted.
  • 1 tbsp Pumpkin Spice Mix Mix of cinnamon, nutmeg, and ginger works well.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 tbsp Orange Food Coloring Use gel food coloring for vibrancy.
  • 1 tbsp Black Food Coloring Optional for dramatic contrast.
For the Glaze
  • 1 cup Powdered Sugar Sifted for a smooth finish.
  • 2-4 tbsp Warm Water Adjusts glaze consistency.
For the Decoration
  • 1/2 cup Black and Orange Sprinkles
  • 1 cup Eyeball Candy

Equipment

  • 8-inch by 4-inch loaf tin
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Spatula
  • skewer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175℃ (350℉). Grease your loaf tin or line it with parchment paper.
  2. Cream the softened butter until fluffy, then gradually add soft brown sugar, mixing until light and airy.
  3. Incorporate eggs into the mixture one at a time, mixing well after each addition.
  4. Whisk together flour, baking powder, salt, pumpkin spice mix, and black cocoa powder in a separate bowl.
  5. Mix half the milk into the batter, then add the rest and stir until smooth, avoiding overmixing.
  6. Divide the batter, color one half with pumpkin powder and orange food coloring, and the other with additional black cocoa.
  7. Layer the batters alternately in the loaf tin and swirl gently with a skewer or knife for marbling.
  8. Bake in the preheated oven for about 45 minutes. Check for doneness with a skewer.
  9. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze by mixing powdered sugar and warm water to desired thickness.
  11. Once cool, drizzle the glaze over the cake and decorate with sprinkles and eyeball candy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to maintain a fluffy texture.

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