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–+ servings
Orange and Black Halloween Marble Cake

Irresistible Orange and Black Halloween Marble Cake Delight

Experience the seasonal delight of Orange and Black Halloween Marble Cake, a festive treat that combines pumpkin and chocolate flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Self-Raising Flour Use all-purpose flour with baking powder as a substitute.
  • 1 cup Butter (Salted) Unsalted butter can also be used; adjust salt accordingly.
  • 1 cup Soft Brown Sugar Can replace with granulated sugar for a lighter flavor.
  • 3 large Eggs Ensure eggs are at room temperature.
  • 1 cup Milk Dairy-free milk options can be used, such as almond or oat milk.
  • 1/2 cup Black Cocoa Powder Regular cocoa powder can be substituted for a lighter color.
  • 1/2 cup Pumpkin Powder For a fresh alternative, use homemade pumpkin puree.
  • 1 tbsp Pumpkin Spice Mix Can substitute with individual spices like cinnamon and nutmeg.
  • 1 tbsp Baking Powder Check freshness to ensure proper rising.
  • 1/4 tsp Salt Minimal substitution is recommended due to its small quantity.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best results.
  • 5 drops Food Coloring (Orange/Black) Gel food coloring recommended for vibrancy.
For the Glaze and Decorations
  • 2 cups Powdered Sugar Can use regular sugar though the glaze will be grainy.
  • 4 tbsp Warm Water Adjust quantity for desired thickness.
  • 1 cup Black and Orange Sprinkles Optional; can be replaced with other themed sprinkles.
  • 1 cup Eyeball Candy Alternate Halloween-themed candies can replace this.

Equipment

  • Loaf tin
  • mixing bowl
  • electric mixer
  • Whisk

Method
 

Preparation Steps
  1. Prepare the Cake Tin: Grease and flour an 8x4 inch loaf tin and optionally line it with parchment paper.
  2. Cream Butter and Sugar: Beat together room temperature salted butter and soft brown sugar until light and fluffy.
  3. Add Eggs: Crack in the eggs one at a time, mixing well after each addition for a smooth batter.
  4. Dry Ingredient Mixture: Whisk together self-raising flour, baking powder, salt, and pumpkin spice mix. Fold into creamed ingredients alternately with milk.
  5. Divide Batter: Divide the batter between two bowls. Mix black cocoa powder into one and pumpkin powder with orange food coloring into the other.
  6. Swirl Batters: In the prepared loaf tin, alternate spoonfuls of the two batters and gently swirl together for a marbled effect.
  7. Bake: Preheat the oven to 175°C (350°F) and bake for 50-60 minutes until a skewer inserted in the center comes out clean.
  8. Cooling: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  9. Make Sugar Glaze: Whisk powdered sugar and warm water together until smooth, adjusting the water as needed.
  10. Decorate: Drizzle the glaze over the cooled cake, then sprinkle with black and orange sprinkles and add eyeball candy on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for the best texture. Mix the batter just until combined to prevent a dense cake.

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