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–+ servings
Orange and Black Halloween Marble Cake

Moist Orange and Black Halloween Marble Cake Magic

Enjoy a vibrant Orange and Black Halloween Marble Cake, a perfect treat for your spooky celebrations!
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Self-Raising Flour Can substitute with all-purpose flour and baking powder.
  • 1 cup Salted Butter Make sure it's at room temperature.
  • 1 cup Soft Brown Sugar Light brown sugar works well too.
  • 3 large Eggs Use room temperature eggs.
  • 1 cup Milk Any type of milk is suitable.
  • ½ cup Black Cocoa Powder Regular cocoa powder can be used for a lighter color.
  • ½ cup Pumpkin Powder Can substitute with fresh pumpkin puree.
  • 2 teaspoons Pumpkin Spice Mix
  • 1 teaspoon Baking Powder Necessary if using all-purpose flour.
  • 1 teaspoon Vanilla Extract
  • Few drops Orange Food Coloring Optional for added flair.
  • Few drops Black Food Coloring Optional for deeper color.
For the Glaze and Decoration
  • 1 cup Powdered Sugar Sift to prevent lumps.
  • 2 tablespoons Warm Water For creating a smooth glaze.
  • ½ cup Black and Orange Sprinkles For decoration.
  • 10 Eyeball Candy For a fun Halloween touch.

Equipment

  • 8x4 inch loaf tin
  • Mixing bowls
  • Electric mixer
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F).
  2. Grease and flour an 8x4 inch loaf tin.
  3. Cream together the salted butter and soft brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Incorporate the eggs one at a time, ensuring each is fully mixed in.
  5. Sift together the self-raising flour, baking powder, salt, and pumpkin spice mix in a separate bowl.
  6. Gradually add the dry mixture to the wet mix while alternating with the milk.
  7. Divide one-third of the batter and mix in black cocoa powder for the chocolate layer.
  8. In the remaining batter, mix in pumpkin powder and orange food coloring if desired.
  9. Layer alternate spoonfuls of black and orange batter into the prepared tin and swirl gently.
  10. Bake for approximately 45 minutes or until a skewer comes out clean.
  11. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  12. Prepare the glaze by mixing sifted powdered sugar with warm water until smooth.
  13. Drizzle the glaze over the cooled cake and decorate with sprinkles and eyeball candy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 2gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure to use room temperature ingredients for best results. Let the cake cool completely before glazing.

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