These creepy (and easy!) Halloween cakes are perfect for any party! Spongy mini buttermilk bundts are drenched with red glaze and speared with candy knives.

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Easy DIY Halloween cake idea

About Killer Halloween Cakes

Halloween is the perfect time to get in touch with your inner spookiness, and whipping up a batch of these creepy killer bundt cakes is the perfect way to do just that.

And while these DIY Halloween cakes might appear complicated to make, the only thing “difficult” part about them is applying the icing – and I, She Who is Perpetually Challenged in Realm of Cake Decorating, was able to decorate these a whole batch of mini bundts perfectly in one shot.

I know I always say this, but it’s true for this scary Halloween cake recipe, too: if I can make killer mini bundts that look this good then anyone can.

Simple halloween mini bundt cake recipe.

Can you substitute the buttermilk?

Buttermilk is a great ingredient to have on hand, but unless you’re an avid baker, you might not have any in the fridge when you come across a fun recipe.

However, you can make buttermilk at home with a few simple ingredients:

  • Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup.
  • Next, pour in milk, filling up to 1 full cup line, then stir.
  • Let the mixture sit for at least 5 minutes or until the mixture begins to curdle. Give the mixture a whisk to fully incorporate, then use in a recipe as directed.

If you need more than 1 cup, just adjust the amounts accordingly. For example, this recipe uses 2 1/2 cups, so you’d use 2 1/2 tablespoons of lemon juice or vinegar and then fill the measuring cup up with milk to 2 1/2 cups.

Looking for more ways to create buttermilk? Check out this article: 14 Great Substitutes for Buttermilk.

Scary Halloween cake recipe with buttermilk bundts, red glaze, and a candy knife.

Can you freeze buttermilk cakes?

Yes, you totally can! However, it is highly recommended that you freeze these cakes prior to decorating and freeze them on the day of baking.

To freeze these cakes:

  • Bake per recipe instructions and allow cakes to cool to room temperature.
  • Wrap cakes in plastic wrap, then wrap them in aluminum foil.
  • Place wrapped cakes in a sealed container and store in the freezer for up to three months.

To thaw cakes:

For best results, allow cakes to thaw slowly in the refrigerator overnight or thaw on the kitchen counter for a few hours.

Can you freeze the red glaze?

This recipe comes with its own red glaze, and unfortunately, I can’t recommend freezing it. The texture will likely change upon thawing, making it unusable.

notes & tips for these Halloween bundt cakes

More fun Halloween recipes

Recipe Details

Easy DIY Halloween cake idea
5 from 1 vote

Killer Halloween Cakes

20 mins prep + 30 mins cook
672 kcal
Yields: 9 mini bundts
These creepy (and easy!) Halloween cakes are perfect for any party! Spongy mini buttermilk bundts are drenched with red glaze and speared with candy knives.

Ingredients 

Buttermilk Mini Bundts
Red Glaze

Instructions

For the Buttermilk Mini Bundts
  • Preheat oven to 325 degrees F. Spray mini bundt cake pans generously with baking spray, then set aside.
  • In a medium bowl, sift together flour, baking powder, and salt, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), beat together butter and sugar on medium-high until fluffy and crumbly, about 2-3 minutes.
  • Drop mixer speed to low and mix in eggs, one at a time, mixing 15-20 seconds in between.
  • Keeping speed on low, add about 1/3 of the dry ingredients to the batter. Next, follow with 1/2 of the buttermilk. Continue alternating between the dry ingredients and the buttermilk until all have been added and batter looks smooth with dry ingredients fully incorporated.
  • Pour batter into prepared mini bundt cake pans, filling each cavity about 3/4 to 4/5 full. This recipe typically makes enough for 9 complete mini bundts with a little a bit of batter left over. Go ahead and add the remaining batter to a 10th pan (can be any size the batter fits in) and bake it. The 10th cake will be crumbled and used to create the “brain matter” that helps keep the candy knives in place.
  • Place filled mini bundts pans on a baking sheet and bake for 20-30 minutes or until a toothpick tester comes out clean.
  • Let mini bundts cool (still in their pans) for 20 minutes, then remove mini bundt cakes from their pans and transfer to a wire cooling rack to cool completely.
For the Red Glaze
  • In a large bowl, whisk together powdered sugar, milk, vanilla, and red food coloring. If desired, add more red food coloring for a deeper color.
  • Note the consistency of the glaze. You want it to be thick enough that it’s not too drippy but liquid enough that it will fall down the cake. If you’d like, test how the glaze falls on the 10th bundt cake you prepared (the one that will be used for crumbling). If you need a thinner glaze, add more milk, 1/2 tsp at a time. If you need the glaze thicker, add more powdered sugar, 1/4 cup at a time.
Putting it all together
  • Place your 10th bundt cake in a small bowl and crumble it into small pieces. Add about 1 tbsp of the red glaze to the bowl and then thoroughly mix it with the cake crumbles. I like to call this the “brain matter.”
  • Scoop up 1-2 tbsp of the brain matter and roll it into a tight ball. Place the brain matter ball on the top indentation of the bundt cakes. Repeat this step for all the bundt cakes you have.
  • Using a pastry bag (or a Ziploc bag with a hole in the corner), drizzle the red glaze on top of the brain matter in the center of the mini bundts, then drizzle it down the grooves of the bundt. See the video above for an example on how to do this.
  • Finish by placing a candy knife in the center of the bundt, securing it in the brain matter under the frosting.
  • Serve killer bundt cakes immediately. If you have extra brain matter or icing, you can sprinkle them on the plate around the killer mini bundts for a fun presentation. Once prepared, bundts can be stored in an air-tight container in the refrigerator for up to 4 days.

Nutrition

Calories: 672kcal | Carbohydrates: 105g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 341mg | Potassium: 273mg | Fiber: 1g | Sugar: 72g | Vitamin A: 830IU | Calcium: 132mg | Iron: 2.5mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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30 comments

    • Lynn | The Road to Honey

    These are the cutest Chrisy. I bet they are going to be a big hit at upcoming Halloween parties . . .and I wouldn’t be surprised if people thought you bought them at the bakery. They look so professional.

    • Mei

    What size mini bundt pan do you normally use? I have the one that holds 12, but I’m thinking those may be a bit too small.

    • Hey Mei! You’re right, the one that fits 12 might be a bit small for this recipe, but you could still use it if you wanted to. Just might need to reduce the cooking time a bit. The pan I have has bundts that are about 6 inches across in size, sort of like this: http://amzn.to/2dvoFt5

    • Kristen D

    If I wanted to make cupcakes instead of the mini bundts, how much would the baking time change? I really want to make these but unfortunately, I don’t have the funds or space for a new baking pan…

    • Hey Kristen! For cupcakes, they *should* do okay for 20-25 minutes @ 350 degrees F. When you get close to the cook times, just test a few cupcakes with a toothpick to be sure. The toothpick should come out clean with little to no crumbs.

    • Scott Groth

    What a fun idea for a Halloween party! Kids would get a kick out of this. Thanks for sharing!

    • Julie

    Love this! I finally find a recipe I would use in the mini-bundt pan I also bought many moons ago (that collected dust and looked sad and forlorn most of the time). Of course, I got rid of the thing when I moved last year. Oh, well…if it means buying another one, so be it! And, I’m sorry, but candy knives should be sold year round. You know, just because.

    • Ha, I hear you on the bundt pans! I was too stubborn to get rid of mine. And so much YES about the candy knives – they’re precious!

    • Cathy M

    These killer mini bundts are seriously the perfect Halloween party dessert! LOVE THEM!

    • Jenine

    those killer bundt cakes are so cute and actually look good, too.

    • Kari

    These are so cute! What a great treat for Halloween!

    • Savannah

    Ahhh, these are absolutely ADORABLE! I am loving the candy knives-so cute! I always love admiring the complex baked goods, but I totally cannot recreate them. As a gluten-free baker, especially, simple and easy recipes are a must! Thanks for sharing <3

    • Stephanie

    These look awesome! So cute, and so easy. They’re perfect when you need a baked Hallowe’en something on short notice.

    • Ruthie

    You always have the most creative recipes!! I doubt that mine would come out this good, but it wouldnt hurt to give it a try!!

    • Thanks Ruthie! And hey, if I can put this together, anyone can! 😉

    • candy

    You were able to use your new pan and make something fun to eat for Halloween. Win in my books.

    • Maren

    These are so spooky and creative! Happy Halloween 🙂

    • cakespy

    I can’t stand how adorable – and sweetly subversive – these are.