Yield
9 cakes
Time
2 hours
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.
Buttermilk Mini Bundts ‣ 3 cup all-purpose flour ‣ 1 tablespoon baking powder ‣ 1 teaspoon salt ‣ 1 cup unsalted butter, softened ‣ 2 cup granulated sugar ‣ 5 egg, room temperature ‣ 1 teaspoon vanilla extract ‣ 1 1/2 cup buttermilk ‣ candy knives, for decorating Red Glaze ‣ 2 cup powdered sugar ‣ 1 tablespoon milk ‣ 1/2 teaspoon vanilla extract ‣ 1 tablespoon red food coloring
Start off by grabbing a medium bowl and whisking together the flour, baking powder, and salt. Set the bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), whip together the butter and sugar until nice and smooth.
Add the eggs to the mixer, then mix for about one minute.
Slowly add the dry ingredients and the buttermilk to the batter (I did it in batches, alternating between dry and buttermilk). Also toss in the vanilla while you’re at it. Mix until the batter is smooth and all ingredients are incorporated.
Spray a bundt pan (whether it be individual mini bundt pans or a solid bundtlette pan) with baking spray, then pour in the batter. Once done, send it off to bake!
While the bundt cakes bake and cool, prepare the red glaze by mixing together the powdered sugar, milk, red food coloring, and vanilla. If you need the frosting more liquid, add a dash of milk. If you need the frosting firmer, add more powdered sugar.
Once the bundt cakes are baked, crumble one up in a bowl. Drizzle some of the prepared red glaze on top, then mix. Pick up a small piece and roll it into a tight ball. This will create the “brain matter” – it gives the candy knife solid to stab into.
Decorate the bundt cakes by placing the “brain matter” in the center, then drizzling it with red frosting.
Let the frosting drizzle down the side of the cake, then spear the middle with a candy knife.