Name: Orange and Black Halloween Marble Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 180 g self raising flour; 180 g salted butter; 180 g soft brown sugar; 3 eggs; 100 ml milk; 7.5 g black cocoa powder (approximately 1 tablespoon); 15 g pumpkin powder (approximately 2 tablespoons); 2 teaspoon pumpkin spice mix; ⅓ teaspoon baking powder; ⅛ teaspoon salt; ½ teaspoon vanilla extract; A few drops of orange food coloring; A few drops of black food coloring (optional); 75 g powdered sugar; 1½ tablespoon warm water; Black and orange sprinkles; Eyeball candy

Jump to Recipe· 4.9 from 22 reviews

If you’re looking to wow your Halloween guests with a dessert that’s both festive and absolutely delicious, you’re going to love this Orange and Black Halloween Marble Cake Recipe. It’s beautifully spooky with those classic black and orange swirls, but beneath the fun colors, it’s moist, flavorful, and downright addictive. Stick with me and I’ll walk you through all the little tricks that help this cake rise to the top of Halloween treats!

💙

Why This Recipe Works

Classic Halloween Colors: The pumpkin powder combined with black cocoa powder creates those perfect orange and black hues that are vibrant without artificial overload.
Moist and Tender Texture: Creaming butter and sugar properly plus careful folding ensures the cake stays light and fluffy.
Fun Marble Swirl Effect: The alternating spoonfuls of batters and swirled skewer technique make each slice uniquely spooky and beautiful.
Simple Decoration: The easy powdered sugar glaze with sprinkles and candy eyes adds a playful finishing touch with minimal fuss.

Orange and Black Halloween Marble Cake, Halloween marble cake, Halloween cake recipe, spooky marble cake, Halloween dessert ideas - A rectangular chocolate cake sits on a silver board on a white marbled surface, covered with a thick layer of white icing that drips down the sides unevenly. The top is decorated with small round sprinkles in black, orange, and gold colors scattered all over, along with larger black, gold, and white candy balls, some resembling eyes with black dots in the center. In the background, there are two small orange pumpkin-shaped candle holders and a piece of black and orange fabric lies nearby, adding a Halloween theme to the image. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is carefully chosen to balance flavor, texture, and that striking Halloween color palette. The pumpkin powder isn’t just for show—it adds subtle warmth and ties the orange color to natural pumpkin tones. Black cocoa powder is essential for the deep black color and intense chocolate flavor. Trust me, getting quality ingredients makes this cake even better!

Orange and Black Halloween Marble Cake, Halloween marble cake, Halloween cake recipe, spooky marble cake, Halloween dessert ideas - Flat lay of bright orange pumpkin powder in a small pile, rich black cocoa powder with a velvety texture, fresh whole brown eggs with smooth shells, soft brown sugar crystals glistening under soft light, a dollop of creamy salted butter showing hints of gloss, warm golden milk in a small splash, vibrant orange food coloring droplets shimmering, and a sprinkle of pumpkin spice mix with earth tones and fine texture, all naturally arranged with slight overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Self-raising flour: Gives the cake its light structure without needing separate leavening agents.
Butter (salted): I use salted to season the sweetness subtly, but you can use unsalted if you prefer more control over salt.
Soft brown sugar: Adds moisture and a hint of caramel flavor that pairs beautifully with pumpkin spice.
Eggs: Make sure they’re room temperature to help the batter emulsify smoothly.
Milk: Adds moisture and keeps the cake tender.
Black cocoa powder: Unlike regular cocoa powder, this is extra dark and gets that true black color you want in this marble cake.
Pumpkin powder: The secret weapon for adding flavor and natural orange coloring without weighing down the batter.
Pumpkin spice mix: A must for warming spices like cinnamon, nutmeg, and cloves that scream fall.
Baking powder: Gives some extra lift, so the cake isn’t heavy.
Salt: Balances all the sweetness.
Vanilla extract: Enhances flavor and adds depth.
Orange and black food coloring: Used sparingly to amp up colors if needed—gel colors work best!
Powdered sugar and warm water: For a simple glaze that sets quickly and keeps the surface pretty without overpowering sweetness.
Black and orange sprinkles and eyeball candy: Just the right spooky touch for decorating.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Orange and Black Halloween Marble Cake Recipe is a blank canvas for different spooky twists! Feel free to personalize the spices or swap out the sprinkles to match your party theme. I’ve experimented with adding a dash of orange zest or swapping pumpkin powder for real pumpkin puree, which works but changes texture slightly.

Variation: Adding more pumpkin spice mix gives a bolder autumn feel. I once used extra cinnamon for a warming twist and got rave reviews!
Dietary substitution: For a dairy-free version, replace butter with coconut oil and use a plant-based milk. The cake turns out surprisingly moist.
Make it vegan: You can swap eggs for flax eggs, but the texture will be slightly denser – worth trying if you’re game!
Difficulty level: This recipe is perfect if you’ve got some basic baking experience, but don’t worry, I’ve included plenty of tips to make it friendly for beginners too.

Step-by-Step: How I Make Orange and Black Halloween Marble Cake Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by softening your butter—not melted! I leave mine out for at least 30 minutes at room temperature. Beat the butter with your brown sugar until it’s pale and fluffy, usually about 2 minutes on medium speed. It makes a big difference in the cake’s texture. Don’t forget to scrape down the sides halfway through so everything mixes evenly.

Step 2: Add Eggs One at a Time

Crack your room-temp eggs in one at a time, beating after each addition until you can’t see any streaks of egg in the batter. This prevents curdling and helps keep the batter smooth and even in texture. Resist the urge to overbeat here—it’s about just enough to combine.

Step 3: Fold in the Dry Ingredients and Milk in Alternating Batches

Whisk together the flour, baking powder, salt, and pumpkin spice mix. Then fold a third of this into your wet ingredients gently by hand—overmixing will toughen the cake. Next, fold in half of the milk. Repeat until all the flour and milk are incorporated, then stir in the vanilla extract. This slow alternating method keeps the batter light and smooth.

Step 4: Separate and Color the Batters

Scoop about a third of the batter into a separate bowl and sift in the black cocoa powder, mixing well. Let it rest for a few minutes as the blackness deepens, then add black food coloring if you want it extra dark. To the remaining batter, sift in pumpkin powder and a few drops of orange food coloring to brighten it up. Mixing the colors this way really makes the marble effect pop in your finished cake.

Step 5: Layer and Marble the Batters

Start by spooning orange batter into your prepared loaf tin and leveling it softly with a spatula. Then drop spoonfuls of black batter randomly over the orange. Repeat layers, finishing with orange on top. Grab a skewer and swirl through the batter in different directions—horizontal, vertical, then diagonal—to create those gorgeous marbled swirls.

Step 6: Bake and Cool

Pop your cake in a 175℃ oven for about 45 minutes, but start checking at 40 minutes by poking a skewer in the center. It should come out clean or with just a few moist crumbs. Let the cake rest in the tin for a few minutes, then turn it out onto a wire rack. I cover mine with a kitchen towel while cooling to keep that moisture locked in!

Step 7: Glaze and Decorate

Once the cake is completely cool, sift powdered sugar into a bowl and mix warm water in just until it’s a drizzle-able glaze. Pour or pipe it over the cake’s edges so it drips down, then sprinkle generously with orange and black sprinkles. Finally, add candy eyeballs for an extra spooky Halloween vibe—it’s so fun and much easier than you’d think!

💡

Pro Tips for Making Orange and Black Halloween Marble Cake Recipe

Room Temperature Eggs: Always use eggs at room temp to avoid curdling and ensure smooth batter consistency.
Gentle Folding: Fold flour in by hand at low speed or carefully with a spatula to keep your cake tender, not dense.
Wait After Adding Food Coloring: The colors deepen after a couple of minutes—add food dye gradually to avoid overpowering colors.
Collect Sprinkles Easily: Decorate over a large tray to catch stray sprinkles and save cleanup headaches.

How to Serve Orange and Black Halloween Marble Cake Recipe

Garnishes

I usually keep it simple—just those classic black and orange sprinkles, plus candy eyeballs for that playful Halloween vibe. Sometimes, I add a few mini edible spiders or use edible glitter for a magical shimmer, which never fails to draw compliments!

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to balance the spices. For drinks, I like serving it alongside a warm chai latte or pumpkin spice coffee for an autumnal treat party.

Creative Ways to Present

For Halloween parties, I arrange slices on a black platter with fake cobwebs underneath, adding small pumpkin decorations around the edges. You can even stack small slices on skewers to create spooky cake pops or cut them into mini squares for easy grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover cake in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. The kitchen towel trick while cooling really helps keep it moist, so leftovers taste just as good as the fresh slices.

Freezing

This cake freezes beautifully! I slice it first, wrap each piece tightly in plastic wrap, then seal in a freezer bag. When you’re ready, just thaw overnight in the fridge—that way, you can enjoy spooky slices whenever the mood strikes.

Reheating

To warm up slices without drying them out, I pop them in the microwave for 10–15 seconds or briefly in a low oven. It’s like fresh-baked magic!

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, but your “black” batter won’t be quite as dark or intense in flavor. Black cocoa powder has a unique richness and color that regular cocoa can’t match. If you use regular cocoa, consider adding black food coloring to boost the darkness.
What if I don’t have pumpkin powder?

You can substitute with canned pumpkin puree, but reduce the milk slightly to compensate for the extra moisture. The texture might be a bit denser, but the flavor will still be deliciously fall-inspired.
Is it necessary to use food coloring?

Nope! The pumpkin powder and black cocoa powder already give nice natural color, but a few drops of gel food coloring help the orange pop and the black deepen, especially for that classic Halloween look.
How do I avoid overmixing the batter?

Mix the flour in gently by hand or on low mixer speed just until combined. Overmixing develops gluten and will make your cake tough. Remember, a few lumps are okay—don’t overwork the batter!

Final Thoughts

This Orange and Black Halloween Marble Cake Recipe holds a special place in my kitchen every fall—it’s like a little edible celebration of the season, combining playful colors and comforting spices in one slice. I hope you enjoy making it as much as I do, and that it brings smiles (and maybe a few “oohs!”) to your Halloween gatherings. So go ahead, whip up this festive treat, and savor every spooky bite!