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Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting

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  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 12
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If you’re looking for a spooky way to impress your friends this Halloween, look no further than this beautiful Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting! You can decorate it however you like, but a white chocolate spider web and bat decorations add a touch of whimsy and fright! This beautiful, marbled cake comes together in no-time, and it’s sure to be a hit at any Halloween party.
By Barrett Radziun
Updated Oct 28, 2023
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  • 2 oz (from 8-oz package) cream cheese, softened
  • 2 teaspoons whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon black gel food color


  • 1/2 cup white vanilla baking chips


  • 1
    Use a pastry brush to generously brush room temperature butter on the inside of a fluted tube cake pan. Be sure to coat every inch of its surface. Sprinkle with all-purpose flour to coat, and tap out the excess. Set the pan aside.
  • 2
    Preheat the oven to 350°F.
  • 3
    In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer or whisk to combine for 1 minute and 30 seconds. Pour half of the batter into another bowl. Add 1 tablespoon black gel food color to one half of the batter, and 1 tablespoon red gel food color to the other half. With an electric mixer or whisk, mix for 30 seconds, or until the food color is evenly distributed. Using a cookie scoop or 1/4 cup measuring cup, begin to scoop the batter into the pan. Alternate the colors as you scoop so that red is always being added on top of black, and vice versa.
  • 4
    Place the pan on a baking sheet to ensure that your cake is level, and place in the oven. Bake for 40-45 minutes, or until a toothpick or cake-tester comes out clean. Remove from the oven, and allow to cool for 15 minutes. After 15 minutes, use a paring knife or offset spatula to carefully loosen the edges of the cake from the sides of the pan (don’t forget the tube in the middle of the cake). Place a wire cooling rack on top of the pan, and invert the cake onto the cooling rack. Gently tap the pan and allow the cake to release. Remove the pan, and allow the cake to cool on the cooling rack completely.
  • 5
    In a large bowl, combine the cream cheese and the milk. With an electric mixer, beat until combined. Add the heavy whipping cream, the powdered sugar, and 1 teaspoon black gel food color. Continue to beat until stiff peaks form (be careful not to overbeat, or the frosting may become grainy).
  • 6
    In a double boiler or in the microwave, melt the white baking chips; spoon into a piping bag. Place a piece of waxed paper on a quarter baking sheet (or a dinner plate). Snip a small corner off the tip of the piping bag, and pipe a spiderweb shape. Place the quarter sheet pan in the freezer for 15 minutes to allow the spiderweb to harden.
  • 7
    Frost the cake however you’d like. Remove your spiderweb from the freezer, and carefully remove the waxed paper. Place the spiderweb on top of the cake. Finish decorating the cake with bat toothpicks, if desired. (You can find these at a cake decorating shop or online.) Slice and enjoy!

Frequently Asked Questions

What is the best way to color cake batter?

To dye your batter most vibrantly, use gel food color! I find that the saturation is more intense with gel food color than with liquid food color.

Any tips to help make sure my cake doesn’t stick to the pan?

To guarantee your cake will come out of the pan perfectly, brush the inside of your pan with room temperature butter (being sure to get it into every crevice and corner of the pan), and then dust the pan with all-purpose flour. Tap out the excess flour, and you’re good to go! The more ornate your pan, the more surface area there is for potential sticking, so be sure to butter and flour your pan well!

Any tips for working with food color?

Wear disposable plastic gloves when you’re working with food color. If it gets on your skin, it will stain, so I like to avoid this by using gloves.


Nutrition Facts are not available for this recipe
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