Looking for a Halloween cake that’s spooky, fun and ridiculously easy to decorate? This Halloween Bundt Cake is a rich chocolate cake covered in bright green white chocolate ganache “slime”, colourful sprinkles and candy eyeballs.

And honestly, I think this might be one of my favourite Halloween cakes because the messier the decoration, the better it looks!

The great thing about this cake is that it looks amazing but is so easy to decorate. Simply bake your chocolate Bundt cake, pour over the green slime ganache and scatter over sprinkles and candy eyeballs. The drips do all the decorating for you.

It’s a brilliant easy Halloween cake for parties, trick-or-treat night or a bit of spooky weekend baking with the kids.

Why you’ll love this Halloween Bundt Cake

It looks impressive but is easy to make. The bundt tin does most of the hard work for you!
No fancy decorating skills required. In fact, the messier the slime, the better.
It’s wonderfully moist, rich and chocolatey.
The white chocolate ganache makes the perfect gooey green slime.
It’s such a fun one to make with kids. Let them loose with the slime and decorations!
Perfect for Halloween parties. It makes a seriously fun centrepiece without hours of decorating.

This is one of those Halloween cakes that looks like you’ve put in way more effort than you actually have. There’s no stacking, levelling or crumb coating involved – just pour over that gloriously gooey green slime and embrace the mess!

The Chocolate Bundt Cake

The base of this recipe is a rich Chocolate Bundt Cake. I love using chocolate here because not only does it taste delicious with the white chocolate ganache, but the almost-black deep chocolate cake looks SO good against the bright green slime.

Make sure you grease your Bundt tin really well, getting into every little nook and cranny. There is truly nothing more heartbreaking than making a beautiful Bundt cake only to leave half of it behind in the tin!

Allow the cake to cool completely before adding your ganache. If the cake is still warm, your slime will melt straight off rather than creating those thick drips down the sides.

How to make the green slime

Despite how it looks, there is no actual slime involved here!

The bright green topping is a simple white chocolate ganache, coloured green to make it look like gooey Halloween slime.

The trick is getting the consistency just right. It’s really important to let the ganache cool completely to room temperature before pouring it over the cake. If it’s still warm, it will be too runny and can pool in the centre of the Bundt cake rather than creating those thick, gooey drips down the sides. As it cools, the ganache will thicken to that perfect slime-like consistency.

And don’t worry about making the drips perfect. Uneven, gloopy drips actually make the slime look even better!

Decorating your Halloween slime cake

This is the fun part.

Once your green white chocolate ganache has been poured or piped over the cake, add plenty of colourful sprinkles and candy eyeballs while the ganache is still wet.

I like placing the eyeballs in different directions and spacing them randomly around the cake rather than making everything too symmetrical. You want it to look a little weird and chaotic – it’s Halloween!

You could also change up the decorations depending on what you have. Halloween sprinkles, mini chocolate spiders, gummy worms or spooky sweets would all look brilliant.

Top Tips for the perfect Halloween Bundt Cake

Grease your Bundt tin REALLY well. Get your butter or oil into every groove of the tin before adding your cake batter.

Let the cake cool completely. A warm cake and white chocolate ganache are not friends! The ganache will become too thin and run straight off.

Don’t pour the ganache while it’s too warm. Let it thicken slightly first so you get those gorgeous slime-like drips.

Add your decorations straight away. Sprinkles and candy eyeballs will stick much better before the ganache sets.

Embrace the mess! This is definitely not the cake to stress about perfect drips. Wonky, gloopy slime is exactly what we’re going for.

FAQs:

Absolutely. This is one of those cakes that tastes just as good the next day as it does on the day of baking. Simply store it in an airtight container at room temperature or in the fridge. This cake is best enjoyed at room temperature so if you do store it in the fridge, take it out a good 30 minutes at least before serving.

The green slime is actually white chocolate ganache! White chocolate is perfect because you can colour it almost any shade you like while still getting that thick, glossy ganache texture.

For the brightest slime colour, use gel food colouring so you don’t need to add too much liquid to the ganache. Add a small amount at first and build up the colour until you’ve got the gloriously radioactive-looking green you’re after. I also like to add a couple of drops of white to really make the slime green pop!

It’s probably a little too warm. White chocolate ganache thickens as it cools, so leave it to sit for a few minutes before trying again.

You can test a small drip down the inside or back of the Bundt cake first. If it slowly runs down the side and stops before reaching the bottom, you’re good to go.

Yes! You could use the same slime decorating idea on a regular chocolate cake. Check out my Ultimate Chocolate Cake Recipe

I just bought mine from Woolworths, so have a look in the baking aisle or Halloween section of your supermarket, cake decorating stores or craft stores.

Storage:

Store the finished cake in an airtight container at room temperature. If your kitchen is particularly warm, you may prefer to keep it in the fridge so the white chocolate ganache stays firm. For the best texture, bring a refrigerated cake back towards room temperature before serving.

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Easy Halloween Bundt Cake (with White Chocolate Slime) 👻

This Halloween Bundt Cake is an easy spooky showstopper made with a rich chocolate Bundt cake, bright green white chocolate ganache slime, colourful sprinkles and candy eyeballs. It's fun, delicious and wonderfully messy – the perfect chocolate cake for Halloween parties, trick-or-treat celebrations or baking with the kids.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Baking, Dessert

Servings 12

Equipment

24cm bundt cake tin (cake ring tin)

Ingredients

Chocolate Bundt Cake

100 g cocoa powder
240 g hot strong coffee I used 2 double shots of espresso and boiling water but you could mix 2 teaspoons of instant coffee in 240g of boiling water
120 g neutral oil vegetable or canola
400 g caster sugar
2 eggs
200 g plain flour
1 tsp baking soda
1 tsp baking powder
150 g plain yoghurt
1 tsp salt

White Chocolate Ganache (Slime)

200g good quality white chocolate
100g cream
a few drops of green food gel
a few drops of white food gel optional

To Decorate

colourful sprinkles
googly eye sprinkles

Instructions

Chocolate Bundt Cake

Preheat the oven to 180ºC (160ºC fan bake). Generously grease a 24cm bundt tin (cake ring) with butter or oil.
In a mixing bowl, start by whisking together the hot coffee and cocoa powder until it is silky and glossy. Allow to cool to room temperature (5-10 mins)
Whisk in the oil, sugar and eggs until combined and glossy.
Sieve in the baking soda, baking powder, salt and plain flour and mix until just combined. Finally fold in the yogurt and pour the cake batter into the bundt tin. Tap the tin on the side of your bench a few times to allow any air bubbles to release.
Bake for 30-35 minutes or until the cake is beautifully cooked, it should spring back when you press on the top. Pop a skewer/knife into the middle, if it comes out clean or with just a few crumbs it is ready. Allow to cool for 10-20 minutes in the tin then flip the cake out onto a plate or cake stand and allow to cool fully.

White Chocolate Ganache (Slime)

Roughly chop the chocolate (the smaller the better) and place into a heatproof bowl or jug.
Pour the cream into a small pot and gently heat until piping hot but not boiling, be careful not to let the cream boil as it may burn or form a skin on the top.
Pour the hot cream over the chocolate, allow to sit for approximately 1 minute then stir with a spatular until the chocolate has melted and the ganache is glossy.
Colour with a few drops of green food gel (I also like to add a couple of drops of white too to help the green really pop but this is optional). Allow to cool completely to room temperature then pour it into a piping bag ready to decorate. If you don’t have a piping bag you could use a zip lock bag or just pour the ganache straight onto the cake. A piping bag makes it easier to control the ganache but is in no way crucial for decorating!

To Assemble

Snip a good 1cm off the end of your piping bag. Using a backwards and forwards motion, pipe the ganache onto the bundt cake to create a drippy effect.
While the ganache is still wet, lightly sprinkle with sprinkles and randomly place the googly eyes around the cake. Allow to set slightly then serve. This cake is best enjoyed at room temperature.

Notes

If you don’t want to add the coffee you can substitute it for boiling water instead.
It’s very important your cake and ganache have cooled completely before decorating, or the ganache will run too quickly off the cake, you can test a small drizzle on the back of the cake first, if it runs slowly and thickly then stops it’s ready, if it runs quickly off the side of the cake allow it to cool a little longer.

Keyword bundt cake, cake, chocolate, halloween