Description
This Ghost Cake is the ultimate Halloween dessert centerpiece. With moist cake layers, creamy frosting, and playful ghost decorations, it’s spooky, sweet, and perfect for parties, bake sales, or family fun nights.
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk or buttermilk
- For the Frosting:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
- For Decoration:
- Mini meringue or fondant ghosts
- Black edible gel or candy eyes
- Optional: white chocolate shavings or marshmallow fluff
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 6-inch or 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the butter until creamy. Gradually add sugar and beat until light and fluffy.
- One at a time, beat in the eggs. Mix in vanilla extract.
- Add the flour mixture in three parts, alternating with milk. Begin and end with flour.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Make the frosting. Beat the butter until fluffy. Gradually add powdered sugar, vanilla, and a bit of cream until the frosting is smooth and spreadable.
- Assemble the cake. Stack the cooled cake layers with a layer of frosting in between. Frost the entire cake with a thick, smooth layer of white frosting.
- Decorate. Place fondant or meringue ghosts around the cake. Use black gel or edible markers to add ghost eyes and mouths. You can pipe small dollops of frosting into ghost shapes as an alternative.
- Chill and serve. Refrigerate for 20 minutes before serving to help the frosting set.
Notes
- Use room temperature ingredients and avoid overmixing for a moist cake.
- Decorate with fondant ghosts, meringue ghosts, or piped frosting blobs.
- Consider a red velvet, chocolate, or pumpkin spice cake base for a flavor twist.
- Store the cake in the refrigerator for up to 3 days; freeze unfrosted layers up to 2 months.
- Bake cake layers in advance and frost before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice