Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ghost Cake

Ghost Cake: Your 1 frightfully easy recipe

  • Author: basmer
  • Total Time: 1 hour
  • Yield: 10–12 slices 1x
  • Diet: Vegetarian

Description

This Ghost Cake is the ultimate Halloween dessert centerpiece, featuring 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

  1. Preheat oven to 350°F (175°C). Grease and line two 6-inch or 8-inch round cake pans with parchment paper.
  2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar. In a large bowl, use an electric mixer to beat the butter until creamy. Gradually add sugar and beat until light and fluffy.
  4. Add eggs and vanilla. One at a time, beat in the eggs. Mix in vanilla extract.
  5. Combine wet and dry. Add the flour mixture in three parts, alternating with milk. Begin and end with flour.
  6. Bake the cake. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  7. 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.
  8. 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.
  9. 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.
  10. 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 for up to 2 months.
  • Bake cake layers in advance and frost before serving for make-ahead convenience.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: Ghost Cake, Ghostly confection, Spooky ghost dessert, Halloween ghost cake recipe, Easy ghost cake design, White ghost cake ideas, How to make a ghost cake, Ghost shaped cake tutorial, Boo cake recipe, Spooky cake decorating, Ghostly dessert inspiration, Halloween themed cakes, Ghostly bake ideas, Simple ghost cake, Ghost meringue cake, How to decorate a ghost cake, Ghostly appearance cake, Spooky cake for parties, Ghost cake tutorial for beginners, Ethereal ghost cake design, Phantom cake recipe

Find it online: https://www.recipesmolly.com/ghost-cake-recipe/