Easy Ghost Cake Recipe

This Easy Ghost Cake Recipe is a spooky and cute recipe, which is made with buttermilk and vanilla. It’s the perfect Halloween dessert, ready in about 3 hours.

Easy Ghost Cake Recipe Ingredients

Vanilla Cake:

• 3 1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 tablespoons vegetable oil
• 1 tablespoon pure vanilla extract
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 cups buttermilk, well-shaken

Vanilla Frosting:

• 4 sticks (2 cups) unsalted butter, at room temperature
• 3 tablespoons whole milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 6 cups confectioners’ sugar (about 1 1/2 pounds)
• Black gel food coloring

How To Make an Easy Ghost Cake

1. Prep the oven and pans: Position a rack in the middle of the oven and preheat to 350°F. Spray one 9-inch round cake pan and one 9-inch square cake pan with nonstick spray, line the bottoms with parchment, and spray the parchment.
2. Combine dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda.
3. Cream butter and sugar: In a separate bowl with an electric mixer, beat the butter, granulated sugar, oil, and vanilla on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add eggs and finish batter: Add the eggs and yolks one at a time, beating well after each addition. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
5. Bake the cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 45 minutes, until a tester inserted into the centers comes out clean. Let the cakes cool in the pans for 30 minutes, then invert them onto a wire rack to cool completely.
6. Make the vanilla frosting: In a stand mixer, beat the butter on medium-high speed until very creamy, about 2 minutes. Mix in the milk, vanilla, and salt on low speed. Gradually add the confectioners’ sugar and beat on low until combined, then increase the speed to medium-low and beat for about 5 minutes until fluffy.
7. Color the black frosting: Transfer 1/2 cup of the white frosting to a small bowl and stir in black gel food coloring until it is a deep, pigmented black.
8. Cut the ghost shape: Place the square cake, dome-side down, on a platter (this is the body). Cut the round cake in half to make two half-moons. Place one half-moon, cut-side against the body, to form the head.
9. Shape the arms and tail: Place the other half-moon at the bottom of the body. Cut a wavy, 3-scallop edge into the bottom to create the tail. From the single large piece you just cut off, cut out two oval-shaped arms.
10. Assemble and frost: Use a little white frosting to “glue” the head, tail, and arms to the body. Frost the entire cake with the remaining white frosting. Transfer the black frosting to a piping bag with a small round tip and pipe two eyes and a mouth onto the ghost’s head.

Recipe Tips

• How to get a flat cake for easy stacking? This recipe cleverly has you place the cakes dome-side down, using the flat bottom as the top surface for a stable and even ghost shape.
• Why use room temperature ingredients? Using room temperature butter, eggs, and buttermilk is crucial. It allows the ingredients to emulsify properly, creating a smooth batter and a tender, even cake crumb.
• How to prevent dry cake? Be sure to measure your flour correctly. Instead of scooping from the bag, spoon the flour into your measuring cup and then level it off with a straight edge. This prevents the flour from compacting, which can lead to a dry cake.
• What’s the best way to get a smooth frosting finish? After assembling the ghost, apply a thin “crumb coat” of frosting over the entire cake and chill it for 20-30 minutes. This traps any loose crumbs. Then, apply the final, thicker layer of white frosting for a perfectly smooth finish.

What To Serve With a Ghost Cake

This spooky cake is the star of any Halloween party dessert table. Serve it alongside other festive treats like a bowl of candy corn, “witch’s brew” punch (green sherbet and lemon-lime soda), or simple chocolate cupcakes with orange frosting.

How To Store a Ghost Cake

• Refrigerate: The assembled and frosted cake can be covered (a large bowl inverted over it works well) and refrigerated for up to 3 days. For the best taste and texture, allow the cake to sit at room temperature for about 30 minutes before serving.

Ghost Cake Nutrition Facts

• Serving: 1 slice (1/16th of cake)
• Calories: 550 kcal
• Carbohydrates: 75g
• Protein: 5g
• Fat: 27g
• Saturated Fat: 15g
• Sugar: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sunny’s Easy Raspberry Brookie Pie Recipe
• Easy Blueberry Pie Recipe
• Apple and Pear Crisp Recipe