Ghost Cake Recipe

If you’re hunting for a show-stopping dessert that’s both adorable and delicious, you’ve got to try this Ghost Cake Recipe. I absolutely love how this cake combines tender pumpkin layers with fluffy, dreamy buttercream. When I first tried making it, I was amazed by how simple it was to create something so festive and tasty — seriously, your family and friends are going to go crazy for it, especially around Halloween or fall gatherings. So, grab your mixing bowls, and I’ll walk you through every step to make sure your ghost cake turns out perfect!

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Ingredients You’ll Need

Every ingredient here works in harmony to create those soft, fragrant layers and that perfectly smooth buttercream. I always recommend using fresh pumpkin puree and room temperature eggs and butter to get the best texture in this Ghost Cake Recipe.

• All-purpose flour: Gives the cake structure while keeping it tender – sift it for a light crumb.
• Granulated sugar: Sweetens without overpowering; you’ll notice it also helps with that light crumb.
• Baking powder: Essential for that gentle rise – make sure it’s fresh for fluffiest cake layers.
• Fine salt: Balances and enhances all the flavors – don’t skip this!
• Ground cinnamon, ginger, nutmeg: These warm spices bring that classic fall vibe, which is so crucial in the Ghost Cake Recipe.
• Unsalted butter: Use room temperature – it creams easier with sugar, ensuring fluffiness in both cake and frosting.
• Egg whites: I usually separate and use fresh egg whites at room temp for a lighter texture.
• Pumpkin puree: Adds moisture plus that mild earthiness – canned works great, but fresh homemade pumpkin puree is unbeatable!
• Full-fat sour cream: This keeps the cake wonderfully moist and tender with a slight tang.
• Vanilla extract or vanilla bean paste: Aroma and flavor boosters that make your buttercream sing.
• Powdered sugar: The base for ultra-smooth buttercream – sift it for the creamiest frosting.
• Heavy whipping cream: Adds richness and gives the buttercream a light texture.
• Gel food coloring (black, pink, orange): Needed for decorating your ghost design and adding that playful pop of color.
• Tools like cake pans, piping bags, spatulas: Not ingredients, but absolutely worth investing in for this cake.

Variations

I love playing around with this Ghost Cake Recipe depending on the occasion or my pantry staples. Don’t be afraid to personalize it; these tweaks can make the cake your own signature treat.

• Spice it up: Sometimes I like to add a pinch of cloves or cardamom for an extra warm, aromatic kick that makes this cake even cozier.
• Dairy-free version: You can swap sour cream and butter for dairy-free alternatives—like coconut yogurt and vegan butter—to make it allergy-friendly.
• Chocolate twist: Adding a handful of mini chocolate chips or cocoa powder into the batter brings a fun twist, which my kids absolutely adore.
• No-gel coloring: If you don’t have gel food coloring, natural alternatives like beet juice (for pink) or activated charcoal (for black) work surprisingly well.

How to Make Ghost Cake Recipe

Step 1: Preparing the Batter with Care

Start by preheating your oven to 350°F (175°C) and greasing your four 6-inch cake pans—lining the bottoms with parchment paper helps prevent sticking. Then, whisk together your dry ingredients: flour, sugar, baking powder, salt, and those warming spices (cinnamon, ginger, nutmeg) in a large bowl. In a separate bowl, cream your softened butter until smooth, then gradually incorporate the egg whites, pumpkin puree, sour cream, and vanilla extract. Mixing these wet ingredients separately ensures an even batter.

Now, fold your dry ingredients into the wet, using gentle strokes until just combined—overmixing can toughen the cake, so patience here pays off. I discovered this trick the hard way after a crusty cake experience! Your batter should be thick and silky.

Step 2: Baking the Layers

Divide the batter evenly between your prepared pans—using a kitchen scale helps with this, but eyeballing works in a pinch. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The smell at this point will practically fill your kitchen with fall magic.

Once out, let them cool in their pans for 10 minutes before transferring to wire racks. Cooling completely before you frost keeps the layers firm and prevents melting buttercream—this is a key tip I learned after a few messy attempts.

Step 3: Making the Fluffy Buttercream

While your cakes cool, whip up the buttercream. Beat the room temperature butter until creamy, then gradually add powdered sugar and salt. Next, add vanilla and heavy cream in increments until you reach a fluffy, spreadable frosting that holds shape but still feels light. If it seems too stiff, a tiny splash of cream will loosen it right up.

Step 4: Assembling and Decorating Your Ghost Cake

Place your first cake layer on an 8-inch cake board for stability. Spread a generous layer of buttercream on top, then add the next layer. Repeat until all four layers are stacked. Then, give your cake a crumb coat—a thin layer of frosting to seal in crumbs—and pop it in the fridge to set for 30 minutes.

Once chilled, apply the final thick coat of buttercream and smooth it out with an offset spatula. I love using an acetate sheet to get those edges perfectly smooth—definitely a pro tip that makes a huge difference in presentation.

Now, the fun part: pipe your ghost’s adorable face and details using small piping bags fitted with round and leaf tips. You’ll use black gel food coloring for the eyes and mouth, pink for cheeks, and orange accents to add some personality. Don’t worry if your first try isn’t perfect—practice makes perfect, and the process itself is half the fun.

How to Serve Ghost Cake Recipe

Garnishes

I like to keep garnishes simple and fun — a sprinkle of edible glitter or mini candy eyes can add a whimsical touch without stealing the spotlight from the cake’s ghostly charm. Sometimes I dust just a hint of cinnamon or pumpkin spice on top for an extra cozy aroma that guests always notice.

Side Dishes

This cake pairs beautifully with a hot cup of spiced chai tea or a warm apple cider. For a more decadent experience, try serving alongside vanilla bean ice cream or a drizzle of caramel sauce — it’s like a little slice of autumn heaven.

Creative Ways to Present

For Halloween parties, I’ve decorated the cake stand with faux cobwebs and tiny plastic spiders to amp up the spooky vibe. You can also place the cake on a silver platter surrounded by orange and black candles for a festive centerpiece. If you’re feeling crafty, try edible gold leaf accents on the frosting for a touch of magic!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake tightly covered with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge works fine, but take the cake out 30 minutes before serving so the buttercream softens up beautifully again.

Freezing

This Ghost Cake Recipe freezes surprisingly well! I wrap each layer tightly in plastic wrap, then aluminum foil, and freeze before assembling. You can also freeze the fully decorated cake for up to a month—just make sure to thaw it in the fridge overnight to keep the texture perfect.

Reheating

Since this cake is best served cool or at room temperature, I usually just let frozen leftovers thaw naturally. If you’re in a hurry, unwrap and microwave slices for 10-15 seconds to warm slightly, but be careful not to melt the frosting. A quick flick under a warm oven (300°F / 150°C) for 5-7 minutes also does the trick!

FAQs

Final Thoughts

This Ghost Cake Recipe isn’t just a dessert; it’s an experience that brings a little magic to your kitchen. I still remember the first time I served it to family—all those oohs and ahhs made the extra effort totally worth it. Whether you’re a beginner or a seasoned baker, this cake is a fun, rewarding project that delivers big on flavor and whimsical charm. Trust me, once you try it, you’ll be adding it to your fall favorites for years to come. So go ahead—make this ghostly delight and watch it disappear slice by slice!

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