Description

Ghost Cake is a charming and festive layered pumpkin cake with tender, spiced cake layers and fluffy, flavorful buttercream frosting. Perfect for Halloween or fall celebrations, this cake features warm cinnamon, ginger, and nutmeg spices combined with moist pumpkin puree, all layered with a rich vanilla buttercream decorated with fun ghost motifs.

Ingredients

Scale

Cake Ingredients

3 cups all-purpose flour (375g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
2 tsp ground cinnamon (6g)
1 tsp ground ginger (3g)
1/2 tsp ground nutmeg (2g)
1 cup unsalted butter, room temperature (226g)
1/2 cup carton egg whites or 4 large egg whites, room temperature (120g)
2/3 cup pumpkin puree (165g)
1 1/2 cups full-fat sour cream, room temperature (360g)
2 tsp vanilla extract or vanilla bean paste (8g)

Buttercream Frosting Ingredients

2 cups unsalted butter, room temperature (452g)
1 Tbsp vanilla extract or vanilla bean paste (12g)
1/2 tsp fine salt (3g)
7 cups powdered sugar (875g)
1/4 cup heavy whipping cream, room temperature (60g)

Decorating Tools and Materials

4, 6-inch Cake Pans
Spinning Cake Stand
8-inch Cake Board
Offset Spatula
Acetate Sheet
5 Small Piping Bags
1 Large Piping Bag
4 Small Round Piping Tips (like Wilton 10)
1 Small Leaf Piping Tip (like Wilton 352)
Black, Pink, and Orange Gel Food Coloring

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Instructions

Prepare Cake Batter: Preheat the oven and grease four 6-inch cake pans. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate bowl, cream the unsalted butter until smooth. Gradually add egg whites, pumpkin puree, sour cream, and vanilla extract to the butter and mix well. Slowly incorporate the dry ingredients into the wet mixture until a smooth batter forms.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
Make Buttercream Frosting: Using a mixer, beat the unsalted butter on medium speed until creamy. Add vanilla extract and salt. Gradually add powdered sugar while mixing on low speed, then add heavy cream and increase speed to medium-high, beating until light, fluffy, and spreadable.
Assemble the Cake: Level the cooled cakes if necessary. Place the first cake layer on the 8-inch cake board on a spinning cake stand. Spread a thick, even layer of buttercream on top. Repeat stacking with remaining layers and frosting between them. Apply a thin crumb coat layer of frosting all over the cake and chill until set.
Decorate the Cake: Apply the final layer of buttercream frosting smoothly over the cake. Use the acetate sheet and piping bags fitted with various tips to pipe ghost shapes and other Halloween-themed decorations using black, pink, and orange gel food coloring. Use the leaf tip for small details and accents. Take your time to create whimsical, cute ghost faces and embellishments.
Final Presentation: Once decorated, chill the cake briefly to set the decorations. Serve at room temperature for best flavor and texture. Slice and enjoy this charming, festive fall cake.

Notes

This adorable ghost cake is made with tender pumpkin cake layers and fluffy buttercream frosting.
It’s just as delicious as it is cute, perfect for Halloween or fall celebrations.
Ensure all wet ingredients are at room temperature for best cake texture.
Use gel food coloring to avoid thinning the frosting when decorating.
Chill between frosting steps to help layers and decorations set properly.

Nutrition

Serving Size: 1 slice (approx. 110g)
Calories: 570 kcal
Sugar: 61 g
Sodium: 247 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 76 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg