Description
This ghost cake is soft, fluffy, and topped with creamy frosting shaped into playful ghosts. Perfect for Halloween or any spooky celebration, it’s as fun to decorate as it is to eat. The light vanilla cake pairs beautifully with a sweet, smooth frosting, making it a showstopper dessert that everyone will love.
Ingredients
Scale
- 2 ½ cups all-purpose flour, sifted
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3 cups powdered sugar
- ½ cup unsalted butter (for frosting)
- 1–2 tsp milk (for frosting consistency)
- Food coloring or edible markers (optional)
- Chocolate chips for ghost eyes
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pan or line with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix gently.
- Pour batter into pan, smooth top, and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Beat butter for frosting, gradually add powdered sugar, and vanilla. Adjust with milk if needed.
- Frost the cake evenly, pipe ghost shapes, and add eyes with chocolate chips or edible markers. Chill if necessary before serving.
Notes
- Ensure room temperature ingredients for best results.
- Frost after the cake is completely cooled to prevent sliding.
- Customize with chocolate chips, colored sprinkles, or additional flavors in the frosting.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg