Ghost cake
Celebrate Halloween with our hauntingly delicious ghost cake. This sweet treat features a rich chocolate base with smooth, decadent meringue buttercream layers. Playful meringue ghosts decorated with cute sprinkle eyes add a charming touch. Perfect for Halloween or whenever you crave a fun dessert.
Ingredients
Cake
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200 g
Butter, room temperature
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120 g
Icing sugar
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1
Egg
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3
Egg yolks
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200 g
Creme fraiche
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180 g
Flour
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80 g
Cocoa powder
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2 tsp
Baking powder
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½ tsp
Vanilla extract
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1 pinch
Salt
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Meringue buttercream
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3
Egg whites
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180 g
Icing sugar
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200 g
Butter
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½ tsp
Vanilla powder
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1 pinch
Salt
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100 g
Dark chocolate
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Sprinkles, for ghost eyes
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Instructions
Cake
Meringue buttercream
Assembling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Make sure all your ingredients are at room temperature. Soft butter mixes smoothly with sugar for a light, fluffy base, and eggs are easier to incorporate when they are not straight from the fridge, which also helps the cake rise nicely. And when it comes to the meringue buttercream, using room temperature egg whites and butter gives it a silky, smooth finish without any weird lumps.
Let the ghost cake cool completely before adding buttercream to keep it looking smooth and stable. If the cake is warm, the buttercream will melt, become runny, and make it hard to add the ghost decorations. Let it cool in the cake tin for 15–30 minutes, then move it to a wire rack. For best results, you might want to chill it in the fridge to make sure it is firm enough for neat slicing and frosting.
Start checking if the cake is done after 45 minutes. Insert a thin skewer in the middle; if it comes out with a few moist crumbs, it is ready. The cake should have risen evenly, with edges slightly pulling away from the tin. Gently press the centre with your fingertip; it will bounce back slightly when it is done. Let the cake cool in the tin for 15–30 minutes before moving it to a wire rack to cool completely.
FAQ: Questions about ghost cake
Making a ghost cake can be fun and a bit spooky. Below you will find answers to some of the most frequently asked questions about the cake.
How do I melt chocolate safely for the buttercream?
Melt chocolate safely for your buttercream using a microwave or a double boiler. If you are using a microwave, chop dark chocolate into small pieces and place them in a heatproof bowl. Heat it at 50 % power in 30-second bursts, stirring each time. When it is about 75 % melted, keep stirring until completely smooth, letting the residual heat finish the job. For a double boiler, put the chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until it melts. Do not let any water touch the chocolate to prevent it from seizing. Let the chocolate cool to 26–35 °C before adding it to your meringue buttercream.
What if I do not have a piping bag for ghosts?
If you do not have a piping bag to make ghosts, you can use a freezer bag instead. Fill the bag with meringue buttercream, push it towards one corner, and snip off a small tip. Now you have a makeshift piping bag ready to pipe ghosts onto your baking sheet. Alternatively, a spoon or small offset spatula works too. Just dollop and shape the buttercream directly on the sheet, swirling and lifting to form ghost-like mounds.
Can I freeze the assembled ghost cake?
Yes, you can freeze the assembled ghost cake for up to one week. However, do not freeze it with the meringue ghosts on top. First, make sure the cake is completely cooled. Apply the crumb buttercream, then wrap it tightly in cling film. Add a layer of aluminium foil, or use a large freezer-safe bag to protect it from freezer burn. Store the meringue ghosts separately, since time in the freezer can easily change their texture. Thaw the cake in the refrigerator overnight while it is still wrapped. Before serving, let it come to room temperature and then add the meringue ghosts.
Nutritional values
Nutritional value, per
6434 Kcal
| Fibre | - | 26.2 gram fibers |
| Protein | 4.6 | 72.8 gram |
| Fat | 63.5 | 461.9 gram |
| Carbohydrates | 31.9 | 505.4 gram |
An indulgent chocolate ghost cake
Conjure up an indulgent chocolate ghost cake and enjoy a terrifyingly tasty dessert. It is packed with dark, cocoa-rich deliciousness and layered with smooth meringue buttercream. This type of cake demands a little time and attention, but honestly, that is part of the fun. Just imagine the shocking delight of all your guests when you serve this for a Halloween-themed cake.
For us, Halloween lasts pretty much all of October, so it is great to have a mix of cakes and treats ready to go. Try a graveyard cake with a fun pretzel skeleton, or go for more classic Halloween bakes like these Halloween chocolate cupcakes or a Halloween cake in festive orange tones.
Rich cocoa cake with layers of chocolate bliss
Do not be fooled by its deep, chocolatey darkness; this ghost cake is simply a delightful and tasty dessert. The cake is tender and moist, with just the right amount of density to hold up its luscious layers of frosting without feeling heavy.
The buttercream is light and airy, thanks to melted chocolate and whipped egg whites, giving it a smooth, mousse-like feel with a gentle sweetness. For a fun Halloween touch, decorate the sticky frosting with spooky ghost eyes. It adds a fun finish to an already impressive cake, truly in line with the playful spirit of Halloween.
Hauntingly cute meringue ghosts
Our cute meringue ghosts are carefully piped with meringue buttercream and given character with sprinkles of eyes. This makes for adorable, eerie ghosts that are just light and airy enough to melt like magic in your mouth. You can even add faces with melted dark chocolate to personalise each ghost, making some even cuter—or even scarier, if you dare!
Add your own creative touches
There are many ways to get creative with our Halloween ghost cake recipe. Serve it with vanilla ice cream or whipped cream for added decadence, or drizzle caramel sauce over each slice for a delicious contrast. Also, try mixing peppermint extract into the buttercream, adding some freshness to the mix. Similarly, combine dark and milk chocolate in the buttercream for a sweeter, creamier finish, or go full dark for an intense, grown-up edge.
The decorations can also come in every shape and form. Try changing the classic white ghosts to pastel ghosts with shimmering glitter, drizzle the sides with raspberry coulis to resemble blood, or scatter gummy worms for creepy-crawly vibes. Pipe black cobwebs, perch on candy bones, or stick in candles that work as torches in a castle. If Halloween is not the time to get creative, when is?
