Delicious Ghost Cake Delight

This festive ghost cake is my favorite Halloween project for gatherings because it always wow’s guests with its spooky-cute design and truly delicious flavor. The tender chocolate cake layers are simply decorated with buttery vanilla frosting, a dramatic chocolate ganache drip, and handmade meringue ghosts. I love how every detail is homemade yet surprisingly easy with the right technique and patience.

My sister requested this cake for her Halloween birthday one year and now it is our tradition. Every year we come up with new faces for the little ghosts and laugh together in the kitchen.

Ingredients

• All-purpose flour: gives the cake structure and absorbs cocoa powder
• Unsweetened cocoa powder: is essential for rich chocolate flavor use a good brand for depth
• Baking soda: helps the cake rise and creates a tender crumb
• Kosher salt: heightens and balances sweetness
• Hot coffee: deepens chocolate complexity and keeps the cake moist
• Granulated sugar: sweetens each component and provides structure for cake and meringues
• Brown sugar: adds moisture and a subtle caramel depth to the cake
• Vegetable oil: guarantees a moist crumb and neutral taste
• Sour cream: enriches the batter for a plush texture buy full fat and let it come to room temp
• Egg whites: whip up for fluffy meringues use fresh eggs at room temp for best volume
• Cream of tartar: stabilizes the egg whites for glossy stiff peaks
• Vanilla extract: flavors both cake and frosting pick pure if possible
• Powdered sugar: sweetens the frosting and creates silky buttercream
• Butter: forms the base for a rich creamy icing soften fully before beating
• Heavy cream: brings a luscious mouthfeel to both buttercream and ganache
• Chocolate chips: melt easily for a quick smooth ganache use quality chocolate for a shinier finish
• Black food coloring or a bit of melted dark chocolate: gives the ghost faces their personality

Step-by-Step Instructions

Prep Cake Pans:

Thoroughly grease two eight inch cake pans and line with parchment to prevent sticking and guarantee easy removal after baking

Mix Dry Ingredients:

In a large bowl whisk together all purpose flour cocoa powder baking soda and kosher salt until evenly combined and lump free

Combine Wet Ingredients:

In a separate mixing bowl whisk hot coffee and sugars to dissolve thoroughly then add oil and sour cream whisking again until the mixture is smooth and emulsified

Combine Wet and Dry:

Pour the wet ingredients into the bowl with the dry ingredients whisk just until the batter comes together so you do not overmix which keeps the cake light

Bake the Cakes:

Divide the batter equally between your prepared pans use a kitchen scale for perfect layers bake at three hundred fifty degrees until a tester comes out clean about twenty five to thirty minutes cool in pans fifteen minutes then turn out onto a wire rack and cool completely

Prepare the Meringues:

Line a baking sheet with parchment set oven to two hundred twenty five degrees in a small bowl stir granulated and powdered sugars combine egg whites and cream of tartar in a large bowl beat slowly at first then increase speed as they get frothy gradually sprinkle in sugars continue beating until stiff glossy peaks form then add vanilla beat one more minute

Pipe and Bake Ghosts:

Use a large round piping tip to pipe ghosts onto the lined sheet start with a broad base then pipe smaller circles as you lift upward bake in a low oven until the outside is crisp about one hour and twenty minutes let cool fully before moving

Make Buttercream:

Wrap the cooled cake layers in plastic and briefly freeze to help with frosting in a large bowl beat softened butter until smooth and light add powdered sugar and salt beat until lump free add heavy cream and vanilla beating just until spreadable and fluffy reserve a small amount for coloring later

Frost and Assemble:

Level cake layers if needed place the first layer on a serving plate spread buttercream evenly repeat with second layer then frost the tops and sides smooth with a bench scraper for a neat finish

Decorate Ghost Faces:

Tint the reserved buttercream with black food coloring transfer to a small tip piping bag and carefully dot on eyes and mouths to cooled meringue ghosts

Make and Pour Ganache:

Warm heavy cream in a small pot until bubbling at the edges pour over chocolate chips let sit a minute whisk gently until fully blended and glossy pour over the cake and coax drips down the side for a dramatic effect

Finish and Place Ghosts:

Let the ganache set slightly then arrange meringue ghosts on top of the cake press gently so they adhere

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Making the meringue ghosts is my favorite part because everyone gets creative with the faces even the imperfect ones look adorable on top. My niece loves to claim the ghost with the silliest expression each year.

Storage Tips

This cake keeps well refrigerated for up to three days and you can make the ghosts a day before for easy assembly. Cover cut slices tightly with plastic to keep the chocolate crumb from drying out. For freezing bake and cool cake layers ahead then thaw fully before assembling and decorating.

Ingredient Substitutions

Swap in gluten free all purpose flour for a wheat free version. If you want a red velvet cake base prepare your favorite recipe and simply follow the rest of the instructions. For dairy free try a vegan butter sub and coconut cream in the buttercream and ganache. Use plant based cream for the filling and frosting if you prefer.

Serving Suggestions

Garnish the platter with extra meringue cookies or serve the cake alongside fresh berries for a bright note. A scoop of vanilla or coffee ice cream pairs well with the rich chocolate and makes it a complete dessert. For parties slice into thin wedges because it is rich and a little goes a long way.

Cultural and Historical Context

Meringue cookies date back to seventeenth century Europe and their crisp airy sweetness adds whimsical texture to modern bakes like this. Halloween cakes often celebrate playful spooks and shapes for both family joy and classic seasonal gatherings. Decorating with characters like ghosts is a fun hands-on tradition that brings cooks young and old into the kitchen together.

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Frequently Asked Questions About the Recipe

→ How do I make the meringue ghosts hold their shape?

Use room temperature egg whites and beat them to medium-stiff peaks with cream of tartar. Pipe carefully on parchment and bake at a low temperature until dry and firm to maintain their shape.

→ Can I substitute the coffee in the cake batter?

Yes, strong brewed coffee enhances the cocoa flavor but can be replaced with hot water or espresso for a different intensity without altering moisture.

→ What’s the best way to get smooth ganache drips on the cake?

Warm the ganache until smooth but not too hot. Pour slowly on a chilled cake, guiding the ganache to gently drip over edges with a spatula for consistent drips.

→ How do I pipe the ghost faces on the meringues?

Dye a small amount of buttercream black and use a fine round piping tip to draw eyes and mouths once the meringues have cooled completely.

→ Can I prepare the cake layers ahead of time?

Yes, bake and cool the layers, then wrap tightly and freeze for up to several days. Thaw before frosting and assembling for best texture.