Ghost Cake Recipe

If you’re looking for a showstopper that tastes just as amazing as it looks, you’ve got to try this Ghost Cake Recipe. I absolutely love how this cake combines tender pumpkin layers with fluffy, dreamy buttercream to create a spooky yet irresistibly delicious treat. Whether you’re baking for Halloween or just want to impress your friends, this recipe is fan-freaking-tastic and surprisingly straightforward once you get the hang of it!

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Ingredients You’ll Need

To nail this Ghost Cake Recipe, you’ll want to use quality ingredients that balance spice, moisture, and sweetness. Each component plays a role in making your cake tender, flavorful, and perfect for frosting.

• All-purpose flour: Provides structure without weighing the cake down — sift it for best results.
• Granulated sugar: Sweetens the cake and helps with browning.
• Baking powder: Gives just the right lift for fluffy layers.
• Fine salt: Enhances all those warm spices and balances sweetness.
• Ground cinnamon, ginger, nutmeg: Classic pumpkin spice trio that makes this cake irresistibly cozy.
• Unsalted butter (room temperature): Key for a creamy texture in both cake and frosting — make sure it’s soft, not melted.
• Egg whites: Add lightness without extra richness, helping the cake stay airy.
• Pumpkin puree: Use canned or homemade for that perfect autumn flavor and moist crumb.
• Full-fat sour cream: Keeps layers tender and adds a subtle tang that complements the spices.
• Vanilla extract or vanilla bean paste: Adds depth and sweetness to both cake and frosting.
• Powdered sugar: The base of the buttercream — sift it to avoid lumps.
• Heavy whipping cream: Helps lighten the buttercream for smoother, fluffier frosting.
• Gel food coloring: Black, pink, and orange to bring your ghost design to life.
• Baking tools: Four 6-inch cake pans, a spinning cake stand, offset spatula, acetate sheets, and piping bags with assorted tips to help you create ghostly details.

Variations

One of my favorite things about this Ghost Cake Recipe is how easy it is to customize — you can tweak the spices, switch up the frosting colors, or even swap pumpkin for sweet potato for a different twist. It’s all about making it your own and having fun with the process.

• Spice it up: I sometimes add a pinch of cloves or cardamom to enhance the warmth, which my family adores during chilly fall evenings.
• Dairy-free frosting: For friends with dietary needs, swapping buttercream for a coconut cream frosting works surprisingly well.
• Color themes: Instead of traditional ghost colors, try pastel hues for a whimsical look that’s perfect for fall birthdays.

How to Make Ghost Cake Recipe

Step 1: Mix the Dry Ingredients and Spices

Start by whisking together your all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. I always sift everything to make sure the spices are evenly distributed and the dry mix is light — this really helps your cake bake evenly and taste consistent.

Step 2: Cream Butter and Sugar

In a separate bowl, beat your softened unsalted butter and granulated sugar until it turns pale and fluffy — this takes about 3-5 minutes. I like to use a stand mixer for this, but a hand mixer works great too. Don’t rush this step, since it traps air that makes the cake light and tender.

Step 3: Add Egg Whites, Pumpkin, Sour Cream, and Vanilla

Next, slowly add your carton egg whites (or freshly separated egg whites) to the creamed butter mixture, beating well after each addition. Then fold in the pumpkin puree, sour cream, and vanilla extract until everything is smooth and combined. The sour cream is my secret weapon here — it keeps the layers super moist and adds a subtle tang that balances the spices perfectly.

Step 4: Combine Wet and Dry Ingredients

Carefully fold the flour mixture into the wet ingredients in batches. Be gentle — overmixing can make your cake dense. I usually fold just until no flour streaks remain. That way, the cake stays tender and soft.

Step 5: Bake the Cake Layers

Divide the batter evenly between your four 6-inch cake pans lined with parchment paper. Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. I find rotating the pans halfway through baking helps them brown evenly. Once done, cool them completely on wire racks before frosting.

Step 6: Make the Buttercream Frosting

Beat the room temperature butter until smooth, then slowly add powdered sugar with a pinch of salt, alternating with heavy whipping cream. Add vanilla vanilla bean paste or extract last. You’ll want to beat until fluffy, about 5-7 minutes. This buttercream is silky and perfect for piping those fun ghost shapes and details.

Step 7: Assemble and Decorate Your Ghost Cake

Stack each pumpkin layer with generous frosting in between. Use an offset spatula and a spinning cake stand for smooth sides. Then, using your piping bags mixed with black, orange, and pink gel colors, create adorable ghost faces, arms, and other fun details. I like to use an acetate sheet for clean edges and little leaf piping tips for added flair.

How to Serve Ghost Cake Recipe

Garnishes

I love topping this cake with a little extra piped “ghostly mist” using white buttercream for a textured look, plus some edible glitter or candy eyes to make those ghosts pop. It adds whimsy and makes the cake even more inviting to little ones (and the young at heart).

Side Dishes

Pair the Ghost Cake with a scoop of cinnamon ice cream or a cup of hot apple cider to keep the fall vibes going. Lightly spiced pumpkin muffins or roasted nuts also complement the cake’s flavors beautifully.

Creative Ways to Present

For Halloween parties, place the cake on a black or silver cake board and scatter mini pumpkins, autumn leaves, and small plastic spiders around it for a spooky effect. I once had fun creating a little haunted scene with decorative fog (using dry ice) that left everyone amazed!

Make Ahead and Storage

Storing Leftovers

I store leftover Ghost Cake tightly covered in the fridge — this keeps both the cake layers moist and the frosting fresh for up to 4 days. Just bring it to room temperature for about 30 minutes before serving to enhance the texture and flavor.

Freezing

I’ve had great luck freezing the cake layers separately (wrapped well in plastic wrap and foil) for up to 3 months. When ready to use, thaw layers in the fridge overnight before assembling and decorating. The buttercream doesn’t freeze well after piping, so I recommend decorating fresh.

Reheating

Since this is a frosted cake, reheating typically isn’t necessary. But if you want to warm a slice, gently heat it in the microwave for 10 seconds or so — just enough to take the chill off without melting the frosting.

FAQs

Final Thoughts

When I first tried this Ghost Cake Recipe, I was amazed at how something so playful and festive could taste so rich and homey. Baking it feels like creating a little edible artwork, and seeing those cute ghost faces never gets old—especially when everyone at the party devours the cake in minutes! I hope you’ll give it a try and find as much joy in making and sharing it as I do. Seriously, once you make this, it might just become your go-to showstopper dessert every fall.

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