Description

This delightful Ghost Cake features tender pumpkin-spiced cake layers paired with rich, fluffy buttercream frosting. Perfect for Halloween or any spooky celebration, the cake combines warm spices like cinnamon, ginger, and nutmeg with a luscious sour cream texture, decorated with whimsical ghost-themed piping details in black, pink, and orange gel food coloring.

Ingredients

Scale

Dry 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)

Wet Ingredients

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

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)

Decorations & Tools

Black, Pink, and Orange Gel Food Coloring
4 six-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 (e.g., Wilton 10)
1 Small Leaf Piping Tip (e.g., Wilton 352)

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Instructions

Prep the Cake Pans: Preheat your oven to the required temperature (typically 350°F/175°C). Grease and flour four 6-inch cake pans or line them with parchment paper for easy removal after baking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground ginger, and nutmeg. Whisk to evenly combine all dry ingredients.
Cream Butter and Wet Ingredients: Using a stand mixer or hand mixer, beat the unsalted butter until smooth and creamy. Gradually add egg whites, pumpkin puree, sour cream, and vanilla extract, mixing well after each addition until the batter is smooth and homogenous.
Combine Batter: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure tender cake layers.
Bake the Cake Layers: Evenly divide the batter among the prepared cake pans. Smooth the tops with an offset spatula. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Layers: Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. Cooling thoroughly prevents the frosting from melting.
Prepare the Buttercream: Beat the 2 cups of unsalted butter on medium speed until creamy. Gradually add the powdered sugar, salt, and vanilla extract, mixing well after each addition. Add heavy whipping cream to adjust the consistency, whipping until light and fluffy.
Tint the Buttercream: Divide the buttercream into portions and color the portions black, pink, and orange using gel food coloring as desired for decorating the ghost cake.
Assemble the Cake: Place the first cake layer on an 8-inch cake board atop a spinning cake stand. Spread a layer of buttercream evenly over the top. Repeat with remaining cake layers, stacking them carefully to build the cake.
Crumb Coat and Chill: Apply a thin crumb coat of buttercream around the entire cake to seal in crumbs. Chill the cake for 20-30 minutes in the refrigerator to set the crumb coat.
Final Frosting: Frost the cake smoothly with the remaining buttercream using an offset spatula. Use an acetate sheet for smooth edges if desired.
Decorate the Ghost Cake: Using the small piping bags fitted with round and leaf tips, pipe ghost shapes, eyes, mouths, and accents in black, pink, and orange buttercream. Get creative with designs to capture the spooky, adorable theme of the 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!
Ensure all wet ingredients are at room temperature to avoid curdling and to create a smooth batter.
Use gel food coloring for vibrant hues without thinning the frosting.
Chilling the cake after crumb coating helps achieve a cleaner final layer of frosting.
Be gentle when stacking layers to maintain the ghost shape and structure for decorating.

Nutrition

Serving Size: 1 slice (approx. 1/24th of cake)
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