If you’re looking to take your Halloween party to the next level, this is the cake for you. A spooky mouthwatering black cake with layers of mysterious indulgence, filled with enchanting purple frosting, and topped with the most adorable and haunting meringue ghosts you’ve ever seen. Get ready to sink your fangs into this wickedly delicious Halloween masterpiece!
The first thing that draws you in is the eerie black cake. Imagine a moist and rich chocolate cake that’s as dark as the darkest night. It’s the perfect canvas to embrace the Halloween spirit, enticing your taste buds and leaving everyone spellbound. But what truly sets this Halloween cake apart is the enchanting purple frosting layered in between the delicious moist cake. Imagine a silky smooth buttercream, colored a bewitching black frosting outside and shades of purple inside.
Ready to make a Halloween Cake that makes zombie jaws drop to the floor? This ghostly cake will leave a shocking impression on everyone! Halloween is a fun and spooky time of year, and what better way to celebrate than with a delicious Halloween Ghost Cake? This cake is the perfect addition to any Halloween party or gathering, with its eerie yet enticing appearance. The ghostly white frosting and black chocolate cake will have everyone intrigued, and the spooky decorations will add an extra element of fun. Whether you’re looking to impress your guests or just want to indulge in a festive treat, the Halloween ghost cake is sure to satisfy you.
Why You Should Make a Spooky Cake
- It’s fun and festive. Halloween is all about being spooky and having fun, and what better way to do that than with a ghost cake? The cake’s eerie decorations and ghostly frosting make it the perfect centerpiece for any Halloween gathering.
- It’s creative and unique. A ghost cake is not your average dessert; making one will allow you to unleash your creativity. From the shaping and frosting to the finishing touches, there are plenty of opportunities to make it your own, and everyone will be impressed by your originality.
- Delicious. Of course, at the end of the day, the most important thing is that the cake tastes good, and a ghost cake certainly delivers in that regard.
Ingredients Needed for the Buttercream Frosting
Check the recipe card to get the cake’s full recipe and ingredient list.
- Powdered sugar – This sweet and finely ground sugar is the main ingredient in this buttercream frosting recipe. It helps give the frosting its smooth texture and sweet taste.
- Salted butter – The butter is the key ingredient that gives buttercream frosting its rich flavor and creamy consistency. It’s important to use softened butter at room temperature to ensure it mixes well with the other ingredients.
- Whole milk is added to the frosting to help thin it out and give it a smoother texture. Whole milk is recommended as it will provide the right amount of fat to make the frosting rich without being too thick.
- Vanilla – Vanilla extract is added for flavor. It gives the frosting a sweet and aromatic taste that complements the other ingredients well.
- Salt – Salt may seem like an unusual ingredient in a frosting recipe, but it helps to balance out the sweetness and enhance the other flavors.
- Purple and Black food coloring – These food colorings are added to give the frosting its spooky shades of purple and black. You can adjust the amount of food coloring you use to achieve the desired color intensity.
The first thing that draws you in is the eerie black cake. Imagine a moist and rich chocolate cake that’s as dark as the darkest night. It’s the perfect canvas to embrace the Halloween spirit, enticing your taste buds and leaving everyone spellbound.
What do I need to make the meringue ghosts?
Meringue ghosts are a fun and festive Halloween dessert that is surprisingly easy to make. The egg whites are whisked together with the salt and cream of tartar until stiff peaks form, then the sugar and vanilla are slowly added to create a sweet and airy meringue.
The meringue is then piped into ghost shapes and baked until lightly golden. Once cooled, you can decorate the ghosts with chocolate chip eyes and mouths to give them a spooky appearance. These spooky treats are sure to be a hit at any Halloween gathering!
What else can I make alongside this Easy Halloween Cake?
- Candy Apples – These sweet treats are not only delicious but perfect for Halloween. You can add black or purple coloring to the candy for a darker look.
- Pumpkin Cookies – Halloween and pumpkins go hand in hand, and pumpkin cookies are a great option for a festive dessert. You can decorate them with ghosts or spider web designs to make them even more Halloween-y.
- Wormy Ice Cubes – This spooky drink add-in is easy to make. Freeze gummy worms into ice cubes to create an eerie and fun addition to your drink.
- Finger Hot Dogs – Get creative with hot dogs by cutting a small section at the top to resemble nails and cutting a longer slit for a knuckle. Serve with ketchup or mustard for a playfully spooky meal.
- Mummy Hot Dogs – Wrap hot dogs in strips of dough to make mummy-inspired Halloween hot dogs!
Halloween Cake Ideas
- Spiderweb Cake – A dark chocolate cake decorated with a spiderweb design using white frosting.
- Eyeball Cake – A cake decorated with large candy or marzipan eyeballs.
- Zombie Graveyard Cake – A cake shaped like a graveyard with zombie and tombstone decorations and black frosting.
- Black Cat Cake – A cake decorated like a black cat with yellow eyes and a spooky grin.
What’s your favorite cake idea? This Halloween cake is so fun to serve during the year’s spookiest season!
Now, let’s not forget my favorite part of this cake the adorable yet spooky meringue ghosts adorning the top of this cake you will love their pillowy marshmallow centers.
So, gather your ingredients, put on your favorite Halloween playlist, and enjoy creating this spook-tastic Layered Halloween Cake for a hauntingly good time! ????????
More Recipes You Will Love!
- 4 egg whites
- 1⁄2 tsp salt
- 1⁄4 tsp cream of tartar
- 3⁄4 cup sugar
- 1⁄2 tsp vanilla
- 2 c all purpose flour
- 2⁄3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1⁄2 tsp baking powder
- 1 c sugar
- 1 c brown sugar
- 1⁄2 cup salted butter room temperature
- 1⁄2 cup vegetable oil
- 3 eggs + 2 yolks
- 1 c whole milk
- 1⁄4 cup sour cream
- 2 tsp vanilla
- Black food coloring
- 1⁄4 cup hot coffee
- 7 c powdered sugar
- 2 c salted butter room temperature
- 2 Tbs whole milk
- 2 tsp vanilla
- 1⁄2 tsp salt
- Purple and Black food coloring
- 1 – Preheat the oven to 200°. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites. Whisk the egg whites for 30 seconds, until small bubbles form. Add the salt cream of tartar and whisk on medium speed for 1 minute, until a micro foam starts to form. While the mixer is running, slowly stream in the sugar, allowing it to be absorbed before adding more. Once all the sugar is added, continue whisking at medium speed for 8 minutes, until soft peaks have formed. Add the vanilla and whisk for another 3 minutes, until stiff peaks have formed.
- 2 – Carefully spoon the batter into a piping bag fitted with a round tip. Pipe ghosts onto the prepared baking sheet at a 90° angle. To pipe ghosts, keep pressure on the bag until the right diameter base has formed. Once the base is the correct size, slowly pull up while maintaining pressure on the bag until you’ve reached a suitable height, then gently release the pressure on the bag and pull up quickly to form a small swoop for the top of the head.
- 3 – Once all of the ghosts have been piped, place the baking sheet into the preheated oven on the center rack. Bake for 2 1⁄2 hours. Once baked, turn the oven off and leave the meringues inside with the oven door shut for 3 hours. This will allow them to dry. Once the meringues have dried, use a toothpick dipped in black food coloring to dot on eyes.
- 1 – Preheat the oven to 350°. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray. Set aside. In a medium sized mixing bowl combine flour, cocoa powder, baking soda, salt and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, brown sugar, butter and vegetable oil. Beat together on medium speed for 2 minutes, until smooth. Add in eggs, milk, sour cream and vanilla and mix to combine.
- 2 – While the mixing is running, add in black food coloring until the desired color is achieved. Add in the flour mixture and mix until just combined. Add hot coffee and mix to incorporate. Evenly divide the batter between the 3 prepared cake pans, then place them into the preheated oven on the center rack. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to let completely cool before frosting.
- 1 – In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, milk, vanilla and salt. Beat on a medium-high speed until smooth. Divide the frosting evenly between 2 bowls. In the 1st bowl mix purple food coloring, until the desired color is reached. In the 2nd bowl mix in black food coloring, until the desired color is reached.
- 1 – Once the cakes have completely cooled, carefully remove them from the cake pans. Place the 1st cake onto a plate or cake stand and add half of the purple frosting on top. Spread evenly using an icing spatula. Place the 2nd cake on top and frost with remaining purple frosting. Place the third cake layer on top.
- 2 – Once all the cakes have been layered, frost the top and sides on the cake with black frosting, using an icing spatula to get a smooth finish. Top the frosted cake with the ghost meringues. Cut into 8-10 slices and serve.
- Cake may be stored in an airtight container for up to 3 days.