Halloween Ghost Cake

Halloween is almost here, and this Halloween Ghost Cake is just what you need! With layers of dark chocolate cake and cute little meringue ghosts, it's the perfect mix of fun and spooky for your celebration.

Jump to:

• Why you'll love this cake
• Ingredients you need
• How To Make A Ghost Halloween Cake
• Serving suggestions
• Tips for best results
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Chocolate Cakes
• Halloween Ghost Cake

This black Halloween cake is the ultimate spooky treat! It’s a rich, black layer cake decorated with cute ghost-shaped meringues, bringing together both fright and delight.

With fluffy layers of black velvet cake, a light mascarpone whipped cream filling, and a smooth black-and-white buttercream, this cake is as delicious as it is striking.

Not only is it easy to make, but it's also a fun family activity. The kids will love decorating the meringue ghosts, making this cake perfect for a playful and sweet Halloween party!

Craving for more Halloween recipes? Give these a try Meringue ghost cakes, Blue Cookie Monster Cookies, Halloween monster cookies, Smarties ganache brownies, M&M's chocolate chip cookies.

Ingredients you need

You need these ingredients to make this perfect Halloween cake recipe:

Black cake layers

• Flour: Use cake flour or a soft, light crumb.
• Cocoa powder: Choose alkalized black cocoa powder (low-fat, like King Arthur or Cocoa Barry). This provides intense flavor and a deep, dark color. You can substitute with Dutch-processed cocoa powder, which will be less dark but still rich in chocolate flavor.
• Leavening agents: Use a mix of baking soda and baking powder for the best rise.
• Vegetable oil: Use neutral oils like canola or grapeseed oil.
• Buttermilk: If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.
• Coffee: Cooled brewed coffee enhances the chocolate flavor, or use water.
• Vanilla & Salt: Choose pure vanilla extract and fine salt for balanced flavor.

Whipped mascarpone frosting

• Mascarpone: Use cold mascarpone cheese for the best texture.
• Heavy cream: Choose full-fat heavy cream or heavy whipping cream for a rich, stable frosting.
• Sugar: Use only powdered sugar to ensure the frosting stays smooth without any grainy texture.
• Vanilla: Opt for pure vanilla extract or use vanilla bean seeds for a more natural and intense flavor.

Swiss Meringue Buttercream

• Egg whites: Make sure they’re room temperature for the fluffiest texture.
• Sugar: Fine granulated sugar is perfect for smooth meringue.
• Butter: Soft, unsalted butter at room temp for that dreamy, creamy texture.
• Vanilla: Pure vanilla extract adds just the right flavor.
• Cocoa powder: Go for black cocoa powder for rich color and flavor.
• Food coloring: For a bold black, try AmeriColor Super Black, Chefmaster, or Wilton gel colors—super intense and won’t mess up the texture!

Ghos meringues

• Egg whites: Make sure they’re at room temperature for better volume and texture.
• Sugar: Use extra-fine white sugar for a smooth finish.
• Vanilla: Pure vanilla extract adds just the right hint of sweetness.
• Chocolate: Melted chocolate works perfectly for drawing little ghost eyes and mouths!

How To Make A Ghost Halloween Cake

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: In a bowl, sift together the dry ingredients: flour, black cocoa powder, baking powder, baking soda, and salt.

Step 2: In another large bowl, whisk together the eggs, white sugar, vegetable oil, and vanilla extract.

Step 3: Gradually incorporate the dry ingredients mixture and the buttermilk/black coffee mixture, alternating between the two, until the batter is smooth and liquid.

Step 4: Pour the chocolate cake batter into 2 round prepared cake pans lined with parchment paper and bake in a preheated oven at 165°C (330°F) for about 55 minutes or until a toothpick comes out with a few moist crumbs.

Let the cakes cool upside down on a wire rack, then slice each in half to create 4 layers of sponge cake.

Black buttercream

Step 1: Cook the egg whites with the sugar over a double boiler in a heatproof bowl placed over a saucepan with a little water heated over medium heat. Stir constantly until the mixture reaches at least 55°C.

Step 2: Transfer the mixture to the bowl of your stand mixer fitted with the whisk attachment, and whip at high speed until the meringue is firm and cooled.

Step 3: Add the butter pieces and vanilla, mixing until fully incorporated and the buttercream is smooth.

Step 4: Divide the buttercream in half, adding black cocoa powder and black gel food coloring to one half for a deep black finish, and mix until you achieve a smooth, even black buttercream.

Mascarpone cream frosting

Step 1: In a large bowl, combine all the ingredients—cold mascarpone, cold heavy cream, powdered sugar, and vanilla.

Step 2: Whip with an electric mixer on low speed for about 2 minutes, or until the mixture becomes smooth and firm. Place the frosting in a large piping bag for assembly.

Cake assembly

*Use a deep cake pan or an adjustable cake ring to make assembling the layer cake easier.

Step 1: Place the first cake layer at the bottom of the mold lined with parchment paper (to make it easier to remove) and pipe a border of buttercream using a piping bag, then fill the inside with the mascarpone filling.

Step 2: Cover with the second layer of cake and repeat the process for the remaining layers and let the cake chill in the fridge for about 20 minutes.

Step 3: Remove the cake from the mold and place it on a cake turntable, using a cake board or an acrylic disc.

Step 4: Apply a thin layer of white buttercream and smooth it with a cake scraper, covering the entire cake and sealing in the crumbs and let the layer cake rest in the fridge for an additional 30 minutes.

Step 5: Apply the black buttercream frosting over the entire layer cake, smooth it with a cake scraper, and decorate with the ghost meringues and Halloween decorations.

Enjoy! Let the cake rest in the fridge for 1 hour before serving.

Serving suggestions

• Festive Party Centerpiece: Serve as the star of your Halloween party, decorated with spooky meringue ghosts.
• With Hot Chocolate or Coffee: Perfectly pairs with a warm drink for a cozy treat.
• Individual Slices for Kids: Serve smaller, decorated slices for children, letting them enjoy the cute ghost meringues.
• Add Extra Halloween Sweets: Decorate the cake plate with Halloween candies like candy corn or gummies.
• With Whipped Cream: Add a dollop of whipped cream or vanilla ice cream for extra indulgence!

Storage instructions

In the Fridge: Keep your Halloween Ghost Cake in the fridge, covered, for up to 4-5 days. The frosting and cake will stay fresh, and you can let it sit at room temperature for about 20-30 minutes before serving.

In the Freezer: You can also freeze the cake! Wrap each layer individually in plastic wrap and store it in an airtight container for up to 2 months. When you're ready to enjoy, thaw in the fridge overnight before decorating or serving.

Recipe Questions

Can I make the cake ahead of time?

Yes! You can bake the cake layers in advance and freeze them. Just thaw and decorate when needed.

Can I use a different type of chocolate for the sponge cake?

Yes, you can replace black cocoa with regular cocoa powder, but the flavor will be less intense.

How to achieve an intense black buttercream?

Use a blend of intense black cocoa powder to naturally color the buttercream, then add a highly concentrated black food coloring like Sugar Flair's Black Extra, Americolor Super Black, or Rainbow Dust's Black.

Is this cake suitable for decorating with fondant?

Yes, the buttercream provides a solid base for fondant. However, you may want to replace the filling with a simple ganache or cover the cake with white buttercream.

More Chocolate Cakes

I hope you love this black Halloween cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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