Boo-tiful Ghost Cake
Prep time
Cook time
A boo-tiful cake, perfect for a Halloween party, or just because! Recipe inspiration and creative idea from Amanda at I Am Baker
Serves: 12 servings
Cake Ingredients:
  • 2 cups sugar
  • 1 and ¾ cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • ¾ cup cocoa powder
  • 1 and ½ teaspoons baking soda
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup boiling water
Chocolate Frosting Ingredients:
  • 12 ounces semi-sweet or milk-chocolate chips
  • ⅓ cup plus 2 Tablespoons confectioners/powdered sugar
  • 1 cup unsalted butter, room temperature
  • ¼ cup cocoa powder (dutch process, if possible)
  • ¼ cup water
  • ¼ teaspoon salt
Meringue Ghost Ingredients:
  • 4 egg whites
  • 1 cup granulated sugar
  • ½ teaspoon cream of tartar
Cake Directions:
  1. Preheat oven to 350 degrees (F).
  2. Prepare two round, 8-inch baking pans by coating them with cooking spray and a parchment round. (Cut a 8 inch round circle of parchment, place in bottom of pan sprayed with cooking spray.)
  3. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes.
  5. Slowly stir in boiling water, and note that the batter will be very thin.
  6. Pour evenly into prepared pans.
  7. Bake for 30 to 35 minutes or until a cake tester comes out clean.
  8. Cool in pans for 10 minutes, then remove from pans and cool on wire rack until completely cool.
Chocolate Frosting:
  1. Melt chocolate chips in the microwave or over a double boiler.
  2. Stir until smooth and set aside to allow to cool to room temperature.
  3. Beat the butter, sugar and salt together until smooth, light and fluffy.
  4. Add the melted chocolate, and beat until well combined.
  5. Whisk together the water and cocoa powder until smooth, and add to mixture.
  6. Beat to combine.
  7. To assemble cake, place one of the cooled layers on to your serving plate.
  8. Spoon a generous amount of frosting over the top of the first layer (about ½ cup of frosting). Use an offset spatula to spread the frosting to the edge of the cake and over the sides if necessary.
  9. Place the second cooled layer of cake on top of the first, and spoon most of the remaining frosting over the top of the cake.
  10. Slowly begin to spread the frosting over the edges of the cake, and smooth to the bottom of the layers.
  11. Smooth frosting, and allow to sit for at least 30 minutes before adding ghosts.
Meringue Ghosts:
  1. Meringue Ghost Ingredients:
  2. In a large bowl (I use my stand mixer bowl) or double boiler, whisk together the egg whites, sugar and cream of tartar until well combined.
  3. In the bottom part of the double boiler, bring a small amount of water to a rolling simmer, and place the bowl over (but not touching) the boiling water.
  4. While whisking frequently, heat the egg white/sugar mixture until the sugar has dissolved. (Test by running a small amount between your fingers until you can't feel the grit of the sugar.) Take care to whisk frequently so you don't cook the eggs!
  5. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment, or use your hand mixer to beat the mixture until stiff white peaks form and the mixture has cooled to nearly room temperature. This could take 10-15 minutes. You want to make sure the meringue will hold stiff peaks so your ghosts stand without drooping.
  6. Using a piping bag, swirl meringue into the shape of a ghost.
  7. Use a small amount of black food coloring on the end of a toothpick to draw the eyes.
  8. Allow meringue to dry before serving, about two hours.
  9. Enjoy!
Recipe by Lemon Sugar at