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Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

If you’re looking to create a show-stopping dessert this Halloween (or any time you want to wow your guests), I’ve got just the thing: my Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe. This cake has become such a favorite in my family—the rich, moist chocolate cake layers paired with the silky buttercream and glossy chocolate ganache are divine. Then, those adorable meringue ghosts on top? They add a whimsical, surprisingly easy, and totally charming touch that’ll impress everyone at your table.

❤️

Why You’ll Love This Recipe

  • Deliciously Moist Cake: The hot coffee and sour cream make the chocolate layers super tender and flavorful.
  • Fun & Festive Decoration: Handmade meringue ghosts add that perfect spooky but sweet vibe without any fuss.
  • Balance of Textures and Flavors: Smooth buttercream and rich ganache contrast with the crisp meringue for an exciting bite each time.
  • Step-By-Step Guidance: I share all the tricks I’ve learned to make this ghost cake impressively easy for home bakers.

Ingredients You’ll Need

For this Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe, the ingredients work beautifully together—each playing a vital role to create taste and texture harmony. I’ve included some tips below to help you pick the best versions when shopping.

  • All-Purpose Flour: The base for the cake, making sure it’s fresh will keep your cake tender and fluffy.
  • Unsweetened Cocoa Powder: Opt for a good quality cocoa for deep chocolate flavor without any bitterness.
  • Baking Soda: Helps the cake rise perfectly and become light.
  • Kosher Salt: Balances sweetness and enhances all the flavor layers.
  • Hot Coffee: Gives extra richness and amplifies the chocolate notes in the cake.
  • Granulated Sugar: Sweetens and tenderizes the crumb.
  • Brown Sugar: Adds a touch of molasses flavor and moisture.
  • Vegetable Oil: Keeps the cake moist without overpowering flavor.
  • Sour Cream: This ingredient is a secret weapon for a tender crumb and slight tanginess.
  • Egg Whites: Vital for the airy, crisp meringue ghosts.
  • Cream of Tartar: Stabilizes the egg whites to ensure stiff peaks and a perfect meringue shape.
  • Powdered Sugar: For smooth, creamy buttercream and sweetness in the meringue.
  • Butter: Use unsalted and softened butter to create that classic, silky buttercream frosting.
  • Heavy Cream: Adds richness to the buttercream and helps make the chocolate ganache luxuriously smooth.
  • Pure Vanilla Extract: Enhances all the flavors across cake, meringue, and frosting.
  • Chocolate Chips: Go for semi-sweet or bittersweet—these melt beautifully into the ganache for topping.
  • Black Food Coloring: To give your buttercream spooky eyes and mouths on the ghost meringues.
  • Cooking Spray and Parchment Paper: For easy cake release and perfectly shaped meringues.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe is. You can tweak it for your own twist, whether it’s dietary tweaks or adding seasonal flavors. Feel free to get creative!

  • Gluten-Free: I’ve swapped all-purpose flour for a gluten-free blend with great results. Just make sure it includes xanthan gum for the best texture.
  • Dairy-Free: Use coconut oil instead of butter and a dairy-free sour cream substitute; the ganache can be made with coconut cream and dairy-free chocolate chips.
  • Spiced Twist: For fall, I like adding a teaspoon of cinnamon and a pinch of nutmeg to the cake batter—it adds warmth without overpowering the chocolate.
  • Minty Variation: Stir in a teaspoon of peppermint extract in the buttercream and swap the ganache chocolate for dark chocolate chips to make a festive mint chocolate cake.

How to Make Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

Step 1: Prep Your Cake Pans and Mix the Dry Ingredients

Start by preheating your oven to 350°F. Line two 8-inch cake pans with parchment paper and grease them well with cooking spray — I never skip this step because the cake layers come out perfectly. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until they’re evenly combined and free of clumps. This dry mix is the foundation of your cake’s texture and flavor.

Step 2: Mix Wet Ingredients and Combine with Dry

In a separate large bowl, whisk your hot coffee with granulated sugar and brown sugar until the sugars dissolve slightly. Then stir in the vegetable oil and room temperature sour cream until smooth. Pour the wet mixture into the dry ingredients, and gently whisk until just combined—be careful not to overmix, or your cake might get tough. I love how the coffee really brings out the chocolate here, making the cake so rich without a bitter aftertaste.

Step 3: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. When I first tried this recipe, I was worried about underbaking, but the cake pulls away from the edges a bit when it’s done. Let the cakes cool in the pans for 15 minutes, then gently invert them onto wire racks and let cool completely. This keeps the crumb tender yet sturdy enough for frosting.

Step 4: Whip Up Your Meringue Ghosts

Before you move on, preheat the oven to 225°F and line a large baking sheet with parchment paper. In a small bowl, sift together granulated sugar and powdered sugar. Using a stand or hand mixer, start beating the egg whites with cream of tartar on low speed until frothy, then gradually increase speed to medium.

Slowly add the sugar mixture little by little, then crank the speed to high until the mushrooms hold stiff peaks. Gently add vanilla extract and continue mixing just enough. Transfer the meringue to a piping bag fitted with a large round tip. Pipe little ghosts by starting with a large circle, then smaller circles stacked on top—for that signature ghostly shape.

Bake your ghosts for about 1 hour and 20 minutes until the outside is dry and hard. Let them cool completely in the oven with the door cracked open to avoid cracking. This trick of slow drying helped me get perfectly crisp meringues every time!

Step 5: Prepare the Buttercream Frosting

Wrap your cooled cake layers in plastic wrap and freeze them for 20 minutes—this makes them easier to level and frost without crumbling. In a large bowl, beat softened butter until creamy, then gradually add powdered sugar and a pinch of salt until smooth. Add heavy cream and vanilla extract and beat again to make the frosting light and fluffy.

I usually keep ¼ cup of this frosting aside and tint it black with food coloring to decorate the meringue ghosts later, which adds the cutest spooky faces.

Step 6: Assemble and Frost the Cake

After chilling, unwrap your cake layers and level the tops with a serrated knife if needed. Place one layer on your serving plate, spread half the buttercream evenly, then carefully place the second layer on top. Frost the entire cake with remaining frosting and smooth the edges using a bench scraper for a clean finish.

Step 7: Decorate the Meringue Ghosts

Using your black-colored buttercream in a piping bag fitted with a small round tip, pipe the eyes and mouths onto your cooled meringue ghosts. I find that taking your time here makes a big difference—the little faces really bring the ghosts to life!

Step 8: Make the Chocolate Ganache and Finish the Cake

Place chocolate chips into a heat-safe bowl. Warm heavy cream over medium heat until small bubbles form around the edges, then pour it over the chocolate chips. Let sit for a minute before whisking until silky smooth. Pour about half the ganache over your frosted cake, gently smoothing it to the edges and allowing it to drip a little down the sides — I always feel like this step adds that decadent “wow” factor!

Arrange your adorable meringue ghosts on top of the cake, and you’re ready to impress.

👨‍🍳

Pro Tips for Making Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

  • Coffee Boosts Chocolate Flavor: Don’t skip the hot coffee — it enhances chocolate taste without making the cake taste like coffee.
  • Slow Meringue Drying: Bake ghosts low and slow with the oven door slightly open to avoid cracks and get crispy exteriors.
  • Chill Cake for Easy Frosting: Freezing cake layers a little helps prevent crumbs while leveling and frosting.
  • Use a Bench Scraper: For smooth, professional-looking frosting edges, a bench scraper is a baker’s best friend.

How to Serve Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

A round cake with a smooth white frosting base, topped with a layer of shiny dark chocolate dripping slightly down the sides. On top of the chocolate layer, there are small white whipped cream shapes arranged in rows, each decorated with tiny black dots to look like ghost faces. The cake is set on a white stand with black speckled patterns, placed against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and let the meringue ghosts be the star. But if I’m feeling extra festive, I add a few edible silver or white sprinkles and a pinch of powdered sugar “spooky dust” around the base of the ghosts. Fresh mint leaves on the side can also add a pop of color and fresh scent.

Side Dishes

Because this cake is impressively rich, I like serving it alongside fresh berries or a light fruit salad. A scoop of vanilla bean ice cream also pairs nicely, balancing out the chocolatey richness.

Creative Ways to Present

One Halloween, I presented this cake on a vintage silver platter surrounded by small pumpkin candles and faux cobwebs—it made the dessert table look magical. You could even pipe ghost faces in different expressions or add little fondant bats and spider webs for a themed twist. Kids love helping with the decorations too!

Make Ahead and Storage

Storing Leftovers

Once assembled, I store this cake in an airtight cake keeper or a well-covered cake stand at room temperature if serving the same day. For leftovers, refrigerate it covered tightly with plastic wrap to keep the meringues crisp and the buttercream fresh. I try to eat it within 3 days for the best flavor.

Freezing

This cake freezes beautifully! Before frosting, wrap each cake layer tightly in plastic wrap and then foil. Freeze for up to one month. After thawing at room temperature, you can assemble and frost as usual. Meringue ghosts don’t freeze well, though—they lose their delicate crispness.

Reheating

Since this is a layered cake, I usually let leftovers come to room temperature before serving—it enhances the buttercream’s flavor and softens the cake. I don’t recommend microwave reheating because it melts the frosting and ganache, but a warm ambient temperature works wonders.

FAQs

  1. Can I make the meringue ghosts ahead of time?

    Absolutely! You can bake the meringue ghosts a day or two in advance and store them in an airtight container at room temperature. Just keep them away from moisture or humidity so they stay crisp and don’t get sticky.

  2. What if I don’t have sour cream for the cake?

    You can substitute sour cream with an equal amount of Greek yogurt or buttermilk for a similar tang and moisture level. Just make sure the substitute is at room temperature before mixing.

  3. How do I prevent my meringue ghosts from cracking?

    Slowly drying the meringues at a low temperature (225°F) and keeping the oven door slightly ajar during cooling helps prevent cracks. Also, avoid sudden temperature changes when removing them from the oven.

  4. Can I use a different cake size or pan?

    You can adjust the recipe for a 9-inch round pan or even a sheet cake, but be mindful of adjusting baking times accordingly; the cake is done when a toothpick comes out clean.

  5. Is the ganache optional?

    Ganache gives a super luscious finish and beautiful shine, but if you prefer, you can skip it and just use the buttercream. Just know that ganache adds a nice depth to this Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe that’s hard to beat.

Final Thoughts

I can’t tell you how many times this Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe has been the star of our family celebrations. It feels like a little magic because it’s both stunning to look at and so comforting to eat. Whether you’re a seasoned baker or trying your hand at a themed cake for the first time, I promise you’ll enjoy the process and the resulting smiles. Give it a try—it’s one of those recipes that’s as fun to make as it is to share!

Print
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Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 468 reviews
  • Author: Lisa
  • Prep Time: 20 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 3 hrs 30 mins
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully spooky and delicious, this Ghost Cake features moist cocoa layers layered with creamy buttercream, topped with whimsical ghost-shaped meringues and glossy chocolate ganache drips. Perfect for Halloween or any festive occasion, this cake combines rich chocolate flavor with fluffy meringue ghosts for a fun and impressive dessert.


Ingredients

Scale

For the Cake

  • Cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup hot coffee
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, room temperature

For the Ghost Meringues

  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure vanilla extract

For the Buttercream

  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • Pinch kosher salt
  • 1/4 cup heavy cream
  • 1 tsp pure vanilla extract
  • Black food coloring

For the Ganache

  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Make cake: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
  2. Mix wet ingredients: In another large bowl, whisk together hot coffee, granulated sugar, and brown sugar until dissolved. Add vegetable oil and sour cream, whisking until fully combined.
  3. Combine batter and bake: Pour wet ingredients into dry and whisk until just combined. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
  4. Make meringues: Preheat oven to 225°F and line a large baking sheet with parchment paper. In a small bowl, mix granulated and powdered sugar together. In a large mixing bowl, beat egg whites and cream of tartar on low speed until whites break up. Increase to medium speed until frothy. Slowly add sugars while continuing to beat at high speed until medium peaks form. Add vanilla extract and beat until stiff peaks form. Transfer to a piping bag fitted with a large round tip.
  5. Pipe and bake ghosts: Pipe ghost shapes onto the prepared baking sheet by layering three concentric circles, each smaller than the last, lifting the piping bag slightly between each circle to create a ghostly shape. Bake for 1 hour and 20 minutes until meringues are hard on the outside. Let cool completely on the baking sheet.
  6. Prepare buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes for easier frosting. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Gradually add powdered sugar and a pinch of salt, beating until lump-free. Add heavy cream and vanilla extract; beat until well combined. Adjust consistency by adding more cream a tablespoon at a time as needed. Reserve about 1/4 cup of frosting and set aside.
  7. Assemble cake: Unwrap cake layers and level tops with a serrated knife if needed. Place one layer on a serving plate, spread half the buttercream evenly on top. Add second layer and frost top and sides with remaining buttercream. Smooth the frosting with a bench scraper or offset spatula.
  8. Decorate meringues: Tint the reserved buttercream black using black food coloring. Transfer to a pastry bag fitted with a small round tip and pipe eyes and mouths onto cooled ghost meringues to give them expressive faces.
  9. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until bubbles form around the edges. Pour hot cream over the chocolate chips and let sit for 1 minute, then whisk until smooth and glossy.
  10. Finish cake: Pour about half of the ganache over the top of the cake, using an offset spatula to smooth it and encourage drips around the edges. Add more ganache as desired to achieve a drip effect. Arrange the decorated ghost meringues on top of the cake for a spooky presentation.

Notes

  • Ensure egg whites are at room temperature for best volume when making meringues.
  • Freezing cake layers before frosting helps make leveling easier and cleaner.
  • Use parchment paper to prevent sticking when baking both cake layers and meringues.
  • Be patient when beating meringue; gradual sugar incorporation helps achieve stability.
  • Ganache should be poured slightly warm to drip nicely but not so hot that it melts the frosting.
  • Store decorated cake in a cool place; meringues hold up best when kept dry.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.3g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 75mg

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