Make your Halloween extra fun with these ghost cakes: a terrifyingly delicious recipe with a crispy, sweet icing. The eyes are made with a chocolate marker. The recipe is so simple that it is fun to make with the children.
And it's perfect for a spooky birthday party or a treat for the little ones. Discover how to make these cakes quickly and easily.
Baking with Kids
Sometimes, I bake alone, but often, I bake while the kids are home. And they are delighted to help. I baked these ghosts together with the youngest two, and they also made the icing and the face themselves (they also ate them all by themselves :-)).
I always find it super fun when the two chatterboxes help me and try to explain how to cook (because when you're seven, you can do it much better).
What I enjoy most is the moment of decorating. Tongues are wagging, and faces are super tense. Of course, it is such a precise job. And how proud they are when they succeed. Just show it to Dad, and of course, you can take a photo of it. But quickly because they are hungry again. Wonderful, right?
Get spooky in style with Ghost Cakes for Halloween
And what could be more fun than brightening Halloween with something spookily delicious? These sweet cake ghosts are simple and extra delicious with the icing. Perfect for a spooky birthday party or as a treat.
You bake the cakes in a ghost shape. You can get these at baking and cooking stores. But I have now also seen them at the supermarket. Fill with cake mix and bake. Let cool, and make the glaze (a very simple recipe). Decorate a pretty face, and they are ready to eat.
And whether you're having a Halloween birthday party or want to make a treat, these cake ghosts are sure to please. And because they're not too scary, even the little ones will enjoy them.
What do you need for Easy Ghost Cakes?
To prepare these Ghost Cakes Recipe, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter: Use butter, unsalted.
- Sugar: Regular sugar to sweeten the cake.
- Eggs: Provide a full flavor to the cake and bind the batter.
- Flour: Use all-purpose flour for baking the cake.
- Milk: To give the batter the right thickness.
- Confectioner's sugar: For making the icing. The sugar is white, which is also the color of the glaze.
- Vanilla extract: For a hint of vanilla. Make a homemade vanilla extract or buy it ready-made.
- Lemon juice: Gives a fresh taste to the icing.
- Chocolate writing icing: The dark writing icing marker has a chocolate-flavored filling. It can be purchased in the supermarket or (online) cooking and baking stores. Before use, heat it in a glass of hot water for 5 minutes, then you can handle it better when decorating.
How to prepare Spooky Halloween Ghost Cake
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix the butter and sugar in a bowl until creamy, three minutes. Add the eggs one at a time, continuing to mix, and also add the vanilla extract.
- Turn the mixer to low and add the flour to the batter. Also, add the milk. When everything has been incorporated, turn off the mixer immediately.
- Spoon the dough into the baking tin and bake in the oven for 20–25 minutes until done and golden brown. Let stand for five minutes and remove from the mold. Let cool to room temperature.
- Place the icing sugar, lemon juice, and vanilla in the bowl and mix. Make sure you mix for five minutes. Brush the cakes with icing and repeat after five minutes. Let the glaze dry for an hour. Make a face on the cakes with the writing marker.
Tips, Substitutions, and Variations
- Airy cakes: use the ingredients at room temperature.
- Because it's almost Halloween, all kinds of fun baking shapes are available. I used the baking tin with ghosts here, but pumpkins and skulls are also available and really fun.
- Use a chocolate cake batter (like this chocolate raspberry cake) instead of a vanilla cake batter.
- Or add chocolate chips to the batter for a delicious chocolate surprise.
- Spooky pops: Insert a lollipop stick into the bottom of a ghost cake.
- No mess: Line a baking tray with aluminum foil. Place the rack on top and place the cakes on it before icing them. This way, you will have no mess afterward.
- Without lumps: Mix the glaze for a sufficient time. It must be given some time to absorb all the fluid properly.
- Let the cakes cool thoroughly; then, your glaze will hold better. Otherwise, it will drip off.
- Color the icing with some food coloring for colored ghosts.
- Glaze: You can also replace it with melted white chocolate.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
cakes
- 1 stick butter
- ⅔ cup sugar
- 2 eggs size M
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons milk
glaze
- 1 cup confectioner's sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
face
- Chocolate writing icing
Ingredients you need per step are listed below the step in Italic
Instructions
Cupcakes
- Preheat oven to
350 °F or 320 °F - Mix in a bowl the butter with the sugar until it is creamy.1 stick butter, ⅔ cup sugar
- Add the eggs one by one while continuing to mix until incorporated.2 eggs
- Also, pour the vanilla extract in.1 teaspoon vanilla extract
- Turn the mixer low and spoon the flour into the batter.1 cup all-purpose flour
- Also, pour the milk in and mix through. When everything is included, turn the mixer off.2 tablespoons milk
- Spoon the mixture into the tin and bake for 20-25 until done.
- Remove the cakes from the pan and let cool to room temperature on a wire rack.
Glaze
- Mix the confectioner's sugar, lemon juice, and vanilla extract in a bowl.1 cup confectioner's sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Start with the mixer on low, and when the dust danger is over, you turn it slowly higher. Make sure you mix at least 5 minutes.
- Smear the glaze on the cakes.
- Repeat the previous step if you think the glaze isn't thick enough.
- Allow the glaze to dry for an hour.
Face
- Decorate a face with the chocolate writing icing on the ghost cakes.Chocolate writing icing
Notes
- Airy cakes: use the ingredients at room temperature.
- Because it's almost Halloween, all kinds of fun baking shapes are available in the stores. I used the baking tin with ghosts here, but pumpkins and skulls are also available.
- Use a chocolate cake batter (like this chocolate raspberry cake) instead of a vanilla cake batter.
- Or add chocolate chips to the batter for a delicious chocolate surprise.
- Spooky pops: Insert a lollipop stick into the bottom of a ghost cake.
- No mess: Line a baking tray with aluminum foil. Place the rack on top and place the cakes on it before icing them. This way, you will have no mess afterward.
- Without lumps: mix it for a sufficient time. It must be given some time to absorb all the fluid properly.
- Let the cakes cool thoroughly; then, your glaze will hold better. Otherwise, it will drip off.
- Color the icing with some food coloring for colored ghosts.
- Glaze: You can also replace it with melted white chocolate.
- Room temperature: You can store them in a closed box for one day. But these light cakes are tastiest on the day itself.
- Refrigerator: The batter can be kept in the fridge for up to two days.
- To Freeze (without glaze): Wrap each cake in plastic wrap and place it in an airtight container. You can now store them in the freezer for up to 2 months.
Amy Liu Dong says
These are cute cookies and I am pretty sure kids would love these!
Andréa says
I know they'll going to love them!
Andréa says
Thank you!