Halloween Cake is the ultimate showstopper for your autumn parties, combining a rich chocolate cake with whimsical meringue ghosts and dramatic black-and-purple frosting. This cake delivers on both flavor and visual appeal — moist, chocolatey layers under a bold frosted exterior, crowned with delicate meringue spirits. Whether you’re hosting trick-or-treaters or celebrating with close friends, this recipe gives you a centerpiece dessert that’s as fun to make as it is to serve. In this post, I’ll walk you through everything you need — from ingredients to tricks and tips — so your Halloween Cake turns out perfect every time.
Why You’ll Love This Halloween Cake
- It’s visually striking. The contrast of deep black frosting, vibrant purple accents, and ghostly meringues makes it the star of your dessert table.
- Flavor-packed layers. The chocolate cake is moist, with a touch of espresso enhancing the cocoa, while the buttercream balances sweetness with just a hint of salt.
- Fun decorating experience. Piping the meringue ghosts and layering colored frostings is playful and allows for creativity.
- Crowd-pleaser. It’s rich enough for chocolate lovers but not overly heavy, and the meringue adds a light crisp texture.
- Flexible. You can adapt colors, sizes, and even flavor tweaks (see below) to match your theme or preferences.
Ingredients
Meringue Ghosts:
- 4 egg whites
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
Cake:
- 2 cups all‑purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup salted butter, room temperature
- ½ cup vegetable oil
- 3 whole eggs + 2 egg yolks
- 1 cup whole milk
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- Black food coloring (gel works best)
- ¼ cup hot coffee (freshly brewed)
Buttercream Frosting:
- 7 cups powdered (confectioners’) sugar
- 2 cups salted butter, room temperature
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Purple food coloring
- Black food coloring
Step-by-Step: How to Make Halloween Cake
Meringue Ghosts
- Preheat oven to 200 °F (about 95 °C). Line a baking sheet with parchment.
- In the stand mixer (whisk attachment), begin whisking the egg whites for 30 seconds until tiny bubbles appear.
- Add salt and cream of tartar, then whisk on medium speed for 1 minute until a micro-foam forms.
- Gradually stream in sugar while mixer runs, allowing it to dissolve before adding more.
- Continue whisking at medium speed for another 8 minutes until soft peaks form.
- Add vanilla, then whisk 3 more minutes until stiff peaks hold shape.
- Transfer meringue to a piping bag with a round tip. Pipe ghost shapes: build a base, then slowly pull upward to form the body, finishing with a little swoop for the head.
- Bake ghosts for 2½ hours. Then turn the oven off (don’t open!) and leave the meringues inside for 3 hours to fully dry.
- Once cooled, use a toothpick dipped in black food coloring to dot on “eyes.”
Cake
- Preheat oven to 350 °F (175 °C). Line three 9‑inch cake pans with parchment and spray lightly.
- Whisk together flour, cocoa powder, baking soda, salt, and baking powder in a medium bowl.
- In a stand mixer (paddle attachment), beat together sugar, brown sugar, butter, and oil on medium speed for about 2 minutes until smooth and creamy.
- Add eggs + yolks, milk, sour cream, and vanilla; mix to combine.
- With mixer running, gradually add black food coloring until your desired darkness is achieved.
- Add the dry ingredients, mixing just until nearly combined.
- Stir in hot coffee and finish combining (batter will thin).
- Divide batter evenly among the three pans and bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Remove cakes and cool completely on wire racks before frosting.
Buttercream & Assembly
- In the mixer, beat powdered sugar, butter, milk, vanilla, and salt on medium-high until smooth and fluffy.
- Split frosting into two bowls. Color one bowl purple and the other black (gel food colors give more vibrant hues).
- Place first cake layer on a cake plate or stand. Spread half the purple frosting evenly.
- Top with second cake layer and frost with remaining purple frosting. Add the third layer.
- Frost the top and sides of the cake with black buttercream, smoothing with an offset spatula.
- Carefully arrange the meringue ghosts atop the cake.
- Slice into 8–10 generous portions and serve.
Helpful Tips
- Use gel or paste food coloring instead of liquid to avoid thinning your batter or frosting.
- Let cake layers cool completely to room temperature — warm cake will melt the frosting.
- Chill the cake a bit before final smoothing for neater edges.
- If your meringues show moisture, leave them in a dry oven (turned off) overnight to crisp further.
- If frosting becomes too stiff, add a teaspoon of milk at a time; if too soft, chill briefly or add a bit more powdered sugar.
- Rotate your pans in the oven halfway through baking to prevent uneven rising.
Substitutions and Variations
- Use semi‑sweet chocolate melted and cooled, replacing part of the cocoa for an extra chocolate kick.
- Replace half of the milk with coffee for deeper flavor.
- Swap sour cream with Greek yogurt if needed.
- Make a lighter version: reduce butter to ⅓ cup and use half whole milk + half water.
- Color scheme options: swap black for dark grey, or replace purple with orange or green for different Halloween vibes.
- Instead of meringue ghosts, decorate with edible candy eyes, fondant pumpkins, or chocolate shards.
Storage Instructions
Store the cake in an airtight container (or cake dome) at room temperature for up to 3 days. The meringue ghosts are best stored separately in a dry, airtight container to preserve crispness and added just before serving. If the cake is chilled (due to warm climate), let it come to cool room temperature before serving so flavors open up.
Nutritional Information
(Approximate per serving, assuming 10 slices)
- Calories: ~650–750 kcal
- Total Fat: ~35–45 g
- Saturated Fat: ~20–25 g
- Cholesterol: ~150–180 mg
- Sodium: ~350–450 mg
- Total Carbohydrates: ~80–95 g
- Sugars: ~60–70 g
- Protein: ~6–8 g
These values are rough estimates and can vary based on ingredient brands, exact portion sizes, and substitutions.
Serving Suggestions
- Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- Garnish with edible glitter, candy pumpkins, or fresh berries for contrast.
- For spooky effect, drizzle with “blood” (raspberry or strawberry coulis) around the plate.
- Serve with a warm drink — spiced cider, hot chocolate, or black coffee — to complement the rich cake.
Frequently Asked Questions About Halloween Cake
Q1: Can I make the cake ahead of time?
Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and refrigerate. Bring to room temperature before frosting. Keep the meringue ghosts stored in a dry container and assemble just before serving so they stay crisp.
Q2: Why did my meringue ghosts collapse or become sticky?
This usually happens when humidity is high or the sugar wasn’t fully dissolved. Make sure the sugar is streamed slowly and fully incorporated. Also, after baking, allow them to dry in the turned‑off oven with the door closed for several hours (or overnight) so they lose all moisture.
Q3: My frosting got too dark and went gray. What can I do?
If black coloring overpowers, lighten it by mixing in a small amount of fresh white frosting (uncolored) until you reach a better tone. Use gel or paste coloring next time to control depth.
Q4: Can I scale this cake down to a 2‑layer or 8‑inch version?
Absolutely. Reduce ingredient quantities proportionally (e.g., use two 8‑inch pans). The baking time may be slightly shorter — check with a toothpick. Also reduce the number of meringue ghosts accordingly.
Q5: Is there a gluten‑free or dairy‑free version?
You can substitute gluten-free flour blends that are 1:1 and use plant-based butters or alternatives. Oat milk, coconut cream, or non‑dairy yogurt can replace dairy components, though texture and taste may shift slightly.
Q6: How far in advance can I assemble the full cake?
For best quality, assemble no more than a day in advance. Beyond that, the meringues soften from ambient moisture. Keep the assembled cake refrigerated (if warm) and add ghosts just before serving.
Conclusion
Thank you for joining me in baking this Halloween Cake — it’s one of my favorite festive desserts to make because it balances dramatic presentation with rich, comforting flavor. From piping the spooky meringue ghosts to layering the inky black-and-purple frosting, it’s a fun, rewarding process. I hope this cake delights your guests and becomes a new tradition in your celebrations. Enjoy each slice, have fun with your decorations, and happy baking — I’m so grateful you’re part of this food-loving community!
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Halloween Cake: A Spooky, Spectacular Treat for Your Celebration
- Total Time: 6 hours 30 minutes
- Yield: 1 cake (8–10 slices) 1x
Description
Halloween Cake is a spooky chocolate cake layered with purple and black buttercream and topped with crispy meringue ghosts. A fun and festive treat for any Halloween celebration!
Ingredients
Meringue Ghosts:
4 egg whites
½ teaspoon salt
¼ teaspoon cream of tartar
¾ cup granulated sugar
½ teaspoon vanilla extract
Cake:
2 cups all‑purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup granulated sugar
1 cup brown sugar
½ cup salted butter, room temperature
½ cup vegetable oil
3 whole eggs + 2 egg yolks
1 cup whole milk
¼ cup sour cream
2 teaspoons vanilla extract
Black food coloring (gel works best)
¼ cup hot coffee (freshly brewed)
Buttercream Frosting:
7 cups powdered (confectioners’) sugar
2 cups salted butter, room temperature
2 tablespoons whole milk
2 teaspoons vanilla extract
½ teaspoon salt
Purple food coloring
Black food coloring
Instructions
- Preheat oven to 200 °F (about 95 °C). Line a baking sheet with parchment.
- In the stand mixer (whisk attachment), begin whisking the egg whites for 30 seconds until tiny bubbles appear.
- Add salt and cream of tartar, then whisk on medium speed for 1 minute until a micro-foam forms.
- Gradually stream in sugar while mixer runs, allowing it to dissolve before adding more.
- Continue whisking at medium speed for another 8 minutes until soft peaks form.
- Add vanilla, then whisk 3 more minutes until stiff peaks hold shape.
- Transfer meringue to a piping bag with a round tip. Pipe ghost shapes: build a base, then slowly pull upward to form the body, finishing with a little swoop for the head.
- Bake ghosts for 2½ hours. Then turn the oven off (don’t open!) and leave the meringues inside for 3 hours to fully dry.
- Once cooled, use a toothpick dipped in black food coloring to dot on “eyes.”
Cake
- Preheat oven to 350 °F (175 °C). Line three 9‑inch cake pans with parchment and spray lightly.
- Whisk together flour, cocoa powder, baking soda, salt, and baking powder in a medium bowl.
- In a stand mixer (paddle attachment), beat together sugar, brown sugar, butter, and oil on medium speed for about 2 minutes until smooth and creamy.
- Add eggs + yolks, milk, sour cream, and vanilla; mix to combine.
- With mixer running, gradually add black food coloring until your desired darkness is achieved.
- Add the dry ingredients, mixing just until nearly combined.
- Stir in hot coffee and finish combining (batter will thin).
- Divide batter evenly among the three pans and bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Remove cakes and cool completely on wire racks before frosting.
Buttercream & Assembly
- In the mixer, beat powdered sugar, butter, milk, vanilla, and salt on medium-high until smooth and fluffy.
- Split frosting into two bowls. Color one bowl purple and the other black (gel food colors give more vibrant hues).
- Place first cake layer on a cake plate or stand. Spread half the purple frosting evenly.
- Top with second cake layer and frost with remaining purple frosting. Add the third layer.
- Frost the top and sides of the cake with black buttercream, smoothing with an offset spatula.
- Carefully arrange the meringue ghosts atop the cake.
- Slice into 8–10 generous portions and serve.
Notes
Use gel food coloring for bold hues without thinning the frosting.
Store meringue ghosts separately to keep them crisp.
Add ghosts just before serving for best texture.
Coffee enhances the chocolate flavor subtly but can be replaced with water.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 700 kcal
- Sugar: 65 g
- Carbohydrates: 90 g
- Protein: 7 g