Ghost Pumpkin Cake

Haunted cake alarm! Spooky meringue ghosts guard this moist pumpkin cake.

this cake is made with soft pumpkin cake layers filled with homemade pumpkin butter and decorated with chocolate ganache build this spooky cake. Try this pumpkin cake not only for Halloween but for any occasion this fall! Happy baking!

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Easily decorated and amazing fall flavor!

Red Velvet Halloween Cake


2 1/2 cups (300 g) all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

4 large eggs, at room temperature

3/4 cup (150 g) sugar

1/4 cup (50 g) brown sugar

1/2 cup (114 g) butter

1/2 cup (120 ml) vegetable oil

1 1/4 cup (280 g) pumpkin puree

4 tbsp milk

1 tsp vanilla extract

4 tsp pumpkin spice

For the pumpkin butter:

1 1/2 cups (340 g) pumpkin puree

1/2 cup (100 g) brown sugar

1/3 cup (80 ml) orange juice, or apple juice

1 tsp vanilla

1 tsp pumpkin spice

For the meringue ghosts:

3 egg whites

3/4 cup (150 g) sugar

3 tbsp water

For the chocolate ganache:

1 1/2 cups (342 g) butter

9 oz (255 g) dark chocolate

For the drip:

1/4 cup (60 ml) heavy cream

1/4 cup (40 g) dark chocolate


Step 1:

Prepare the meringue ghosts up to 2 days in advance. Preheat the oven to 200 °F. Combine sugar and water in a medium sized pot and heat it with medium heat. At the same time, mix egg whites in a heat proof bowl until they reach stiff peaks. Pour the sugar sirup slowly into the beaten egg whites. Keep whisking until it is fully combined and stiff. Fill the meringue into a piping bag with a big round tip. Pipe some ghosts on to a lined baking tray and bake it at 200 °F for 2 hours. After that leave them in the oven overnight to cool out completely. The next day store them in an airtight container. Paint them with an edible marker to give them eyes and a mouth.

Step 2:

To make the cake start off with a large bowl. Combine the sugars with butter, oil and salt. Add eggs, vanilla, pumpkin puree, and milk. Sift in flour, baking powder, baking soda and spices and mix until everything is thoroughly incorporated. Divide the batter evenly among 2 8-inch cake pans. Bake at 350 °F for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.

Step 3:

For the pumpkin butter, mix all the ingredients in a pot and let it simmer for 20 minutes. Stir occasionally. Turn off the heat and leave it on the stove top for another 10 minutes to intensify its flavor. Fill it in a heat proof bowl and keep it in the fridge until needed.

For the chocolate ganache combine butter and chocolate in a pot and heat up on medium heat until melted. Whisk it until everything comes together. Let it cool to room temperature and beat it for 4 minutes until fluffy.