Boo-tiful Halloween Cake

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I have been thinking about this particular cake for about a month now, but just never felt good enough to make it. Well, I am feeling better and better everyday, and I suddenly had the urge to tackle this cake!

Ahhh! Is it scary or what?

I kid.

I have made a cake similarto this before, but I really wanted to attempt ganache again. I wanted to see if I could make it shiney and beautiful like my culinary hero Ina Garten.

I did. But then I used waaaaaayyyyyy to much and it got allgloppy.


16oz bittersweet chocolate

12 oz heavy cream

Chop chocolate into fine chips (or use a bag or chips) place in heat safe bowl. Heat cream to a soft rolling boil then pour overchocolate. Stir and cover with saran wrap. Let sit anywhere from 1 hour to overnight.

But now for the fun part.

Or, the “boo” tiful part.

I tried a brand new recipe for a sweet marshmallow buttercream to make some whimsy little ghosts on my cake.


2 sticks butter (I use unsalted)

2 cups powder sugar

1 jarmarshmallowfluff (7 oz)

2teaspoonsclear vanilla extract

In a bowl, add room temp. butter and sugar together. Mix until fluffy. Add marshmallow and vanilla, and mix well.

I used a bit of my glaze icing and added some scary expressions to the ghosts.

Ok, ok, so they arent scary. My kids even laughed at me.

But I sorta liked them.

The super scary and halloween inspired inside is red velvet.

I gotta tell ya, I was on the HUNT for a good red velvet. I didnt want one the burned your eyes out it was so red, (we all know I can make those) I just wanted one that would taste good.

What I discovered was that a good red velvet cake needed to have a few key ingredients to be yummy. Cocoa, buttermilk, and vinegar. If you have some variation of these ingredients, you will have a decent tasting cake!

I used a version of this one on Food Network.

Red Velvet Cake

  • 1 cup shortening
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

And there you have it! A boo-tiful and fun cake that is sure to be the hit of any Halloween celebration!




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  1. Audrey says

    Hello! I wanna make this for a Halloween party this saturday and just wanna check – the recipe for the buttercream frosting is enough to frost the entire cake and make the ghosts as well? 😀 Kudos on how awesome it looks btw!!!

  2. Jess says

    Wow! The cake looks amazing!
    The link to the marshmallow buttercream leads me to the frosting recipe by Martha Stewart. Is this correct?

  3. Alexis says

    I am such a huge fan of your art (your baking is TRULY art!). This is my second year making this “boo” cake, and I can’t wait to bring it in for my colleagues tomorrow! It’s so SPOOOOKY!
    Thanks for sharing all your amazing recipes!

  4. Meriem says

    Thank you for the great tips et the wonderful recipe.

    In the picture the ganache is dripping so gracefully it s almost artistic….sometimes when I poor it I get large non graceful drops that are not really nice to look at.

    do you have a tip ? or an idea on how to control it ?


  5. Cate says

    Hi there – I’ve been reading your blog for a while, but it’s my first time commenting. I want to bake this cake for my friend’s birthday, but was thinking of baking it in a 7×11 or 13×9 pan. Have you tried baking this recipe in a pan of either size? What would you recommend for a baking time?


  6. Lydian DeVere Yard says

    Are the ghosts just piped frosting? And I’m assuming the marshmallow buttercream is the frosting on the cake. I really want to make this for my daughter’s birthday. Should the cake be partially frozen before frosting? Any simple syrup poured on? I’d love to see instructions on how to assemble this cake!

  7. Rose says

    This cake looks perfect for my daughter’s Halloween carnival cake walk. I may try to make the ghosts out of meringue, though. Once baked, meringue holds its shape quite well, and should be more stable for travel, I would think.

  8. Karen Braithwaite says

    Your cake is fantastic, but how did you make your ghosts? Did you pipe them? I keep looking at them and can’t decide. Could you please let me know, as I really want to make them for my sons 4th birthday. Thank you.

  9. yoyo says

    what a nice cake, i wonder if the ghost icing set firm or soft? will it melt easily ?
    can u teach me anything frosting that set firm after drying like icing, i try royal icing but my kids dont like it, and frosting with butter, any simple and easy recipe that i can mix with marshmallow, pipe with piping bag to create shape and set firm also like marshmallow texture. or anything that u could recommend me to try, please oh i teach me, oh i have too many questions, if u can give me some idea it would be great, i want to prepare it for my son’s bday.

  10. yoyo says

    hi i wonder if any marshmallow frosting u can recommend me to try, i’ve been looking for frosting that set firm and can be shaped with piping bag, texture like marshmallow, but not royal icing, i want to make it on the ice cream cone presenting it in my son’s bday, please do teach me, your cake is super cute.

  11. Suzanne says

    Very cute. I will have to experiment to make a vegan version of those adorable ghosts! I don’t get the attraction to red velvet cake though. That is so much food coloring, which does not have a good flavor. I think a dark chocolate cake under all of that white covering would be much more appealing, aesthetically & gastronomically.