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Halloween Ghost Drip Cake

A stunning Halloween chocolate layer cake with fluffy purple vanilla buttercream, a glossy dark chocolate drip, and adorable homemade meringue ghosts. Perfect for spooky parties and festive celebrations.
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Prep Time 50 minutes
Cook Time 1 hour 45 minutes
1 hour 15 minutes
Total Time 3 hours 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

  • 190 g all-purpose flour
  • 300 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 180 ml whole milk room temperature
  • 120 ml vegetable oil
  • 2 tsp vanilla extract
  • 180 ml hot coffee or hot water
  • 340 g unsalted butter softened
  • 600 g powdered sugar sifted
  • 3 tbsp heavy cream plus more as needed
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • Purple gel food coloring as needed
  • 120 g dark chocolate finely chopped
  • 120 ml heavy cream
  • 2 large egg whites about 60 g
  • 100 g superfine sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 20 g dark chocolate melted for faces
  • 2 tbsp Halloween sprinkles
  • Edible candy eyes optional

Equipment

  • 3 6-inch round cake pans Greased and lined with parchment
  • 3 Mixing bowls For cake, frosting, and meringue
  • 1 Electric mixer Stand or handheld
  • 1 Whisk For dry ingredients
  • 1 Rubber spatula For mixing and scraping
  • 1 Wire cooling rack For cake layers
  • 2 Baking sheets Lined with parchment
  • 1 Piping bag With round tip for ghosts
  • 1 Offset spatula For frosting
  • 1 Cake turntable Optional
  • 1 Heatproof bowl For chocolate ganache
  • 1 Small saucepan For heating cream
  • 1 Kitchen scale Recommended for accuracy

Method
 

  1. Preheat the oven to 350°F (175°C). Grease three 6-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Mix until combined, then slowly stir in the hot coffee.
  3. Divide the batter evenly among the pans. Bake for 30–35 minutes, then cool in the pans for 10 minutes before transferring to a wire rack.
  4. Reduce the oven temperature to 200°F (95°C). Beat the egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form. Mix in the vanilla.
  5. Pipe small ghost shapes onto parchment-lined baking sheets. Bake for 75–90 minutes until dry and crisp. Turn off the oven and leave the ghosts inside for 20 minutes with the door slightly ajar. Cool and decorate with melted chocolate.
  6. Beat the softened butter until creamy. Gradually add powdered sugar, vanilla, salt, and heavy cream. Beat until fluffy, then mix in purple gel food coloring.
  7. Stack the cooled cake layers with purple buttercream between them. Apply a crumb coat, chill for 20 minutes, then frost the entire cake and refrigerate until firm.
  8. Pour heated heavy cream over chopped dark chocolate. Let stand for 2 minutes, then stir until smooth. Cool slightly and apply the chocolate drip around the chilled cake.
  9. Arrange the meringue ghosts on top shortly before serving. Add Halloween sprinkles, slice, and enjoy!

Notes

Recipe Notes
  • Use room-temperature eggs and milk for a smooth chocolate cake batter.
  • Hot water can be used instead of coffee.
  • Allow the cake layers to cool completely before frosting.
  • Use purple gel food coloring for a vibrant color without thinning the buttercream.
  • Chill the frosted cake before adding the chocolate ganache drip.
  • Test the ganache consistency on one small section before decorating the entire cake.
  • Store meringue ghosts separately in an airtight container and add them shortly before serving.
  • Refrigerate the assembled cake for up to 4 days without the meringue decorations.
  • Baking times may vary depending on your oven and cake pans.