This adorable ghost cake is made with tender pumpkin cake layers and fluffy buttercream frosting. It’s just as delicious as it is cute!

I was so torn on what flavor to make this cake, but since the ghost was holding a pumpkin and this cake is for Halloween, I figured pumpkin cake layers were appropriate.

If you want to make a vanilla version of this cake, I recommend using my vanilla layer cake recipe to make 4, 6-inch cake layers.

Making this Ghost Cake: Step-by-Step Tutorial

Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve also shared a video tutorial below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 4, 6-Inch Cake Pans
• Spinning Cake Stand
• 8-inch Cake Board
• Small Offset Spatula
• 5 Small Piping Bags
• 1 Large Piping Bag
• 1 Frosting Coupler
• 4 Small Round Piping Tips (like a Wilton 10)
• 1 Small Leaf Piping Tips (like a Wilton 352)
• Small Acetate Sheet (I cut these down into smaller squares with scissors)
• Electric hand mixer or stand mixer

Step 1: Bake the Pumpkin Cake Layers

First we set to work on the pumpkin cake layers. Line four, 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.

Divide the batter evenly between the cake pans and bake for 34-38 minutes.

Let the layers cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.

Flip the cake layers onto a wire rack to finish cooling.

Level three of the cake layers with a serrated knife once they’re fully cooled. Leave one of the cake layers with a rounded top. Trim the top of the rounded cake layer to give it a domed shape like in the pictures above.

Stack the cake layers on top of each other and trim them like in the picture above to give the ghost a slightly tapered shape and a rounded head.

If you make these in advance, wrap and freeze them at this point. Take them out of the freezer about 20 minutes before you want to assemble the cake.

Step 2: Make the Buttercream Frosting

Next, we work on the buttercream frosting. I chose to make this cake with regular vanilla buttercream, but you can use cream cheese buttercream if you want!

I find regular buttercream is easier to smooth, which is why I chose to use it for this design.

If the frosting seems too thick after mixing all the ingredients, add in additional heavy cream or milk (1 tablespoon at a time). Or if the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

If you’re unsure how thick your frosting should be, you can learn what consistency you’re looking for in my frosting consistency post.

My buttercream naturally turns out pretty white because of the butter I use, but if you’re struggling with this I recommend checking out my white buttercream tutorial.

Wait to color the frosting until we’ve crumb coated the cake. Cover the frosting flush with plastic wrap and set aside.

Step #3: Stack and Frost the Cake Layers

Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.

Start with one of the leveled cake layers first and spread an even layer of frosting on top of it. Repeat with the remaining leveled cake layers. Top it with the rounded cake layer.

Stacking the cake layers in this order should give our ghost a nice shape.

Spread a thin coat of frosting around the cake that fully covers the cake layers. Smooth using an offset spatula or small acetate sheet.

Then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch. This makes it easier to get a perfect second coat of frosting.

Step 4: Color the Buttercream

While the cake chills, color the buttercream. It’s going to sound crazy, but all the frosting can be colored in one bowl. We start with the lightest colors and work our way to the darkest, so it works out great!

Scoop about 1/4 cup of buttercream into a bowl and color it orange with a squirt of orange gel food coloring. Place in a small piping bag fit with a small round piping tip.

Add about 2 tbsp of buttercream into the same bowl and color it pink with a squirt of pink gel food coloring. Place in a small piping bag fit with a small round piping tip.

Scoop about 2 tbsp of buttercream into the same bowl and color it green with a squirt of green gel food coloring. Place in a small piping bag fit with a small leaf piping tip.

Add about 2 tbsp of buttercream into the same bowl and color it brown with a squirt of brown gel food coloring. Place in a small piping bag fit with a small round piping tip.

Scoop about 3 tbsp of buttercream in the same bowl and color it black with a squirt of black gel food coloring. Place in a small piping bag fit with a small round piping tip.

Step 5: Frost and Decorate this Halloween Ghost Cake

Then place the remaining, uncolored buttercream in a large piping bag and add a second layer of white frosting around the cake. Pipe squiggly lines of frosting at the base of the cake to give our ghost a ruffled look.

Smooth the frosting with a large offset spatula and a small acetate sheet.

Trace out where you want the ghost’s face and pumpkin to go with a toothpick or scribe and a circle cutter. Use the black buttercream to pipe on the ghost’s facial features.

If you don’t feel comfortable piping on the face, you can also use black fondant instead of buttercream.

Use the pink buttercream to pipe on the ghost’s cheeks.

Pipe a pumpkin underneath the ghost’s face and a small bow on the side of the ghost’s head with the orange buttercream.

Then pipe on the ghost’s arms with white buttercream. Use the brown and green buttercream to add a stump and leaf onto the pumpkin, then enjoy!

Pumpkin Layer Cake – Substitutions and Swaps

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – This recipe works best with all-purpose flour, but you can use cake flour or a gluten free flour blend if needed.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter and omit the salt in this recipe. You can also use vegan butter in its place!
• Egg Whites – You can also use 2 large eggs or if you have an egg allergy you can use an egg replacer like this. However, it will slightly change the color and texture of these cake layers.
• Pumpkin Puree – Unsweetened pumpkin puree works great in this recipe. Make sure you’re not accidentally using pumpkin pie filling.
• Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.

Buttercream Frosting – Substitutions and Swaps

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Gel food coloring – Natural food coloring (like squid ink) or liquid food coloring can be used if needed.

Making This Ghost Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Tips for Making the Best Ghost Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
• Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
• If you’re having a hard time making bright white frosting, check out my white buttercream tutorial.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
• Crumb coat and chill your cake, then pipe on a second layer of frosting. This will make it so much easier to frost this cake.
• Use an acetate sheet to make the frosting super smooth.
• Make this ghost birthday cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the sour cream and heavy cream and use vegan butter sticks in place of the butter. I recommend using additional pumpkin puree in place of the egg whites.

Let Me Know What You Think!

If you make this Halloween ghost cake, I’d love to hear what you think! Let me know by leaving a rating and comment below.

If you plan to share on social media, you can tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like: