Easy Ghost Cake

This super easy and fun Ghost Cake is a treat to make and eat for any Halloween party!

You guys! This GHOST CAKE. I can’t stand it. So cute, right?

I saw it in Family Circle magazine and had to make it immediately. My best friend’s daughter is a Halloween baby, so they’re in the midst of party planning. And I know you are, too.

It was super easy, really. I’m no cake decorator, that’s for sure, but I did an ok job on the frosting. I think the unevenness just gives the ghost look more character. Like a wrinkled sheet! At least, that’s what I’m telling myself. HA.

Unlike fondant, the frosting is creamy and luscious. I used regular and mini Oreos and M&Ms, but feel free to use the same size. Just have fun with it!

Other Halloween Desserts you will love!

Candy Corn Pretzel Bark

Halloween Pretzel Rods

One-Eyed Monster Cake Pops

Easy Ghost Cake

This super easy and fun Ghost Cake is a treat to make and eat for any Halloween party!

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Prep Time 35 minutes

Cook Time 34 minutes

Cooling Time 1 hour 15 minutes

Total Time 2 hours 24 minutes

Servings: 16

Ingredients

• 15 ounce box Devil’s Food cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 large eggs
• 10 regular or double-stuffed Oreo cookies
• 10 mini Oreo cookies
• 10 brown mega sized M&M’s
• 10 brown mini sized M&M’s
• 1 cup unsalted butter (, softened)
• 1 pound box powdered sugar
• 3 tablespoons whole milk

Instructions

• Preheat oven to 350 degrees F. Cut parchment paper to fit the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray.
• In a large bowl, combine the cake mix, buttermilk, oil, and eggs. Evenly distribute between the two prepared pans and bake for approximately 34 minutes or until a toothpick inserted in the center comes out clean.
• In the meantime, carefully take apart the regular and mini Oreos, making sure the filling stays intact. Place the halves without the filling in a resealable plastic bag and smash them into crumbs. Set aside.
• Remove cake from oven and cool in pans on a baking rack for 15 minutes. Remove cake from pans and peel off the parchment. Cool completely.
• While cake is cooling, make the frosting. With a hand mixer, beat together the butter, powdered sugar, and milk on low until just combined. Then on high for 3 more minutes until fluffy. Set aside one tablespoon of the mixture.
• Trim off a top layer from each cake to make them flat. Place one layer on a cake stand. Spread 3/4 cup of the frosting evenly over the top; sprinkle with the cookie crumbs, pressing slightly into the frosting. Place second cake layer on top, then spread the remaining frosting over the top and sides of the cake.
• With a bit of the reserved frosting, secure one of the M&M’s to each of the 20 Oreo halves. Arrange on the cake so they look like pairs of eyeballs.
• Slice, serve, and enjoy! Refrigerate any leftovers.

Notes

I suggest having more than 10 of each sized Oreo on hand, since some of them don’t behave when separating!

Nutrition

Calories: 455kcal | Carbohydrates: 55g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 146mg | Fiber: 1g | Sugar: 43g | Vitamin A: 441IU | Calcium: 73mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: ghost cake, halloween cake, halloween chocolate cake

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