:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/MMjWlV_MYWVnkbz0-EBv/3d2693042ee93f3dca3a1ae1efce0c.jpeg "Halloween Ghost Vanilla Cake")
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Halloween Ghost Vanilla Cake
The combination of moist vanilla cake enveloped by velvety cream cheese frosting is simply irresistible. The taste is not spooky at all, it’s utterly divine!
Ingredients
For the Cake:
- 2 cups white sugar
- 1 Cup butter
- 4 eggs
- 4 teaspoons vanilla extract
- 3 cups all-purpose flour
- 31⁄2 teaspoons baking powder
- 1 Cup milk
For the Cream Cheese Frosting:
- 2 packages cream cheese
- 1⁄2 Cup butter
- 4 cups confectionery sugar
- 2 teaspoons vanilla extract
For the Ghosts:
- Ready-to-Use white fondant
- Edible black ink
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Directions
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or line with parchment paper. When lining the pan, allow some paper to overhang for easy removal once the cake is baked.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence. Sift together the flour and baking powder, and add it into the creamed mixture alternately with the milk. Do not overmix; just stir until the batter is smooth. Pour the cake batter into the prepared pan.
Bake for 30-40 minutes in the preheated oven or until a toothpick inserted into the center of the cake comes out clean. Allow it to cool.
While the cake is cooling, prepare the cream cheese frosting by mixing the cream cheese, butter, powdered sugar, and vanilla extract in a bowl. Whisk until smooth.
Once the cake cools, spread a generous layer of cream cheese frosting on top.
To make the ghosts, roll out pieces of white fondant to about a quarter inch thickness. One important tip is to dust your hands and the surface with a bit of powdered sugar to prevent the fondant from sticking. Cut into ghost shapes, and apply them on the cake.
With the edible black ink, draw eyes and mouths on the ghosts. Now you have a spookily delicious ghost cake!
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TammersHalloween Ghost Vanilla Cake
The combination of moist vanilla cake enveloped by velvety cream cheese frosting is simply irresistible. The taste is not spooky at all, it’s utterly divine!
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or line with parchment paper. When lining the pan, allow some paper to overhang for easy removal once the cake is baked.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence. Sift together the flour and baking powder, and add it into the creamed mixture alternately with the milk. Do not overmix; just stir until the batter is smooth. Pour the cake batter into the prepared pan.
Bake for 30-40 minutes in the preheated oven or until a toothpick inserted into the center of the cake comes out clean. Allow it to cool.
While the cake is cooling, prepare the cream cheese frosting by mixing the cream cheese, butter, powdered sugar, and vanilla extract in a bowl. Whisk until smooth.
Once the cake cools, spread a generous layer of cream cheese frosting on top.
To make the ghosts, roll out pieces of white fondant to about a quarter inch thickness. One important tip is to dust your hands and the surface with a bit of powdered sugar to prevent the fondant from sticking. Cut into ghost shapes, and apply them on the cake.
With the edible black ink, draw eyes and mouths on the ghosts. Now you have a spookily delicious ghost cake!
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