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High Altitude Ginger Chocolate Skull Cake for Halloween

High Altitude Ginger Chocolate Skull Cake for Halloween

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Indulge in the festive spirit with this High Altitude Ginger Chocolate Skull Cake for Halloween, a deliciously unique dessert that combines soft, spiced ginger cake with rich chocolate buttercream. Topped with playful mini chocolate skulls, this cake is not only visually stunning but also offers a delightful balance of sweet and spicy flavors that are sure to impress your guests. With easy-to-follow steps, this recipe is perfect for both seasoned bakers and novices alike. Ideal for Halloween parties or any autumn celebration, it’s a sweet treat that will leave everyone wanting more!

Ingredients

Scale
  • 3 1/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp coarse Kosher salt
  • 1 tbsp ground ginger
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups whole milk
  • 1 tsp apple cider vinegar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1 cup unsweetened Dutch processed cocoa powder
  • 1/4 tsp coarse Kosher salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk or cream
  • 12 oz chocolate candy melts
  • 12 tbsp solid coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans.
  2. In one bowl, sift together the flour, baking powder, salt, granulated sugar, and light brown sugar.
  3. In another bowl, whisk the eggs, egg whites, whole milk, apple cider vinegar, melted butter, vegetable oil, and vanilla.
  4. Gradually combine the wet ingredients into the dry mixture until just mixed; don’t overmix.
  5. Pour batter into prepared pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
  6. Let cakes cool before frosting with chocolate buttercream made from beaten butter, cocoa powder, powdered sugar, and vanilla.

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