Spooky Ghost White Chocolate Sheet Cake
This Spooky Ghost White Chocolate Sheet Cake is a moist, creamy dessert perfect for Halloween parties, featuring luscious white chocolate and playful ghost decorations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 8 oz white chocolate, chopped
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- Black food coloring gel
- White fondant for ghost decorations
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch sheet pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a saucepan, melt the white chocolate over low heat, then set aside to cool slightly.
- In a large mixing bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the melted white chocolate and vanilla extract.
- Add the flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Prepare the frosting by mixing powdered sugar with milk until smooth. Adjust thickness as needed.
- Frost the cooled cake with the white chocolate glaze.
- Use black food coloring to add spooky faces on white fondant ghosts and place them on top of the cake.
- Chill for 30 minutes before serving to set the frosting.
Notes
For extra festivity, sprinkle edible glitter or crushed candy corn around the ghosts before chilling.