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High Altitude Ginger Chocolate Skull Cake for Halloween

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Indulge in the perfect festive treat this Halloween with our High Altitude Ginger Chocolate Skull Cake. This delightful dessert combines the warm spice of ginger with rich chocolate, resulting in a cake that’s both comforting and exciting. Adorned with playful skull decorations, it’s sure to impress your friends and family at any gathering. Whether you’re celebrating Halloween or simply enjoying a cozy night at home, this easy-to-make cake provides a fun baking experience for all ages. With its fluffy texture and decadent chocolate buttercream frosting, it’s a showstopper that’s simple enough for weeknight baking yet elegant enough for special occasions.

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, room temperature
  • 2 large egg whites, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 tsp apple cider vinegar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, softened to room temperature (for frosting)
  • 3 cups powdered sugar
  • 1 cup unsweetened Dutch processed cocoa powder
  • 1 tbsp meringue powder (optional)
  • 1/4 tsp coarse Kosher salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk or cream (only if needed for consistency)
  • 12 oz chocolate candy melts
  • 1–2 tbsp solid coconut oil (if needed to thin the chocolate)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
  2. In a large bowl, whisk together cake flour, granulated sugar, baking powder, kosher salt, and ground ginger.
  3. In another bowl, whisk together eggs, egg whites, whole milk, apple cider vinegar, light brown sugar, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Gradually combine the wet mixture into the dry ingredients. Stir gently until just combined.
  5. Pour the batter evenly into prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in their pans for about 10 minutes before transferring them to wire racks to cool completely.
  7. For the frosting, beat together softened butter with powdered sugar and cocoa powder until creamy. Add milk if needed for consistency.
  8. Once cooled, frost the top of one layer before placing the second layer on top. Coat the entire cake with more frosting.
  9. Melt chocolate candy melts and, if necessary, add coconut oil to achieve the desired consistency. Pour into skull-shaped molds and let set before placing on the frosted cake.

Nutrition

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