Name: High Altitude Ginger Chocolate Skull Cake for Halloween
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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 and cooled; 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 tbsp meringue powder (optional); 1/4 tsp coarse Kosher salt; 2 tbsp milk or cream (if needed); 12 oz chocolate candy melts; 1-2 tbsp solid coconut oil (if needed)

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Spooky Goodness: My High Altitude Ginger Chocolate Skull Cake 🍰💀

Okay, so… ever been in a baking mood and suddenly you’re like, “I NEED A CAKE THAT SCARES ME A LITTLE”? No? Just me? 😂 Anyway, I’ve got the perfect recipe for those Halloween vibes! Get ready for a ginger-chocolate fusion that’s basically a hug in cake form but with a spooky twist (hello, chocolate skulls!). Let’s dive in!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, imagine we’re in the grocery store. Grab a cart! First up, we’re talkin’ cake flour—3 and a quarter cups, but like, spoon it and level it off. Sifting is key, trust me. Next, sugar—1 and a quarter cups. You can’t go wrong with sugar, right?

Then you gotta get some baking powder (3 tsp), coarse Kosher salt (1 tsp), and of course, ground ginger ’cause we’re making ginger cake here! (1 tbsp, please!) Oh, and we need eggs! Two large ones and two egg whites—don’t forget to let them chill at room temp.

Whole milk is next (1.5 cups), and let’s get a bit weird with apple cider vinegar (1 tsp) – it helps with the fluffiness, I swear! Light brown sugar (1/4 cup) for that caramel-y flavor, plus melted butter (1/2 cup, cooled for like 10 minutes). Toss in some vegetable oil (1/2 cup) and vanilla extract (2 tsp) to sweeten the deal!

Then, the frosting—2 cups of softened unsalted butter, 3 cups powdered sugar, and 1 cup unsweetened Dutch cocoa powder. Oof, it’s gonna be rich! Oh, and a touch of salt again (1/4 tsp) because balance, right?

And don’t forget the fun part—chocolate candy melts for those adorably spooky skulls! (12 oz should do it).

Phew! Are you tired yet?

So Here’s Why I Make This Constantly

Okay, so here’s the story: I made this cake for a Halloween party last year—right?—and let me tell you, my friends went absolutely bonkers over it. Like, I thought I’d have leftovers for days, but noooo. It disappeared faster than I could grab a slice! The combo of ginger and chocolate is just *chef’s kiss*—it’s like a warm hug with a little kick! Plus, the skulls? They’re just the cutest and most terrifying little details, and honestly, they make you feel like a badass baker even if you totally didn’t plan it (I mean, who doesn’t love a good spooky cake story?).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Listen, here’s the deal: the real secret is in how you mix your batter. Don’t go all crazy on it! Gently fold your dry ingredients into the wet ones. If you overmix, the cake gets tough, and we ain’t in the tough cake business here, people. Just fold it until it’s combined and then—boom—magic happens.

Don’t Mess This Up (My Top Tips)

1. Room Temp Everything: Seriously, let your eggs and milk chill out before you start mixing. This is key for fluffy cakes!

2. Check Your Oven: Not all ovens are created equal. Bake for 30 minutes, but start checking at 25—don’t let it overbake or you’ll cry!

3. Taste Test: Totally okay to sneak a spoonful of frosting before it goes on the cake. Just sayin’.

4. Skull Placement: When you decorate, make sure the skulls are scattered but not too close together. We want spooky, not a chocolate avalanche.

How to Keep Them From Disappearing (Or, How to Store Them)

Honestly? If you manage to have leftovers (good luck with that), just pop it in an airtight container and keep it in the fridge. Gently reheat slices in the microwave for like 10 seconds before serving. Perfection!

If You Liked This, You’ll Probably Like These Too

So if you’re into this kind of spooky deliciousness, you’ve gotta try my pumpkin spice cupcakes or my chocolate chip ghost cookies. They’ll make your Halloween party a total hit!

Alright, I’m curious now! What’s your go-to Halloween treat? 🎃🍬

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, perfectly soft and fluffy. Infused with warm spices of ground ginger and topped with rich chocolate buttercream, this cake is adorned with adorable mini chocolate skulls, making it an ideal centerpiece for your Halloween celebrations. Delight your guests with its unique flavor combination that balances sweet and spicy in every bite.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves approximately 16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

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 and cooled
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 tbsp meringue powder (optional)
1/4 tsp coarse Kosher salt
2 tbsp milk or cream (if needed)
12 oz chocolate candy melts
1–2 tbsp solid coconut oil (if needed)

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Instructions

Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a large bowl, whisk together the cake flour, sugar, baking powder, salt, and ground ginger.
In another bowl, combine eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla; mix until smooth.
Gradually add the wet ingredients to the dry ingredients until just combined.
Divide the batter evenly between the prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for a few minutes before transferring to wire racks to cool completely.
For the frosting: beat softened butter until creamy. Gradually add powdered sugar and cocoa powder; mix until smooth. Add meringue powder if using, salt, vanilla extract, and milk or cream as needed for desired consistency.
Frost the cooled cakes as desired and decorate with chocolate candy melts shaped into skulls.