Ghost Busted Piata Cake
Unleash a spine-tingling surprise with the show-stopping Ghost Busted Piñata Cake! This decadent chocolate layer cake is more than just a dessert—it's a spooky centerpiece perfect for Halloween or any ghostly gathering. Crafted with rich cocoa, moist buttermilk, and a hauntingly dark black frosting, this cake conceals a thrilling candy-filled center that bursts open with colorful treats when sliced. Adorned with eerie white fondant ghosts and playful candy eyes, this creative piñata cake is as fun to make as it is to eat. With a dramatic reveal and a crowd-pleasing sweetness, it's the ultimate dessert for trick-or-treaters and party guests alike!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 1.5 cups buttermilk
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups colored candy (e.g., M&Ms, mini chocolates, or gummy worms)
- 1 cup butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 0.25 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 0.25 teaspoon black food coloring
- 1 pound white fondant
- 12 pieces mini candy eyes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
Gradually mix wet ingredients into the dry ingredients until fully combined.
Stir in the boiling water to thin out the batter. The batter will be runny—this is normal.
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool completely in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating butter until light and fluffy. Gradually add powdered sugar, alternating with milk, and beat until smooth. Mix in vanilla extract and black food coloring to achieve a spooky dark hue.
Level the tops of the cakes using a serrated knife. Use a round cookie cutter (about 3 inches in diameter) to cut a hole in the center of two of the cakes, leaving one layer intact for the top.
Place one holed cake layer on a serving plate and spread a layer of frosting on top. Add the second holed layer and frost again.
Fill the center cavity of the stacked cakes with your chosen candies, ensuring they fill the hole completely but do not overflow.
Top with the intact cake layer and frost the entire cake, covering it smoothly in black frosting.
Roll out the white fondant and cut it into irregular ghostly shapes to drape over the cake's sides. Place mini candy eyes on the fondant to create ghost accents.
Refrigerate the cake for 30 minutes to allow the frosting to set before serving. Slice carefully to reveal the candy surprise!
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 147.9 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
