Description

Indulge in the delightful High Altitude Ginger Chocolate Skull Cake for Halloween, a perfect blend of spicy ginger and rich chocolate that will elevate your festive celebrations. This cake is not only visually striking with its charming mini chocolate skull decorations but also incredibly fluffy, making it a crowd-pleaser at any gathering. With simple steps and accessible ingredients, bakers of all skill levels can easily create this unique dessert. Ideal for high-altitude baking, this recipe ensures your cake rises beautifully while maintaining its moist texture. Whether you’re hosting a Halloween party or simply looking to impress friends and family, this cake is sure to be the star of the show!

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
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups unsalted butter (for frosting)
3 cups powdered sugar (for frosting)
1 cup unsweetened Dutch processed cocoa powder (for frosting)
1 tbsp meringue powder (optional, for frosting)
1/4 tsp coarse Kosher salt (for frosting)
2 tsp vanilla extract or vanilla bean paste (for frosting)
2 tbsp milk or cream (only if needed for consistency in frosting)
12 oz chocolate candy melts (for decoration)
1–2 tbsp solid coconut oil (if needed to thin the chocolate)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, mix sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger until blended.
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.
Add the wet mixture to the dry ingredients and stir gently until just combined; do not overmix.
Divide the batter between the prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Let cakes cool in pans for about 10 minutes before transferring to a cooling rack.
For the frosting, beat softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder; mix well. If needed for consistency, add milk or cream one tablespoon at a time until smooth.
Once cakes are completely cool, place one layer on a serving plate and frost generously on top. Add the second layer on top and frost the entire cake.
Melt chocolate candy melts with coconut oil if necessary; drizzle over the top before decorating with mini chocolate skulls.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 350
Sugar: 32g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: To enhance flavor variations, consider adding spices like cinnamon or nutmeg. For a lighter frosting option, use whipped cream instead of buttercream. Make ahead by freezing layers separately; thaw before assembling.