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–+ servings
Ghost Mini Cake Pans

Spook Up Your Halloween with Ghost Mini Cake Pans

Create delightful Ghost Mini Cake Pans that are easy to make and a guaranteed crowd-pleaser this Halloween!
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini cakes
Course: Cakes & Cupcakes
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Box Cake Mix Can substitute with vanilla box mix.
  • 1 cup Buttermilk Can replace with plain milk and vinegar.
  • 1/2 cup Vegetable Oil Substitutes: olive oil or coconut oil.
  • 3 large Eggs For vegan option use 1/4 cup applesauce per egg.
  • 1 teaspoon Vanilla Extract Use pure vanilla for richer flavor.
For the Buttercream
  • 1 cup Butter (Room Temperature) Margarine for dairy-free option.
  • 3 large Pasteurized Egg Whites Substitute with aquafaba for vegan option.
  • 4 cups Powdered Sugar Can replace with erythritol.
  • 1/4 teaspoon Salt Use fine sea salt for a smoother texture.
  • 1 teaspoon Additional Vanilla Extract

Equipment

  • Mini Cake Pans
  • mixing bowl
  • whisk
  • spatula
  • Piping Bag

Method
 

Cake Preparation
  1. Preheat your oven to 325°F (163°C) and grease the mini cake pans.
  2. In a mixing bowl, combine the chocolate cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix for 2 minutes until smooth.
  3. Pour the batter into the prepared pans, filling each just under halfway.
  4. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  5. Let the cakes cool in the pans for 15 minutes before inverting onto a wire rack.
Buttercream Preparation
  1. In a bowl, combine egg whites, powdered sugar, and salt. Beat on low speed, then high until stiff peaks form.
  2. Gradually add softened butter and mix for about 10 minutes until creamy.
  3. Add additional vanilla and mix on low to medium speed for another 5-10 minutes.
  4. Frost the cooled cakes with the buttercream using a spatula or piping bag.
  5. Decorate with sprinkles or edible eyes as desired.

Nutrition

Serving: 1mini cakeCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store undecorated cakes at room temperature for up to 2 days, or refrigerate decorated cakes in an airtight container for up to 3 days.

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