Halloween Ghost Swiss Roll Recipe – Easy & Adorable Halloween Dessert!

Looking for the cutest Halloween dessert that’s actually easy to make? This Halloween ghost cake is about to become your October go-to! I started making these adorable ghost Swiss rolls three years ago for Emma’s school party, and now they’re requested every single Halloween. Here’s the thing—they look impressive, but they’re honestly simpler than decorating sugar cookies. The vanilla bean cake stays soft and fluffy, the buttercream filling is perfectly sweet, and those little chocolate chip faces? They make everyone smile before taking a bite!

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	1 hour
Servings	10-12 slices
Difficulty	Medium
Calories	~220 per slice (est.)

How To Make Halloween Ghost Cake Recipe

A. Essential Equipment

You’ll need these basics to create your spooky masterpiece:

• 10×15-inch jelly roll pan (this size is crucial!)
• Parchment paper for easy release
• Stand mixer or hand mixer
• Clean kitchen towel for rolling
• Piping bag with round tip for ghost decoration
• Offset spatula for smooth frosting

B. Ingredients (with Substitution Table)

For the Vanilla Bean Cake:

• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla bean paste
• 2 tablespoons whole milk
• Powdered sugar for dusting

For the Vanilla Buttercream:

• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream

For Ghost Decoration:

• 1 cup white frosting (store-bought or homemade)
• Mini chocolate chips for eyes and mouth

Ingredient	Substitution	Note
Vanilla bean paste	Pure vanilla extract (2 tsp)	Less visual specks but same flavor
All-purpose flour	Cake flour	Makes it even fluffier!
Whole milk	Any milk alternative	Almond or oat milk works great
Heavy cream	Whole milk	Frosting will be slightly less rich
Mini chocolate chips	Regular chocolate chips cut in half	Works perfectly in a pinch
White frosting	Vanilla buttercream	Just use extra from filling

C. Instructions

Make the Cake:

1. Preheat your oven to 350°F and line your jelly roll pan with parchment paper, leaving a 2-inch overhang on the sides. Trust me on this one—that overhang makes removal so much easier!
2. In your stand mixer, beat the eggs and granulated sugar on high speed for about 5 minutes. You’ll know it’s ready when the mixture turns pale yellow and tripled in volume—it should look thick and ribbony when you lift the beaters.
3. Sift together the flour, baking powder, and salt in a separate bowl. I learned this the hard way after getting lumpy cake—sifting really matters here!
4. Gently fold the dry ingredients into the egg mixture in three additions. Use a rubber spatula and fold from the bottom up, being super gentle. We want to keep all that air we just whipped in!
5. Stir together the vanilla bean paste and milk, then fold into the batter until just combined. You’ll see those gorgeous vanilla specks throughout.
6. Pour the batter into your prepared pan and spread evenly with an offset spatula. It should reach all corners and be about 1/2 inch thick.
7. Bake for 10-12 minutes until the top springs back when lightly touched. Don’t overbake—a slightly underdone cake rolls better than an overbaked one!

Roll the Cake:

8. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents sticking during the rolling process.
9. As soon as the cake comes out of the oven (yes, immediately!), flip it onto the prepared towel. Carefully peel off the parchment paper.
10. Starting from the short end, roll the cake up with the towel inside. This “teaches” the cake to hold its rolled shape. Let it cool completely like this—about 30 minutes on a wire rack.

Fill and Decorate:

11. Make your buttercream by beating the softened butter until fluffy (about 2 minutes). Add powdered sugar one cup at a time, then vanilla extract and heavy cream. Beat until light and creamy—about 3 minutes total.
12. Carefully unroll the cooled cake. It might crack slightly at the edges, and that’s totally normal! Spread the buttercream evenly, leaving a 1-inch border on one short end.
13. Roll the cake back up (without the towel this time!) as tightly as you can without squishing out the filling. Place seam-side down on your serving platter.

Create Your Ghost:

14. Fit your piping bag with a round tip and fill with white frosting. Pipe a wavy ghost shape over the entire roll, starting from the top and working down the sides. Don’t worry about perfection—ghosts are naturally blobby!
15. While the frosting is still soft, press mini chocolate chips gently into the “face” area to create eyes and a spooky mouth. I like to make mine look friendly rather than scary—Emma’s kindergarten class appreciated that!
16. Refrigerate for at least 30 minutes before slicing. This sets the frosting and makes clean cuts easier. Use a sharp serrated knife and wipe it between slices for the prettiest presentation.

Tips & Notes for Success

Baking Tips

• Room temperature eggs whip up to three times their volume—cold eggs won’t give you that fluffy texture we’re after
• Roll the cake while it’s still warm! Cold cake cracks no matter how careful you are
• Use real vanilla bean paste if possible—those little specks make this look bakery-quality
• Don’t skip the powdered sugar on your towel—it’s the secret to preventing a sticky disaster
• Chill your decorated roll before serving for the cleanest slices and best presentation

Troubleshooting

• Cake cracked when rolling? It happens! Just cover the cracks with extra ghost frosting—no one will ever know
• Frosting too stiff to pipe? Add heavy cream one teaspoon at a time until you get a smooth, pipeable consistency
• Roll is sliding around? Make sure you placed it seam-side down, and give it more fridge time to set
• Cake stuck to pan? Next time, make sure your parchment paper is well-greased or use a silicone baking mat instead

Variations

• Make it chocolate by replacing 1/4 cup flour with cocoa powder for a chocolate ghost cake roll
• Add orange food coloring to the buttercream for a festive pumpkin-flavored filling
• Try cream cheese frosting instead of buttercream for a tangy twist that cuts the sweetness
• Make mini ghost rolls by cutting the cake into thirds before rolling—perfect for individual servings!
• Use black frosting and white chips to create an inverted “shadow ghost” design

Storage & Make-Ahead

Store your decorated Halloween ghost cake covered in the refrigerator for up to 3 days. The cake actually gets better after 24 hours as the flavors meld together! You can make the cake and fill it the day before, then add the ghost decoration the day of your party. I don’t recommend freezing the finished roll since the frosting decoration doesn’t hold up well, but you can freeze the unfilled cake roll for up to a month.

More Related Recipes

If you loved this spooky cake recipe, you’ll want to try these other dessert ideas:

• Moist Vanilla Birthday Cake
• Chocolate Cake Roll
• Oreo Cake Roll Recipe

Conclusion

This Halloween ghost cake proves that impressive desserts don’t have to be complicated! The vanilla bean Swiss roll technique works for any holiday—just change up the decorations. Don’t skip that crucial rolling step while the cake is still warm, and remember that even if it cracks, the ghost frosting covers everything. Your kitchen will smell amazing, and the smiles on everyone’s faces make it totally worth it!

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