Halloween Ghost Swiss Roll
A light vanilla bean sponge cake rolled with sweet buttercream and decorated as an adorable ghost with chocolate chip features. Perfect for Halloween parties and kid-friendly gatherings!
Ingredients
Cake:
- 4 large eggs
- 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
Buttercream:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
Decoration:
- 1 cup white frosting
- Mini chocolate chips
Instructions
- Preheat oven to 350°F and line pan with parchment paper
- Beat eggs and sugar until thick and pale, about 5 minutes
- Fold in sifted flour, baking powder, and salt gently
- Mix in vanilla bean paste and milk until combined
- Spread batter evenly in prepared pan
- Bake 10-12 minutes until top springs back when touched
- Immediately flip onto powdered sugar-dusted towel
- Roll cake with towel inside and cool completely
- Beat butter, powdered sugar, vanilla, and cream until fluffy
- Unroll cake, spread buttercream, and roll back up
- Pipe white frosting in ghost shape over entire roll
- Add chocolate chip eyes and mouth
- Refrigerate 30 minutes before slicing and serving
Equipment
- 10x15-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