Price: $45.99 – $56.95
Calories: 290 kcal per serving
Serving: Serves 12
The Vanilla Scream Ghost Cake is a limited-time Halloween cake on the 2026 Paris Baguette menu. The price ranges from $45.99 to $56.95, and one slice has 290 kcal. It layers vanilla sponge with pastry cream and fresh strawberries, then adds soft cream, ghost decorations, and chocolate spider webs.
According to Paris Baguette, this cake has moist vanilla sponge layered with pastry cream and fresh strawberries. The outer layer is finished with its signature soft cream and decorated with ghosts and chocolate spider webs.
This cake contains egg, milk, soy, and wheat. Cross-contact with other allergens, such as peanuts and tree nuts, may also happen in a bakery kitchen.
I noticed the sponge first. It feels soft and light, with a mild vanilla taste. The pastry cream and strawberry layer add a cool, creamy bite, and the soft cream on top tastes gently sweet.
A slice has 14–15 g of sugar and a creamy finish, so a plain drink may balance it best. Black coffee, an Americano, or unsweetened hot tea are simple choices. A sweet drink adds much more sugar: the 16 oz Ghost Pepper Iced Hot Chocolate has 65–72 g of sugars on its own.
Explore the full Paris Baguette Halloween menu with prices and calories if you want to try something spooky.
It costs between $45.99 and $56.95, depending on the store and ordering platform. The whole cake serves 12. Prices may differ by location.
One slice (1/12 of the cake) has 290 kcal. It also has 19–21 g of fat, 22–24 g of carbs, 14–15 g of sugars, and 2–3 g of protein. The whole cake has about 3,480 kcal.
Not exactly. The 2026 menu has vanilla sponge with pastry cream and fresh strawberries. The 2025 has vanilla sponge with custard cream and soft cream ghosts. The 2024 version has chocolate crisp pearls instead.
It contains egg, milk, soy, and wheat. Nuts are not listed as an ingredient, but cross-contact may happen in the store kitchen, so the cake cannot be called nut-free.
It is part of the Halloween menu, which runs from October 1 to November 1, 2026, at participating locations.
I am a food writer and restaurant menu researcher with hands-on kitchen experience and a passion for food. As a Certified Journey Baker with food safety training, I research reliable sources to provide accurate menu details, including prices, calories, and ingredients.
