Preheat the oven to 350°F. Grease and flour your 9-inch round cake pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the creamed mixture, alternating with the milk, until just blended.

Pour the batter into the prepared pan. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In a medium bowl, beat the powdered sugar and butter with an electric mixer on low speed until blended. Stir in vanilla and milk, beating until frosting is smooth and spreadable.

Spread a thin layer of frosting over the cooled cake for the crumb coat. Refrigerate for 20 minutes, then apply a thicker layer of frosting, smoothing it out with an offset spatula.

Use fondant or additional frosting to create ghost shapes on the surface. Add edible eyes for a playful touch.

Slice the cake into 8 servings and arrange on a Halloween-themed platter. Enjoy your spooky creation with family and friends.

Keep any leftover cake covered in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.