Jump to Recipe Print RecipeAs I walked through the bustling Halloween market, a little girl tugged at her mother’s sleeve, her eyes wide with delight as she pointed at a cake adorned with a tangled web and a tiny, edible spider. Instantly, I was inspired to recreate that enchanting treat at home: a Spider’s Web Cake that captures the spirit of Halloween while wowing friends and family. With each layer of rich chocolate cake and fluffy Swiss meringue buttercream, this dessert isn’t just an indulgence; it’s an eye-catching centerpiece for any spooky gathering. Plus, it’s surprisingly easy to whip up, ensuring your Halloween celebrations remain stress-free and deliciously memorable. Ready to bake a cake that will have everyone in awe? Let’s dive into the magic of this festive treat together! Why is Spider’s Web Cake So Special? Memorable Presentation: This cake isn’t just delicious; it’s a showstopper! With its striking web design and playful spider, it’s sure to be the highlight of your Halloween festivities. Flavor Explosion: Featuring rich chocolate stout and fluffy Swiss meringue buttercream, each bite offers a heavenly combination of flavors that will tantalize your taste buds. Easy to Make: Even novice bakers can master this recipe, making it a fantastic choice for anyone looking to impress! If you’re also in the mood for something sweet, try my Honey Cheesecake Salted or Blueberry Cake Donuts for a delightful twist. Versatile Variations: Whether you prefer a sweeter milk chocolate flavor or want to add spices for an extra kick, there’s room to make this cake your own! Perfect for Any Gathering: Ideal for Halloween parties, potlucks, or family gatherings, everyone will be raving about your culinary skills and asking for the recipe! Spider’s Web Cake Ingredients For the Cake • Unsalted Butter – Adds moisture and richness; substitute with margarine for a dairy-free option. • Cocoa Powder – Provides the chocolate flavor and color; use Dutch-processed cocoa for a deeper flavor. • Chocolate Stout – Contributes a rich, complex chocolate flavor; substitute with dark beer or use coffee for a non-alcoholic version. • White Caster Sugar – Sweetens the cake; opt for coconut sugar for a healthier alternative. • Light Brown Soft Sugar – Adds moisture and caramel undertones; can be replaced with brown sugar. • Vanilla Extract – Enhances overall flavor; replace with almond extract for a different taste. • Large Eggs – Essential for structure and moisture; use flax eggs for a vegan alternative. • Dark Chocolate – Contributes to the cake’s richness; ensure it’s high-quality and at least 70% cocoa. • Plain Flour – Provides structure to the cake; substitute with a gluten-free flour blend if needed. • Bicarbonate of Soda – A leavening agent for lightness; replace with baking powder if unavailable. For the Buttercream • Large Egg Whites – Used for making the meringue buttercream; ensure they’re fresh for best results. • Caster Sugar (for Buttercream) – Sweetens the buttercream; can be replaced with powdered sugar for a smoother texture. • Unsalted Butter (for Buttercream) – Adds creaminess and structure; always use room temperature. • White Chocolate – Adds flavor and richness to the buttercream; choose any high-quality white chocolate bar. For Decoration • White Mini Marshmallows – Used for the web decoration; can substitute with homemade marshmallows. • Black Sugar Paste – Used to create a decorative spider; can swap with dark chocolate or chocolate modeling paste. Step‑by‑Step Instructions for Spider’s Web Cake Step 1: Preheat the Oven Begin by preheating your oven to 180°C (160°C fan) or gas mark 4. While the oven is heating, take three 20cm round cake tins and grease them generously with unsalted butter. Next, line the bottoms with parchment paper to ensure that your Spider’s Web Cake releases easily after baking. Step 2: Prepare the Cake Batter In a medium bowl, combine cocoa powder with boiling water and chocolate stout, mixing until smooth and set aside. In a large mixing bowl, beat the room temperature unsalted butter, white caster sugar, light brown sugar, and vanilla extract together until fluffy and pale. Then, add the eggs one by one, followed by the melted dark chocolate, blending well after each addition. Step 3: Mix the Dry Ingredients In another bowl, whisk together the plain flour, bicarbonate of soda, and a pinch of salt. Gradually incorporate the dry ingredients into your butter-sugar mixture, alternating with the previously prepared cocoa-stout mixture. Mix until just combined, ensuring not to over-mix, and pour the batter evenly into the prepared tins. Step 4: Bake the Cakes Place the filled cake tins in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a skewer into the center of the cakes; it should come out clean. Once ready, remove the cakes from the oven and allow them to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. Step 5: Make the Swiss Meringue Buttercream For the buttercream, begin by whisking the large egg whites and caster sugar over a saucepan of simmering water until the sugar dissolves completely. This process should take about 5 minutes. Remove from heat and continue beating with an electric mixer until you achieve stiff peaks and the mixture cools to room temperature. Gradually add room temperature unsalted butter and melted white chocolate, mixing until the buttercream is smooth and creamy. Step 6: Assemble the Cake Layers Once the cakes are completely cool, place one layer on a serving platter. Generously spread Swiss meringue buttercream between the layers, then add the second layer on top and repeat. Cover the entire cake with a layer of the buttercream, smoothing it out with a spatula. Chill the cake in the refrigerator for about 1 hour to firm up the buttercream. Step 7: Decorate with Marshmallow Web While the cake chills, melt the white mini marshmallows in a microwave-safe bowl for about 30 seconds. Once melted, let them cool slightly, then grease your hands with a little oil to stretch and pull the marshmallow into thin strands. Drape these strands over the chilled cake to create the spider web effect for your Spider’s Web Cake. Step 8: Create the Edible Spider To finish your cake, roll some black sugar paste into a small spider shape, adding legs for a realistic effect. Place the decorative spider atop the webbed cake as the finishing touch. Your stunning Spider’s Web Cake is now ready to impress at any Halloween gathering! Make Ahead Options These Spider’s Web Cakes are perfect for those busy days leading up to Halloween! You can bake the chocolate cake layers up to 2 days in advance; simply let them cool completely and wrap them tightly in plastic wrap to maintain their moisture. The Swiss meringue buttercream can be prepared up to 3 days ahead—just store it in an airtight container in the refrigerator. When you’re ready to assemble, allow the buttercream to come to room temperature and re-whip it for a fluffy texture. Decorate the cake on the day of serving for the best results, ensuring that the marshmallow web remains fresh and inviting. With these prep-ahead tips, your Spider’s Web Cake will be just as delicious while saving you time during the Halloween festivities! How to Store and Freeze Spider’s Web Cake Room Temperature: Store your Spider’s Web Cake in an airtight container for up to 3 days at room temperature to maintain its delicious moistness and texture. Fridge: If you prefer to keep it fresh longer, refrigerate it for up to a week. Just remember to allow the cake to reach room temperature before serving for the best flavor! Freezer: For longer storage, you can freeze the unassembled sponges for up to a month. Wrap each layer tightly in plastic wrap and foil to prevent freezer burn. Reheating: To enjoy your cake again, thaw the layers in the fridge overnight and frost with Swiss meringue buttercream before serving for that freshly made taste! Spider’s Web Cake: Endless Possibilities Feel free to unleash your creativity and personalize this delightful cake with these fun variations! Milk Chocolate: Swap dark chocolate for milk chocolate for a sweeter, more kid-friendly flavor. Dairy-Free: Use vegan butter and flax eggs to make the recipe completely dairy-free without sacrificing taste. Spiced Sensation: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy twist perfect for fall. Caramel Drizzle: Replace the marshmallow web with a drizzle of caramel sauce for a luscious alternative that adds a rich contrast. Gluten-Free: Substitute the plain flour with a gluten-free flour blend to cater to gluten-sensitive friends. Fruit Infusion: Layer fresh raspberries or strawberries between the cake layers for an eye-catching burst of color and flavor. Nutty Crunch: Fold in some finely chopped nuts, like walnuts or pecans, into the batter for extra texture and nutty flavor. Spicy Heat: Want to kick it up a notch? Add a dash of cayenne pepper or chili powder to the chocolate batter for a surprising heat! Embrace these suggestions to make your Spider’s Web Cake uniquely yours, and consider serving it alongside a luscious Honey Cheesecake Salted or some charming Blueberry Cake Donuts for a fabulous dessert spread! What to Serve with Spider’s Web Cake? Indulging in a slice of this layered chocolate masterpiece calls for equally delightful accompaniments that elevate your Halloween dessert experience. Chilled Milk: A classic pairing, chilled milk complements the rich chocolate flavor and balances the sweetness of the cake. Ideal for kids and adults alike! Pumpkin Spice Latte: This seasonal favorite brings warm spices that echo the cozy autumn atmosphere while enhancing the cake’s decadent chocolate notes. Crispy Vanilla Tuiles: These delicate, crispy cookies add a delightful crunch alongside the moist cake, creating a harmonious texture contrast. Caramel Sauce Drizzle: Adding a drizzle of caramel brings a luscious sweetness that pairs beautifully with the chocolate stout flavor, making every bite more decadent. Autumn Fruit Salad: A fresh medley of apples, pears, and pomegranates cuts through the richness of the cake, adding brightness and a pop of color to your dessert spread. Black Coffee: The deep, bitter notes of a freshly brewed black coffee will accentuate the chocolate richness of the cake, perfect for the grown-up crowd at your gathering. Chocolate Mint Ice Cream: A scoop of this refreshing ice cream adds a creamy contrast with minty undertones that sync perfectly with the spiderweb design. Spiced Apple Cider: Warm spiced apple cider invites warm flavors that align with the Halloween spirit and creates a comforting contrast to each sweet bite. These delightful pairings will ensure that your guests enjoy an unforgettable Halloween celebration! Expert Tips for Spider’s Web Cake Chill the Cake: Ensure you chill the cake after frosting for about an hour; this firms up the Swiss meringue buttercream, making it easier to decorate. Smooth Buttercream: To achieve a smooth finish on the cake, use an offset spatula to spread the Swiss meringue buttercream evenly before chilling. Watch The Oven: Avoid over-baking the chocolate cake by checking for doneness a few minutes early with a skewer; it should come out clean but moist. Easy Marshmallow Web: When stretching the melted marshmallows into webs, keep your hands oiled to prevent sticky fingers and achieve perfect strands. Use Quality Ingredients: For the best flavor in your Spider’s Web Cake, opt for high-quality chocolate and cocoa powder; they make a significant difference in taste. Experiment with Decor: Don’t hesitate to play with decorations! If marshmallows aren’t your thing, consider using caramel sauce for a different aesthetic and flavor. Spider’s Web Cake Recipe FAQs How do I choose the right chocolate stout for my cake? Absolutely! Look for a chocolate stout that’s rich and flavorful—ideally, it should have notes of cocoa or coffee. Brands like Guinness are popular, but feel free to experiment with local craft stouts. If you’re looking for a non-alcoholic option, a strong coffee or dark beer substitute works perfectly too! What’s the best way to store leftover Spider’s Web Cake? The more the merrier! You can store your cake in an airtight container at room temperature for about 3 days, which helps keep it moist and delicious. If you want to extend its freshness further, refrigerate it for up to a week, making sure it’s well-covered to prevent drying out. Can I freeze the Spider’s Web Cake? Yes, you can! For optimal quality, freeze the unassembled cake layers by wrapping them tightly in plastic wrap or foil. They can last in the freezer for up to a month. When you’re ready to serve, simply thaw them in the fridge overnight, assemble with buttercream, and finish with the marshmallow web for a spooky surprise! What if my Swiss meringue buttercream is too runny? Very common! If your buttercream becomes too runny, this usually means the butter was too warm. To fix it, place the bowl in the fridge for about 10-15 minutes to chill the mixture. Then re-mix it. If it remains runny, add a bit more sugar until you achieve the desired consistency. Timing is key! Can I make this cake gluten-free? Definitely! For a gluten-free Spider’s Web Cake, simply substitute the plain flour with a gluten-free flour blend. Be sure to check the labels to ensure there’s no cross-contamination if you’re serving someone with a gluten allergy. It still bakes up lovely, so your delicious dessert won’t be compromised! Is Spider’s Web Cake safe for pets? Absolutely not! While this cake is a tasty treat for humans, it contains ingredients like chocolate and sugar that can be harmful to pets, especially dogs. Always keep baked goods out of reach of fur babies and opt for pet-safe treats if you want to share the love! Spider's Web Cake: A Chilling Chocolate Treat for Halloween No ratings yet A delightful Spider's Web Cake that embodies the spirit of Halloween, featuring rich chocolate layers and fluffy Swiss meringue buttercream. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsChilling Time 1 hour hrTotal Time 2 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake250 g Unsalted Butter Adds moisture and richness; substitute with margarine for a dairy-free option.75 g Cocoa Powder Use Dutch-processed cocoa for a deeper flavor.350 ml Chocolate Stout Substitute with dark beer or use coffee for a non-alcoholic version.300 g White Caster Sugar Opt for coconut sugar for a healthier alternative.50 g Light Brown Soft Sugar Can be replaced with brown sugar.2 tsp Vanilla Extract Replace with almond extract for a different taste.4 Large Eggs Use flax eggs for a vegan alternative.200 g Dark Chocolate Ensure it's high-quality and at least 70% cocoa.250 g Plain Flour Substitute with a gluten-free flour blend if needed.1 tsp Bicarbonate of Soda Replace with baking powder if unavailable.For the Buttercream4 Large Egg Whites Ensure they're fresh for best results.200 g Caster Sugar Can be replaced with powdered sugar for a smoother texture.250 g Unsalted Butter Always use room temperature.100 g White Chocolate Choose any high-quality white chocolate bar.For Decoration100 g White Mini Marshmallows Can substitute with homemade marshmallows.50 g Black Sugar Paste Can swap with dark chocolate or chocolate modeling paste. Equipment OvenMixing BowlElectric MixerParchment PaperCake tinsWire RackHeatproof BowlMicrowave Method Cake PreparationPreheat your oven to 180°C (160°C fan/gas mark 4). Grease and line three 20cm round cake tins with parchment paper.In a mixing bowl, combine cocoa powder with boiling water and chocolate stout, then set it aside to cool slightly.In another large bowl, beat the unsalted butter, white caster sugar, brown sugar, and vanilla extract together until fluffy and pale, about 3-5 minutes.Add in the eggs one at a time, mixing well after each addition, followed by the melted dark chocolate.Gently fold in the flour and bicarbonate of soda alternately with the cooled stout mixture until fully combined.Divide the batter evenly among the prepared cake tins and bake for 25-30 minutes until a skewer comes out clean.Allow the cakes to cool in the tins for approximately 10 minutes, then transfer them to a wire rack to cool completely.Buttercream MakingWhisk the egg whites and caster sugar over simmering water in a heatproof bowl, stirring until the sugar dissolves and the mixture is warm (about 2-3 minutes).Remove from heat and beat with an electric mixer until stiff peaks form, about 5-7 minutes.Gradually add in the softened unsalted butter and melted white chocolate, mixing until the buttercream is smooth and creamy.Cake Assembly and DecorationPlace one chocolate layer on a serving platter and spread a generous amount of Swiss meringue buttercream on top. Repeat with the second layer and place the final layer on top.Cover the entire cake with a thin layer of buttercream and chill in the refrigerator for about 1 hour until firm.Melt the white mini marshmallows in a microwave for about 20-30 seconds, then stretch them into thin strands and drape over the top of the cake.Craft a spider from the black sugar paste and place it atop your Spider's Web Cake. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 2mg NotesChill the cake after frosting for a neater finish, and use high-quality ingredients for the best flavor. Tried this recipe?Let us know how it was!
