Name: Spider's Web Cake: A Chilling Chocolate Treat for Halloween
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 250 g Unsalted Butter (Add moisture and richness; substitute with margarine for a dairy-free option.); 75 g Cocoa Powder (Provides the chocolate flavor; use Dutch-processed cocoa for a deeper flavor.); 330 ml Chocolate Stout (Contributes a rich flavor; substitute with dark beer or coffee for a non-alcoholic version.); 200 g White Caster Sugar (Sweetens the cake; opt for coconut sugar for a healthier alternative.); 150 g Light Brown Soft Sugar (Adds moisture; can be replaced with brown sugar.); 2 tsp Vanilla Extract (Enhances flavor; replace with almond extract for a different taste.); 4 Large Eggs (Essential for structure; use flax eggs for a vegan option.); 200 g Dark Chocolate (Ensure it’s at least 70% cocoa.); 240 g Plain Flour (Provides structure; substitute with gluten-free blend if needed.); 1 tsp Bicarbonate of Soda (A leavening agent for lightness; replace with baking powder if unavailable.); 4 Large Egg Whites (Ensure they're fresh for best results.); 250 g Caster Sugar (for Buttercream) (Can be replaced with powdered sugar for a smoother texture.); 250 g Unsalted Butter (for Buttercream) (Always use room temperature.); 200 g White Chocolate (Choose high-quality for best flavor.); 100 g White Mini Marshmallows (Used for the web decoration.); 100 g Black Sugar Paste (Used to create a decorative spider.)

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As 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!

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!

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!

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.

Make Ahead Options

These Spider’s Web Cakes are perfect for busy home cooks looking to save time during the Halloween festivities! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, wrap them tightly in plastic wrap, and refrigerate. The Swiss meringue buttercream can be made 24 hours ahead, stored in an airtight container in the fridge, and brought back to room temperature before using. For the decorative web, you can melt and prepare the marshmallows up to 1 day ahead; just keep them covered to prevent drying out. When ready to serve, assemble and decorate your cake for striking, just-as-delicious results with minimal last-minute effort!

Spider’s Web Cake Recipe FAQs

What type of cocoa powder should I use for the Spider’s Web Cake?
I recommend using Dutch-processed cocoa for a deeper flavor and rich color. This type of cocoa undergoes an alkalization process that neutralizes its acidity, resulting in a smoother and more complex chocolate flavor in your cake.

How long can I store the Spider’s Web Cake?
You can keep your Spider’s Web Cake in an airtight container for up to 3 days at room temperature. If you want to extend its freshness, it can be refrigerated for up to a week. Just let it come back to room temperature before serving for the best flavor.

Can I freeze parts of the Spider’s Web Cake?
Absolutely! You can freeze the unassembled sponges individually wrapped in plastic wrap and aluminum foil for up to a month. To thaw, simply place them in the fridge overnight. Once thawed, frost with the Swiss meringue buttercream for that freshly-baked taste!

What should I do if my buttercream is too soft?
If your Swiss meringue buttercream turns out to be too soft, you can try chilling it in the fridge for about 15-20 minutes, then re-whip it. Make sure your egg whites are at room temperature when preparing the buttercream, and avoid adding the butter until the meringue is completely cool—this can help achieve a firmer consistency.

Can pets eat any ingredients from the Spider’s Web Cake?
Be mindful of your pets! While most ingredients in the Spider’s Web Cake are safe for humans, chocolate and certain types of sugar can be harmful to dogs and cats. It’s best to keep this cake out of their reach to ensure their safety.

What substitutions can I make for the cake’s ingredients to accommodate allergies?
If you’re baking for someone with allergies, you can make several simple substitutions. For dairy allergies, swap unsalted butter with margarine. Use flax eggs instead of large eggs for a vegan option. For gluten-free diets, replace plain flour with a gluten-free flour blend. Just keep in mind that each adjustment might slightly alter the final texture and taste!