Jump to Recipe Print RecipeAs I unwrapped the last vestiges of summer and welcomed the chill of autumn, my kitchen transformed into a haven for Halloween-inspired delights. Enter the Spook-tacular Spider’s Web Cake—a showstopper that bridges the gap between indulgent dessert and festive centerpiece. This miracle combines a moist chocolate sponge with luxurious Swiss meringue buttercream, creating a blend that is not just delicious but effortlessly elegant. With whimsical marshmallow cobwebs draped across the surface, it’s a dish that promises to dazzle guests and make any gathering memorable. Plus, it’s a breeze to whip up, ensuring you can spend less time in the kitchen and more time enjoying the festivities. Curious about how to craft this hauntingly beautiful dessert? Let’s dive into the delicious details! Why is Spider’s Web Cake a Must-Make? Unique Presentation: The tantalizing marshmallow cobwebs lend an impressive visual flair that will wow your guests. Rich, Indulgent Flavor: Combining chocolate sponge with creamy Swiss meringue buttercream creates a decadent bite every time. Fun to Decorate: Get creative with the spider designs, making it perfect for a Halloween party. Time-Saving: The straightforward steps mean less fuss in the kitchen—just what you need during festive times! Crowd-Pleasing Favorite: With its delightful flavors, this cake is sure to be a hit at any gathering, just like our Double Chocolate Cake or Peach Dump Cake. Versatile Recipe: Feel free to add your own twist or try the variation ideas for something new! Spider’s Web Cake Ingredients For the Cake Unsalted Butter – Provides richness and moisture; can use salted butter, but reduce added salt. Cocoa Powder – Adds chocolate flavor; consider using Dutch-processed cocoa for a deeper taste. Chocolate Stout – Infuses a rich depth of chocolate flavor; Young’s Double Chocolate Stout is recommended. White Caster Sugar – Sweetens the cake structure; granulated sugar can be a substitute if needed. Light Brown Soft Sugar – Contributes moisture and a caramel-like flavor; dark brown sugar can work for a richer profile. Vanilla Extract – Enhances overall flavor; no substitutions necessary. Large Eggs – Binds ingredients and provides structure; lightly beaten eggs help ensure consistency. Dark Chocolate – Adds intense chocolate flavor; ensure it is melted and cooled before incorporating. Plain Flour – Forms the cake structure; use gluten-free flour for a gluten-free version. Bicarbonate of Soda – Acts as a leavening agent to help the cake rise. For the Buttercream Large Egg Whites – Essential for making the Swiss meringue buttercream; must be fresh for best results. Caster Sugar (for Buttercream) – Sweetens and stabilizes meringue; no substitutions for optimal texture. Unsalted Butter (for Buttercream) – Creates a creamy texture; must be at room temperature for proper mixing. White Chocolate – Melts well into the buttercream; ensure it’s cooled before adding it to the mix. For Decoration White Mini Marshmallows – Used for cobweb decoration; they add a fun touch to the final presentation. Black Sugar Paste – Creates spooky spider decorations atop the cake, enhancing the Halloween theme. Transforming these ingredients into a Spider’s Web Cake not only provides a delicious dessert but also invites you to explore creativity in kitchen artistry! Step‑by‑Step Instructions for Spider’s Web Cake Step 1: Preheat the Oven and Prepare Tins Begin by preheating your oven to 180°C (160°C for fan) or gas mark 4. While it heats, grease three 20cm round cake tins with butter and line the bottoms with baking parchment. This preparation ensures a smooth release of your Spider’s Web Cake once baked, so don’t skip this crucial step! Step 2: Mix Cocoa and Stout In a mixing bowl, whisk together cocoa powder with 200ml of boiling water until smooth and glossy. Then, incorporate 200ml of cooled chocolate stout into the cocoa mixture, stirring until fully combined. Set this rich liquid aside, as it’ll lend incredible flavors to your cake batter, making it irresistibly delicious. Step 3: Cream Butter and Sugars In a stand mixer, beat 250g of unsalted butter, 200g white caster sugar, and 100g light brown soft sugar on medium speed for about 5 minutes until the mixture looks fluffy and pale. Gradually introduce 3 large lightly beaten eggs, mixing well after each addition, followed by 150g of melted dark chocolate. This step creates the base of your rich chocolate cake. Step 4: Combine Dry Ingredients In another bowl, whisk together 275g of plain flour, 1 teaspoon of bicarbonate of soda, and a pinch of salt. Slowly add this dry mixture into the butter-sugar-egg mixture, alternating it with the cocoa-stout mixture. Mix gently until just combined to avoid overworking the batter, which can affect the texture of your Spider’s Web Cake. Step 5: Bake the Cake Layers Divide the batter evenly among the prepared cake tins, smoothing the tops with a spatula. Place the tins in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a skewer inserted into the center comes out clean. Once baked, allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. Step 6: Prepare Swiss Meringue Buttercream While the cakes cool, create the Swiss meringue buttercream. Place 3 large egg whites and 200g caster sugar in a heatproof bowl over simmering water, whisking until the sugar dissolves. Remove from heat and whisk on high speed until stiff peaks form and the mixture cools to room temperature. Gradually add 250g of room temperature unsalted butter, mixing until glossy and smooth, then fold in 100g of melted and cooled white chocolate. Step 7: Assemble the Cake Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of buttercream on top, then add the second layer and repeat the process. Place the final layer on top and gently coat the entire cake in a thin layer of buttercream, smoothing it with a spatula. Chill the cake in the fridge for about an hour to firm up the buttercream. Step 8: Decorate with Marshmallow Cobwebs For the marshmallow decoration, melt 100g of white mini marshmallows in a heatproof bowl over simmering water until smooth. Allow them to cool slightly before using your fingers (oiled to prevent sticking) to stretch and form strands. Drape these marshmallow strands over the top and sides of the cake to create cobweb designs. Finish by forming creepy spider shapes from black sugar paste and placing them atop your Spider’s Web Cake for spooky flair! How to Store and Freeze Spider’s Web Cake Room Temperature: Keep the cake in an airtight container for up to 3 days at room temperature to maintain its moisture and flavor. Fridge: If you want to extend its shelf life, you can refrigerate the Spider’s Web Cake for up to 5 days. Just ensure it’s sealed tightly to prevent drying out. Freezer: To freeze, wrap individual cake layers in plastic wrap and then in aluminum foil, sealing properly. They can be frozen for up to 3 months. Thaw in the fridge before icing. Reheating: If serving again, let the cake come to room temperature before enjoying. This brings back the luscious texture of the Swiss meringue buttercream! What to Serve with Spider’s Web Cake As the sweet aroma of chocolate fills your kitchen, it’s time to think about the perfect accompaniments to elevate your celebratory feast. Hauntingly Good Hot Chocolate: Warm up with rich hot chocolate, topped with whipped cream or a sprinkle of marshmallows for extra decadence. Spooky Spiced Pumpkin Soup: The savory warmth of pumpkin soup adds a delicious contrast to the sweetness of the cake, making it a wonderfully seasonal pairing. Crispy Beet and Feta Salad: Featuring earthy beets and crumbly feta, this salad introduces freshness and texture to balance the indulgence of your Spider’s Web Cake. Ghostly Almond Biscotti: These crunchy treats would complement your cake’s creamy buttercream beautifully while giving a satisfying bite alongside your sweet dessert. Ghoulish Green Smoothies: Blend spinach, banana, and almond milk for a refreshing drink that contrasts nicely with the rich flavors of the cake while keeping things festively healthy. Wicked Red Wine: Serve a glass of fruity red wine that will enhance the chocolatey notes in your cake, making every bite feel luxurious and special. Chilling Black Velvet Cocktails: A mix of stout and champagne perfectly echoes the chocolate richness of the cake while adding a bubbly kick for your Halloween party. Mysterious Vanilla Ice Cream: A scoop of vanilla ice cream is a classic pairing, providing a creamy, cool contrast to the rich, moist cake while making portions feel festive. Spider’s Web Cake Variations & Substitutions Customize your Spider’s Web Cake with these fun twists that add a unique flair to your Halloween celebration! Flavorful Stout: Try using coffee stout for a bold, rich flavor twist or swap in a vanilla stout for a lighter cake experience. Both options enhance the chocolate and bring a new dimension to your dessert! Marshmallow Alternatives: Replace the marshmallows with a chocolate ganache topping for a richer, fudgier finish. This thicker layer adds depth to your cake and satisfies any chocolate lover’s cravings. Gluten-Free Version: Opt for gluten-free flour instead of regular flour to make this cake accessible to everyone. Your family and friends won’t even notice the difference with its rich textures and flavors! Butter Substitutes: If lactose is a concern, use dairy-free butter in your buttercream for a light, creamy consistency without compromising on flavor. This keeps your cake enjoyable for dairy-sensitive guests while maintaining deliciousness. Egg-Free Option: Substituting flaxseed meal mixed with water or a commercial egg replacer can help create an egg-free version of this delightful cake. This way, everyone can join in the Halloween fun! Spicy Kick: Add a pinch of cinnamon or a dash of cayenne pepper into the cake batter for a subtle warmth that complements the chocolate beautifully. It’s a delicious way to surprise your guests and elevate the flavor profile. Additional Layers: Consider incorporating layered fillings between the cake, like a spiced pumpkin puree or apple compote, for a seasonal touch. This additional layer of flavor brings a wonderful contrast that’s perfect for fall festivities. Themed Decor: Have fun with your decorations by using edible glitter or colored buttercream to enhance the Halloween vibe and give a whimsical touch. From spooky to shimmery, the possibilities are endless! Each variation brings its own delightful spin to the classic recipe, making sure your Spider’s Web Cake remains a showstopper. For even more delicious ideas, you might enjoy our Strawberry Cheesecake Sandwiches or the festive Blueberry Cream Cake. Make Ahead Options These Spider’s Web Cakes are perfect for meal prep enthusiasts, making your Halloween festivities stress-free! You can bake the chocolate sponge layers up to 3 days in advance. Simply allow the cakes to cool completely, then wrap them tightly in plastic wrap and refrigerate. For the Swiss meringue buttercream, prepare it a day ahead; just store it in an airtight container in the fridge. When you’re ready to serve, take out the cake layers, let them come to room temperature, and frost with the buttercream. Finally, add the marshmallow cobwebs just before presenting to ensure they stay fresh and appealing, giving you a stunning Spider’s Web Cake with minimal last-minute effort! Expert Tips for Spider’s Web Cake Room Temperature Butter: Ensure the butter for the buttercream is at room temperature; this is key for a creamy and smooth texture. Marshmallow Mastery: When stretching marshmallows, oil your fingers lightly to prevent them from sticking, making it easier to create those spooky cobwebs! Cake Cooling Time: Allow the cake layers to cool completely before assembling; this helps the buttercream stay firm instead of melting, keeping your Spider’s Web Cake perfectly decorated. Monitor Baking Time: Check for doneness at 25 minutes; every oven varies, and overbaking can lead to a dry texture. Variation Creativity: Don’t hesitate to try different flavored stouts or toppings—these unique twists can make your Spider’s Web Cake even more special at your Halloween gathering! Spider’s Web Cake Recipe FAQs What type of cocoa powder should I use for the Spider’s Web Cake? When making the Spider’s Web Cake, I recommend using Dutch-processed cocoa powder for a deeper and richer chocolate flavor. However, regular unsweetened cocoa powder will also work well if that’s what you have on hand! How should I store the Spider’s Web Cake? To store your Spider’s Web Cake, place it in an airtight container at room temperature for up to 3 days. If you’d like to prolong its freshness, you can refrigerate it for up to 5 days, just ensure it’s well-sealed to avoid dryness. Can I freeze the Spider’s Web Cake? Absolutely! Wrap each individual cake layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the layers for up to 3 months. When you’re ready to use them, thaw in the fridge overnight before icing to maintain that delicious moisture. What can I do if my cake layers are too dry? If you find yourself with dry cake layers, here’s a quick fix: Brush the layers with a simple syrup (equal parts sugar and water, heated until dissolved) before frosting. This will add moisture back into the cake and keep it deliciously tender. Are there any dietary considerations I should keep in mind? Yes! If you have dietary restrictions, you can substitute gluten-free flour for regular flour to make the Spider’s Web Cake gluten-free. Additionally, ensure that the decorations like mini marshmallows and sugar paste don’t contain allergens relevant to you or your guests. Always read labels to confirm! Delicious Spider's Web Cake: A Spooky Halloween Delight This Spider's Web Cake is a delightful Halloween dessert combining moist chocolate sponge with luxurious Swiss meringue buttercream, perfect for festive gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 1 hour hrTotal Time 2 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake250 g Unsalted Butter Must be at room temperature75 g Cocoa Powder Consider Dutch-processed cocoa for deeper flavor200 ml Chocolate Stout Young's Double Chocolate Stout is recommended200 g White Caster Sugar Granulated sugar can be a substitute100 g Light Brown Soft Sugar Dark brown sugar can work for richer flavor1 tsp Vanilla Extract Enhances overall flavor3 large Large Eggs Lightly beaten150 g Dark Chocolate Ensure melted and cooled275 g Plain Flour Use gluten-free flour for a gluten-free version1 tsp Bicarbonate of Soda Acts as a leavening agentFor the Buttercream3 large Large Egg Whites Must be fresh200 g Caster Sugar (for Buttercream) No substitutions for optimal texture250 g Unsalted Butter (for Buttercream) Must be at room temperature100 g White Chocolate Ensure it's cooled before addingFor Decoration100 g White Mini Marshmallows Used for cobweb decorationBlack to taste Sugar Paste For spider decorations Equipment Stand mixerMixing BowlsSpatulameasuring cupsmeasuring spoonscake tinswire rackHeatproof bowl Method Step-by-Step InstructionsPreheat your oven to 180°C (160°C for fan) or gas mark 4. Grease three 20cm round cake tins with butter and line the bottoms with baking parchment.Whisk together cocoa powder with 200ml of boiling water until smooth. Incorporate 200ml of cooled chocolate stout, stirring until fully combined.In a stand mixer, beat 250g of unsalted butter, 200g white caster sugar, and 100g light brown soft sugar on medium speed for about 5 minutes until fluffy. Gradually add 3 large lightly beaten eggs, mixing after each addition, followed by 150g melted dark chocolate.In another bowl, whisk together 275g of plain flour, 1 teaspoon of bicarbonate of soda, and a pinch of salt. Slowly add this dry mixture into the butter-sugar-egg mixture, alternating it with the cocoa-stout mixture until just combined.Divide the batter among the prepared cake tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.For the Swiss meringue buttercream, whisk 3 large egg whites and 200g caster sugar in a heatproof bowl over simmering water until sugar dissolves. Whisk on high speed until stiff peaks form and the mixture cools. Gradually add 250g room temperature unsalted butter, mixing until glossy, then fold in 100g melted white chocolate.Place the first cake layer on a plate, spread with buttercream, add the second layer and repeat. Place the final layer and coat the entire cake with a thin layer of buttercream. Chill for 1 hour.Melt 100g white mini marshmallows in a bowl over simmering water until smooth. Cool slightly, then stretch into strands and drape over the cake to create cobwebs. Form spider shapes from black sugar paste and place them on top. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 40gVitamin A: 600IUCalcium: 30mgIron: 2mg NotesEnsure all ingredients are at the specified temperatures for best results. Oil your fingers lightly when stretching marshmallows to prevent sticking. Tried this recipe?Let us know how it was!
