Spiderweb Cake Recipe

If you’re looking for a show-stopping dessert that’s just bursting with flavor and perfect for a spooky occasion, you’ve got to try this Spiderweb Cake Recipe. I absolutely love how rich and moist the black cocoa cake turns out, paired with a vibrant, orange-infused buttercream frosting that not only tastes amazing but also creates the coolest spiderweb design on top. Trust me, once you make this cake, it’ll be your go-to for Halloween or any time you want a fun and impressive treat to share.

this …

Ingredients You’ll Need

I’ve put together a list of ingredients that work perfectly together to build this stunning spiderweb cake. You’ll notice the combination of black cocoa and Dutch-processed cocoa for that unique color and flavor. Plus, the buttermilk and coffee help keep the cake incredibly moist and tender.

• All-purpose flour: This is the base of your cake, providing structure, so make sure to measure properly.
• Granulated sugar: Sweetens and helps with cake’s texture; I like to sift it for even mixing.
• Black cocoa powder: The secret to that dramatic black color and rich chocolate taste.
• Dutch-processed cocoa powder: Adds depth, but be sure to sift it to avoid clumps.
• Baking soda and baking powder: Work together to get that perfect rise and light crumb.
• Salt: Balances the sweetness and enhances chocolate flavor.
• Vegetable oil: Makes the cake moist; I never skip this for softness.
• Buttermilk: Adds moisture and a subtle tangy note that brightens the flavor.
• Strong brewed coffee (or hot water): Coffee intensifies the chocolate notes without overpowering.
• Large eggs: Provide structure and richness.
• Vanilla extract: Enhances all the flavors subtly.
• Unsalted butter (room temperature): For the buttercream—room temperature makes for the smoothest frosting.
• Powdered sugar: Sweetens and thickens the frosting to perfect consistency.
• Heavy whipping cream: Adds creaminess to the frosting.
• Orange extract: The key flavor twist that makes this cake unique and delicious.
• Electric Orange Americolor Gel Color (optional): Gives your frosting that vibrant Halloween orange glow.
• Shortening: Helps stabilize the frosting for piping the spiderweb design.
• Clear vanilla extract (optional): Keeps the frosting pure white if desired, without tinting it brown.
• Milk: Adjusts frosting consistency for smooth spreading and piping.

Variations

I love how flexible this Spiderweb Cake Recipe is—there’s plenty of room to tweak it based on your mood or dietary needs. Don’t hesitate to make it your own and experiment with different flavors or frosting options!

• Chocolate Ganache Twist: Sometimes I replace the buttercream with a glossy chocolate ganache for a richer, more decadent version that everyone raves about.
• Vegan Version: I’ve experimented with vegan substitutes like flax eggs and coconut cream, and it comes out wonderfully moist and flavorful.
• Spiced Orange Flavor: Adding a pinch of cinnamon or pumpkin spice to the frosting amps up the autumn vibe and complements the chocolate beautifully.
• Mini Cakes: Instead of a large one, I’ve made cupcakes with the spiderweb design on top—perfect for parties and easy to serve.

How to Make Spiderweb Cake Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and greasing your cake pans well. I usually line the bottoms with parchment paper to help the cakes release easily. Gather all your ingredients measured out—it helps keep the process smooth and stress-free. Make sure your butter and eggs are at room temperature for the best mixing results.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powders and flour helps avoid lumps and ensures a silky cake texture.

Step 3: Combine Wet Ingredients Separately

In another bowl, whisk together the vegetable oil, buttermilk, hot brewed coffee (or water), eggs, and vanilla extract. The hot coffee might sound odd, but trust me, it enhances the chocolate flavor amazingly without making the batter taste like coffee.

Step 4: Blend Wet and Dry to Form Your Batter

Slowly pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix or you’ll end up with a dense cake. The batter will be thin, and that’s perfectly fine. This helped me avoid a dry crumb when I first made it.

Step 5: Bake the Cake Layers

Divide the batter evenly into your prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. I like to start checking at 30 minutes to make sure they don’t overbake. Let them cool completely before frosting.

Step 6: Make the Orange Buttercream Frosting

Using room temperature butter and shortening, beat until smooth. Gradually add powdered sugar, then heavy whipping cream and orange extract. I add gel food coloring at this point to achieve that perfect vibrant orange. Beat on high until the frosting is light and fluffy. Adjust the thickness with a little milk if needed.

Step 7: Assemble and Decorate Your Cake

Place one cake layer on your serving plate, spread a generous layer of frosting, then top with the second layer. Cover the whole cake with a smooth crumb coat first, chill for 15 minutes, then apply the final layer of buttercream. Use a piping bag with a round tip to pipe concentric circles of frosting on top, then drag a toothpick from the center outwards repeatedly to create the iconic spiderweb pattern. It’s incredibly satisfying to do—like drawing but edible!

How to Serve Spiderweb Cake Recipe

Garnishes

I usually keep the garnishes simple to highlight the spiderweb design. Sometimes, I add a few edible black spiders or plastic ones for fun—perfect for that creepy Halloween vibe. A sprinkle of crushed candied orange peel around the edges adds a lovely citrus note and pretty touch.

Side Dishes

This cake is rich enough to stand alone, but if you want to add something, a small scoop of vanilla ice cream or a dollop of freshly whipped cream works beautifully. For drinks, I love serving it with a cup of spiced chai tea or an espresso to complement the chocolate.

Creative Ways to Present

For parties, I’ve placed this cake on a rustic wooden cake stand surrounded by little pumpkins and fall leaves. Another fun idea is to cut the cake into individual slices, pipe small spiderwebs on each slice, and serve on themed plates—guaranteed to impress your guests!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered loosely with plastic wrap or in an airtight container in the refrigerator. I find that the cake stays moist for up to 4 days. Just let the cake come to room temperature before serving to get the frosting nice and soft again.

Freezing

If you want to freeze it, wrap the cake tightly in plastic wrap and then foil before freezing. It freezes well for up to two months. When you’re ready to enjoy, thaw the cake overnight in the fridge to preserve the frosting’s texture.

Reheating

I don’t recommend reheating this cake in the microwave since the frosting can melt, but if you want a warm slice, pop it briefly (10-15 seconds) in the microwave and then let it sit for a minute—it’s delightful with softened buttercream!

FAQs

Final Thoughts

This Spiderweb Cake Recipe has become one of my favorites to make, especially during the fall and Halloween season. It always gets compliments not just for how it looks but for that wonderful balance of rich chocolate and bright orange flavors. I recommend giving it a try—you won’t believe how simple it is to create something this fun and delicious. Whether for your family or friends, I promise this cake will bring smiles and maybe a few impressed gasps around your table!

Print