Description
The Spiderweb Cake is a delightfully rich and festive dessert perfect for Halloween celebrations. Featuring a moist, dark chocolate cake made with black cocoa powder and infused with the warmth of brewed coffee, it’s paired with a creamy orange-flavored buttercream frosting that brings a vibrant contrast both in flavor and color. The cake’s unique spiderweb design makes it a striking centerpiece for any spooky-themed gathering.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup black cocoa powder
- 1/4 cup Dutch-processed cocoa powder (sifted)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup strong brewed coffee (or water), hot
- 2 large eggs
- 2 tsp vanilla extract
Orange Buttercream Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar, adjust for desired sweetness
- 1 Tbsp heavy whipping cream
- 1/4 tsp orange extract
- 1/2 tsp Electric Orange Americolor Gel Color (optional)
Spiderweb Frosting Ingredients
- 1/2 cup shortening
- 2 cups powdered sugar
- 1 tsp clear vanilla extract (optional, avoid regular vanilla to prevent tinting)
- 3 Tbsp milk (adjust as needed to thin frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, black cocoa powder, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Whisk until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together vegetable oil, buttermilk, hot brewed coffee, eggs, and vanilla extract until smooth and well mixed.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients, mixing with a hand mixer or stand mixer on low speed until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Orange Buttercream Frosting: Using a mixer, beat the room temperature unsalted butter until creamy. Gradually add powdered sugar, mixing slowly to avoid a sugar cloud. Add the heavy whipping cream, orange extract, and optional gel color. Beat at medium-high speed until fluffy and smooth. Adjust consistency by adding more powdered sugar or cream as needed.
- Prepare Spiderweb Frosting: In a separate bowl, beat shortening until smooth. Gradually add powdered sugar and clear vanilla extract. Slowly mix in milk, a tablespoon at a time, until the frosting reaches a pipeable consistency suitable for intricate designs.
- Assemble the Cake: Place one cake layer on the serving plate. Spread an even layer of orange buttercream on top. Add the second cake layer and cover the entire outside with the remaining orange buttercream, smoothing it evenly.
- Create the Spiderweb Design: Using a piping bag fitted with a small round tip, pipe concentric circles of the spiderweb frosting onto the top of the cake. Using a toothpick or skewer, draw straight lines from the center outward through the circles to create the spiderweb pattern.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting. Serve at room temperature and enjoy your festive Spiderweb Cake!
Notes
- This Spiderweb Cake is an ideal festive treat for Halloween celebrations with its rich black cocoa and striking orange frosting.
- Using hot brewed coffee intensifies the chocolate flavor without adding a strong coffee taste.
- The Electric Orange Americolor Gel Color is optional but recommended for a vibrant orange frosting color.
- Clear vanilla extract prevents the frosting from turning brown, keeping colors bright for the spiderweb design.
- Adjust the sweetness of the frosting according to your preference by varying powdered sugar quantities.
- Allow the cake to cool completely before frosting to avoid melting.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 70 g
- Sodium: 384 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
