The Ultimate Spiderweb Cake (A Hauntingly Delicious Halloween Treat!)

Hello, my spooky bakers! When it comes to Halloween desserts, I am always on the lookout for something that is both incredibly delicious and has a major “wow” factor. And let me tell you, this Spiderweb Cake is the absolute jackpot. It’s a deep, dark, and decadent chocolate cake with a rich, fudgy frosting that is delicious in its own right. But the real magic, the part that will have everyone at your party mesmerized, is the incredible, wispy, and ethereal marshmallow spiderwebs that we stretch all over it!

This isn’t just a cake; it’s a fun, edible art project. The technique for creating the marshmallow webs is so much fun and easier than you might think, resulting in a showstopping centerpiece that looks professionally made. Get ready to create the coolest, creepiest-crawliest, and most delicious cake of the Halloween season!

Why This Spiderweb Cake is a Spooktacular Success

This recipe is guaranteed to be the star of your Halloween dessert table. Here’s why it’s so special:

• Incredibly Impressive & Spooky: The stretched marshmallow web effect is a true showstopper. It looks so intricate and realistic, making it the ultimate Halloween centerpiece.
• Unbelievably Moist Chocolate Cake: We use coffee and sour cream in the batter, which are secret weapons for creating a super moist, tender crumb and a deep, rich chocolate flavor.
• Easy & Fudgy Frosting: The chocolate frosting comes together in minutes in the microwave and has a wonderful, rich, and fudgy texture.
• So Much Fun to Decorate: The process of stretching the marshmallow webs is a unique and really fun, hands-on activity. It’s a great way to get creative in the kitchen!

The Ghoulishly Good Ingredients You’ll Need

This recipe is broken down into two main components: the rich chocolate cake and the fudgy frosting (the webs just need marshmallows!).

For the Cake:

• Baking spray with flour, for the pan
• 1 1/4 cups packed light brown sugar
• 1 cup brewed coffee
• 1/2 cup (3 oz.) semisweet chocolate chips
• 1/3 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1/4 cup dark unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 2 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 tsp. vanilla extract

For the Frosting & Webs:

• 1/2 cup (1 stick) salted butter
• 1 cup dark unsweetened cocoa powder
• 1 tsp. vanilla extract
• 3 1/2 cups powdered sugar
• 6 Tbsp. very hot water
• 5 large marshmallows

How to Make Your Spiderweb Cake: A Step-by-Step Guide

Let’s conjure up this spooky masterpiece. The key is to let the cake and frosting cool properly before the web-spinning begins!

1. Make the Chocolate Cake Base: First, preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan with baking spray, line the bottom with parchment, and spray the parchment. In a medium saucepan, whisk together the brown sugar, coffee, chocolate chips, and oil. Heat over medium, stirring constantly, until the sugar is dissolved and chocolate is melted. Remove from heat and let cool for 10 minutes.

2. Mix and Bake the Cake: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. One at a time, whisk the room-temperature eggs, sour cream, and vanilla into the cooled chocolate mixture until smooth. Gradually whisk in the dry flour mixture until just combined. Pour the batter into your prepared pan and bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

3. Whip Up the Fudgy Frosting: In a medium heatproof bowl, melt the butter in the microwave. Whisk in the cocoa powder and vanilla until smooth. Using an electric mixer on low, gradually beat in the powdered sugar and hot water, alternating between the two, until combined. Increase the speed to medium and beat for 1-2 minutes until smooth and spreadable.

4. Frost and Chill the Cake: Once the cake is completely cool, place it on a serving plate and spread the chocolate frosting evenly over the top and sides. For the marshmallow webs to stick properly, the frosting needs to be set. Chill the cake in the refrigerator for 30 minutes or the freezer for 15 minutes.

5. Create the Marshmallow Webs: This is the magic step! Place the 5 large marshmallows in a small, microwave-safe bowl. Microwave for about 15 seconds, just until they are puffy and melted in the center. Let them cool for just a moment so you don’t burn yourself. Now, working quickly, dip your fingers (wearing food-safe gloves is a great idea!) or two forks into the melted marshmallow. Touch your fingers together and pull them apart, stretching the marshmallow until it’s thin and web-like. Drape and wrap these web strands all over your chilled, frosted cake. Repeat the process until the cake is covered in spooky webs! Let the webs set for about 10 minutes before slicing.

Tips for the Perfect Spiderweb Cake

• Cool Completely Before Frosting: This is the golden rule of cake decorating. A warm cake will melt your beautiful frosting into a soupy mess. Patience is a virtue!
• The Marshmallow Web Technique: Work quickly as the marshmallow will start to firm up. If it becomes too hard to work with, a quick 5-second zap in the microwave can loosen it up again. Embrace the imperfections—random, messy webs look more realistic!
• The Coffee Secret: The brewed coffee in the cake batter doesn’t make the cake taste like coffee; it deeply enhances and intensifies the chocolate flavor for a richer result.
• Add Some Spiders! For an extra creepy-crawly touch, decorate the top of your finished web with some spooky candy or plastic spiders!

Frequently Asked Questions (FAQ) – Spiderweb Cake

Can I make this cake ahead of time?
Yes! You can bake the cake and make the frosting a day in advance. Store the cake, covered, at room temperature and the frosting in an airtight container. Frost the cake and add the marshmallow webs the day you plan to serve it for the best results.

My marshmallow mixture is too sticky to work with! What do I do?
Sticky is good! That’s what allows it to stretch. Wearing lightly oiled, food-safe gloves can be a huge help. Letting the marshmallow cool for 30-60 seconds after microwaving can also make it slightly less sticky and easier to handle.

Can I make this in a different sized pan?
You could make this in an 8×8 or 9×9 inch square pan. The baking time should be similar, but start checking it a few minutes early. You could also make cupcakes, reducing the baking time to about 18-22 minutes.

What if I don’t want to use coffee in the cake?
You can substitute the 1 cup of brewed coffee with 1 cup of hot water. The cake will still be delicious, but the chocolate flavor won’t be quite as deep.

Conclusion

This Spiderweb Cake is such a fun and theatrical way to celebrate Halloween. It’s a delicious, dark chocolate dream with a decoration that is sure to delight and impress all of your guests. I hope you have a blast spinning your own spooky, sweet webs!