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Spider Web Cake

This Spider Web Cake is a layered chocolate and vanilla sponge adorned with a chocolate web pattern. The cake combines moist, tender crumb textures with a decorative topping that replicates a spooky spider web design, perfect for Halloween festivities.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1.5 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk at room temperature
  • 1/2 cup vegetable oil
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour sifted for vanilla sponge
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk whole or 2%
  • 1/3 cup vegetable oil
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1 pound dark chocolate chopped
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 black gel food coloring for web pattern or black cocoa powder as alternative

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cake pans (8-inch round)
  • Cooling racks
  • Piping bag with fine tip
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a large bowl, whisk together 2 cups of sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and smooth.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix on medium speed until the batter is smooth, about 2-3 minutes. Scrape down the sides as needed.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.
  6. Meanwhile, prepare the chocolate ganache by heating the heavy cream until just simmering, then pouring it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Chill until slightly thickened.
  7. Whip the chilled heavy cream with powdered sugar, vanilla, and one teaspoon of vanilla extract until stiff peaks form. Set aside.
  8. Spread a layer of whipped cream frosting over the first cake layer, then top with the second layer. Cover the entire cake with a thin coat of frosting to seal in crumbs, then chill for 30 minutes.
  9. Apply a final smooth layer of frosting over the chilled cake. Pour the cooled ganache over the top, allowing it to drip down the sides naturally for a layered effect.
  10. Fill a piping bag fitted with a fine tip with the black food coloring or cocoa powder mixture. Pipe concentric circles across the top of the cake and use a toothpick to draw lines from the center outward, creating a web pattern.
  11. Finish by adding small spider decorations if desired, or extra web details for a spooky effect. Slice and serve to reveal the layered interior and striking web design.

Notes

For best results, chill the assembled cake for at least an hour before decorating. Use a steady hand for piping the web and consider using food coloring gel for vibrant, precise lines.