Best 4 Spider Web Cake Recipes

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**Indulge in the Enchanting Spider Web Cake: A Culinary Masterpiece for Halloween Festivities**

As Halloween approaches, treat yourself and your loved ones to a delightful culinary creation that embodies the spooky spirit of the season – the Spider Web Cake. This mesmerizing cake is a feast for the eyes and the taste buds, combining a moist and fluffy chocolate cake with a rich and creamy vanilla frosting, all adorned with an intricate spider web design. Discover the magic within this recipe, along with variations that cater to different dietary preferences, ensuring everyone can partake in this Halloween delight.

Let's cook with our recipes!

SPIDER WEB CAKE



Spider Web Cake image

This spooky spider cake is easy to make! Get your kids in on the cake-decorating action by having them help drizzle the chocolate on the cake to make the spider web.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped vanilla frosting
10 oz vanilla-flavored candy coating (almond bark)
5 Oreo chocolate creme sandwich cookies
2 licorice wheels, unrolled and split in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
  • Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
  • Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.

Nutrition Facts : Calories 500, Carbohydrate 68 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g

SPIDER WEB CAKE



Spider Web Cake image

This old-fashioned "poke" cake, made with orange-flavored gelatin, is decorated with a spider web design for Halloween.

Provided by Land O'Lakes

Categories     Cake     Dessert

Yield 16 servings

Number Of Ingredients 20

Cake
1 (15.25- to 16.5-ounce) package fudge marble cake mix
6 tablespoons Land O Lakes® Butter melted, cooled slightly
1 1/4 cups water
3 large Land O Lakes® Eggs
1 (3-ounce) package orange-flavored gelatin
1/2 cup boiling water
1/4 cup cold water
Frosting
3 cups powdered sugar
1/4 cup unsweetened cocoa
1/2 cup Land O Lakes® Butter softened
3 tablespoons Land O Lakes® Half & Half
1 tablespoon corn syrup
1 teaspoon vanilla
Decorations
12 nonpareils candies
2 (0.68-ounce) tubes black decorating gel
Swirled chocolate chips, if desired
Plastic spiders, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  • Combine cake mix, melted butter, 1 1/4 cups water and eggs in bowl. Beat according to package directions to make marbled effect. Bake 29-32 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 1 hour.
  • Poke holes, 1-inch deep and every 2 inches, in cake with meat fork or wooden skewer.
  • Dissolve gelatin in boiling water; stir in cold water. Slowly pour warm gelatin mixture over cake. Refrigerate 2-3 hours or until chilled .
  • Combine all frosting ingredients in bowl. Beat at low speed until moistened. Increase speed to high; beat until creamy. Spread frosting over cake.
  • Place 12 nonpareils candies on outer edge of cake. Draw a spider web design on frosting with toothpick, ending lines at each nonpareil candy.
  • Pipe decorating gel over toothpick design to make spider web. Decorate with swirled chocolate chips and plastic spiders, if desired.

Nutrition Facts : Calories 370 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 330 milligrams, Carbohydrate 59 grams, Fiber 1 grams, Sugar grams, Protein 3 grams

NO-BAKE SPIDERWEB CHEESECAKE



No-Bake Spiderweb Cheesecake image

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders make a creepy garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable oil, cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold
Candy Spiders, optional

Steps:

  • Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
  • Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
  • Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
  • Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
  • Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
  • Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

SPIDERWEB CAKE



Spiderweb Cake image

This easy spider web cake recipe is the tasty Halloween treat you need to try this year! Black cocoa powder makes the chocolate cake extra dark and moody.

Categories     baking     dessert

Time 2h

Yield 16-20 servings

Number Of Ingredients 24

For cake
Oil, for pans
2 3/4 c. all-purpose flour
1 c. black cocoa powder
1 c. granulated sugar
1 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
3 large eggs
1 c. low-fat buttermilk
3/4 c. neutral oil, such as canola
1 tsp. pure vanilla extract
1 c. freshly brewed coffee
For frosting
2 1/2 sticks unsalted butter, at room temp
5 1/2 c. confectioners' sugar
1 tsp. kosher salt
1/4 to 1/3 cup heavy cream, at room temp
Black gel food coloring
4 lightly crushed chocolate sandwich cookies
For spiders and webs
4 oz. dark chocolate, finely chopped
Black Sixlets candies

Steps:

  • Heat oven to 325°F. Lightly oil three 8-in. cake pans and line bottoms with parchment; grease parchment.
  • Into large bowl, sift together flour and cocoa powder. Whisk in sugars, baking powder, baking soda and salt.
  • Add eggs, buttermilk, oil and vanilla and whisk until nearly all combined. Gradually add coffee, whisking until smooth.
  • Divide among prepared pans and bake until wooden pick inserted into center comes out clean, 28 to 32 min. Transfer pans to wire rack for 10 min., before inverting onto racks to cool completely. Once cool, chill cakes, lightly wrapped, at least 30 min. or up to 1 day before decorating.
  • Make frosting: In large bowl of electric stand mixer, beat butter, sugar and salt on low speed until fully combined. Increase speed to medium and beat until fluffy, about 3 min. Gradually add cream to reach spreadable consistency and beat until fluffy, about 3 min.
  • To assemble, place 1 cake, flat side up, on cake board or serving platter. Spread 3/4 cup frosting on top of cake to edges. Place second cake layer on top, rounded side down, and repeat. Add final layer, rounded side up or down. Coat entire cake in thin layer of frosting and chill at least 10 min. or until frosting is no longer tacky.
  • Transfer 1/2 cup remaining frosting to small bowl and tint black. Transfer to piping bag fitted with small round tip and set aside.
  • To remaining frosting, fold in crushed cookies; avoid over-mixing so frosting does not turn gray. Spread thick layer of frosting over cake and use an offset spatula to smooth evenly around cake. Save any remaining frosting to help stick spiders and webs to cake.
  • To make spiders and webs, draw or print a spiderweb template and stick to your work surface. Place waxed paper on top and tape down corners. Place two-thirds of chocolate in bowl and microwave in 30-sec. increments on 50% power, stirring in between, until melted and smooth. Add remaining chocolate, stirring until melted.
  • Make piping bag: Starting with large sheet of parchment paper, fold one corner over until edges line up to make a triangle. Cut off and discard excess. With folded side toward you, take bottom right corner up to meet top point of triangle, curling paper inward to line up. Holding points together with one hand, use other hand to wrap final point around to meet points. Fold points into piping bag.
  • Fill bag no more than halfway with melted chocolate and fold down open end to seal. Cut small point off bottom of piping tip and trace webs onto waxed paper. Let set completely before transferring to cake.
  • To make spiders, use black Sixlets candies and pipe legs with black frosting. Let set completely before transferring to cake.

Tips:

  • For a gluten-free cake, use a gluten-free flour blend.
  • To make the cake ahead of time, bake it according to the recipe and then freeze it for up to 2 months. Thaw the cake overnight in the refrigerator before frosting.
  • For a richer cake, use heavy cream or sour cream instead of milk.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
  • To make the spider webs, hold the piping bag about 6 inches above the cake and pipe the frosting in a circular motion. Start from the center of the cake and work your way out.
  • To make the spiders, use black licorice for the bodies and candy eyes for the eyes. You can also use chocolate chips or raisins for the eyes.

Conclusion:

The spider web cake is a fun and festive cake that is perfect for Halloween parties. It is easy to make and can be decorated in a variety of ways. With a few simple tips, you can make a spider web cake that is sure to impress your guests.

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