Best 2 Spooky Spider Cake Recipes

Indulge in a spine-chilling culinary experience with our "Spooky Spider Cake" recipe. This Halloween-themed cake is a delightful combination of rich chocolate flavor and eerie spiderweb decorations. Explore our step-by-step guide to creating this captivating dessert, perfect for any Halloween party or gathering.

Discover the secrets behind crafting the moist and decadent chocolate cake base, and learn how to whip up a creamy and light chocolate ganache that will leave your taste buds spellbound. Unleash your creativity as you decorate your cake with intricate spiderweb patterns using white chocolate and dark chocolate.

But that's not all! This article also features three additional spine-tingling Halloween-inspired recipes: "Eyeball Cupcakes," "Mummy Brownies," and "Pumpkin Patch Cheesecake." Each recipe is meticulously crafted to transport you into a realm of spooky delight.

The "Eyeball Cupcakes" are sure to be the stars of your Halloween party, with their eerie eyeball decorations made from white chocolate chips and raspberry jam. The "Mummy Brownies" are a delightful treat, featuring a gooey chocolate interior wrapped in a mummy-like casing made from white chocolate and edible eyes.

Last but not least, the "Pumpkin Patch Cheesecake" is a showstopper, featuring a creamy pumpkin filling nestled in a graham cracker crust and topped with miniature chocolate-covered pretzels that resemble a pumpkin patch.

These recipes are not just delicious; they are also incredibly fun to make, making them a perfect activity for families and friends to enjoy together. So, gather your ingredients, put on your aprons, and embark on a culinary adventure that will leave you with unforgettable Halloween memories.

Check out the recipes below so you can choose the best recipe for yourself!

SPOOKY SPIDER CAKES

Spooky spider cakes image

Children will have great fun decorating these at Halloween parties

Provided by Sara Buenfeld

Categories Afternoon tea, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 12

Ingredients

200g butter , at room temperature
200g golden caster sugar
200g self-raising flour
4 eggs
½ tsp baking powder
1 tsp vanilla extract
6 tbsp chocolate chips or chopped chocolate
2 packs liquorice Catherine wheels
12 tbsp Nutella or other chocolate spread
liquorice allsorts (the black ones with the white centre)
tube black writing icing
1 length red bootlace

Steps:

Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.
Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.
To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.
Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider's body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.

Nutrition Facts : Calories 481 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 45 grams sugar, Protein 6 grams protein, Sodium 0.64 milligram of sodium

SPOOKY SPIDER CAKE

Spooky Spider Cake image

Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! -Gina M. Feger, Louisville, Kentucky

Provided by Taste of Home

Categories Desserts

Time 2h40m

Yield 18-20 servings.

Number Of Ingredients 23

Ingredients

CHOCOLATE CAKE:
1 package chocolate cake mix (regular size)
1-1/2 cups water
2 eggs
WHITE CAKE:
1 package white cake mix (regular size)
1-1/3 cups water
2 eggs
FROSTING:
2 cups shortening
1/4 cup plus 2 tablespoons water, divided
2 teaspoons clear vanilla extract
2 pounds confectioners' sugar
2 tablespoons meringue powder
Purple and black paste food coloring
3/4 cup baking cocoa
1/4 teaspoon light corn syrup
ASSEMBLY:
2 wooden dowels (2 inches x 1/4 inch)
1 cardboard cake circle (6 inches)
16 wooden toothpicks
8 black twist licorice ropes
20 pieces candy corn

Steps:

In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean. , Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely., For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture., For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake., Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake. , With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake. , For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake. , Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting., For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn.

Nutrition Facts : Calories 608 calories, Fat 25g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

To make the cake extra moist, use a combination of chocolate cake mix and chocolate pudding mix.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
To make the spiderweb design, use a toothpick to drag melted white chocolate across the top of the cake.
For a more realistic spiderweb design, use a combination of thick and thin lines.
To make the spiders, use a combination of chocolate chips and candy eyes.
To make the chocolate ganache, use a combination of heavy cream and chocolate chips.
For a smoother ganache, use a hand mixer to beat the ganache until it is smooth and creamy.
To decorate the cake, use a variety of Halloween sprinkles.

Conclusion:

This spooky spider cake is a perfect dessert for Halloween. It is easy to make and is sure to be a hit with kids and adults alike. With its moist chocolate cake, creamy chocolate ganache, and realistic spiderweb design, this cake is sure to be the star of the show at any Halloween party.