Spiderweb Cake
With its moody black frosting and stretchy marshmallow webs, this Spiderweb Cake is sure to bring the spooky vibes. Not only is this cake frighteningly festive, it’s also deceptively easy to make. It comes together quickly with Betty Crocker™ devil’s food cake mix and chocolate frosting, along with a little black food coloring and a clever marshmallow spiderweb hack.
Recipe Ingredients
Here’s a peek at the ingredients for this spooky spiderweb cake.
Devil’s Food Cake Mix: The perfect foundation for this cake. Coffee replaces the water called for on the package, boosting the rich chocolate flavor.
Chocolate Frosting: A creamy classic and great base for tinting with black food gel for a spooky canvas to adorn with spiderwebs.
Black Gel Food Color: Key for tinting this cake and giving it its haunting black hue.
Marshmallows: Mini marshmallows are transformed into sticky, stretchy webs that give this cake its namesake decoration.
Other Ingredients You’ll Need: Prepared coffee, oil, and eggs.
How to Make Spiderweb Cake
Here’s a look at the steps to make this fun and festive Spiderweb Cake. See the full recipe for specifics.
1. Make the Cake Layers
Bake the cake layers as instructed on the package, just swap out the water for coffee and add a little black food gel to tint the batter a deep black.
2. Assemble the Cake
Once the cake layers are baked and cooled, tint the frosting and assemble the cake. One container of frosting is just enough to cover this cake. Double the amount if you’d like to pipe on additional frosting decorations.
3. Decorate with Spiderwebs
The signature spiderwebs that cover this cake are simple to make with one single ingredient: marshmallows. Just heat up small portions and stretch the marshmallows between gloved hands. The gloves are key since the marshmallows are extremely sticky when warmed!
How to Store Spiderweb Cake
This cake is best within a day or two of assembling. However, if you have leftovers, follow the instructions below for storing.
Room Temperature
You can store portions of leftover cake at room temperature for up to two days. Wrap or cover well so the cut edges don’t dry out.
Refrigerator
Place left over cake in an airtight container and store in the refrigerator for up to 4 days
Freezer
Wrap portions of cake in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month. Thaw portions of cake still wrapped to keep them moist and enjoy at room temperature for the best texture.
Spiderweb Cake
- Prep Time 1 hr 25 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 9
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1 cup prepared coffee, room temperature
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon black gel food color, if desired
Frosting & Decoration
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
- 2 teaspoons black gel food color
- 1 1/2 cups mini marshmallows
- Plastic spiders, if desired
Instructions
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Step1
Heat oven to 350°F. Grease two 8- or 9-inch round cake pans with cooking spray or shortening. Line the bottom of the pans with parchment paper.
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Step2
In a large bowl, combine the cake mix, coffee, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Add 1 teaspoon of the black food coloring and mix thoroughly.
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Step3
Divide the batter between the prepared pans. Bake 24 to 28 minutes on the center rack of the oven or until toothpick inserted in the center comes out clean and top springs back when lightly touched in the center. Cool for 10 minutes; remove from pans to cooling racks. Cool completely.
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Step4
In a medium bowl, combine the frosting with 2 teaspoons of black gel food color and beat with an electric mixer until smooth and thoroughly blended.
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Step5
Spread a dollop of frosting onto a serving plate and place one of the cake layers on top. Spread 1/4 of the frosting on top of one of the cakes. Top with the second cake. Using an offset spatula or the smooth side of a butter knife, frost the entire cake with the remaining frosting.
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Step6
Put on a pair of clean, disposable kitchen gloves as the marshmallows are very sticky to work with and can be a bit hot. Microwave a small handful of the marshmallows (about 1/3 to 1/2 cup) on High for 10 to 15 seconds or until just beginning to puff. Grab a handful of the microwaved marshmallows and smash between your hands in a slow-motion clapping movement, repeating until you have stretchy strands of marshmallow between your hands. Wrap the strands of marshmallow around the frosted cake. Repeat microwaving and stretching the remaining marshmallows in batches until you have the desired spiderweb effect. You may need to wear a new pair of gloves for each batch of marshmallows. Decorate with plastic spiders, if desired. Remove spiders before serving.
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