Halloween Spider Cake Recipe

Here are the ingredients you need to make this spider cake:

Moist Chocolate Cake Recipe

  • 1 cup all-purpose flour (130)
  • 1 cup granulated sugar (200g)
  • 1/3 cup sifted dark cocoa powder (30g)
  • 1 tsp baking powder (4g)
  • 3/4 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1/2 cup hot water (120g)
  • 1/2 cup buttermilk, room temperature (120g)
  • 1/4 cup vegetable oil (55g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4g)

Chocolate Buttercream Frosting

  • 1 cup (or 2 sticks) unsalted butter, room temperature (226g)
  • 1 tsp vanilla extract (4g)
  • 1/4 tsp fine table salt (2g)
  • 3 cups powdered sugar (375g)
  • 1/2 cup heavy cream, room temperature (120g)
  • 3/4 cups dark chocolate chips, melted and cooled (135g)
  • 1/2 cup sifted, dark baking cocoa (40g)
  • squirt of black gel food coloring


Here are the directions that you need to follow to complete this recipe:

Chocolate Cake Layers

  1. Preheat oven to 350 F / 175 C. Grease two, six-inch domed cake pans with non-stick spray or homemade cake release. Grease two heating cores and place in the center of the pans to help it bake more evenly and quickly. Place the pans on a baking sheet to help you easily move them in and out of the oven and set aside. If you want to use 8-inch domed cake pans, double this recipe and double the frosting recipe.
  2. Sift or whisk together the dry ingredients (flour, sugar, dark cocoa powder, baking powder, baking soda and salt) into a large bowl.
  3. Pour in the hot water, sour cream, oil, eggs, and vanilla into a separate bowl and whisk together until fully incorporated.
  4. Mix the wet ingredients into the dry ingredients just until they’re incorporated into the batter.
  5. Divide the batter evenly between the prepared cake pans, making sure you fill the pans no more than 2/3 full. They will rise and can overflow if your pans are too full. Mine were about 1/2 way full. Bake for about 35-40 minutes or until a toothpick comes out with a few moist crumbs.
  6. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes, then flip them into wire racks to finish cooling.
  7. Once cooled, use a serrated knife to level the top of each cake layer. Trim off about 1/2 an inch from the domed side of one of the cake layers. This will make it easier to stack the cake layers on your cake board.

Chocolate Buttercream Frosting

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  2. Add in the vanilla extract and salt. Mix on low until the ingredients are fully incorporated.
  3. Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Place 1/4 cup of the white buttercream in a small piping bag fit with a round piping tip. Set aside.
  4. Mix the melted dark chocolate, sifted dark cocoa, and black gel food coloring into the remaining frosting. Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
  5. Place 2 Tbsp of black buttercream and cut a small 1/2 cm opening in the bag. Cover the rest of the frosting with plastic wrap to prevent crusting and set aside.

Assembling this Spider Cake

  1. Start by folding each of the bubble tea straws about 1/2 of the way down the straw and place in a large/ thick book to help them keep their shape. They need a bit of time (20-30 minutes) to allow them to stay bent once they’re removed from the book.
  2. Stack and frost the cake layers on a greaseproof cake board. Use the cake layer with the trimmed dome first, sticking it in place with a dab of chocolate buttercream.
  3. Carefully spread an even layer of chocolate buttercream on top of the cake layer with an offset spatula.
  4. Stack the next cake layer on top, then freeze the cake for about 10 minutes in the freezer. This will help the buttercream between the cake layers firm up and make the cake easier to frost.
  5. Cover the cake with an even layer of chocolate buttercream and smooth using an acetate sheet or small offset spatula.
  6. Use the white and black buttercream to pipe two eyes onto the side of the cake. Cover the cake with black buttercream to make our spider look fuzzy.
  7. Press 4 bubble tea straws on each side of the cake to look like legs, using tiny strips of clear tape to anchor the base of the straws to the edge of the cake board. Then enjoy!