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This show-stopping spiderweb cake brings all the drama and deliciousness to your Halloween table with almost zero headache. The secret to its spooky web is melted marshmallows stretched into thin, ghostly threads. No complicated piping required. Underneath that playful web is a moist devil’s food cake layered and coated with deep black chocolate frosting.
My nieces were wide-eyed when they stretched marshmallows for the first time while I frosted the cake. Since then, making this cake together is our family’s Halloween tradition.
Ingredients
- Devil’s Food Cake Mix: Provides rich chocolate flavor and a foolproof cake base Choose a high-quality brand for best taste and texture
- Prepared Coffee: Adds depth and amplifies chocolate notes Brew strong coffee and make sure it cools to room temperature
- Vegetable Oil: Keeps the cake extra moist Use fresh oil with a clean aroma
- Large Eggs: Bind the batter and contribute to a fluffy crumb Pick eggs that are fresh and at room temperature for easy mixing
- Black Gel Food Color: Intensifies the cake’s dark appearance Opt for gel color over liquid for stronger hue and no thinning
- Chocolate Frosting: Lush and creamy covering that seals in moisture A rich, premade tub saves time but you can use homemade too
- Mini Marshmallows: The crucial element for stretchy edible webs Choose soft, fresh marshmallows for easy melting
- Plastic Spiders: Fun garnish to complete the spooky look Make sure they are cleaned and food-safe
Step-by-Step Instructions
- Prep the Pans and Oven
- Preheat your oven to three hundred fifty degrees Fahrenheit and grease two cake pans thoroughly. Line the bottoms with parchment paper cut to fit exactly. This prevents sticking and guarantees smooth release.
- Mix the Chocolate Batter
- Pour your devil’s food cake mix into a large mixing bowl. Add the cooled coffee, vegetable oil, and eggs. Beat everything on medium speed for two minutes until the mixture is smooth and even. If you want an extra-dark effect, blend in black gel food color completely.
- Bake and Cool
- Divide the batter as evenly as possible between your prepared cake pans. Bake for about twenty-four to twenty-eight minutes. Watch for the cakes to rise fully and test doneness by poking the center with a toothpick. When it comes out clean, remove cakes from the oven and let them cool in the pans for ten minutes. Carefully turn them onto cooling racks and let them cool completely before moving on.
- Make Black Chocolate Frosting
- In a separate bowl, scoop out the chocolate frosting and add black gel food color. Use your mixer to whip it together until the color is uniform and the frosting feels silky smooth.
- Assemble and Frost
- Place one cake layer carefully onto your serving plate. Spread about one quarter of the frosting on top. Set the second cake layer on top and gently press to secure. Use the rest of your frosting to coat the sides and top, smoothing it out for a clean finish.
- Create the Marshmallow Web
- Put a third cup of mini marshmallows into a microwave-safe bowl and heat them for about ten seconds until puffed. Put on disposable gloves and reach for the warm marshmallow clump. Stretch it between your fingers to form thin strands. Gently drape and wrap these stretchy strands all over the cake. Continue melting and stretching marshmallows in batches until the cake is covered in a cobweb effect. Finish with a few plastic spiders for drama.
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The first time I tried the web decoration with my sisters we got more marshmallow on ourselves than the cake but it became the hit of our Halloween party and now we cannot imagine October without it
Storage Tips
Store this cake in an airtight container at room temperature for up to two days. If you want to keep it longer refrigerate for up to a week. For the freshest results wrap individual slices tightly and freeze them for up to two months. Remember to remove the plastic spiders before refrigerating or freezing.
Ingredient Substitutions
You can swap prepared cold brew for brewed coffee or even use water if caffeine is an issue. For a dairy free version select a vegan chocolate cake mix and a plant-based frosting tub. If you want less sweetness swap half the frosting for whipped cream cheese before adding gel food color.
Serving Suggestions
Serve this cake at Halloween parties or school events for guaranteed smiles. For extra drama add a backdrop of black and orange candies or cookie crumbles around the cake board. This cake also works beautifully as cupcakes pipe the web over each one.
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The Spiderweb Tradition
Spinning marshmallow webs comes from the creative urge to go all out for Halloween without professional tools. Cakes like this have gained viral popularity year after year because anyone can do it. The mix of fun hands-on crafting and delicious chocolate brings generations together with sticky fingers and laughter.
Recipe FAQs
- → How do I make the marshmallow web?
Warm mini marshmallows briefly in the microwave until soft, then stretch them between gloved hands into thin strands. Carefully drape these strands over the cake to form an edible web.
- → What gives the cake its deep black color?
A small amount of black gel food coloring is added to both the batter and frosting, enhancing the rich chocolate tone to create a dark, dramatic finish.
- → Why use room temperature coffee and eggs?
Room temperature ingredients blend more evenly in the batter, resulting in a tender crumb and smooth texture throughout the cake.
- → Can I use homemade chocolate cake instead of cake mix?
Yes, a homemade dark chocolate batter can work well. Just ensure the texture remains moist for the best results with the marshmallow web decoration.
- → How can I prevent the cake layers from sticking?
Line your pans with parchment paper to make removing the cake layers easier and to avoid tearing or breaking during cooling.
- → Is there a tip for handling sticky marshmallows?
Using disposable gloves lightly sprayed with cooking spray helps manage stickiness when stretching the marshmallows into strands.