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Making this spiderweb cake every October is a family tradition that kicks off our fall celebrations It is the showstopper at any Halloween table and a surprisingly easy project that brings everyone crowding into the kitchen to help pipe spiderweb designs and lick the spoon
When I first tried this technique I worried it would look messy but now my nieces beg for a turn spinning webs and I love seeing their faces when we cut the first slice
Ingredients
- Chocolate cake mix plus eggs oil and water: makes assembly fast and ensures the cake is tender and fluffy
- Unsalted butter softened: gives the homemade frosting rich flavor use high quality butter for best results
- Confectioners sugar: sweetens and firms up the marshmallow frosting sift it for extra smoothness
- Marshmallow creme: adds light texture and sweet fun experiment with different brands for the best stretch
- Vanilla extract: rounds out sweetness use pure vanilla for true flavor
- Kosher salt: balances the sweetness just a pinch is enough
- Heavy cream: makes the ganache luxuriously silky do not substitute milk for best texture
- Semisweet chocolate chips: for ganache bring depth of flavor try a reputable brand for glossy results
- Vanilla icing from a tube: makes easy web piping check for consistency by squeezing a little before use
Step-by-Step Instructions
- Prepare the Cake Batter:
- Butter and flour two nine inch cake pans making sure to get the corners so nothing sticks Prepare the chocolate cake batter following the directions on the box Stir well so there are no dry spots
- Bake the Cakes:
- Pour the batter evenly into the pans and smooth the tops Bake as the package says Usually it is around twenty five to thirty minutes Check with a toothpick in the center It should come out clean Let the cakes cool in the pans for five minutes then turn out onto racks to cool completely
- Mix the Marshmallow Frosting:
- In a large bowl combine softened butter confectioners sugar marshmallow creme vanilla and pinch of salt Beat with a hand mixer starting on low then increasing to medium for about three minutes The frosting should look light and fluffy Taste to see if you like the sweetness
- Assemble the Cake Layers:
- Place one cooled cake layer on your platter Spread about half the frosting evenly on top carefully covering to the edges Gently set the second cake on top Press down a bit so the layers stick
- Make the Ganache:
- Heat heavy cream in a small saucepan over medium just until tiny bubbles form around the edge Do not let it boil Pour the hot cream directly over chocolate chips in a heatproof bowl Let it sit about two minutes Then whisk slowly from the center outward until the mixture is smooth and glossy
- Finish With Spiderweb Icing:
- Pour the warm ganache over the center of the cake and gently tilt the platter so it covers the top Allow excess to drip over the sides Using the tube of vanilla icing create several concentric circles or spirals on the ganache Working quickly before it sets drag a toothpick from the center out to the edges at intervals to form a spiderweb pattern Clean the toothpick between drags for crisp lines
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My favorite part is swirling the marshmallow frosting marshmallow always reminds me of sticky fingers helping my grandmother toast mallows by the campfire
Storage Tips
Store the finished cake covered at room temperature for up to two days If your kitchen is very warm place in the fridge Cover any exposed edges with plastic to keep it moist Before serving let it come back to room temperature for the best texture The ganache can firm up after chilling so give it a few minutes to soften
Ingredient Substitutions
If you prefer a homemade chocolate cake recipe you can absolutely swap it in A good store bought or homemade chocolate buttercream is fine if you do not have marshmallow creme For the ganache use bittersweet instead of semisweet if you want deeper chocolate flavor For a gluten free version try your favorite gluten free chocolate cake mix and check that your marshmallow creme is gluten free
Serving Suggestions
I love serving this cake at Halloween parties with coffee milk or even warm cider You can add plastic spiders or festive sprinkles for more fun If you want to go all out serve it alongside other spooky themed treats like ghost shaped cookies or pumpkin cupcakes The cake slices beautifully and looks great on a simple white platter
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Cultural and Historical Context
Chocolate cakes have been a centerpiece at celebrations for generations This spiderweb design is a modern American twist perfect for Halloween and shows off the creativity of home bakers Using marshmallow cream in frosting dates back decades and always brings nostalgic joy for those who love sticky sweets
Common Recipe Questions
- → How do I create the spiderweb design?
After pouring the ganache, pipe a spiral of vanilla frosting on top. Drag a toothpick outward from the center to form a web pattern.
- → Can I use homemade cake instead of boxed mix?
Absolutely! Your favorite chocolate cake base works just as well; adjust baking times as needed.
- → What kind of chocolate chips should I use for the ganache?
Semisweet chocolate chips provide a balanced sweetness and melt smoothly for the topping.
- → Is marshmallow crème necessary for the frosting?
Marshmallow crème gives the frosting a fluffy, light texture. Substitute with whipped marshmallows if desired.
- → Can this be prepared in advance?
Yes, assemble and decorate the day before; refrigerate and bring to room temperature before serving.