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Halloween Spider Web Cake

Spider web cake is the perfect Halloween treat! Homemade chocolate cake covered in a rich chocolate ganache with marshmallow fluff cobwebs that are so simple to make! Fun & festive, slightly creepy cake that everyone loves.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Cake, Dessert, Halloween
Cuisine: American
Keyword: Spider Web Cake
Servings: 16

Ingredients

Cake

  • 2 cups flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract

Chocolate Glaze

  • 2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 7 oz marshmallow fluff

Instructions

How to Make A Chocolate Bundt Cake

  • Preheat oven to 350 degrees F. Grease and flour your bundt pan.
  • In a large mixing bowl, whisk together flour, sugar, baking soda and salt. Set aside.
  • In a medium saucepan over medium heat melt the butter. Whisk in the oil, cocoa powder and water and bring mixture up to a boil while whisking constantly.
  • Pour chocolate butter mixture into flour mix and stir to combine.
  • Next stir in the milk, eggs and vanilla. Whisk thoroughly.
  • Pour mixture into prepared bundt pan and bake 45 minutes or until toothpick inserted in center comes out clean.
  • Cool cake in the pan for 5 minutes, then flip onto a wire cooling rack to cool completely.

Chocolate Glaze

  • Place cream in a large microwave safe bowl and heat for 2 minutes until the cream is very hot. (Alternately, you can heat it on the stove until it just comes to a simmer.)
  • Gently pour the semisweet chips into the cream. Place a plate on top to cover and let sit for 5 minutes.
  • Whisk the mixture until all the chocolate incorporated, chips are all melted and the mixture is shiny.  Set aside to cool slightly.

Making the Spider Webs

  • Transfer the marshmallow fluff to a glass bowl and microwave in 10 second intervals until the marshmallow fluff has puffed up some.  Stir it until it deflates and is a little melty.
  • Transfer the fluff to a ziploc bag and cut a tiny tip off one corner.
  • When the chocolate ganache has cooled a little, spoon it all over the top of the bundt letting it drip down the sides slightly.
  • Next, take the bag of fluff and pipe it on top of the cake in 4 or 5 complete circles. I like to start with one circle just inside the ring of the cake, then the next spaced 1/4" out, etc.
  • Using a toothpick, start from the inside of the cake and drag it up and over the ridge of the cake, downwards, to create a spider web effect. Repeat the process, spacing the webs about 2" from each other. Top with creepy cute plastic spiders.