Name: Spiderweb Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water or freshly brewed coffee; 8 oz semi-sweet or dark chocolate (for ganache); 1 cup heavy cream; 1/2 cup white chocolate or white candy melts (for spiderweb)

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This Spiderweb Chocolate Cake is a spooky, fun, and indulgent dessert that’s perfect for Halloween or any occasion that calls for a little drama. With its rich chocolate flavor, moist crumb, and eerie white chocolate spiderweb design, it’s a cake that’s both eye-catching and crowd-pleasing.

Why You’ll Love This Recipe

I love how this cake combines a deep, rich chocolate flavor with a festive twist. The spiderweb decoration is surprisingly simple to create but adds a dramatic flair that makes the cake stand out on any dessert table. It’s perfect for parties, and I can easily make it ahead of time. Plus, the texture is soft, moist, and satisfies every chocolate craving. Spiderweb Chocolate Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water or freshly brewed coffee
Semi-sweet or dark chocolate (for ganache)
Heavy cream
White chocolate or white candy melts (for the spiderweb)

Directions

I start by preheating my oven to 350°F (175°C) and greasing two 8-inch round cake pans.
In a large bowl, I whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, I beat the eggs, then add both sugars, buttermilk, oil, and vanilla. I mix until well combined.
I gradually add the dry mixture to the wet ingredients, stirring gently. I pour in the hot water (or coffee) and mix until smooth.
I divide the batter evenly between the pans and bake for about 30–35 minutes, or until a toothpick comes out clean.
Once baked, I let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the ganache, I heat the heavy cream until steaming and pour it over the chopped chocolate. I let it sit for a minute, then stir until glossy and smooth.
I pour the ganache over the top of the stacked and leveled cakes, letting it drip slightly over the sides.
To make the spiderweb, I melt the white chocolate and pipe it in concentric circles over the ganache. Using a toothpick, I drag lines from the center outwards to create the web effect.
I let the ganache set before slicing and serving.

Servings and timing

This recipe serves 10–12 people.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: About 2 hours

Variations

I sometimes add a touch of espresso powder to the batter to enhance the chocolate flavor even more.
For a more intense filling, I spread raspberry jam between the cake layers before adding ganache.
I use orange-tinted white chocolate for the web design for a colorful Halloween theme.
If I want a gluten-free version, I substitute the flour with a gluten-free blend.

storage/reheating

I store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. If chilled, I let it sit at room temperature for 20–30 minutes before serving to bring back the soft texture. I avoid microwaving it to maintain the ganache and web design. Spiderweb Chocolate Cake

FAQs

How do I create the perfect spiderweb design?

I make sure the ganache is slightly set but still glossy before piping the white chocolate. Then I draw concentric circles and drag a toothpick outward to get that signature web look.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly in plastic. I decorate it the next day to keep it fresh and make party prep easier.

What can I use instead of white chocolate for the web?

I’ve used white candy melts or even icing gel in a piping bag. Anything that sets firmly on chocolate ganache works.

Can I freeze this cake?

Yes, I freeze the undecorated cake layers wrapped tightly for up to 2 months. I thaw them overnight in the fridge before assembling and decorating.

What if I don’t have buttermilk?

I make my own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. I let it sit for 5–10 minutes before using.

Conclusion

This Spiderweb Chocolate Cake is not just a treat for the tastebuds—it’s a showstopper on the table. I love how it blends rich chocolate decadence with playful, seasonal fun. Whether for Halloween or just because, this cake always makes a lasting impression.