Halloween Spiderweb Sheet Cake

Get ready to delight your taste buds and impress your guests with this Halloween Spiderweb Sheet Cake. This indulgent chocolate cake is layered with rich chocolate ganache and topped with creamy chocolate frosting. Its intricate spiderweb design makes it not only easy to make with the kiddos but also a show-stopper at any Halloween gathering. Whether you’re hosting a party or just looking to enjoy a festive dessert, this cake promises to be a crowd-pleaser that combines fun and flavor in every bite. 🎃🕸️🍫

WHAT YOU NEED TO MAKE THIS CHOCOLATE SHEET CAKE

• All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
• Sugar: Adds sweetness.
• Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
• Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
• Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
• Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
• Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
• Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
• Avocado Oil: Since cocoa powder is a particularly drying ingredient this cake needs oil for suitable moisture. You can also use vegetable oil, canola oil or melted coconut oil.
• Unsweetened Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process.
• Espresso Powder: Enhances the chocolate flavor and no the chocolate cake will not taste like coffee.
• Hot Coffee: Hot liquid enhances the cocoa powder’s flavor. For deeper and darker flavor, though, use coffee. You can use Decaf too if you’d like! If you don’t drink coffee, you can use hot water.
• Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
• Extras: Halloween decorations like sprinkles, eyeballs, spiders and/or edible gold glitter.

WHAT INGREDIENTS YOU NEED TO MAKE CHOCOLATE BUTTERCREAM

• Butter Again, I recommend using unsalted butter because you are able to control the amount of salt.
• Salt
• Pure Vanilla Extract
• Unsweetened Cocoa Powder
• Heavy cream: You can also use whole milk if you do not have heavy cream on hand.
• Powdered sugar: Also called confectioners sugar. PS- you do not need to sift it!

WHAT INGREDIENTS YOU NEED TO MAKE CHOCOLATE GANACHE

• Heavy Cream
• Chocolate Chips: I love using Guittard milk chocolate chips.

WHAT INGREDIENTS YOU NEED TO MAKE WHITE CHOCOLATE GANACHE

• Heavy Cream
• Chocolate Chips: I love using Guittard white chocolate chips.

WHAT SUPPLIES YOU NEED

• Toothpick
• Pipping Bags: I get mine from Amazon.
• Pipping Tip: 4B and 8B tip. I get mine from Michaels.
• Icing spatula
• 9×13 inch pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.

HOW TO MAKE CHOCOLATE SHEET CAKE

Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

HOW TO MAKE CHOCOLATE BUTTERCREAM

Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar and unsweetened cocoa powder. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet.

HOW TO MAKE CHOCOLATE GANACHE

Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds.

Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

HOW TO MAKE WHITE CHOCOLATE GANACHE

Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

HOW TO DECORATE THE CAKE

Evenly spread the chocolate buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate ganache over the frosting it will set quicker.

Next, evenly spread the chocolate ganache over the frosting using an icing spatula.

Place the melted white chocolate ganache in a disposable pipping bag. Snip a very small hole in the corner of the bag. Make a spiral pattern by starting in the center of the cake and working you way towards the edge.

Take a toothpick and drag it through the frosting from the center out to the edges to create a spiderweb effect.

Place the cake in the freezer for about 5 minutes so the ganache can firm up.

Using a 4B or 8B pipping tip, pipe the frosting all the way around the pan. I used about 1 cup of frosting for the border. Next place Halloween decorations around the border. I used candy eyeballs, plastic spiders and edible gold glitter.

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.

TIPS FOR MAKING THIS RECIPE

• Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
• All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
• Make sure to allow the cake to cool before you add the buttercream.
• Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
• The longer you chill the cake, the better the buttercream will stick to the cake layers.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can make the cake, chocolate ganache, and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You will also need to zap the chocolate ganache in the microwave for about 15 to 30 seconds. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye on the cake at 20 minutes and check for doneness with a toothpick.

Can I turn this recipe into cupcakes?

Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 19-21 minutes. Yields about 2 dozen regular sized cupcakes. I would decorate by filling the cupcakes with chocolate ganache and topping the cupcakes with the chocolate  buttercream, and adding the Halloween decorations. You can also make the spiderweb effect as well on cupcakes.

Can I make this with store bought cake mix?

Yes! You can use any chocolate store bought cake mix. Follow the directions on the cake box to mix all the ingredients. Bake according to the directions on the box.

Can I make this with store frosting?

Yes! You can use any chocolate store bought frosting.

How do I store leftovers? 

Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Halloween Spiderweb Sheet Cake

Level: Beginner

By: Tammie

• October 4, 2023
• 12
• 4 hr
• Count the memories not the calories! Cals/Serving
• Print this

Ingredients

• Chocolate Cake:
• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened natural cocoa powder
• 1 and 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup oil (avocado oil, vegetable oil, canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, at room temperature
• 1 cup freshly brewed strong hot coffee (regular or decaf)
• Chocolate Buttercream:
• 1 and 1/2 cup (or 3 sticks) unsalted butter, at room temperature
• 1/4 teaspoon salt
• 1 Tablespoon pure vanilla
• 1/4 cup heavy cream (plus more if needed)
• 1/2 cup cocoa powder
• 2lbs powdered sugar (1 bag)
• Chocolate Ganache:
• 1 cup chocolate chips
• 1/2 cup heavy cream
• White Chocolate Ganache:
• 1/2 cup white chocolate chips
• 1/4 cup heavy cream
• Decorations (optional):
• Candy eyeballs
• Spiders
• Edible glitter
• Supplies:
• Toothpick
• Pipping Bags
• Pipping Tip Wilton 4B or 8B
• Icing spatula
• 9×13 inch pan

Directions

Step 1

PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

Step 2

DRY INGREDIENTS: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

Step 3

CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, mix the oil, eggs, and vanilla together on medium-high speed until combined.

Step 4

COMBINE: Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter will be thin.

Step 5

BAKE: Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the chocolate buttercream.

Step 6

FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar and unsweetened cocoa powder. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet.

Step 7

MAKE CHOCOLATE GANACHE: Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

Step 8

MAKE WHITE CHOCOLATE GANACHE: Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

Step 9

DECORATE THE CAKE: Evenly spread the chocolate buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate ganache over the frosting it will set quicker. Next, evenly spread the chocolate ganache over the frosting using an icing spatula. Place the melted white chocolate ganache in a disposable pipping bag. Snip a very small hole in the corner of the bag. Make a spiral pattern by starting in the center of the cake and working you way towards the edge. Take a toothpick and drag it through the frosting from the center out to the edges to create a spiderweb effect. Place the cake in the freezer for about 5 minutes so the ganache can firm up. Using a 4B or 8B pipping tip, pipe the frosting all the way around the pan. I used about 1 cup of frosting for the border. Next place Halloween decorations around the border. I used candy eyeballs, plastic spiders and edible gold glitter.

Step 10

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.