Name: Spiderweb Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups sugar; ¾ cup cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; Chocolate frosting (store-bought or homemade); ½ cup white chocolate chips, melted

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Spiderweb Chocolate Cake is my go-to Halloween dessert when I want something rich, indulgent, and irresistibly spooky. It’s a moist chocolate layer cake topped with smooth chocolate frosting and a web of melted white chocolate. I love how the simple spiderweb design adds just the right amount of creep factor while keeping the cake decadent and festive.

Why You’ll Love This Recipe

I love that this cake gives me everything I want from a chocolate dessert—it’s soft, moist, deeply chocolaty, and beautifully layered. The white chocolate spiderweb on top is so easy to create but looks like I spent hours decorating. It’s perfect for Halloween parties, haunted house potlucks, or even a creepy birthday celebration. Plus, it’s a crowd-pleaser with both kids and adults.

Ingredients

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

1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (store-bought or homemade)
1/2 cup white chocolate chips, melted

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round baking pans.
In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
I add in the eggs, milk, oil, and vanilla extract and beat everything on medium speed until smooth.
I stir in the boiling water—yes, the batter will be thin, but that’s what gives the cake its moist texture.
I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cool, I stack the cakes with a layer of chocolate frosting in between and spread more frosting over the top and sides.
To make the spiderweb design, I drizzle the melted white chocolate in a spiral on top of the cake. Then I use a toothpick to drag lines from the center outward, creating a web pattern.
I let the chocolate set slightly before serving.

Servings and timing

This cake serves 10.
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling & Decorating Time: 1 hour
Total Time: About 1 hour 45 minutes

Variations

I sometimes add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
For a surprise inside, I add chocolate chips or crushed Oreos between the layers.
If I want to make it more dramatic, I use orange or purple frosting instead of classic chocolate.
I like using dark chocolate ganache instead of frosting for a richer finish.
For a gluten-free version, I use a 1:1 gluten-free flour blend.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5. If chilled, I let it sit out for about 30 minutes before serving for the best texture. Leftovers stay moist, and the spiderweb design holds up beautifully. I don’t recommend microwaving it, but if I want a warm slice, I reheat gently in a low oven.

FAQs

Can I make this cake ahead of time?

Yes! I often bake the cake layers a day ahead and assemble the next day. The flavors actually deepen overnight.

How do I melt the white chocolate without burning it?

I melt it in 15-second intervals in the microwave, stirring between each until smooth. I avoid overheating it to prevent clumping.

What can I use if I don’t have piping tools for the web?

I use a spoon or a zip-top bag with the corner snipped off—it works great for drizzling the spiral.

Can I use a different cake base?

Absolutely. I use red velvet, vanilla, or even pumpkin spice cake if I want a different flavor but still want the spiderweb look.

How do I transport the cake without messing up the design?

I chill it for about 20 minutes before transporting to help set the frosting and white chocolate. Then I place it in a cake carrier or box for safe travel.

Conclusion

Spiderweb Chocolate Cake is my favorite way to bring drama and decadence to the Halloween dessert table. It’s rich, moist, and spooky in all the right ways, with a design that’s fun to make and even more fun to slice into. Whether I’m hosting a costume party or just want to surprise the family with a themed treat, this cake always makes a hauntingly good impression.

Spiderweb Chocolate Cake