Name: Halloween Spider Web Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 2 cups semisweet chocolate chips; 1 cup heavy whipping cream; 7 oz marshmallow fluff; Creepy cute plastic spiders (for decoration)

If you’re looking for a show-stopping dessert to wow your guests this spooky season, then you absolutely have to try my Halloween Spider Web Cake Recipe. This cake isn’t just delicious—it’s a fun project that turns a classic chocolate bundt cake into a Halloween masterpiece. I promise, once you’ve seen those glossy chocolate drips contrasted with the gooey marshmallow web design, you’ll never want to make a plain cake again!

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Why You’ll Love This Recipe

Festive and Fun: It looks incredible on your Halloween table and is a guaranteed conversation starter.
Moist Chocolate Bundt Cake: The cake itself is rich, tender, and wonderfully chocolaty.
Simple Yet Impressive Decoration: The marshmallow spider web effect is surprisingly easy to create but looks amazingly intricate.
Perfect for Parties: Serves a crowd, making it great for Halloween gatherings or spooky celebrations.

A round chocolate bundt cake with a smooth dark chocolate glaze on top is decorated with white icing in a spiderweb pattern that radiates from the center hole to the edges, creating alternating thick dark and white bands with pointed tips. The cake has several small black plastic spiders placed evenly around the top, adding a spooky Halloween touch. The cake sits on a simple white plate, all placed on a white marbled surface with part of an orange fabric with black spider designs visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient works together to create a moist, flavorful chocolate cake that supports the fun decoration on top. Don’t skip on the quality chocolate chips and marshmallow fluff—it makes all the difference when creating that shiny glaze and spider web design.

Flour: Gives structure to the cake; all-purpose flour works perfectly here.
Granulated Sugar: For sweetness and moisture retention.
Baking Soda & Salt: Key leavening agents and flavor enhancers to balance the chocolate richness.
Butter and Vegetable Oil: Combination keeps the cake moist and tender—oil is great for moisture, butter adds flavor.
Unsweetened Cocoa Powder: Use good quality for a deep chocolate taste.
Water & Milk: Liquids keep the batter smooth; whole milk adds richness.
Eggs: Help with binding and provide structure.
Vanilla Extract: Compliments the chocolate flavor nicely.
Semisweet Chocolate Chips: For the luscious chocolate glaze.
Heavy Whipping Cream: Makes the chocolate glaze silky and smooth.
Marshmallow Fluff: This is the secret star for creating that spider web effect—gooey, sweet, and perfect for shaping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Halloween Spider Web Cake Recipe is super flexible. You can tweak the decoration or even the cake base depending on your mood or dietary needs—feel free to get creative!

Gluten-free option: Swap out the all-purpose flour with a gluten-free blend – it still tastes amazing and keeps the same texture.
Dairy-free variation: Use coconut oil instead of butter, and plant-based milk for a dairy-free version that everyone will enjoy.
Flavor twist: Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor—my family loves that little kick.
Colorful webs: Tint the marshmallow fluff with food coloring for bright purple or green spider webs that pop.

How to Make Halloween Spider Web Cake Recipe

Step 1: Make Your Chocolate Bundt Cake

Start by preheating your oven to 350°F and generously greasing and flouring your bundt pan—this ensures your beautiful cake releases easily later. In a large bowl, whisk together your dry ingredients: flour, sugar, baking soda, and salt. I love mixing them first because it helps spread the leavening agents evenly through the batter.

Next, melt the butter in a saucepan over medium heat. Stir in vegetable oil, cocoa powder, and water, whisking constantly as the mixture comes to a boil. The boiling step really intensifies and blooms that deep chocolate flavor you want.

Pour that chocolate mixture into your dry ingredients and give it a good stir to combine. Then add in the milk, eggs, and vanilla extract—whisk everything thoroughly until your batter is smooth and glossy.

Pour the batter into the prepared bundt pan and bake for around 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, let it rest in the pan for 5 minutes, then invert it carefully onto a wire rack to cool completely. Cooling completely is key here to avoid melting the glaze later on.

Step 2: Create the Rich Chocolate Glaze

Pour the heavy cream into a microwave-safe bowl and heat it until very hot but not boiling (about 2 minutes). Then add your semisweet chocolate chips and cover with a plate—this little trick lets the chocolate slowly melt without overheating.

After 5 minutes, whisk until smooth and shiny. This ganache is like liquid velvet and will drip beautifully over your cake. Let the glaze cool slightly so it thickens just a bit without hardening.

Step 3: Pipe the Spider Web with Marshmallow Fluff

Transfer your marshmallow fluff to a microwave-safe bowl and heat in 10-second bursts until it puffs up and melts slightly—stir it well so it deflates and becomes easier to pipe. Then spoon it into a ziplock bag, snip off a tiny corner, and get ready to decorate.

First, spoon your chocolate glaze over the cooled bundt cake, letting it drip down the sides naturally. Then, pipe concentric circles of marshmallow fluff starting just inside the rim of the cake bundt, spacing circles about a quarter-inch apart.

Here’s where the magic happens: using a toothpick, start from the center and drag lines outward over the ridges of the cake to create that classic spider web effect. Repeat this step a few times around your cake, spacing web lines about 2 inches apart. And voilà—you’ve got a web that looks spooky but edible! Top with plastic spiders for that fun, creepy-cute factor.

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Pro Tips for Making Halloween Spider Web Cake Recipe

Timing the Glaze: Make sure your cake is completely cool before glazing; a warm cake will melt the glaze and web.
Control Your Piping: Use a tiny hole on your ziplock bag for fine marshmallow lines that mimic real spider webs.
Chocolate Quality Matters: Pick semisweet chocolate chips with good cocoa content for an authentic rich taste.
Use Toothpicks Lightly: Don’t press too hard when dragging your lines to avoid breaking the delicate web.

How to Serve Halloween Spider Web Cake Recipe

A round chocolate cake with a thick, glossy dark brown frosting layer covers the top and sides. On top, there is a pattern made of white icing lines spread from the center outward, creating a web-like design. Two small, black plastic spider decorations sit on the top near the frosting edges. The cake is on a white plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cake with tiny plastic spiders—they add that perfect creepy vibe without affecting flavor. You could also sprinkle a little edible glitter or black sprinkles for extra spooky sparkle. If you’re feeling extra crafty, add a few small candy eyeballs for a fun, unexpected surprise.

Side Dishes

This cake pairs fabulously with simple sides like whipped cream or a scoop of vanilla ice cream to balance chocolate’s richness. For a themed party, serve with blood-red berry sauces, such as raspberry coulis, which adds tartness and a pop of color to your spooky spread.

Creative Ways to Present

For a fun twist, try placing the cake on a black or orange cake stand to really make those webs pop. Surround it with fake spider webs and dim lighting for a haunted house effect. I once made a “graveyard” scene by adding crushed cookies as dirt and candy tombstones—my guests were both creeped out and delighted!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house), wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 2 days. The cake stays moist, but I wouldn’t recommend leaving it out longer because the marshmallow web can start to dry and crack.

Freezing

I’ve frozen this cake several times by wrapping it in plastic wrap and then foil before popping it in the freezer. Freeze the cake before adding the glaze and marshmallow web decoration for best results. Thaw it overnight in the fridge and add the glaze and web the next day for fresh-looking presentation.

Reheating

This cake is best served at room temperature, but if you want a warm slice, microwave individual portions for 10-15 seconds. Avoid heating the entire cake to preserve texture and decoration. If you re-glaze leftovers, you’ll recapture that shiny, rich ganache look easily.

FAQs

Can I make this Halloween Spider Web Cake Recipe ahead of time?

Absolutely! You can bake the cake a day or two in advance and store it tightly wrapped at room temperature. Apply the glaze and marshmallow web on the day you plan to serve for the freshest look and taste.
What if I don’t have marshmallow fluff? Can I use something else for the web?

Marshmallow fluff is ideal because it’s sticky and pipable, but you could try royal icing or white chocolate piping. Just keep in mind these alternatives will change the texture and may not look as fluffy or soft as the marshmallow web.
How do I get the shiny finish on the chocolate glaze?

The secret is heating the cream until very hot before pouring it over the chocolate chips, then letting it sit covered before whisking. This method melts the chocolate gently and creates a smooth, glossy ganache perfect for dripping.
Is this recipe kid-friendly?

Definitely! Kids love helping with the spider web decoration, and the cake’s chocolatey flavor is a big hit. Just skip the plastic spiders or replace them with edible Halloween-themed decorations for safer fun.

Final Thoughts

I absolutely love how this Halloween Spider Web Cake Recipe turns a simple chocolate bundt into an epic centerpiece that tastes as amazing as it looks. When I first tried this cake, the marshmallow web was a total game changer—it brought the spooky theme alive in a way no ordinary frosting could. If you’re into easy-to-make, crowd-pleasing Halloween treats that still have that creative wow factor, this recipe is for you. Trust me, once you’ve made it, your friends and family will be begging you to bake it every October (or anytime you want a little spooky fun!). Go ahead, have fun, and happy baking!