This Halloween Marshmallow Spider Web Cake is a moist pumpkin layer cake with black chocolate buttercream frosting that is then covered with stretched sticky melted marshmallows to make a spiderweb topping. The perfect spooky cake for kids Halloween parties and a great way to celebrate the Halloween season.
Marshmallow Spider Web Cake
If you truly want to celebrate the Halloween season, forget all about trick or treating, scary costumes, spooky decoration and haunted houses and start with this Marshmallow Spider Web Cake instead.
As I’ve mentioned in my Halloween Monster Eye Cookies and my Monster Mash Halloween Candy Bark, Halloween truly is my favorite holiday!
And what is my favorite sweet treat this year?
Seriously!! Just look at this chocolate spider web cake!!!!
This rich and tender pumpkin cake is the perfect dessert to satisfy your pumpkin craving this time of year while serving up some scary-good pumpkin dessert.
Besides, you get to get your hands sticky with marshmallows!!! #lifegoals
spider web cake
So what is a spider web cake, exactly?
I promise, there’s nothing creepy about this Halloween cake!
This Halloween Spider Web Cake is a moist pumpkin cake covered in homemade BLACK buttercream frosting… um, hello Halloween???
Then (but WAIT!!, there’s more… ) you melt down some mini marshmallows and using your hands, you stretch the melted marshmallows over your cake to create “spider webs”.
… insert dreamy Halloween-loving sigh ….
why you will love this Halloween cake
When it comes to moist pumpkin layer cake, this is the hands down winner every time. Marshmallow spiderwebs and black buttercream frosting make this Halloween cake the perfect way to celebrate the spooky season!
- Super flavorful pumpkin cake with all of your favorite fall spices.
- Soft, rich and super-moist pumpkin cake… like stick to you ribs moist!
- Um… pumpkin everything season is upon us!!
- Show stopping Halloween vibe with marshmallow spiderweb topping.
- Perfect for every Halloween party!!!
- The perfect chocolate buttercream.. ahem, BLACK chocolate buttercream frosting.
To make this Halloween Spider Web Cake, you will need:
- All purpose flour – This batter is pretty thick so all purpose flour is a better choice than cake flour
- Baking soda – This helps the cake rise
- Butter – we need this for flavor in the cake and also for the buttercream frosting
- Sugar – this is what sweetens the cake without making it too sweet
- Eggs – necessary for moisture and to help give the cake structure
- Pumpkin puree – you can’t have a pumpkin cake without the pumpkin puree
- Milk – helps tenderize your cake and makes for a strong cake batter
- Vegetable oil – this is what really makes your pumpkin cake moist
- Vanilla extract, salt and fall spices – FLAVOR
- Powdered sugar – this is the foundation of your homemade buttercream frosting
- Cocoa powder – this creates a rich, dark chocolate buttercream
- Mini-marshmallows – perfect for stretching into spooky spiderwebs to top your cake
- Black food coloring – nothing says “Halloween cake” like black frosting
how do you make a spider web cake?
Start by preheating your oven to 350°F and prepare three 8-inch round cake pans by lining with parchment paper and spraying with non-stick spray. Set aside.
In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large mixing bowl, cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil.
Slowly stir in the milk and the flour mixture until all has been incorporated. Divide batter evenly into your prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 5 minutes before removing from pan and moving to cooling rack. Let cake cool completely.
When cooled, gently trim the top of the cakes to make your cake even on top (my cakes always ’round up’).
Next, to make your Chocolate Buttercream Frosting, cream together softened butter until light and fluffy.
Add sifted powdered sugar, dark cocoa powder, salt, vanilla extract and milk.
Mix slowly until all has been incorporated … once mixed well, add in the black food coloring and mix on high for 1 minute.
Assemble the 3 cake layers with a layer of frosting in between each layer and a thin layer of chocolate frosting on the top and sides.
marshmallow spider web
Once your cake is frosted, it’s time to add the marshmallow spider web. Add mini-marshmallows to a microwave safe bowl and heat on High for 20-40 seconds, stirring midway through to remove any lumps.
Let marshmallows cool for 1-2 minutes before grabbing a large dollop and stretching it between you hands to create the marshmallow spider web effect you are looking for.
Place your marshmallow spider webs all around the sides and top of the cake.
Store cake in the refrigerator until ready to serve.
PS – Heads up… Between the black food coloring that will temporarily stain your tongue black and marshmallow string cobwebs all over your cake, this is a kids DREAM Halloween cake.
Take all the cleanliness precautions needed but keep in mind, this cobweb cake is a lot of fun and absolutely perfect for kids Halloween parties!!
pro tips for the perfect spider web cake
- Take the few extra minutes to trace out your parchment paper to line the bottom of your cake pans. This is a life saver and you will be rewarded with cake that tip right out of your pan without ever getting stuck.
- For cake liners, simply place your pans on your parchment paper, trace around the bottom of your pan, cut out the circles out and then spray a bit of non-stick spray in your pan and place your circle. Then spray the entire inside of your cake pan with non-stick spray.
- Don’t over-mix your cake batter. Too much wear and tear on a cake batter leads to a tough cake.
- To trim the tops of your cakes, use a sharp serrated bread knife or a cake leveler. I just (finally!) purchased a leveler from Amazon for under ten dollars and I already don’t know how I ever lived without it.
- When you get to your top layer of cake, flip it upside down. This will give you a perfectly even top to your cake and perfect edges.
- I know it’s a pain but be sure to sift your cocoa and powdered sugar before making your buttercream frosting… anytime I haven’t, I’ve ended up with lumps every time. Every. Time.
- Black food coloring comes in liquid, gel and concentrated paste. Pass on the liquid but the gel and paste are perfect to add some scary-awesome color to your frosting.
- If you are like me (hello? brand new black photo backdrop!) and get marshmallow on a surface and it won’t come off, try spraying it with an all purpose cleaner. That worked for me!
- Marshmallow spiderwebs are super sticky. Once you stretch them over your cake, if anything else touches them, the marshmallows will stick. …. trust me …. !
more Halloween recipes
- Chocolate Voodoo Doll Cookies
- Halloween Cheesecake Bars
- Halloween Pumpkin Cake
- Monster Eye Cookies
- Witch Cauldron Halloween Cupcakes
Enjoy ♥ Heather
DID YOU MAKE THIS RECIPE?
I would love for you to leave a rating and a comment below! Let me know, how’d you do?! ⭐⭐⭐⭐⭐
Halloween Marshmallow Spider Web Cake
Ingredients
Pumpkin Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 2 cups sugar
- 3 large eggs
- 1 1/2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 15 ounce can of pumpkin puree
- 1/3 cup vegetable oil
- 3/4 cup milk
Chocolate Buttercream Frosting
- 1 cup butter softened
- 3/4 cup dark chocolate cocoa powder sifted
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 3 1/2 cups powdered sugar sifted
- 2-3 tablespoons milk or heavy cream
- black food coloring paste
Marshmallow Spiderwebs
- 2 cups mini-marshmallows
Instructions
Pumpkin Cake
- Start by preheating your oven to 350°F and prepare three 8-inch round cake pans by lining with parchment paper and spraying with non-stick spray. Set aside
In a medium bowl, whisk together flour, baking soda and salt and set aside. - In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil. Slowly stir in the milk and the flour mixture until all has been incorporated
- Divide batter evenly into your prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 5 minutes before removing from pan and moving to cooling rack. Let cake cool completely. When cooled, gently trim the top of the cakes to make your cake even on top.
Black Buttercream Frosting
- Next, to make your Chocolate Buttercream Frosting, cream together softened butter until light and fluffy. Add sifted powdered sugar, dark cocoa powder, salt, vanilla extract and milk then mix slowly until all has been incorporated ... once mixed well, add in the black food coloring and mix on high for 1 minute. Assemble the 3 cake layers with a layer of frosting in between each layer and a thin layer of chocolate frosting on the top and sides.
Marshmallow Spiderwebs
- Once your cake is frosted, add mini-marshmallows to a microwave safe bowl and heat on High for 20-40 seconds, stirring midway through to remove any lumps. Let marshmallows cool for 1-2 minutes before grabbing a large dollop and stretching it between you hands to create the spiderweb effect you are looking for. Place your marshmallow spiderwebs all around the sides and top of the cake. Store cake in the refrigerator until ready to serve.
Notes
- Take the few extra minutes to trace out your parchment paper to line the bottom of your cake pans. This is a life saver and you will be rewarded with cake that tip right out of your pan without ever getting stuck.
- For cake liners, simply place your pans on your parchment paper, trace around the bottom of your pan, cut out the circles out and then spray a bit of non-stick spray in your pan and place your circle. Then spray the entire inside of your cake pan with non-stick spray.
- Don't over-mix your cake batter. Too much wear and tear on a cake batter leads to a tough cake.
- To trim the tops of your cakes, use a sharp serrated bread knife or a cake leveler. I just (finally!) purchased a leveler from Amazon for under ten dollars and I already don't know how I ever lived without it.
- When you get to your top layer of cake, flip it upside down. This will give you a perfectly even top to your cake and perfect edges.
- I know it's a pain but be sure to sift your cocoa and powdered sugar before making your buttercream frosting... anytime I haven't, I've ended up with lumps every time. Every. Time.
- Black food coloring comes in liquid, gel and concentrated paste. Pass on the liquid but the gel and paste are perfect to add some scary-awesome color to your frosting.
- Marshmallow spiderwebs are super sticky. Once you stretch them over your cake, if anything else touches them, the marshmallows will stick. .... trust me .... !
Nutrition
Update Notes: This post was originally published in September of 2017 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2023.
Perfect for Halloween