Spooky Spider Cake Recipe

Name: Spooky Spider Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 package chocolate cake mix (regular size); 1-1/2 cups water; 2 eggs; 1 package white cake mix (regular size); 1-1/3 cups water; 2 eggs; 2 cups shortening; 1/4 cup plus 2 tablespoons water, divided; 2 teaspoons clear vanilla extract; 2 pounds confectioners' sugar; 2 tablespoons meringue powder; Purple and black paste food coloring; 3/4 cup baking cocoa; 1/4 teaspoon light corn syrup; 2 wooden dowels (2 inches x 1/4 inch); 1 cardboard cake circle (6 inches); 16 wooden toothpicks; 8 black twist licorice ropes; 20 pieces candy corn

Servings: persons

1 package chocolate cake mix (regular size)
1-1/2 cups water
2 eggs
1 package white cake mix (regular size)
1-1/3 cups water
2 eggs
2 cups shortening
1/4 cup plus 2 tablespoons water, divided
2 teaspoons clear vanilla extract
2 pounds confectioners' sugar
2 tablespoons meringue powder
Purple and black paste food coloring
3/4 cup baking cocoa
1/4 teaspoon light corn syrup
2 wooden dowels (2 inches x 1/4 inch)
1 cardboard cake circle (6 inches)
16 wooden toothpicks
8 black twist licorice ropes
20 pieces candy corn

1
In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350u00b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean.
2
Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
3
Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.
4
For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
5
Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
6
Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
7
With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.
8
Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
9
Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.
10
For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package chocolate cake mix (regular size), 1-1/2 cups water, 2 eggs, 1 package white cake mix (regular size), and more.

Yes, Spooky Spider Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spooky Spider Cake

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