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This Halloween inspired cake is sure to bring out your arachnophobia!

Spider Cake

This Spider Cake is both an easy and delicious decorative cake perfect for Halloween!

Course Dessert
Cuisine American
Keyword chocolate cake, Spider Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 587 kcal
Author Amanda Rettke-iambaker.net

Ingredients

Chocolate Cake

  • 1 3/4 cup (210g) all-purpose flour
  • 2 tsp. McCormick pure vanilla extract
  • 2 extra-large eggs, room temperature
  • 1/2 cup (112g) vegetable oil
  • 1 cup (240g) buttermilk, room temperature
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 cup (237g) freshly brewed hot coffee, decaf

WHIPPED VANILLA BUTTERCREAM

  • 1 cup 2 sticks butter, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 32 oz confectioners sugar, sifted*
  • 2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency
  • pinch salt
  • *You can use as little as 16 ounces if you want to decrease sugar

Instructions

CHOCOLATE CAKE

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the
  4. coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into
  5. two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

WHIPPED VANILLA BUTTERCREAM

  1. Beat butter in the bowl of a stand mixer with the whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  2. Add vanilla and almond extract.
  3. With the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scraping sides and bottom of the bowl.
  4. Once incorporated, whip frosting for at least 3 minutes on medium-high to high. (My mixer went for 7 minutes.)
  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in refrigerator for up to 2 weeks. Rewhip before using.