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Spider Cake

This Spider Cake is both an easy and delicious decorative cake perfect for Halloween!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake, Spider Cake
Servings: 12
Calories: 587kcal
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

  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the
  • coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into
  • 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).
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

WHIPPED VANILLA BUTTERCREAM

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

Nutrition

Calories: 587kcal