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Perfect Black Velvet Spider Web Halloween Cake Recipe with Cream Cheese Frosting

black velvet spider web cake - featured image
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A visually striking and texturally satisfying black velvet cake with a moist, tender crumb and tangy cream cheese frosting, decorated with a delicate spider web design perfect for Halloween.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • ¾ cup (75 g) black cocoa powder (Hershey’s special dark recommended)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 1 cup (240 ml) vegetable oil, neutral flavor
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot water (130-140°F / 54-60°C)
  • 8 oz (225 g) cream cheese, softened (full-fat preferred)
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • Black gel food coloring (optional, for frosting decoration)
  • Thin piping bag or zip-top bag with small hole cut (for decoration)
  • Toothpick or skewer (for spider web design)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
  2. Sift together all-purpose flour, black cocoa powder, baking soda, and salt in a large bowl. Set aside.
  3. In another bowl, whisk granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing gently with a rubber spatula or low mixer speed until just combined.
  5. Slowly pour in hot water while stirring to bloom the cocoa and intensify color; batter will be thin.
  6. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  9. Beat softened cream cheese and butter together until smooth and fluffy (3-4 minutes). Gradually add powdered sugar, vanilla, and salt, beating until spreadable and light. Chill if frosting is too soft.
  10. Place one cake layer on serving plate and spread an even layer of frosting. Top with second layer and apply a thin crumb coat. Chill for 20 minutes.
  11. Apply a smooth, even final coat of frosting all over the cake using an offset spatula or bench scraper.
  12. Fill piping bag or zip-top bag with frosting tinted black with gel food coloring. Pipe a continuous spiral from center outward.
  13. Use a toothpick to drag lines from center to edges at regular intervals, forming a spider web pattern.
  14. Refrigerate cake for at least 1 hour before serving to set frosting and decoration.

Notes

Do not overmix batter once flour is added to keep crumb tender. Chill frosting if too soft to pipe. Practice spider web piping on parchment paper before decorating cake. Use room temperature ingredients for best texture. Use black cocoa powder for intense black color and smooth flavor. Chill cake well before decorating to prevent smudging.

Nutrition

Keywords: black velvet cake, Halloween cake, cream cheese frosting, spider web cake, black cocoa powder, spooky dessert, easy Halloween cake

Find it online: https://rowanrecipes.com/perfect-black-velvet-spider-web-halloween-cake-recipe-with-cream-cheese-frosting-easy-step-by-step-guide/