Easy Halloween Spider Cake (Print version)
A fun Halloween party cake with orange layers, buttercream cobwebs, and simple Oreo spiders.
# Ingredients:
For the cake
01 -
1 box (15.25 oz / 432 g) yellow cake mix
02 -
Eggs, oil, and water called for on the cake mix box
03 -
1 teaspoon orange gel food coloring, plus more as needed
04 -
Baking spray or butter and flour for the pans
For decorating
05 -
4 cups (about 900 g) vanilla buttercream, homemade or store-bought whipped until smooth
06 -
1 cup (240 g) chocolate frosting
07 -
1/2 teaspoon black gel food coloring, plus more as needed
08 -
12 Mini Oreos
09 -
24 small candy eyes
10 -
Optional orange and black sprinkles
# Instructions:
01 -
Heat the oven according to the cake mix box. Grease two 8-inch round cake pans and line the bottoms with parchment if you have it.
02 -
Prepare the cake batter with the eggs, oil, and water listed on the box. Stir in orange gel food coloring until the batter is evenly tinted.
03 -
Divide the batter between the pans and bake according to the box directions, usually 24-30 minutes, until a toothpick inserted in the center comes out clean.
04 -
Cool the cakes in the pans for 10 minutes, then turn them onto a rack. Let them cool completely before frosting.
05 -
Stir black gel food coloring into the chocolate frosting until very dark. Transfer to a piping bag fitted with a small round tip.
06 -
Spread vanilla buttercream between the layers. Cover the cake with a thin crumb coat, chill for 15 minutes, then add a smooth final coat.
07 -
Pipe black circles on top of the cake and drag a toothpick outward from the center to form a web. Add a few web lines down the sides if desired.
08 -
Press Mini Oreos onto the cake. Pipe 8 legs around each cookie, attach candy eyes with small dots of frosting, and add sprinkles if using.
# Good to know:
01 -
Best decorated the same day it is served.
02 -
Cake layers can be baked 1 day ahead or frozen for up to 1 month.
03 -
Use gel food coloring for the strongest orange and black colors.