Description
This Marshmallow Spiderweb Halloween Cake features moist white cake layers filled with a surprise center of Halloween-themed candies and sprinkles. Decorated with a spooky marshmallow spiderweb made on top and covered in Swiss Meringue Buttercream, this cake is perfect for festive Halloween celebrations that bring fun and excitement with every slice.
Ingredients
Scale
Cake
- 2 boxes white cake mix (15.25 oz each)
- 2 cups water (or milk)
- 6 egg whites
- ⅔ cup vegetable oil (or melted butter)
- 4 ounces Halloween themed jimmies or sprinkles
Frosting
- 1½ recipe Swiss Meringue Buttercream (using clear vanilla) or 4 tubs store-bought white icing (16 oz size each)
Decoration and Filling
- Assorted Halloween themed candies, sprinkles, and plastic spiders (to fill the center of the cake)
- 12-15 regular size marshmallows (for spiderweb decoration)
Instructions
- Preheat Oven: Set your oven temperature to 350°F to prepare for baking the cake layers.
- Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, water or milk, egg whites, and vegetable oil or melted butter. Mix well according to cake mix package instructions until smooth. Fold in the 4 ounces of Halloween-themed jimmies or sprinkles evenly into the batter.
- Bake Cake Layers: Divide the batter evenly between your prepared cake pans. Bake at 350°F for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Assemble Cake with Surprise Center: Once the cake layers are fully cooled, place the first layer on your cake board or plate. Hollow out a small circular area in the center of the cake layer, making a well. Fill this well with assorted Halloween candies, sprinkles, and plastic spiders to create the surprise center. Place the second cake layer on top, pressing gently to secure.
- Frost Cake: Use Swiss Meringue Buttercream or store-bought white icing to frost the entire cake evenly, smoothing the sides and top.
- Create Marshmallow Spiderweb Decoration: Arrange 12-15 whole marshmallows around the top edge of the cake in a circle. Using the buttercream or icing, pipe connecting lines between the marshmallows to form a web pattern. Add additional spider and sprinkle decorations as desired to enhance the Halloween theme.
- Final Touches: Chill the cake briefly if desired to set the frosting and decoration. Serve at room temperature for best flavor and texture.
Notes
- Cutting into this cake reveals a fun surprise center filled with festive Halloween candies and sprinkles, delighting guests with both flavor and visual appeal.
- Use clear vanilla Swiss Meringue Buttercream for a beautiful white frosting that complements the Halloween theme.
- Plastic spiders used for decoration should be removed before serving to avoid choking hazards.
- You can substitute the cake mix with homemade white cake batter if preferred.
- Ensure cake layers are fully cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
