This Chocolate Spider Cake is an easy, family-friendly Halloween dessert that’s perfect for busy parents and kids. A rich chocolate bundt cake is topped with glossy ganache, sticky marshmallow “webs,” and colorful candy spiders for a playful, spooky finish that children of all ages can help create.
I love getting kids into the kitchen for holidays, and this cake is ideal when you have a mix of little helpers. Older kids can handle the cake batter and the marshmallow webbing, while younger ones can stir, measure, or sprinkle candy spiders. The recipe is flexible: make everything from scratch or use store-bought shortcuts.
Have fun with the process, let the kids help where they can, and enjoy a seriously delicious chocolate cake at the end.
How to Make a Spider Cake for Halloween
Makes 10–12 servings
Ingredients for the chocolate bundt cake
- 3/4 cup strong coffee, very hot
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups packed dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup sour cream (full fat), room temperature
- 1 tablespoon vanilla extract
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
Candy Spiders and Spider Web
- 9 large marshmallows or 1 1/4 cups mini marshmallows
- Candy melts in assorted colors (green, purple, orange, brown)
- Silicone spider candy mold (optional)
- Halloween-colored sprinkles (optional)
*Premade candy or gummy spiders are fine to use instead of making your own.
Instructions
Step 1: Make the chocolate bundt cake
Preheat the oven to 350ºF. Generously spray a bundt pan with baking spray (or grease and flour the pan) and set aside.
Whisk the hot coffee and cocoa powder in a small bowl until smooth. Let cool to room temperature while you prepare the other ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, sour cream, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, oil, and brown sugar. Mix on low until just combined, then increase to medium-high and beat for about 5 minutes until light and fluffy.
Reduce the mixer to medium and add the eggs one at a time, mixing each in fully before adding the next. Turn the mixer to low and add the cooled coffee–cocoa mixture, scraping the bowl once to incorporate.
With the mixer on low, alternate adding the dry and wet mixtures, beginning and ending with the flour. Add the flour in three additions and the buttermilk in two, mixing until no flour streaks remain and scraping the bowl once or twice.
Pour the batter into the prepared bundt pan and bake at 350ºF for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes before inverting onto a cooling rack. Allow the cake to reach room temperature before adding the ganache.
Step 2: Make the chocolate ganache icing
Heat the heavy cream in a small saucepan over medium heat until it’s steaming but not boiling (about 3–5 minutes). Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit undisturbed for 5 minutes, then stir until smooth.
Allow the ganache to thicken for 15–20 minutes until it’s thick but still pourable. Spoon the ganache over the cake, letting it drip down the sides, then chill the cake in the refrigerator for about 1 hour to set the ganache.
Step 3: Make the chocolate candy spiders
While the ganache sets, melt candy melts according to package directions and pour into spider-shaped molds. Chill the molds in the fridge or freezer for 10–15 minutes until firm, then gently remove the spiders. If you prefer, use store-bought candy spiders instead.
Step 4: Make the marshmallow spiderwebs
Once the ganache is set, prepare the marshmallow webbing. Place marshmallows in a microwave-safe bowl and heat on high for about 30 seconds. They should puff and soften but still hold some shape. Stir to smooth the mixture.
Let the marshmallows cool just enough to handle but remain very warm. Scoop a portion with three fingers, press your hands together, then slowly separate and spread your fingers apart to pull the marshmallow into strands and create a web. Drape the web over the top and sides of the cake. You can remelt the marshmallows for 30 seconds if needed to finish the webbing.
Step 5: Add spiders to the spider cake
Press the candy spiders into the marshmallow webbing so they adhere to the cake. Sprinkle Halloween-colored sprinkles over the top if desired, then serve.
Storing the finished spider cake
Store the cake covered at room temperature for up to 5 days. In very humid climates you may prefer to refrigerate it, but refrigeration is not required.
Time-saving tips and substitutions
There are a few steps, but most are simple and easy to adapt:
- Use a boxed chocolate cake mix instead of making the cake from scratch.
- Make mini bundt cakes for individual treats.
- Buy premade candy spiders rather than molding your own.
- Drizzle white chocolate for a web effect instead of working with marshmallows.
- Swap ganache for Nutella or another spread (chill the cake first to firm it up before adding webs).
- Mix up decorations—add candy eyes, colorful bugs, or M&Ms for variety.
Tips for the best Halloween spider cake
- Make sure the ganache is set before adding marshmallow webs so they won’t slide or discolor.
- Work quickly with the marshmallows while they’re very warm—reheat briefly if they begin to set.
- Use fresh marshmallows for better melting and stretch when making webs.
More Halloween recipes
Halloween Popcorn Balls
Graveyard Brownies
Halloween Rice Krispie Treats
Mummy Munch — Halloween Snack Mix