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Halloween Spider Web Cake Recipe

By: Author Anne Carter

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Halloween Spider Web Cake Recipe
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Fall means pumpkin, cozy flavors, and all things spiced, and that’s why these Pumpkin Cheesecake Bars have earned a spot in our autumn baking lineup!

They bring together the classic warmth of pumpkin spice and the smooth, creamy indulgence of cheesecake in one perfectly layered bite.

These bars are more than just delicious; they’re incredibly practical. If you’ve ever found classic cheesecake a little intimidating, these bars are an ideal choice since they bake faster and don’t require any water bath (no cracked tops here!).

Pumpkin Cheesecake Bars are especially popular around Halloween for their sweetly seasonal flavors and ease. Plus, you can make them ahead and store them in the fridge, making them a fantastic dessert for spooky gatherings.

Why I Love This Recipe (And You Will Too)

  • Perfectly Portionable: Every square is ready to grab and go—perfect for Halloween parties or a casual fall snack!
  • Easy as Pie (But Better): With fewer steps than a traditional cheesecake, these bars are easy to make and even easier to serve.
  • Flavor for Days: The blend of pumpkin and cheesecake, with just the right spice, hits all the fall notes.
  • A Little Healthier: Using pumpkin puree gives a dose of vitamins and fiber, so you get a treat with a bit of a nutritional boost.
Halloween Spider Web Cake is ready

Halloween Spider Web Cake Recipe

The richest chocolate cake ever topped with a fudge buttercream and of course there's a spider too!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 442kcal
Author: Anne Carter
Servings: 16

Equipment

  • Mixing Bowls
  • Electric mixer
  • Offset Spatula
  • Cake Turntable
  • Piping Bag
  • Toothpicks
  • Cooling Racks

Ingredients

For the Cake

  • 1/2 cup sour cream
  • 3/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 1/2 cup strong hot coffee Use a Moka pot so it’s basically espresso
  • 3 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 2/3 cup granulated sugar

For the Frosting:

  • 1 1/2 cup unsalted butter
  • ½ cup cocoa powder
  • 1 pound confectioners sugar sifted
  • ⅓ cup fudge nice quality
  • 3/4 teaspoon salt
  • 1/3 cup white chocolate melted

For the Spider:

  • 1 Brown peanut M&M
  • 2 tbsp semi sweet chocolate melted
  • 1 Brown M&M

Instructions

For the Cake

  • Preheat oven to 350°F (175°C).
  • Line a sheet cake pan with parchment, butter and flour it.
  • Sift and whisk together dry ingredients (including sugar) in a stand mixer bowl.
    Sifting and Mixing Dry Ingredients for Chocolate Spider Web Cake
  • In a separate bowl, whisk together wet ingredients.
    Whisking Wet Ingredients for Chocolate Spider Web Cake
  • Add wet ingredients to the dry, then mix on medium speed for 2 minutes.
    Combining Wet and Dry Ingredients for Chocolate Spider Web Cake Batter
  • Pour batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.
  • Let cool, then invert onto wire racks to cool fully.

For the Frosting

  • Beat butter in a stand mixer; add cocoa powder on low speed.
  • Add confectioners’ sugar and salt, mixing slowly.
    Adding Cocoa Powder and Sugar for Chocolate Spider Web Cake Frosting
  • Gradually add fudge until smooth and incorporated.
    Pouring Batter into Prepared Cake Pan for Spider Web Cake

For the Assembly

  • Scoop buttercream onto the cake and spread evenly with an offset spatula.
    Incorporating Fudge for Chocolate Spider Web Cake Frosting
  • Drizzle a white chocolate spiral on top.
    Drizzling White Chocolate Spiral on Chocolate Spider Web Cake
  • Use a toothpick to drag from the center outward to create a web effect.
    Creating Web Effect on Chocolate Spider Web Cake with Toothpick

For the Spider

  • Melt semi-sweet chocolate and transfer to a piping bag.
  • Pipe “L”-shaped legs onto parchment paper, freeze for 5-10 minutes to set.
  • Use a brown peanut M&M for the body and a regular brown M&M for the head.
  • Attach the chocolate legs around the M&M body.

Nutrition

Calories: 442kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 464mg | Potassium: 210mg | Fiber: 3g | Sugar: 65g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Tips that Are Worth Mentioning!

  • Choose a Dark Cake Base: Opt for chocolate or black velvet for a dramatic look.
  • Get Creative with Flavors: Try pumpkin spice or red velvet for a seasonal twist.
  • Frosting Web: Use light-colored frosting as a base and pipe concentric circles with chocolate icing. Drag a toothpick from the center out to create the web.
  • Add Spooky Decor: Use candy spiders or black fondant for extra Halloween flair.
  • Chill Before Decorating: Chill the frosted cake for 15-20 minutes to keep the web design sharp.
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