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Spiderweb Cake
This Spiderweb Cake is perfect for Halloween! A rich black cocoa cake with an orange flavored buttercream.
Course
Dessert
Cuisine
American
Prep Time
3
hours
hours
Cook Time
35
minutes
minutes
Total Time
3
hours
hours
35
minutes
minutes
Servings
12
Calories
620
kcal
Author
Olivia
Ingredients
Black Cocoa Cake:
1 1/2
cups
all-purpose flour
1 1/2
cups
granulated sugar
1/2
cup
black cocoa powder
1/4
cup
Dutch-processed cocoa powder
sifted
1 1/2
tsp
baking soda
1
tsp
baking powder
1
tsp
salt
1/4
cup
vegetable oil
3/4
cup
buttermilk
3/4
cup
strong brewed coffee (or water)
hot
2
large
eggs
2
tsp
vanilla extract
Orange Buttercream:
1
cup
unsalted butter
room temperature
2 1/2
cups
powdered sugar
depending on sweetness preference
1
Tbsp
heavy whipping cream
1/4
tsp
orange extract
1/2
tsp
Electric Orange Americolor Gel Color
optional*
White Buttercream:
1/2
cup
shortening
2
cups
powdered sugar
1
tsp
clear vanilla extract
optional, but don't use regular vanilla or it will come out tinted brown
3
Tbsp
milk
as needed to thin frosting
US Customary
-
Metric
Instructions
Black Cocoa Cake:
Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake until a cake tester comes out mostly clean. A total of 30-35mins. Cool in pans for 10mins, then turn out to cool completely on a wire rack.
Orange Buttercream:
Whip butter until creamy in a stand mixer fitted with a paddle.
Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
Increase speed to med and beat for 3 minutes.
Add orange extract and cream and continue to beat on medium for 1 minute. Add in color gel and whip until combined.
Frost cooled cake layers and chill.
White Buttercream:
Whip shortening until creamy in a stand mixer fitted with a paddle. Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
Increase speed to med and beat for 3 minutes. Add water and continue to beat on medium for 1 minute.
Using a #2 pastry tip, pipe spiderweb pattern on chilled cake.
Notes
* I actually ended up using almost half a bottle, so you may need a bit more, but just know that it will darken as it sits!
Nutrition
Calories:
620
kcal
|
Carbohydrates:
86
g
|
Protein:
4
g
|
Fat:
31
g
|
Saturated Fat:
16
g
|
Cholesterol:
75
mg
|
Sodium:
384
mg
|
Potassium:
184
mg
|
Fiber:
2
g
|
Sugar:
70
g
|
Vitamin A:
560
IU
|
Calcium:
54
mg
|
Iron:
1.7
mg