Recipe

Wacky web halloween cake

Get creative this spooky season with this decadent wacky web halloween cake! Tastes even better than it looks!

  • 45 mins preparation
  • 30 mins cooking
  • Serves 12
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Ingredients

Wacky web halloween cake
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (330g) caster sugar
  • 2 eggs
  • 1 1/2 cup (225g) plain flour
  • 2 tablespoon cornflour
  • 2 tablespoon cocoa powder, sifted
  • 1 cup (250ml) buttermilk (see tips)
  • 1 tablespoon red food colouring
  • 1 teaspoon white vinegar
  • 1 teaspoon bicarbonate of soda
  • 4 black toy spiders
  • smarties
Cream cheese icing
  • 500 gram cream cheese, softened
  • 250 gram butter, softened
  • 2 teaspoon vanilla extract
  • 5 cup (180g) soft icing sugar
  • black food colouring

Method

Wacky web halloween cake
  • 1
    Preheat oven to 180ºC (160ºC fan-forced). Grease 2 deep 22cm round cake pans; line bases and sides with baking paper.
  • 2
    Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions.
  • 3
    Transfer mixture to a large bowl; stir in sifted flours and cocoa and then combined buttermilk and food colouring, in 2 batches.
  • 4
    Combine vinegar and soda in a cup; allow to fizz then fold into cake mixture. Divide mixture between pans.
  • 5
    Bake cakes for about 30 minutes or until cooked when tested. Stand cakes 10 minutes before turning top-side up onto a wire rack to cool.
  • 6
    Freeze cakes 40 minutes to make splitting and decorating easier.
Cream cheese icing
  • 7
    Meanwhile, make cream cheese icing: beat cream cheese in a large bowl with an electric mixer until smooth.
  • 8
    Add butter and vanilla, beat until smooth and fluffy. Gradually beat in the sifted icing sugar.
  • 9
    Place ¾ cup of the Cream Cheese Icing in a small bowl. Tint black.
  • 10
    Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup Cream Cheese Icing.
  • 11
    Repeat layering, finishing with remaining icing spread over top and side of cake.
  • 12
    Place black icing into a small piping bag fitted with a small plain tube. Pipe cobwebs over cake. Decorate with spiders and sweets, if desired. Suitable to freeze. Not suitable to microwave.

Notes

To make your own buttermilk equivalent, combine 1 tablespoon fresh lemon juice with enough reduced-fat milk to make 1 cup. Stir until thickened.