Red Velvet Marshmallow Spiderweb Cake: A Spooky Halloween Delight

When it comes to Halloween, nothing beats a dessert that’s as spooky as it is delicious. Red Velvet Marshmallow Spiderweb Cake is the perfect showstopper for your Halloween party or family gathering. With its rich, velvety red layers of cake, creamy frosting, and a haunting spiderweb design made from gooey marshmallow, this cake captures the eerie essence of Halloween while delivering a sweet treat that everyone will love.

Red velvet cake is already a classic—its subtle cocoa flavor and moist, tender crumb are hard to resist. But when you add a marshmallow spiderweb and decorate with creepy plastic spiders or chocolate arachnids, this dessert becomes something truly special. It’s a combination of fun, flavor, and a little Halloween spook factor that makes this cake perfect for the season.

Whether you’re hosting a Halloween party or simply want to bake something festive, this Red Velvet Marshmallow Spiderweb Cake is surprisingly easy to make and looks like a professional masterpiece. Let’s dive into why this cake is a must-bake this spooky season and how to make it step by step.

Why You’ll Love This Recipe

1. Striking Halloween Design

The centerpiece of this cake is the marshmallow spiderweb, which not only looks spooky but also adds a fun, stretchy texture. With some melted marshmallows and a little creativity, you can create an edible spiderweb that will have everyone talking.

2. Rich, Moist Red Velvet Cake

Red velvet cake is the star of this recipe. Its subtle cocoa flavor, balanced sweetness, and signature red color make it the perfect base for a Halloween-themed dessert.

3. Easy to Make

While the cake looks impressive, it’s surprisingly simple to make, even for beginners. The red velvet cake is straightforward, and the spiderweb effect requires only melted marshmallows and a little bit of pulling and stretching. If you can frost a cake, you can definitely create this creepy masterpiece.

4. Perfect for Halloween Parties

This cake not only tastes incredible, but it also fits perfectly with any Halloween party theme. From the deep red color of the cake to the eerie spiderweb topping, it’s a dessert that screams Halloween without being too difficult to pull off.

5. A Crowd-Pleaser

Red velvet cake is a favorite for many, and the marshmallow spiderweb adds a fun twist that both kids and adults will enjoy. It’s sweet, slightly tangy from the cream cheese frosting, and has a delightful visual impact.

Preparation Time and Servings

• Prep time: 25 minutes
• Cook time: 30 minutes
• Decoration time: 20 minutes
• Total time: 1 hour 15 minutes
• Servings: 12-14 servings
• Calories per serving: 450
• Protein: 6g
• Carbs: 60g
• Fat: 22g

Ingredients

For the Red Velvet Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 1/2 cups vegetable oil
• 1 cup buttermilk (room temperature)
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 2 tablespoons red food coloring (use gel for a more vibrant red)
• 1/2 cup unsalted butter (softened)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For the Marshmallow Spiderweb:

• 1 1/2 cups mini marshmallows
• 1 tablespoon water

Optional Decorations:

• Plastic spiders (for a spooky touch)
• Chocolate spider decorations (optional)
• Black food gel (to draw spiders or add extra web details)

Why These Ingredients?

• Red Velvet Cake Ingredients: The combination of buttermilk, cocoa powder, and vinegar gives red velvet its signature flavor and velvety texture. Red food coloring gives the cake its vibrant, spooky look.
• Cream Cheese Frosting: The tangy cream cheese frosting complements the sweetness of the red velvet cake, balancing the flavors and creating a smooth, creamy layer that’s easy to frost.
• Mini Marshmallows: These create the stretchy spiderweb effect that makes this cake so fun and unique. Once melted, marshmallows can be stretched into thin, web-like strands that drape beautifully over the cake.

Step-by-Step Instructions

This recipe is broken down into three parts: making the cake, frosting it with cream cheese frosting, and decorating with the marshmallow spiderweb. Let’s take it step by step!

1. Prepare the Red Velvet Cake

Preheat the oven:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Mix the dry ingredients:

• In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Set aside.

Mix the wet ingredients:

• In a separate bowl, beat the eggs. Add the oil, buttermilk, vanilla extract, and vinegar. Stir in the red food coloring until the mixture is a vibrant red.

Combine the wet and dry ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake tough.

Bake:

• Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

2. Make the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting.

Cream the butter and cream cheese:

• In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

Add the powdered sugar:

• Gradually add the powdered sugar, one cup at a time, beating well after each addition. Continue to beat until the frosting is light and fluffy.

Add the vanilla:

• Mix in the vanilla extract and beat for another minute to incorporate. The frosting should be smooth and creamy, with a spreadable consistency.

3. Frost the Cake

Frost the first layer:

• Once the cakes are completely cooled, place one layer on a cake board or serving platter. Spread a thick layer of cream cheese frosting over the top.

Add the second layer:

• Place the second cake layer on top and frost the top and sides of the cake with a generous layer of frosting. Use a cake scraper or offset spatula to smooth the frosting as evenly as possible.

Chill the cake:

• Place the frosted cake in the fridge to chill for about 20 minutes while you prepare the marshmallow spiderweb. Chilling the cake will help the marshmallow web adhere better.

4. Create the Marshmallow Spiderweb

Now for the fun part! The marshmallow spiderweb will give your cake that creepy, Halloween-ready look.

Melt the marshmallows:

• In a microwave-safe bowl, melt the mini marshmallows with 1 tablespoon of water. Heat in 20-second intervals, stirring after each, until the marshmallows are fully melted and smooth.

Make the spiderweb:

• Let the melted marshmallows cool slightly so they’re still stretchy but not too hot to touch. Dip your fingers into the marshmallow mixture and stretch it into thin, web-like strands.
• Carefully drape the marshmallow strands over the cake, stretching them to create the look of a spiderweb. Be creative—there’s no wrong way to make the web!

Pro Tip: If the marshmallow becomes too sticky, let it cool for another minute. You want it to be stretchy and thin, not too thick or gloppy.

5. Add the Spooky Finishing Touches

Decorate with spiders:

• Once the spiderweb is in place, decorate your cake with plastic spiders or edible chocolate spiders for a spooky touch. If using plastic spiders, make sure they are food-safe and clean before placing them on the cake.

Optional: Draw extra web details:

• For an extra creepy look, use black food gel to add more web lines or draw tiny spiders crawling along the web.

6. Chill and Serve

Once your cake is fully decorated, place it in the fridge to set for about 10-15 minutes. This will help the marshmallow web firm up a bit before serving. When you’re ready to serve, slice into the cake and reveal the beautiful red velvet inside!

How to Serve

Here are some fun and spooky ways to serve your Red Velvet Marshmallow Spiderweb Cake:

• At a Halloween party: Place the cake in the center of your dessert table, surrounded by Halloween-themed treats like candy apples, pumpkin cookies, and bowls of candy corn.
• With extra toppings: Serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an indulgent touch.
• As individual servings: Pre-slice the cake and serve on Halloween-themed plates or platters for easy grabbing during parties.

Additional Tips

To ensure your Red Velvet Marshmallow Spiderweb Cake turns out perfectly, here are a few extra tips

:

1. Cool the Cake Completely

Make sure the cakes are completely cool before frosting them. If they’re even slightly warm, the frosting will melt and slide off.

2. Use Gel Food Coloring

For a vibrant red hue, use gel food coloring. It’s more concentrated than liquid food coloring and won’t affect the texture of your cake batter.

3. Test the Marshmallow Web

Stretch a small piece of marshmallow first to get a feel for the texture before draping it over the cake. You want the strands to be thin and web-like, not too thick.

4. Keep It Spooky

If you really want to lean into the Halloween theme, use black frosting or a dark cocoa-based frosting as a base before adding the marshmallow web. The contrast between the dark base and the white web looks extra spooky!

5. Add a Chocolate Ganache Drip

For an even more dramatic look, you can add a chocolate ganache drip along the sides of the cake before adding the marshmallow web. The dark chocolate against the red velvet looks both elegant and eerie.

Recipe Variations

Want to switch things up a bit? Here are a few ways to put your own spin on this cake:

1. Black Velvet Cake

For a darker twist, swap the red food coloring for black and turn this into a Black Velvet Cake with the same marshmallow web decoration. It’s perfect for a gothic Halloween vibe.

2. Gluten-Free Red Velvet Cake

Use a gluten-free flour blend to make a gluten-free version of this cake. Be sure to use a 1:1 gluten-free flour substitute that’s specifically designed for baking.

3. Chocolate Spiderweb Cake

If you’re a chocolate lover, you can make this cake with a rich chocolate base instead of red velvet. Simply replace the cocoa and red food coloring with 1/4 cup of cocoa powder for a deeply chocolaty cake.

4. Vegan Red Velvet Cake

Swap the eggs and dairy for plant-based alternatives like flax eggs and dairy-free cream cheese to make this cake vegan-friendly. Use vegan marshmallows for the spiderweb.

5. Mini Spiderweb Cupcakes

Instead of a full cake, you can use the same concept to make mini spiderweb cupcakes! Frost red velvet cupcakes with cream cheese frosting, then add mini marshmallow spiderwebs on top.

Freezing and Storage

Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days. The marshmallow web will hold up well, though it may harden slightly.

Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap, then in aluminum foil before freezing. Thaw at room temperature before frosting and decorating.

Special Equipment

• Offset spatula: For smooth frosting application.
• Parchment paper: To line the cake pans for easy removal.
• Cake scraper: For smoothing out the sides of the cake.
• Microwave-safe bowl: For melting the marshmallows.

FAQ Section

Can I make the cake layers ahead of time?

Yes! You can bake the cake layers up to two days ahead of time. Just wrap them tightly in plastic wrap and store them at room temperature. Frost and decorate the cake the day you plan to serve it.

How do I keep the marshmallow from getting too sticky?

Let the melted marshmallow cool for a minute or two before handling. It should be sticky but not scalding hot. Also, lightly coat your fingers with a little oil or cooking spray to make it easier to stretch the marshmallow.

Can I use store-bought frosting?

Yes, if you’re short on time, you can use store-bought cream cheese frosting. Just make sure to give it a quick whip to lighten the texture before spreading it on the cake.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

Conclusion

Now that you’ve got the recipe for Red Velvet Marshmallow Spiderweb Cake, it’s time to get spooky in the kitchen! This cake combines classic flavors with a playful Halloween twist, making it the perfect centerpiece for your holiday festivities. Not only does it taste incredible, but it’s also a lot of fun to make, especially with the gooey marshmallow spiderweb on top.

I can’t wait to see your creepy cake creations! Be sure to share them on social media and tag me—I’d love to see how you brought this spooky dessert to life. Have a fun and frightful Halloween! 🎃🕸

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