This Halloween Marshmallow Spider Web Cake is a moist pumpkin layer cake finished with deep black chocolate buttercream and topped with stretched, sticky melted marshmallows shaped into a spiderweb. It’s a fun, dramatic dessert that’s perfect for kids’ Halloween parties and any spooky-season celebration.
Marshmallow Spider Web Cake
If you want a show-stopping way to celebrate Halloween, start with this Marshmallow Spider Web Cake. It combines a tender, spiced pumpkin cake with rich dark chocolate buttercream and a playful marshmallow cobweb on top.
This year’s favorite treat: a chocolate spiderweb cake that tastes as good as it looks. The pumpkin cake stays moist and flavorful, while the black frosting and marshmallow web deliver a dramatic Halloween finish.
What is a spider web cake?
A spider web cake is a layered cake decorated to resemble a web. For this version, a spiced pumpkin layer cake is covered in black chocolate buttercream. Melted mini marshmallows are then stretched by hand and draped over the frosted cake to form sticky, realistic-looking spiderwebs.
Why you’ll love this Halloween cake
This cake delivers classic fall flavor plus playful presentation:
- Spiced pumpkin cake with familiar fall spices.
- Soft, rich layers that stay moist thanks to oil and pumpkin puree.
- A bold Halloween look with black chocolate buttercream.
- Hand-stretched marshmallow spiderwebs for dramatic effect.
- Great for classroom parties, family gatherings, or trick-or-treat dessert tables.
Key ingredients you’ll need:
- All-purpose flour
- Baking soda
- Butter (for cake and frosting)
- Sugar
- Eggs
- Pumpkin puree
- Milk
- Vegetable oil
- Vanilla extract, salt, and pumpkin pie spice
- Powdered sugar and dark cocoa powder for the frosting
- Mini-marshmallows for the spiderweb
- Black food coloring paste or gel
How to make a spider web cake
Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment circles and spray with non-stick spray.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla, pumpkin puree, pumpkin pie spice, and vegetable oil. Slowly fold in the milk and flour mixture until combined. Divide the batter evenly among the prepared pans.
Bake 30–35 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 5 minutes, then transfer to a rack to cool completely. When cool, level the tops if needed for even stacking.
For the chocolate buttercream, cream softened butter until light. Add sifted powdered sugar, dark cocoa powder, salt, vanilla, and a couple tablespoons of milk or cream. Mix on low until combined, then add black food coloring paste or gel and beat on high for about a minute to achieve a deep black color.
Assemble the cake by layering the three cakes with frosting between each layer. Apply a thin crumb coat around the sides and top, then finish with a smooth layer of black buttercream.
Marshmallow spider web
Once the cake is frosted, prepare the marshmallow web. Place mini-marshmallows in a microwave-safe bowl and heat on High for 20–40 seconds, stirring halfway to remove lumps. Let them cool 1–2 minutes so they’re warm and pliable but not scalding.
Grab a large dollop of the melted marshmallow, stretch it between your hands, and gently lay it over the frosted cake to form strands that look like a cobweb. Repeat until you’re happy with the web around the top and sides. Keep in mind marshmallow strands are very sticky—work carefully and avoid touching them once placed.
Store the finished cake in the refrigerator until serving. Note that black food coloring can temporarily stain tongues, and the marshmallow web is fun but sticky—perfect for kids and Halloween events.
Pro tips for the perfect spider web cake
- Trace and cut parchment circles for the bottoms of your pans so cakes release easily.
- Spray pans with non-stick spray after placing parchment circles to ensure smooth removal.
- Don’t overmix the batter to avoid a tough cake texture.
- Use a serrated knife or a cake leveler to trim tops for even layers. Flipping the top layer upside down gives a flatter surface.
- Sift cocoa and powdered sugar to prevent lumps in your buttercream.
- Use gel or paste black food coloring for a deep color; avoid liquid coloring.
- Marshmallow webs are very sticky—once placed, they will adhere to anything that touches them.
More Halloween recipes
- Chocolate Voodoo Doll Cookies
- Halloween Cheesecake Bars
- Halloween Pumpkin Cake
- Monster Eye Cookies
- Witch Cauldron Halloween Cupcakes
Enjoy ♥ Heather
DID YOU MAKE THIS RECIPE?
If you try the cake, please leave a rating and comment below — I’d love to hear how it turned out!
Halloween Marshmallow Spider Web Cake
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 12
Ingredients
Pumpkin Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 1/2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 15 ounce can pumpkin puree
- 1/3 cup vegetable oil
- 3/4 cup milk
Chocolate Buttercream Frosting
- 1 cup butter, softened
- 3/4 cup dark cocoa powder, sifted
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 3 1/2 cups powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- Black food coloring paste
Marshmallow Spiderwebs
- 2 cups mini-marshmallows
Instructions
Pumpkin Cake
- Preheat oven to 350°F. Line three 8-inch cake pans with parchment and spray with non-stick spray.
- Whisk together flour, baking soda, and salt. In a large bowl, cream butter and sugar until light. Beat in eggs one at a time, then add vanilla, pumpkin puree, pumpkin pie spice, and oil. Stir in milk and dry ingredients until combined.
- Divide batter among pans and bake 30–35 minutes until a toothpick comes out clean. Cool 5 minutes in pans, then transfer to a rack to cool completely. Level tops if needed.
Black Buttercream Frosting
- Cream softened butter until light. Add sifted powdered sugar, dark cocoa, salt, vanilla, and milk. Mix on low to combine, then add black food coloring and beat on high for 1 minute. Assemble layers with frosting between them and spread a thin coat on the top and sides.
Marshmallow Spiderwebs
- Place mini-marshmallows in a microwave-safe bowl and heat on High 20–40 seconds, stirring halfway. Let sit 1–2 minutes to cool slightly.
- Grab a dollop, stretch it between your hands, and lay strands over the cake to build a web. Repeat around the top and sides. Refrigerate until serving.
Notes
- Trace parchment to make perfect pan liners for easy cake removal.
- Don’t overmix the batter to avoid toughness.
- Flip the top layer upside down for a flat surface before stacking.
- Sift cocoa and powdered sugar to prevent lumps in the buttercream.
- Use gel or paste black food coloring for the best color.
- Marshmallow spiderwebs are very sticky—handle gently once placed.
Nutrition
Serving: 1 of 12 | Calories: 768 kcal (approx.)
Update Notes: This post was originally published in September 2017 and was updated with a revised recipe, new photos, step-by-step instructions, and tips in September 2023.