Red Velvet Marshmallow Spiderweb Cake: A Spooky and Fun Halloween Dessert

Halloween is one of my favorite times of the year—not just for the costumes and decorations, but for the baking! There’s something so fun about creating spooky desserts, and this Red Velvet Marshmallow Spiderweb Cake is the perfect treat to bring a little extra spook to your celebration.

This cake is not only delicious but also visually striking with its vibrant red velvet layers, rich buttercream, and a spiderweb made of gooey marshmallows. It’s a great way to get your family involved in the kitchen, especially if you have kids who love Halloween treats. The best part? You don’t have to be a professional baker to make this cake—it’s super family-friendly and perfect for bakers of all skill levels.

Why You’ll Love This Red Velvet Marshmallow Spiderweb Cake

Before we dive into the recipe, let me tell you why this cake is a winner for any Halloween celebration:

• Spooky and Delicious: The red velvet cake has a rich, tender crumb that’s perfect for fall. The marshmallow spiderwebs and candy spider make it a fun and festive treat.
• Kid-Friendly: This cake is easy to decorate, and kids will love helping with the marshmallow webbing and spider creation.
• Make Ahead-Friendly: You can prepare the cake layers and even the candy spider in advance. When it’s time to serve, all that’s left is the fun decorating!
• Visually Stunning: Between the rich red color of the cake, the dramatic black and red frosting, and the spooky spiderwebs, this cake will be a showstopper at any Halloween party.

Ingredients for Red Velvet Marshmallow Spiderweb Cake

Let’s start with the ingredients. While there are several parts to this cake, don’t let that intimidate you. We’ll break it down step-by-step, and I promise it’s all worth it!

For the Candy Spider:

• 6 oz red candy coating melts
• 2 tbsp light corn syrup
• Black pearl sprinkles

AND For the Red Velvet Cake:

• 11.25 oz all-purpose flour (2 1/2 cups)
• 10.5 oz granulated sugar (1 1/2 cups)
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 8 fl oz vegetable oil (1 cup)
• 12 fl oz buttermilk (1 1/2 cups)
• 2 large eggs
• 2 tbsp red gel food coloring
• 1 tsp white vinegar
• 2 tsp vanilla extract

For the Buttercream:

• 6 oz unsweetened chocolate, finely chopped
• 4 fl oz pasteurized liquid egg whites (1/2 cup)
• 16 oz powdered sugar (4 cups)
• 1/4 tsp salt
• 16 oz unsalted butter (4 sticks), at room temperature
• 1 tbsp vanilla extract
• Red gel food coloring (I used Americolor Super Red)
• Black gel food coloring (I used Americolor Super Black)

To Decorate:

• 6 oz large marshmallows

How to Make the Red Velvet Marshmallow Spiderweb Cake

Ready to dive in? Here’s how to make this cake, step by step.

Step 1: Make the Candy Spider

This part is so fun—let’s get spooky with a candy spider!

1. Melt the red candy coating: In a medium bowl, microwave the red candy melts until melted and smooth. Stir in the light corn syrup, which will help the candy set up into a “plastic” texture.
2. Shape the spider: Once the candy has thickened and becomes a paste, remove it from the bowl. Wrap it in plastic wrap and let it sit overnight to firm up.
3. Form the spider: The next day, sprinkle powdered sugar on your work surface. Knead the candy until it’s soft and pliable. Roll a piece of candy the size of a golf ball into an oval shape for the body. Pinch one end to make it taper into the back of the spider.
4. Create the legs: Roll out 8 small pieces of candy for the spider’s legs. You can either make them straight or give them a bend to make it more realistic. Attach the body and legs with a little corn syrup and let it firm up overnight.

Tip: If you don’t want to make the spider in advance, you can always assemble it directly on the cake when you’re ready to decorate.

Step 2: Bake the Red Velvet Cake Layers

Now it’s time to make the cake!

1. Preheat the oven to 350°F (175°C) and grease and line four 8-inch cake pans with parchment paper.
2. Mix the dry ingredients: Sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. Mix the wet ingredients: In the bowl of a stand mixer, combine the vegetable oil, buttermilk, eggs, red gel food coloring, vinegar, and vanilla extract. Mix on medium-low speed until well combined.
4. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and mix until smooth. Scrape down the sides of the bowl to make sure everything is combined.
5. Divide and bake: Divide the batter evenly between the four prepared pans (around 12 oz of batter per pan). Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

Step 3: Make the Buttercream

While the cakes are cooling, let’s make the buttercream.

1. Melt the chocolate: In a microwave-safe bowl, melt the unsweetened chocolate, stirring until smooth.
2. Mix the egg whites and sugar: In a stand mixer, combine the egg whites, powdered sugar, and salt. Mix on low until smooth, then beat on medium for 5 minutes.
3. Add the butter: Slowly add the softened butter, 1-2 tablespoons at a time, and beat until fully incorporated. Add the vanilla extract and continue to mix on medium speed for about 10 minutes.
4. Color the buttercream: Divide the buttercream into two bowls. In one, mix in the melted chocolate, then add black food coloring. In the other, add red food coloring for a vibrant red frosting.

Tip: The buttercream can be made ahead of time and stored in the fridge. Just bring it back to room temperature before using it.

Step 4: Assemble and Decorate the Cake

Now for the fun part—decorating the cake!

1. Layer the cakes: Place the first cake layer on a cake stand or turntable. Spread a generous amount of buttercream on top, then add the second cake layer. Repeat for the remaining layers.
2. Crumb coat: Spread a thin layer of black frosting over the whole cake to catch any crumbs. Refrigerate the cake for 45 minutes to set the crumb coat.
3. Final coat: Once the crumb coat is firm, apply a thicker layer of black frosting over the cake. Then, use the red frosting to add streaks of color to the sides and top. Use a spatula to gently smooth it into the black frosting, allowing the red to blend but still stand out.
4. Create the marshmallow spiderweb: Melt the marshmallows in the microwave and then stretch them into thin strands with your hands. Wrap the marshmallow strands around the cake, creating a spiderweb pattern. If the marshmallow gets too sticky, heat it up again until it’s pliable.
5. Add the candy spider: Once the spiderweb is complete, place your candy spider on top of the cake for a spooky finishing touch.

Step 5: Serve and Enjoy

Let the cake come to room temperature before serving. The marshmallow will become sticky as it sits, so for the best taste and texture, enjoy it within a few hours of decorating.

Frequently Asked Questions About Red Velvet Spiderweb Cakes

How do I make a spiderweb for a cake?

Making a spiderweb involves pulling thin strands of melted marshmallows and wrapping them around the cake. The key is to make sure the marshmallow isn’t too hot or too cool—just warm enough to stretch.

Can I make this cake in advance?

Yes! You can bake the cake layers a few days in advance and store them in the fridge or freezer. Just make sure to let them cool completely before wrapping them.

What is the best food coloring for red velvet cake?

I recommend using gel food coloring, as it provides a deeper, more vibrant color without adding extra liquid to the batter.

Conclusion: A Spooky Dessert for the Whole Family

Making a Red Velvet Marshmallow Spiderweb Cake is a fun way to celebrate Halloween with your family. The vibrant red velvet cake, combined with the marshmallow spiderwebs and candy spider, creates a spooky yet delicious treat that will impress everyone.

Whether you’re making this cake for a Halloween party or a family get-together, it’s sure to be a hit. Happy baking, and don’t forget to share your spooky creations with your friends and family!

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