Best 2 Cobweb Cakes Recipes

Cobweb cakes, also known as spiderweb cakes, are a delightful and visually appealing Halloween treat that is sure to impress your friends and family. With their intricate web design and spooky appearance, these cakes add a touch of festive flair to any Halloween celebration. Whether you're a seasoned baker or a beginner looking for an easy and fun project, there are numerous recipes available to help you create the perfect cobweb cake. From classic chocolate cakes to colorful vanilla cakes, there's a recipe out there to suit every taste and skill level. So get ready to embrace your inner baker and learn how to make the most stunning and delicious cobweb cakes that will be the highlight of your Halloween party.

Check out the recipes below so you can choose the best recipe for yourself!

COBWEB CAKES

Cobweb Cakes image

Drizzle glaze over chocolate cakes to look like cobweb - a tasty dessert treat on Halloween.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup chopped dried or maraschino cherries
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 to 3 tablespoons milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 12 regular-size muffin cups with paper liners. Make brownie mix as directed on box, using water, oil and eggs. Stir in chopped cherries. Divide batter evenly among muffin cups.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix powdered sugar, butter, vanilla and enough milk with spoon until glaze is smooth and spreadable. Drizzle glaze over cakes to look like cobwebs.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 188 mg

COCOA COBWEB CUPCAKES

Cocoa Cobweb Cupcakes image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

2 cups unbleached all-purpose flour
3 tablespoons unsweetened cocoa, preferably Dutch-process
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
11/2 cups sugar
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
*2 egg whites
21/2 to 3 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons fresh orange juice
Black or dark brown food coloring

Steps:

Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.
In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk.
Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.
To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners' sugar.
Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.
Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.

Tips:

Choose the right butter. Unsalted butter is the best choice for cobweb cakes, as it allows you to control the amount of salt in the recipe.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the mixture, making the cakes light and airy.
Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling.
Sift the flour and baking powder together before adding them to the mixture. This will help to ensure that the cakes are light and fluffy.
Do not overmix the batter. Overmixing can make the cakes tough.
Bake the cakes in a preheated oven. This will help to ensure that they rise evenly.
Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting.
Use a variety of toppings to decorate the cobweb cakes. Some popular choices include sprinkles, chocolate chips, and candy.

Conclusion:

Cobweb cakes are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little creativity, you can create beautiful and delicious cobweb cakes that will impress your friends and family.