If you’re on the hunt for a show-stopping Halloween treat that’s as fun to make as it is to eat, you’ve got to try my Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe. Imagine slicing into a beautifully spooky spiderweb cake, only to discover a hidden stash of colorful Halloween candies and sprinkles tucked inside—that’s double the thrill for your Halloween party guests! I absolutely love how this cake combines festive decorations, gooey marshmallow texture, and an unexpected surprise that delights both kids and adults alike. Stick around, and I’ll walk you through every step so you can nail this cake perfectly at home.
Why You’ll Love This Recipe
- Totally Unique Presentation: The spiderweb design paired with a candy center makes this cake a Halloween showstopper that gets everyone talking.
- Fun for All Ages: Kids love discovering the surprise inside, and adults appreciate the delicious balance of fluffy cake and marshmallow texture.
- Customizable Candy Fillings: You can tailor the surprise center to your favorite seasonal treats or allergen-friendly options.
- Easy to Make at Home: With clear steps and tips, you don’t need to be a pro baker to impress with this festive Halloween cake.
Ingredients You’ll Need
The ingredients here are straightforward but thoughtfully chosen. Using a box cake mix keeps things simple and consistent, while fresh egg whites and Swiss meringue buttercream bring a light, fluffy quality. The Halloween sprinkles and candies give that perfect festive touch and surprise factor.
- White Cake Mix: Buying two boxes saves time and ensures you have enough batter for a tall, thick cake perfect for cutting into layers.
- Water or Milk: I usually go for milk for richer flavor, but water works fine too if you want a lighter crumb.
- Egg Whites: Using just the whites helps keep the cake lighter and blends well with the meringue buttercream.
- Vegetable Oil or Melted Butter: Oil makes the cake super moist, but butter adds flavor if you prefer.
- Halloween Jimmies/Sprinkles: These colorful sprinkles folded into the batter make every slice look festive and fun.
- Swiss Meringue Buttercream: I love the clear vanilla version because it stays pure white and smooth, perfect for decorating spiderwebs.
- Halloween Candies, Sprinkles, and Plastic Spiders: These fill the surprise center—choose your favorites to delight your crowd!
- Regular Sized Marshmallows: These create the web structure inside the cake when sliced, making the spiderweb effect truly magical.
Variations
I like to shake things up here depending on the crowd or what I have on hand. This cake is super flexible—you can easily swap in your favorite flavors or mix up colors for different spooky vibes.
- Chocolate Cake Version: Once, I swapped the white cake mix for chocolate cake mix and used chocolate buttercream. It gave the spiderweb an even spookier effect, and my family couldn’t get enough!
- Allergy-Friendly Frosting: Using a dairy-free or vegan frosting still works well—just make sure it’s thick enough to pipe the spiderweb design neatly.
- Different Marshmallow Shapes: I’ve tried mini marshmallows instead of regular size; while cuter, they don’t create the same dramatic web effect when sliced.
- Surprise Fillings: Beyond candy, you can fill the center with small toys for a non-edible surprise, perfect for a kid’s party.
How to Make Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe
Step 1: Prepare Your Batter and Add the Halloween Sprinkles
Start by preheating your oven to 350°F. I like to whisk together the white cake mix, water (or milk), egg whites, and vegetable oil until everything is smooth and well combined. This part is key—overmixing can cause the cake to be dense, so mix just until blended. Next, gently fold in the Halloween-themed jimmies or sprinkles. This gives the batter a festive look and little pops of color inside the cake. Trust me, your slicing will wow everyone!
Step 2: Bake Your Cake Layers
Pour the batter evenly into two greased 9-inch round cake pans. Bake for about 25 minutes, but I always start checking a few minutes early because ovens vary. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the layers cool completely before the fun decorating begins—this takes some patience, but it’s worth it!
Step 3: Assemble with Your Surprise Center
Once cooled, you’ll trim the tops of the cakes so they’re level. Here’s where the magic happens: cut a circle out of the center of one cake layer (about 3 inches diameter) and save the circle piece. Fill the hollow with your assortment of Halloween candies, sprinkles, and tiny plastic spiders if you’d like. Then, carefully place the second cake layer on top, and you have a hidden candy treasure inside!
Step 4: Frost and Create the Spiderweb with Marshmallows
Cover the entire cake with Swiss meringue buttercream for a smooth, silky base. To get the signature spiderweb, arrange your marshmallows in a spiral from the center outwards, lightly pressing them into the frosting so they stick. Then, using a piping bag with a thin round tip and chocolate or black frosting, pipe concentric circles over the marshmallows. Finally, drag a toothpick from the center to the edge through the circles to create that perfect spiderweb effect. It’s easier than it looks, and I promise the kids will think you’re a Halloween wizard!
Step 5: Add Final Touches and Chill
Pop some extra Halloween sprinkles and plastic spiders around the base for an eerie finishing touch. Chill the cake for about an hour to set everything, then serve and watch the surprised smiles when they cut into that marshmallow spiderweb with the candy-filled center.
Pro Tips for Making Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe
- Room Temperature Egg Whites: Make sure your egg whites aren’t cold to help them blend easily into the batter and produce a lighter cake.
- Use Clear Vanilla Extract: This keeps your buttercream a crisp white so the spiderweb design really pops against the frosting.
- Don’t Overload the Candy Center: Keep the candy layer modest so the cake layers don’t become unstable or soggy.
- Chill Before Slicing: Refrigerate the cake so the marshmallow web firms up and slices cleanly, making the spiderweb pattern truly shine.
How to Serve Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe

Garnishes
I love topping the cake with extra Halloween sprinkles and those tiny edible silver spiders I find at specialty baking shops—they add that creepy-cute vibe without being over-the-top. Sometimes I add a dusting of edible glitter for a little magical shimmer that catches the light just right at parties.
Side Dishes
This cake pairs perfectly with a light, fizzy drink like sparkling apple cider or a blackberry lemonade. For a savory balance, I usually serve it alongside easy-to-make pumpkin soup or simple cheese and charcuterie boards during Halloween gatherings.
Creative Ways to Present
Once, I served the cake on a black slate platter with dry ice underneath for spooky fog effect—it was a hit! Another time, I layered this cake inside a glass cake dome with small faux cobwebs and plastic spiders on top, making it the centerpiece of the Halloween table. Props and presentation truly elevate the fun.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake tightly wrapped in plastic wrap in the fridge, which keeps it moist for up to 3 days. Because of the marshmallows and candy center, storing in an airtight container prevents the candies from absorbing fridge odors or melting.
Freezing
You can freeze this cake whole or in slices. I wrap the cake well in plastic wrap and then foil before freezing to protect it. When thawing, let it sit in the fridge overnight to retain the texture of the marshmallows and buttercream.
Reheating
This cake is best served chilled or at room temperature, but if you want to warm a slice slightly, I pop it into the microwave for about 8-10 seconds—not too long, or you’ll melt the marshmallows and candy, which I usually avoid because I love that texture contrast.
FAQs
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Can I use store-bought frosting instead of making Swiss meringue buttercream?
Absolutely! Using 4 tubs of good-quality white store-bought frosting works fine and speeds up the process. Just make sure it’s thick enough to hold up your marshmallow web design.
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How do I create the spiderweb effect with marshmallows?
You arrange regular-sized marshmallows in a spiral pattern on top of the frosted cake, pipe concentric circles over them with black frosting, then drag a toothpick from the center to the edges through the circles to create the spiderweb lines.
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What candies work best for the surprise center?
Small, individually wrapped candies or favorites like mini candy bars, gummy spiders, and Halloween-themed sprinkles are great. Avoid candies that melt easily or are too heavy to keep the cake layers stable.
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Can I make this cake a day ahead for a party?
Yes! I recommend assembling and decorating the cake the day before, then refrigerating overnight. Just remember to take it out about 30 minutes before serving so it’s not too cold.
Final Thoughts
This Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe has become a Halloween staple in my family because it’s just such a blast to make and eat. The layers of fluffy white cake, creamy buttercream, marshmallow web, and that hidden candy cache never fail to impress. Whether you’re baking for a kids’ party, a spooky family gathering, or just to indulge your own seasonal sweet tooth, you’re going to love the reaction this cake gets. I can’t wait for you to try it—you’ll be the Halloween hero of your crew for sure!
Print
Marshmallow Spiderweb Halloween Cake with a Surprise Center Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 70 minutes
- Yield: 1 9-inch two-layer cake
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate Halloween with this fun and spooky Marshmallow Spiderweb Cake featuring a surprise center filled with Halloween-themed candies and sprinkles. This white cake layered with Swiss Meringue Buttercream is decorated with marshmallows arranged like a spiderweb, making it a festive treat that delights both kids and adults alike.
Ingredients
Cake
- 2 boxes white cake mix (15.25 oz boxes)
- 2 cups water (or milk)
- 6 egg whites
- ⅔ cup vegetable oil (or melted butter)
- 4 ounce Halloween themed jimmies / sprinkles
Frosting and Decorations
- 1½ recipe Swiss Meringue Buttercream (using clear vanilla) or 4 tubs of store-bought white icing (16 oz size)
- Assorted Halloween themed candies, sprinkles, and spiders (to fill the center of the cake)
- 12-15 regular size marshmallows
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake layers.
- Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, water (or milk), egg whites, and vegetable oil (or melted butter) following the cake mix instructions. Mix until smooth and well incorporated.
- Add Sprinkles: Gently fold in the 4 ounces of Halloween-themed jimmies or sprinkles into the batter for a festive touch.
- Bake Cake Layers: Divide the batter evenly between cake pans and bake at 350°F for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Prepare Swiss Meringue Buttercream: If making homemade, prepare 1½ recipes of Swiss Meringue Buttercream using clear vanilla. Alternatively, have 4 tubs of store-bought white icing ready.
- Assemble Cake with Surprise Center: Once cooled, carefully slice one of the cake layers in half horizontally to create a cavity in the center. Fill this cavity with assorted Halloween-themed candies, sprinkles, and spiders for a hidden surprise.
- Layer and Frost: Place the filled layer back on the cake base and cover the entire cake with the Swiss Meringue Buttercream or store-bought icing, smoothing it nicely.
- Arrange Marshmallows: Using 12-15 regular size marshmallows, arrange them on the top of the cake in a spiderweb pattern. Secure them slightly into the frosting if needed.
- Decorate: Add extra Halloween candies, spiders, and sprinkles on top and around the cake as desired to enhance the spooky effect.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving to enjoy the surprise center and festive spiderweb design.
Notes
- What’s more fun than slicing into a spooky marshmallow spiderweb cake? Finding a stash of sprinkles and candy inside! You’ll get double the excitement from your Halloween fans!
- Use clear vanilla Swiss Meringue Buttercream to keep the frosting white and allow the colorful decorations to stand out.
- You can swap egg whites for whole eggs if preferred but the original recipe uses only whites for a lighter texture.
- Ensure the cake is completely cool before slicing to avoid crumbling and to keep the surprise center intact.
- Use regular size marshmallows for the spiderweb as mini marshmallows will not create the same striking effect.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg