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
Scale
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
