Quick & Easy

Wacky web halloween cake

Get creative this spooky season with this decadent wacky web halloween cake! Tastes even better than it looks!
1H 15M


Cream cheese icing


1.Preheat oven to 180ºC (160ºC fan-forced). Grease 2 deep 22cm round cake pans; line bases and sides with baking paper.
2.Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl; stir in sifted flours and cocoa and then combined buttermilk and food colouring, in 2 batches.
3.Combine vinegar and soda in a cup; allow to fizz then fold into cake mixture. Divide mixture between pans.
4.Bake cakes for about 30 minutes or until cooked when tested. Stand cakes 10 minutes before turning top-side up onto a wire rack to cool. Freeze cakes 40 minutes to make splitting and decorating easier.
5.Meanwhile, make cream cheese icing: beat cream cheese in a large bowl with an electric mixer until smooth. Add butter and vanilla, beat until smooth and fluffy. Gradually beat in the sifted icing sugar. Place ¾ cup of the Cream Cheese Icing in a small bowl. Tint black.
6.Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup Cream Cheese Icing. Repeat layering, finishing with remaining icing spread over top and side of cake.
7.Place black icing into a small piping bag fitted with a small plain tube. Pipe cobwebs over cake. Decorate with spiders and sweets, if desired. Suitable to freeze. Not suitable to microwave.

To make your own buttermilk equivalent, combine 1 tablespoon fresh lemon juice with enough reduced-fat milk to make 1 cup. Stir until thickened.


Related stories