Pioneer Woman Spiderweb Cake Recipe

This Pioneer Woman Spiderweb Cake Recipe is a moist and chocolatey recipe, which is made with dark cocoa powder and sour cream. It’s the perfect Halloween dessert, ready in about 1 hour and 25 minutes plus cooling time.

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Pioneer Woman Spiderweb Cake Recipe Ingredients

For the cake:

• Baking spray with flour, for the pan
• 1 1/4 cups packed light brown sugar
• 1 cup brewed coffee
• 1/2 cup (3 oz.) semisweet chocolate chips
• 1/3 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1/4 cup dark unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 2 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 tsp. vanilla extract

For the frosting and web:

• 1/2 cup (1 stick) salted butter
• 1 cup dark unsweetened cocoa powder
• 1 tsp. vanilla extract
• 3 1/2 cups powdered sugar
• 6 Tbsp. very hot water
• 5 large marshmallows

How To Make Pioneer Woman Spiderweb Cake

1. Prep the oven and pan: Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray, line the bottom with parchment paper, and spray the parchment.
2. Make the chocolate base: In a saucepan, whisk together the brown sugar, coffee, chocolate chips, and oil. Heat over medium, stirring, until the sugar dissolves and the chocolate melts. Let cool for 10 minutes.
3. Combine the batter: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. In the cooled chocolate mixture, whisk in the eggs, sour cream, and vanilla one at a time. Slowly add the flour mixture, whisking just until combined.
4. Bake the cake: Pour the batter into the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
5. Make the frosting: In a heatproof bowl, melt the butter. Whisk in the cocoa powder and vanilla. Using an electric mixer, gradually beat in the powdered sugar and hot water, alternating between them, until the frosting is smooth and spreadable.
6. Frost the cake: Spread the frosting over the cooled cake. Chill the cake for at least 30 minutes to set the frosting.
7. Create the marshmallow web: In a small bowl, microwave the marshmallows for about 15 seconds until puffy and melted. Using your fingers (wearing food-safe gloves is helpful), dip into the melted marshmallow, stretch it until it’s thin and web-like, and wrap it around the frosted cake. Repeat until the cake is covered in webs.

Recipe Tips

• How do I get the richest chocolate flavor? Using brewed coffee in the cake batter is a classic trick. It doesn’t make the cake taste like coffee; instead, it deepens and enhances the flavor of the chocolate.
• How do I create the perfect marshmallow web? The key is to work quickly while the marshmallow is warm and pliable. Let it cool for just a few seconds so it’s not too hot to touch. Dip your fingers in, pull them apart, and stretch the marshmallow strands over and around the chilled, frosted cake.
• How do I get a smooth, non-lumpy frosting? Sifting the cocoa powder and powdered sugar before you start mixing is the best way to avoid lumps. Also, adding the hot water helps the sugar and cocoa dissolve, creating a smoother final texture.
• Can I make this cake ahead of time? Yes. You can bake the cake and let it cool completely. Store it, wrapped, at room temperature for up to a day before frosting and decorating.

What To Serve With Spiderweb Cake

This fun and spooky cake is a perfect Halloween party centerpiece. It’s delicious served on its own or with:

• A scoop of vanilla or orange-colored ice cream
• A cold glass of milk
• A hot cup of coffee for the adults

How To Store Spiderweb Cake

Store: Store the finished cake loosely covered at room temperature for up to 3 days. The marshmallow web will be at its best on the first day. Refrigerate: You can refrigerate the cake, but the marshmallow web may become slightly sticky from the condensation.

Spiderweb Cake Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 75g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 8g
• Sodium: 250mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman White Chocolate Raspberry Cheesecake Recipe
• Pioneer Woman Pumpkin Rum Cake Recipe
• Pioneer Woman Salmon Cakes Recipe