Description

This Spider’s Nest Cake is a festive and fun dessert perfect for Halloween or any spooky-themed celebration. Featuring vibrant red velvet sponge layers with hidden ‘spider eggs’ made from cake crumbs, stem ginger, and white chocolate, wrapped in coconut, it combines a rich cinnamon buttercream with a smooth fondant finish. The cake is decorated with marshmallow cobwebs and almond-winged chocolate raisin flies for an eye-catching and delicious centerpiece.

Ingredients

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For the Cake

180g (6oz) butter, softened, plus extra for greasing
400g (13oz) caster sugar
3 eggs, beaten
2 tsp vanilla extract
3 x 10g tubes red food-colouring gel
500g (1lb) plain flour
50g cocoa powder
1 x 284ml carton buttermilk
1½ tsp bicarbonate of soda
1 tbsp cider vinegar

For the Buttercream Icing

300g slightly salted butter, softened
225g icing sugar, sifted, plus extra for dusting
1½ tbsp milk
2 tsp ground cinnamon
½ tbsp vanilla extract

For the Hidden Spider’s Eggs

3 balls stem ginger, finely chopped
175g (6oz) white chocolate, melted
50g (2oz) desiccated coconut

For the Flies

8 chocolate-coated raisins
16 flaked almonds

To Decorate

1 x 1kg block ready-to-roll fondant icing
170g (6oz) white mini-marshmallows (for the cobwebs)

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Instructions

Prepare the Cake Pans: Preheat your oven to gas mark 4, 180°C, or fan 160°C. Grease and line three 20cm (8in) sandwich tins to prevent sticking and ensure even baking.
Make the Cake Batter: In a large mixing bowl, beat the softened butter and caster sugar together using an electric whisk until the mixture becomes light and fluffy. Gradually add the beaten eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and red food colouring gel, blending to distribute the colour evenly.
Combine Dry Ingredients: Sift together the plain flour, cocoa powder, and 1 teaspoon of salt into a separate bowl. Add a third of this flour mixture to the butter and egg mixture, followed by a third of the buttermilk. Repeat this alternating addition until all the flour and buttermilk have been incorporated.
Add Leavening Agents: In a small bowl, mix the bicarbonate of soda with the cider vinegar, then beat this into the cake batter to help the cake rise and enhance texture.
Bake the Cake Layers: Divide the batter evenly among the three prepared tins. Bake in the preheated oven for 28–30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare Cake Layers and Crumbs: Once cooled, slice each cake horizontally to create six layers in total. Using an 8cm (3 ½ in) biscuit cutter, cut out a circle from the center of four layers and carefully remove the cut sections. Crumble these removed centers into a bowl to use for the hidden spider’s eggs.
Make the Buttercream Icing: Beat the softened butter for 5–8 minutes until soft and fluffy. Gradually add half the sifted icing sugar, beating on low speed for 3–5 minutes. Incorporate the remaining icing sugar, then mix in the milk, ground cinnamon, and vanilla extract until combined. Chill the buttercream in the refrigerator until needed.
Prepare Hidden Spider’s Eggs: Mix the reserved cake crumbs with 3 heaped tablespoons of buttercream and the finely chopped stem ginger. With clean hands, form the mixture into small balls approximately 1.5cm (¾ in) wide. Place the balls on a tray, cover with clingfilm, and chill for at least 1 hour or freeze for 15 minutes.
Coat the Spider’s Eggs: Melt the white chocolate in a heatproof bowl set over simmering water. Dip each ball into the melted chocolate, letting excess drip off, then roll them in desiccated coconut. Place the coated balls on baking paper and chill until set, about 30 minutes.
Create the Flies: Make a small slit on each side of the chocolate-coated raisins and insert flaked almonds into the slits to mimic wings. Set aside for decoration.
Assemble the Cake Layers: Place one whole cake layer without a hole on your cake stand and spread with a layer of buttercream. Alternate with the cake layers that have holes, spreading buttercream between each. Fill the central cavity with as many spider’s eggs as will fit, then top with the final whole cake layer. Spread the remaining buttercream over the top and sides for a crumb coat. Chill the assembled cake for at least 30 minutes.
Decorate with Fondant: Dust a clean surface with icing sugar and roll out the fondant icing to a size that will cover the cake’s top and sides. Carefully lift the fondant onto the cake and smooth it down. Trim excess fondant at the base.
Make Marshmallow Cobwebs: Melt the mini-marshmallows in a microwave-safe bowl in 30-second intervals until melted. Let cool slightly, then stretch and pull the marshmallow with your fingers to create thin, web-like strands. Drape the strands messily over the fondant-covered cake.
Add Final Decorations: Stick the almond-winged flies onto the marshmallow cobwebs. For extra effect, top the cake with a plastic spider to complete the spider’s nest theme.

Notes

Ensure cakes are completely cooled before cutting and assembling to prevent buttercream from melting.
Use clean hands when shaping spider eggs to keep the mixture intact and hygienic.
Fondant can be tricky to work with; dust surfaces well to prevent sticking.
Marshmallow cobwebs are best made fresh and used immediately as they can harden quickly.
If desired, substitute stem ginger with crystallized ginger for a stronger ginger flavor.
The cake layers can be baked a day ahead and stored wrapped tightly to save time on the day of assembly.

Nutrition

Serving Size: 1 slice (approx. 1/24th cake)
Calories: 568 kcal
Sugar: 69 g
Sodium: 0.4 g
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 88.2 g
Fiber: 2.4 g
Protein: 5 g
Cholesterol: 70 mg