Spooky Spider Egg Cake
Create the perfect Halloween dessert with this spooky spider egg cake recipe! Orange-glazed chocolate cake topped with black fondant balls makes a festive treat.
Equipment
- mixing bowl
- hand mixer
- spatula
- oven
- 8x8-inch baking pan
- measuring cups
- measuring spoons
- small bowl
- knife
- cutting board
Ingredients
Cake Batter
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter softened
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk
Decoration
- 1 cup powdered sugar
- 1-2 tbsp orange food coloring
- 0.25 cup black fondant rolled into small balls
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer.
- Add the egg and vanilla extract to the butter mixture, mixing until fully combined. Stir in the cocoa powder, baking powder, and salt until evenly incorporated.
- Gradually add the flour and milk in alternating batches, mixing gently until the batter is smooth and no lumps remain.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before decorating.
- In a small bowl, mix the powdered sugar with 1-2 tablespoons of water and orange food coloring to create a thick glaze. Spread the glaze evenly over the cooled cake.
- While the glaze is still wet, press the black fondant balls onto the cake in a random pattern to resemble spider eggs or eyeballs. Allow the glaze to set before serving.
Notes
Let the cake cool completely before decorating to prevent the glaze from melting.