This handsome Halloween cake is horribly good – try our recipe this weekend

This Halloween cake is more scrumptious than spooky, more frightfully good than frightful...

Halloween cake
(Image credit: Biscuiteers)

Brush the cobwebs off your baking equipment and prepare to create this delicious Halloween cake. With layers of chocolate, spider biscuits and a layer of detailed icing, this cake really looks like a show stopper, and when it comes to the taste... well you'll have to make it yourself to find that out! But we can assure you, it's yummy.

We've chosen ready-made biscuits for the decorations, but of course you could make your own, too. For more fab Halloween ideas, go straight to our dedicated page. Don't miss the rest of our recipes on our food page.

Halloween cake

Halloween cake

(Image credit: Biscuiteers)

Ingredients for the cake:

  • 500g/3 cups plus two tbsp of plain flour
  • 500g/3 cups plus two tbsp of caster sugar
  • 1 tablespoon of cider vinegar
  • 50ml red food colouring
  • 50g/1/3 cup of cocoa powder
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 4 eggs
  • 200g/1/2 cup of plain yogurt
  • 250g/1 cup of unsalted butter
  • 2 tbsp of apricot jam (for the  glaze)

Ingredients for the icing: 

  • 200g/1 cup of icing sugar
  • 100g/1/4 cup + 3 tbsp of softened unsalted butter
  • 55g/2/3 cup sifted cocoa powered
  • 225g/1 cup royal icing sugar
  • 40ml of water


1. Preheat oven to 180°C fan oven/gas mark 6. Then grease and line 4in x 8in sandwich cake pans.

2. Cream together the softened butter and sugar it is a fluffy consistency. Slowly add the eggs one by one. Then add the red food coloring and the yogurt, beat this together well.

3. Sift the flour and cocoa powder together and add half the batter. Beat the wet mixture in with the dry and finally add the second half of the second flour mixture and do the same again.

4. Mix together the bicarbonate of soda and the vinegar, which will fizz as you put them together. Add this to your mixture and fold it in.

5.  Evenly distribute the mixture into three to four cake oven pans. If you only have two pans, not to worry, because you can just slice them in half horizontally once cooked (and cooled). Place the mixture in the oven to cook for 20 minutes or until a skewer poked into the middle comes out clean. Let the cake cool.

How to make the butter cream and decorate:

1. Beat the butter for four to five minutes until it is fluffy and has no lumps.

2. Add the icing sugar and cocoa powder, then beat for another two minutes. If you wish to make the icing thicker you can add up to 100g more icing sugar.

3. Once the cakes have cooled spread the buttercream frosting evenly between each layer.

4. Put the apricot jam in the microwave for around 30 seconds until it is slightly warm. Using a pastry brush, cover the cake in the apricot jam.

5. Prepare your line icing using a whisk until you've reached the ideal consistency similar to toothpaste.

6. To create the perfect spider web pattern, start at the top of the cake and begin drawing a circle of the centre of the web them make eight straight lines from it and connect each of these using four more curved lines to finish the web. The tip when using line icing is to make a dot to start the line then lift and squeeze and make another dot to end the line.

7. Finish the cake off with some Halloween biscuits or other treats – we recommend spooky spiders for this – or try the pretty decorations below.

Halloween cake

(Image credit: Biscuiteers)