Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- In a large bowl, whisk together the sifted flour and sugar until well combined.
- Add softened butter to the dry mixture and beat with an electric mixer on medium speed until crumbly.
- In a separate bowl, whisk eggs, milk, and vanilla extract until blended.
- Gradually pour the wet mixture into the dry ingredients while mixing on low speed, then increase to medium until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating softened butter and powdered sugar together until fluffy.
- Gradually add milk or heavy cream to reach your desired spreading consistency. Divide the frosting into two bowls.
- Tint one bowl of frosting with black gel food coloring, mixing until the color is uniform and deep black.
- Apply a layer of white frosting on the bottom layer of the cooled cake, then place the second layer on top and frost the entire cake with the black icing for a sleek, web-like base.
- Using piping gel, pipe a concentric circle pattern on the cake’s surface. Then, draw radial lines from the center outward to create a web effect.
- Decorate with Halloween-themed sprinkles around the edges if desired, for extra festive flair.
- Slice the cake to reveal the web design and serve, enjoying the spooky, glossy finish and moist crumb.
Notes
Tip: Warm the piping gel slightly for easier piping if it’s too thick. For a more dramatic effect, add edible glitter or additional sprinkles.