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Best Black Velvet Spider Web Cookie Cake Recipe

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A dramatic and delicious black velvet cookie cake topped with a stunning spider web design. This chewy, tender dessert is perfect for Halloween parties and is sure to impress with its edible art presentation.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Black gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Cut a circle of parchment paper to fit a 10-inch pan and lightly grease the pan.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup black cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add 2 room-temperature eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and beat until combined.
  5. With the mixer on low speed, alternately add the flour mixture and ½ cup buttermilk, starting and ending with the flour. Mix until just combined.
  6. Spread the thick dough evenly into the prepared pan, about ½ inch thick.
  7. Bake for 18-22 minutes, until edges are set and center is slightly puffed. A toothpick should come out with moist crumbs.
  8. Cool in the pan on a wire rack for 10 minutes, then transfer to the rack to cool completely (at least 1 hour).
  9. For the frosting, beat ½ cup softened butter until smooth. Gradually add 2 cups powdered sugar, then add 1 teaspoon vanilla, a pinch of salt, and 2-3 tablespoons heavy cream until pipeable.
  10. Spread a thin layer of frosting over the cooled cookie cake.
  11. Spoon ¼ cup frosting into a piping bag or zip-top bag with a snipped corner. Pipe a spiral from center outward, leaving ½ inch between rings.
  12. Use a toothpick to drag lines from the center outward through the spiral to create the web effect. Optionally, pipe a small spider on top.

Notes

Do not overbake; the center should look slightly soft. Black cocoa powder is key for the dramatic color. The cookie cake tastes even better the next day. For a dairy-free version, use vegan butter and almond milk with lemon juice. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: Halloween, spider web, cookie cake, black velvet, chocolate, buttercream, spooky, party dessert

Find it online: https://siennaspoon.com/best-black-velvet-spider-web-cookie-cake-recipe/