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Spider Web Cake

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  • Prep 30 min
  • Total 60 min
  • Servings 12
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This spooky spider cake is easy to make! Get your kids in on the cake-decorating action by having them help drizzle the chocolate on the cake to make the spider web.
Updated Apr 5, 2016
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 10 oz vanilla-flavored candy coating (almond bark)
  • 5 Oreo chocolate creme sandwich cookies
  • 2 licorice wheels, unrolled and split in half


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
  • 4
    Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use chocolate wafer cookies or homemade chocolate cookies in place of the creme-filled sandwich cookies.
  • tip 2
    When drizzling the cake with melted almond bark, place pieces of cooking parchment paper around cake to make for easy cleanup!


Nutrition Facts are not available for this recipe
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