Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. The mixture should look pale and creamy.
- Add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
- Stir in the vanilla extract for a fragrant aroma.
- In a separate bowl, sift together the flour, cocoa powder, and baking soda. Gradually add this dry mixture to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack and cool completely before frosting.
- In a mixing bowl, combine the powdered sugar, meringue powder, and confectioners' sugar. Slowly add water and beat with an electric mixer until stiff peaks form, about 7 minutes. This royal icing should be thick and glossy.
- Transfer the royal icing into piping bags fitted with small round tips. Tint the icing black if desired for contrast.
- Place one cake layer on a serving plate and spread a thin layer of frosting or icing if desired. Top with the second layer, then cover the entire cake with a smooth layer of frosting.
- Using the piping bag, carefully draw concentric circles with the royal icing on the top of the cake. Then, drag a toothpick from the center outward through the circles to create a web pattern.
- Allow the decorated cake to set for a few minutes, then serve and enjoy your spooky, web-themed Halloween treat!
Notes
You can prepare the royal icing a day ahead and keep it covered at room temperature. For added effect, pipe tiny spiders or decorative elements on the web pattern.