Spider cake Recipe

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15 min


30 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This impressive spider cake was made by goodtoknow user Dawn Louise Millmoor and was named the winner of our Halloween goodtoknow Cooking Club. With a soft rich chocolate sponge and chocolate topping, this gooey, moist cake is easy to make and is the perfect spooky treat


  • For the sponge:
  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • 3 eggs, beaten
  • 3tbsp golden syrup
  • 40g ground almonds
  • 175g self-raising flour
  • 40g cocoa powder
  • For the topping:
  • 225g plain chocolate
  • 55g dark muscovado sugar
  • 225g unsalted butter
  • 5tbsp evaporated milk
  • 1/2 tsp vanilla extract
  • Liqorice Allsorts, chocolate sprinkles and Mikado Sticks to decorate


  • Pre-heat oven to 180°C/350°F/Gas Mark 4 and line the cake tin with greasproof paper.

  • To make the cake, beat together the butter and caster sugar until light and fluffy. Gradually beat in the eggs then stir in the golden syrup and ground almonds.

  • Sift the flour and cocoa powder into another bowl and then fold into mixture. If mixture appears too thick just add a little milk or water.

  • Spoon into tin and bake for 30 mins or until springy to the touch. (Stick a skewer into the centre of the cake and if it comes out clean, it is cooked). Turn out onto a rack to cool.

  • To make the topping, melt the chocolate with the muscovado sugar, butter, evaporated milk and vanilla extract in a bowl over a pan of boiling water until chocolate has fully melted – leave to cool.

  • Once everything has cooled spread the chocolate over the cake with a spatula and top with a couple of Liqorice Allsorts for eyes – chocolate minstrels or anything circular would also work – and then insert Mikado Sticks for legs.

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Top Tip

This recipe can also be used to make miniature versions in a cupcake tin.

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