Double Layer Chocolate Cake with Fudge Frosting and Marshmallow Webs
I made this fun, and incredibly spooky little beauty on The TODAY Show with Jenna & Hoda (airdate Oct. 30, 2024). It’s so fun and fantastic and RIDICULOUSLY chocolate-y! The marshmallow spider webs are so unique and cute. And this Apple Cider French 75 batch cocktail is perfect for the punch bowl at your grown-up Halloween celebration! Have a happy Halloween, everybody, and make this cake!
Why This Recipe Works
The Double Layer Chocolate Cake with Fudge Frosting and Marshmallow Webs is a show-stopping Halloween treat that’s as fun to make as it is to eat. Rich chocolate layers, indulgent fudge frosting, and playful marshmallow webs come together to create a dessert that’s festive, decadent, and perfectly balanced. Here’s why it works every time:
- Moist, Rich Chocolate Cake: The combination of cocoa, melted butter, and Greek yogurt keeps the cake tender and deeply chocolatey, while a touch of baking soda and powder ensures it rises perfectly without drying out.
- Silky Fudge Frosting: This homemade frosting blends butter, sugar, cocoa, chocolate, and cream into a glossy, spreadable finish that’s indulgent but not overly sweet, coating each slice in pure chocolate bliss.
- Fun Marshmallow Spider Webs: Softened marshmallows are stretched into delicate, airy webs that give the cake its Halloween personality. They’re whimsical, creative, and delightfully gooey—perfect for party presentations or family fun.
- Decorative, Festive Finish: Candy corn, sprinkles, and a few googly eyes or plastic spiders turn this cake into a centerpiece that’s as visually striking as it is delicious, combining spooky charm with sweet satisfaction.
- Simple Yet Impressive: Despite its elaborate appearance, the recipe uses accessible ingredients and straightforward techniques, making it perfect for bakers of any skill level—just like my easy, crowd-pleasing fudge brownies or layered chocolate desserts.
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Ingredients
- Chocolate Cake – A blend of cocoa, melted butter, sugar, and Greek yogurt creates moist, rich layers with deep chocolate flavor. Eggs, flour, baking powder, and baking soda give structure and tender crumb.
- Fudge Frosting – Butter, sugar, cocoa, and chocolate combine into a glossy, indulgent frosting. Heavy cream and vanilla add silkiness and depth, making each bite perfectly decadent.
- Marshmallow Fluff Spider Webs – Softened marshmallows stretch into delicate, airy webs, adding a playful, spooky touch that’s as fun to make as it is to decorate with.
- Decoration Ideas – Candy corn, Halloween sprinkles, googly eyes, or plastic spiders bring festive flair and whimsical charm to the finished cake.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F. Butter two 9-inch cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Mix the Cake Batter: In a large mixing bowl, combine melted butter, sugar, flour, cocoa powder, Greek yogurt, vanilla, eggs, baking powder, baking soda, and salt. Stir gently until fully incorporated, creating a smooth, uniform batter.
- Add Hot Water: Pour in the very hot (almost boiling) water and mix until smooth, scraping the sides of the bowl to make sure everything is evenly combined. This step helps intensify the chocolate flavor and keeps the cake moist.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely on a wire rack before frosting to avoid a runny or melting frosting.
- Make the Fudge Frosting: In a medium saucepan over medium heat, combine butter, sugar, cocoa powder, chocolate, and a pinch of salt. Cook for 4–5 minutes, stirring constantly, until the mixture bubbles around the edges but does not boil. Slowly whisk in the heavy cream until smooth and glossy, then stir in vanilla. Allow the frosting to cool for 2–4 hours, or speed up the process by placing the bowl in a larger ice-filled bowl and whisking until chilled.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread half of the frosting evenly over the top, smoothing it to the edges. Place the second cake layer on top and spread the remaining frosting across the top, swirling with the back of a spoon or butter knife for a rustic, textured look. Leave the sides of the cake bare for a striking presentation.
- Create Marshmallow Spider Webs: Microwave marshmallows in a heatproof bowl for 20–30 seconds until soft. Carefully pick up a portion (about 1/4 cup) and stretch between your hands to form thin, web-like strands. Drape the webs across the frosted cake to achieve the desired spooky effect.
- Decorate: Add candy corn, Halloween sprinkles, googly eyes, or plastic spiders to finish the look. Slice, serve, and enjoy a cake that’s both decadent and delightfully festive.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations for the Double Layer Chocolate Cake with Fudge Frosting
- Chocolate Cake Tweaks: For a slightly lighter cake, substitute half the cocoa powder with unsweetened carob powder, or swap Greek yogurt for sour cream for an extra tender crumb. You can also try using a mix of butter and vegetable oil to keep the cake moist if you prefer a dairy-light version.
- Fudge Frosting Alternatives: For a richer flavor, replace semi-sweet chocolate with dark chocolate or milk chocolate for a sweeter finish. To make the frosting extra fluffy, whip it after it cools slightly. You can also use coconut cream instead of heavy cream for a subtle coconut twist.
- Marshmallow Web Variations: Instead of traditional marshmallows, try mini marshmallows for smaller, delicate webs, or colored marshmallows for a fun, festive look. For an allergy-friendly option, use vegan marshmallows.
- Decoration Ideas: While candy corn and Halloween sprinkles are classic, you can get creative with edible gold stars, chocolate spiders, or gummy worms for a playful twist. Even simple powdered sugar dusting can make the cake look elegantly spooky.
- Flavor Enhancements: Add a teaspoon of instant espresso or a pinch of cinnamon to the cake batter to deepen the chocolate flavor. You can also fold in chocolate chips for pockets of gooey surprise in every slice.
More Recipes You’ll Enjoy
- Simple, Fun, Kid-Friendly Chocolate Candy Pretzel Bark
- Easy Double Layer Chocolate Cake with Cream Cheese Fluff
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Double Layer Chocolate Cake with Fudge Frosting and Marshmallow Webs
This double layer chocolate cake is fudgy, rich, and topped with stretchy marshmallow spider webs for a delightfully spooky finish. Simple to bake, fun to decorate, and unforgettable on any Halloween table.
Equipment
- 2 9-inch round cake pans
- parchment paper
- Large mixing bowl
- Whisk or stand mixer
- medium saucepan
- Heatproof spatula
- Cooling rack
- Microwave-safe bowl
Ingredients
Chocolate Cake
- 1 cup melted butter
- 2 cups sugar
- 1 3/4 cups flour
- 1 cup cocoa powder
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 4 eggs
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup very hot water boiling is best
Fudge Frosting
- 1 cup butter
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 4 ounces semi-sweet bakers’ chocolate
- Pinch of salt
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla
Marshmallow Fluff Spider Webs
- 2 cups marshmallows
- Decoration Ideas
- Googly eyes
- Candy corn pumpkins
- Candy corn
- Halloween sprinkles
- Plastic spiders
Instructions
- Preheat oven to 350°F. Butter and line cake pans with parchment paper.
- In a large mixing bowl, combine melted butter, sugar, flour, cocoa powder, Greek yogurt, vanilla, eggs, baking powder, baking soda, and salt. Mix until well blended.
- Pour in the hot water and stir until smooth, scraping down the sides of the bowl to incorporate everything evenly.
- Divide batter evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely on a wire rack before frosting.
- Meanwhile, prepare the fudge frosting. In a medium saucepan over medium heat, cook butter, sugar, cocoa powder, chocolate, and salt for 4–5 minutes, stirring until the mixture bubbles at the edges but does not boil.
- Slowly pour in the cream, whisking constantly. Continue whisking until the mixture is smooth, glossy, and thickened. Remove from heat and stir in vanilla. Let cool for 2–4 hours, or until spreadable. For quicker cooling, set the saucepan in a larger bowl filled with ice and whisk until chilled.
- To assemble, place one cake layer on a serving plate. Spread half the frosting evenly over the top, smoothing to the edges. Place the second cake layer on top and cover with the remaining frosting, swirling with the back of a spoon or butter knife. Leave the sides of the cake bare for a rustic look.
- To make the marshmallow webs, microwave marshmallows in a microwave-safe bowl for 20–30 seconds until softened. Carefully pick up about 1/4 cup of the melted mixture with your fingers and stretch it between your hands to form long strands. Drape the strands across the cake to create a web effect, repeating until the cake looks spidery and festive.
- Decorate with googly eyes, candy corn, Halloween sprinkles, and plastic spiders for a playful finish. Slice, serve, and enjoy!