Halloween Spider Web Cake

Nutritional Information:

Per serving (238g)

Calories 882, Fat 29g, Saturates 6.9g, Carbohydrate 149g, Sugars 118g, Protein 6.4g, Salt 1.6g


For the filling

For the sponge



Preheat the oven to 180°C/350°F/Gas 4. Line four 9-inch shallow cake tins with baking paper.


To make the filling, sift the icing sugar into a bowl and beat together with the butter and vanilla. Place a quarter of the plain buttercream aside into a bowl and put in the fridge, this will be enough to lightly cover the outside of your cake. Add the Oreos to the remaining filling mixture and refrigerate.


To make the cake, cream the butter and sugar for a few minutes, until pale and fluffy, with an electric mixer.


Add the soya milk, yoghurt, vanilla and colouring, and beat slowly to combine.


Gently fold in the flour, bicarbonate of soda and baking powder.


Divide between the four tins and bake for 20-25 minutes, or until a skewer comes out clean.


Remove from the oven and leave to cool in the tin for a few minutes before turning out onto a wire rack. When they are completely cool, trim any excess cake with a knife so each tier is equal size and shape.


Add a layer of the Oreo buttercream between each sponge tier and stack. Take a palette knife and use the plain buttercream to spread a thin layer covering the sides and top of the cake.


Roll out the icing and carefully cover the cake, smoothing any edges as you go. When the cake is covered, use black writing icing to draw a spider web design onto your cake.


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