Spooky spider cakes

Spooky spider cakes

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(14 ratings)

Prep: 40 mins Cook: 25 mins


Makes 12

Children will have great fun decorating these at Halloween parties

Nutrition and extra info

  • Can be frozen before decorating
  • Vegetarian

Nutrition: per serving

  • kcal481
  • fat24g
  • saturates10g
  • carbs63g
  • sugars45g
  • fibre0g
  • protein6g
  • salt0.64g
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  • 200g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 200g self-raising flour
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • 6 tbsp chocolate chips or chopped chocolate

To decorate

  • 2 packs liquorice Catherine wheels
  • 12 tbsp Nutella or other chocolate spread
  • liquorice allsorts (the black ones with the white centre)
  • tube black writing icing
  • 1 length red bootlace


  1. Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.

  2. Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden – a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.

  3. To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.

  4. Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider’s body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.

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Comments, questions and tips

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30th Oct, 2009
Just made these with my granddaughter and they taste great really great. However, all the chocolate chips sank to the bottom. Can anyone tell me where I went wrong? Suspect there will be lots of licorice left over too!
28th Oct, 2009
I made these and whizzed off the plate! I changed the decorations on some by using fizzy cola laces for the legs and using chocolate sprinkles on top of the icing to make the spider look "hairy".
7th Mar, 2009
These were great fun to make, would maybe use red liquorice for the legs next time as children not too keen on the black
jah_mon's picture
5th Jan, 2009
Looked great but not too keen on liquorice!
15th Dec, 2008
Looked really good. Some people didn't like the liqourice though!
10th Nov, 2008
I made these for our kids Halloween party and wow was everyone impressed! Some of the kids didn't eat the liquorice legs but they did look very effective and I was pleased to find all the correct decorating ingredients in my local Asda. I didn't bother with the tube of black writing icing though. Will definately be making again!
30th Oct, 2008
The muffins were gorgeous but the decoration was a bit of a faff. Used strawberry fizzy cola straws instead of liquorice.Looked good when finished though.
29th Oct, 2008
I made these for a Halloween brunch this past Sunday! They were really tasty and very easy to make! Not everyone loved the liquorice so I did end up with little piles of spider legs on some empty plates!! Everyone loved the nutella though! They looked very effective especially alongside the spider web cakes!
26th Oct, 2008
how much of everything do u put in
7th Oct, 2008
Easy to make... and taste lovely.. a test run for the Halloween party!!


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