Halloween Bundt Cake Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Halloween Bundt Cake Recipe | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Spider Bundt Cake

Spider Halloween Bundt Cake

Spider Halloween Bundt Cake

Spider Bundt Cake

Spider Bundt Cake Recipe
[1] and [2]: Two different stylings for a spider bundt cake. [3] Set toothpicks between the folds where you’ll pipe the legs. [4] Pipe the legs, add the face candies, and that’s it (all photos courtesy King Arthur Flour).


For working folks, today’s the last day to bake something special for Halloween.

Every year, King Arthur Flour bloggers MJ and Gwen team up to create new novelty treats for Halloween. This year, it’s a giant spider bundt cake.

Simply mix the batter from your favorite seasonal recipe or boxed mix, brew up the buttercream, and pipe your way to a creepy cake.

See the play-by-play photos here.


You can have chocolate or vanilla bundt cake any time of the year. For Halloween, go for fall flavors:

  • Apple
  • Caramel Pecan or Caramel Pear
  • Carrot or Cranberry Carrot
  • Chocolate Rum
  • Cinnamon Spice
  • Ginger Spice
  • Maple or Maple Walnut
  • Pumpkin, Pumpkin Pecan
  • Sweet Potato Pecan
    For The Frosting

    For the frosting, either chocolate or vanilla buttercream will work with any flavor. But you can get as creative as you like, as long as it looks like a spider (i.e., a tan/coffee color is OK, orange isn’t unless you want a psychedelic spider).

    Here’s King Arthur’s recipe for easy vanilla buttercream, which will frost two cakes.

    You can divide the batch in half and create two colors/flavors. For chocolate frosting, simply split the vanilla frosting in half. To the chocolate half, dd 1/4 cup Dutch-process cocoa plus 1/4 cup black cocoa which creates a darker color and more intense chocolate flavor. Mix well and you’ll have chocolate frosting!

    Go colorful so the face doesn’t disappear into the background color. The photos show two different styling options: the face on the front of the chocolate bundt, and on top for the the vanilla bundt.

  • For eyes: candy corn, peanut M&Ms, maraschino cherries.
  • For fangs: candy corn, red licorice shoe strings.
  • For toenails: candy corn, cinnamon candies or slivered almonds.
    You’ll also need toothpicks to assemble the cake, and a piping with a wide tip, such as Wilton’s 1A tip, makes the perfect size spider legs.

    1. PREHEAT the oven to the temperature specified by your recipe, and bake the cake. BUT FIRST, remove 1/4 cup of the batter and bake it in a muffin pan to create a separate cupcake. You’ll see why later. As the cake bakes and cools…


    2. MAKE the buttercream. When the cake and cupcake are cool, move it to a serving plate. Insert the cupcake into the center of the bundt and pipe the top of the cupcake with frosting, to make the body of the spider.

    3. USING the toothpicks, lay out where you intend to pipe the spider’s legs. The recipe developers left three bunt folds free for the face, and left two folds between each leg for a total of 8 legs.

    4. CREATE the legs: Remove the toothpicks one at a time before piping. Starting from the top, slowly and smoothly pipe the frosting up and down to the bottom. Tip: Twisting your arm to the side as you travel down, keeping your arm flat instead of straight up, will prevent the tip from flattening and will keep the legs nice and round. Make a blob at the bottom for the feet.

    5. ADD the face. To attach candies to the front of the cake, pipe about a teaspoon of icing in-between the fold in the center (left photo, above). Angle the eye candy (pun intended) to create the expression you’d like. MJ and Gwen decided that turning the oval M&Ms slightly gave the spider a mildly sinister looky.

    6. PRESS the candy into the soft icing and hold for a moment to let it set in. Repeat with the fangs and the toenails.

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