Spiderman Cake

This Spiderman Cake is truly a centerpiece of your beloved son’s birthday and no bakery bought cake can compete with a labor of love. The cake is all things that you wish the growing up lad to accomplish and be. Bold, soft, moist at the core.

It’s that time of the year, when I bake my son’s birthday cake. This year was special because he turned 10. I can’t believe! Time flew by so fast. Some past cakes I baked for my son’s birthday are sachertorte, nerf gun cake, race track cake.

spiderman cake recipe

I wanted to go another level up with my cake decoration skills and tried sticking to a theme. I chose Spider Man as he is currently in that super hero craze phase – especially avengers and Marvel superheros!

I chose my favourite go to chocolate cake and just used ganache as filling and coloured whipping cream to frost.

spiderman cake

Daddy dear also participated by making spider webs for his boy. That’s what I call celebrating the birthday like a family. Perfection of love and love which only parents and family can give.

The cake is super moist and melt in the mouth. If you haven’t tried this recipe, you must, must try!

an 8 inch, 3 layered cake Conversion Chart Print

Spiderman Cake


1 cup of all purpose flour
½ cup and 1 tablespoon of granulated sugar
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
sugar syrup for soaking


1.Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2.Preheat the oven to 350°F (180°C). Grease an 8 inch round pan with butter or line it with parchment paper. I used baking spray which worked great.
3.Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a stand or a hand mixer. This step is important as whisking the mixture will aerate it well and you will get a perfect cake with great crumb.
4.In a separate small bowl combine water, oil, vinegar, instant coffee & vanilla extract.
5.Add wet ingredients to the dry ingredients & whisk till just combined. A smooth batter is not necessary, few lumps are fine.
6.Pour the batter into the prepared 8 inch round pan.
7.Tap the pan gently 2-3 times to remove air bubbles and batter spreads evenly.
8.Bake in preheated oven at 350°F (180°C) for 20-25 mins or till a toothpick inserted into the cake comes out clean
9.Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack.
10.Leave it upside down to cool, it helps in flattening any dome shape.
11.I usually bake three layers by baking this recipe thrice separately or in 3 pans ahead of time.
12.Then I freeze these layers wrapped in cling film till 24 hours prior to the assembling and decorating.
13.You can decorate the cake as per your wish using basic decorating guidelines at assembling and frosting the cake.


This cake is perfect as moist base for frosting and layering.

Using coffee is optional.

Measure the ingredients correctly. Use standard cups and spoon measures to measure them.

All the ingredients must be at room temperature.

Use best quality ingredients to make this cake.

After adding the flour, do not overmix the batter.

This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.