This Cream Spiderweb Roll Cake is spooky, swirly, and secretly simple! With soft sponge cake, a cookies-and-cream whipped filling, and a chocolate spiderweb on top, it’s the perfect Halloween showstopper. Whether you’re baking with the kids or bringing it to a party, this cake will cast a delicious spell.
Table of Contents
A Spooktacular Halloween Treat
It’s that time of year when cobwebs become cute, ghosts are friendly, and dessert takes center stage! This spiderweb roll cake is soft, creamy, and fun to make like edible Halloween magic. The best part? You don’t need to be a cake artist to pull it off. With a swirl of Oreo filling and a few gel-drawn webs, you’re ready to creep it real.
Why You’ll Love This Spiderweb Roll Cake
- It’s festive without being fussy
- The cookies & cream filling is pure nostalgia
- Perfect for parties, potlucks, or cozy family nights
- Kids can help decorate and sneak some Oreos!
Pair it with this spooky-sweet Halloween garlic bread for the ultimate party table!
Ingredients You’ll Need
For the Sponge Cake:
- 4 large eggs (room temp)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ cup whole milk
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
- 8 crushed chocolate sandwich cookies (Oreos)
For the Frosting & Decoration:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tbsp milk (as needed)
- Black decorating gel
- Candy spiders (optional but extra spooky!)
How to Make a Cream Spiderweb Roll Cake
Preheat and Prepare the Pan
First, set your oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly spray or grease it. Also, prep a clean kitchen towel by sprinkling it with powdered sugar this helps prevent sticking later!
Make the Sponge Cake Batter
In a bowl, beat the eggs and sugar until pale, thick, and fluffy (about 5 minutes). Add in the vanilla. Gently fold in the sifted flour and baking powder, then stir in the milk just until combined.
Bake and Roll the Cake
Pour the batter into your pan and smooth the top. Bake for 10 12 minutes, until the top springs back when touched. Remove from the oven and carefully invert onto the sugared towel. Peel off the parchment and roll up the cake in the towel while still warm. Let it cool completely.
Whip the Cookies & Cream Filling
In a cold mixing bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the crushed cookies. Don’t overmix you want those cookie bits to stay chunky and dreamy!
Fill and Re-roll the Cake
Unroll the cooled cake and spread the cookies & cream filling evenly across. Then roll it back up (without the towel this time), wrap in plastic, and refrigerate for at least 1 hour.
Make the Frosting and Decorate
Beat the butter and powdered sugar until smooth and fluffy. Add a splash of milk if needed for consistency. Spread a thin layer over the rolled cake. Use black decorating gel to draw spiderweb rings, then drag a toothpick from center outward to create the web. Add candy spiders for fun!
These Halloween swirl cream cheese brownies make a hauntingly good dessert duo.
Tips for Roll Cake Success
- Roll the cake while it’s still warm this helps it “remember” the shape
- Don’t skip the powdered sugar towel trick
- Chill before frosting so it holds its shape
- Let kids help draw webs (wonky webs are the cutest!)
Tools You’ll Need
- Jelly roll pan (10×15 inch)
- Stand mixer or hand mixer
- Mixing bowls
- Parchment paper
- Clean kitchen towel
- Decorating gel + toothpicks
Variations to Try
- Swap Oreos for peanut butter cookies
- Use chocolate sponge cake for extra richness
- Make it dairy-free with coconut cream
- Add peppermint extract and crushed mint candies for a frosty twist
- Swap frosting with marshmallow fluff for an ooey-gooey effect
Halloween Serving Ideas
- Slice and plate with candy corn on the side
- Serve on a black tray with plastic spiders for drama
- Pair with some witchy drinks like this witch’s potion punch to complete the spooky spread
- Wrap individual slices in clear bags for Halloween party favors
FAQs About Spiderweb Roll Cake
Can I make this ahead of time?
Yes! You can roll and refrigerate the cake (unfrosted) up to 24 hours ahead. Frost and decorate before serving.
How should I store leftovers?
Wrap tightly in plastic and refrigerate for up to 3 days. It’s just as good the next day!
Can I freeze it?
Absolutely freeze the rolled cake (without filling or frosting) wrapped in plastic and foil. Thaw, fill, and decorate when ready.
Final Thoughts
This spiderweb roll cake isn’t just a dessert it’s a Halloween memory in the making. Bake it once, and it might just become your new October tradition. Don’t forget to snap a spooky pic before slicing!
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook
Cream Spiderweb Roll Cake
Ingredients
- 4 large eggs room temp
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ cup whole milk
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
- 8 crushed chocolate sandwich cookies Oreos
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 tbsp milk as needed
- Black decorating gel
- Candy spiders optional
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. Sprinkle powdered sugar on a clean kitchen towel and set aside.
- In a bowl, beat the eggs and granulated sugar until pale and fluffy, about 5 minutes. Add vanilla extract, then gently fold in sifted flour and baking powder. Stir in milk just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 10–12 minutes until the top springs back when touched. Invert onto the sugared towel, peel off parchment, and roll the cake in the towel. Let cool completely.
- Whip the heavy cream, powdered sugar, and vanilla in a cold bowl until stiff peaks form. Fold in crushed cookies gently.
- Unroll the cooled cake and spread the cookies & cream filling evenly. Re-roll without the towel, wrap in plastic, and refrigerate for at least 1 hour.
- Beat the butter and powdered sugar until smooth and fluffy. Add a splash of milk if needed. Frost the cake lightly.
- Use black decorating gel to draw concentric circles, then drag a toothpick from the center outward to form a spiderweb. Add candy spiders if using.