Cream Spiderweb Roll Cake
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.
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.
Notes
Roll the cake while warm to help it keep shape. Use powdered sugar on the towel to prevent sticking. Chill well before decorating for clean slices.