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Mini Spiderman Cake

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Level: Intermediate

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Description

Despite the fact that I make cakes all the time, my son is never a cake person. He can be very picky when it comes to sweet stuff. It’s his birthday, so it had to be something that I knew he would like. And what else would that be? The coolest Spiderman cake!

Ingredients

  • FOR THE CHOCOLATE CAKE:
  • 1 cup Granulated Sugar
  • ¾ cups All-purpose Flour
  • 2 Tablespoons All-purpose Flour
  • ¼ cups Cocoa Powder (sifted)
  • 2 Tablespoons Cocoa Powder (sifted)
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 whole Egg, Room Temperature
  • ½ cups Sour Cream, Room Temperature
  • ¼ cups Canola Oil
  • 1 Tablespoon Vanilla Extract
  • ½ cups Boiling Water
  • FOR THE CHOCOLATE BUTTERCREAM:
  • 1 stick Unsalted Butter, Room Temperature
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Heavy Cream
  • ⅓ cups Cocoa Powder (sifted)
  • FOR THE VANILLA BUTTERCREAM:
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 1 ounce, fluid Red Food Coloring Paste
  • 1 ounce, fluid Black Food Coloring Paste

Preparation

For the cake:

Preheat oven to 350 F. Grease three 5-inch round cake pans and line bottoms with parchment paper. Set aside.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth.

Divide batter evenly among prepared cake pans. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cake comes out clean. Remove pans from oven and set on cooling racks.

Let cakes cool in the pans for 15 minutes. Then invert the cakes onto a greased rack. Cool completely before frosting.

For the chocolate buttercream:

Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Once butter is light and fluffy add powdered sugar and turn the mixer on low. Beat until the sugar incorporates with the butter.

Add vanilla, heavy cream and cocoa powder and beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Set aside.

For the vanilla buttercream:

Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Once butter is light and fluffy, add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and heavy cream and beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

Transfer 1/4 cup of the white frosting to a piping bag fitted with a small round tip for Spiderman’s inner eyes.

For the black outline, scoop 1/4 cup of white frosting into a small bowl. Add black coloring and mix until combined. Transfer the black frosting to a piping bag with a small round tip.

Add red food coloring into the remaining frosting, mix until combined.

To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup chocolate frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup chocolate frosting. Place the last layer of cake on top, frost the top and the sides of the cake with the red frosting. Chill the cake in the refrigerator.

Refer to photo or related blog link for a visual. Outline Spiderman’s face in a 5-inch circle on a piece of parchment paper. Place the image face up on the cake surface and prick the outlines through the paper into the cake with a needle to leave tiny holes in the buttercream. Remove the parchment paper. Pipe black frosting along the pricked outlines, and fill the outer border of Spiderman’s eyes. Fill the inner eyes with white frosting.

Use the black frosting to pipe spider web over the sides of the cake. First pipe long vertical black lines, then connect the web with curved black lines.

Cover and refrigerate. Remove from refrigerator an hour before serving.

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