This Spiderweb Naked Red Velvet Cake features nine stunning layers with delicate spiderweb piping that lets each tier peek through. Between the red velvet layers you’ll find a rich chocolate–cream cheese frosting studded with Morello cherries.
Naked cakes—layer cakes with the outer frosting intentionally minimal so the layers show—have become a widespread trend. Some examples can look a bit unfinished, but when done thoughtfully the exposed layers create a beautiful, modern look. I wanted the effect of a naked cake but with a little more polish, so I settled on a “semi-dressed” approach that reveals the layers while adding a decorative web overlay for a Halloween-ready finish.
The finished cake balances bold color, lush frosting, and tart fruit. I used my go-to red velvet batter with slightly more cocoa to deepen the burgundy tone, then filled the layers with a chocolate cream cheese frosting and handfuls of chopped Morello cherries (tart cherries preserved in syrup). The result is a moist, tangy cake with rich chocolate notes and bursts of bright, tart fruit.
Before adding the melted chocolate to the frosting, I set aside a portion of plain cream cheese frosting to pipe the spiderweb decoration. After chilling the stacked cake so the frosting firms up, I piped a fine web pattern across the top and down the sides. Creating a neat spiderweb takes patience—spiders deserve credit for mastering geometry—but the delicate lines make the semi-naked layers look intentionally styled rather than messy.
Because this is an October-themed cake, I topped it with a black fondant spider for dramatic effect. For a true, deep black I recommend buying black fondant rather than trying to dye white fondant; achieving a clean, dark black from white fondant often requires a lot of coloring and can yield a muddy result. Pre-made black fondant gives a smooth, glossy finish with much less effort.
To make the fondant spider, shape the body and form the legs separately. I wrapped thin, shaped wires with fondant to create sturdy, realistic legs, leaving a short length of wire to insert into the body. Dry the pieces overnight on a cocoa-dusted baking sheet, then assemble the spider directly on the cake. Handle the finished spider carefully—it’s delicate but makes a striking centerpiece.
If you prefer a simpler finish, pipe fewer webs or make larger web loops to save time while preserving the semi-naked look. The dense, detailed web I used is one option, but the style works equally well with more open, graphic lines that reveal more of the cake layers.
Assembling the cake is easiest when the cake rounds are chilled but not rock-solid. Layer each 8-inch round with the chocolate cream cheese frosting and chopped cherries, spreading the frosting to the edges so the layers are even and visible. Once stacked, smooth the sides and refrigerate the cake until the filling firms. Pipe the reserved white cream cheese frosting into a spiderweb pattern, and top with the fondant spider for the finishing touch. For the best flavor and texture, allow the cake to come to room temperature before serving.
Whether you embrace naked cakes or prefer a more finished look, this semi-dressed Spiderweb Naked Red Velvet Cake offers a satisfying middle ground: dramatic layers, indulgent chocolate–cream cheese frosting, and a seasonal spiderweb that elevates the whole presentation.
🕷More Dreadfully Good Halloween Desserts🕷
- Red Velvet Marshmallow Spiderweb Cake
- Matcha Chocolate Tarts
- Red Velvet Hot Chocolate
- Spiderweb Cupcakes and Chocolate Spiders
- Stamped Halloween Cupcakes
- Stenciled Halloween Sprinkle Cake
Donut Hole Eyeballs
Slice and Bake Halloween Cookies
Spiderweb Naked Red Velvet Cake
Ingredients
For the Red Velvet Cake:
- 21 oz all-purpose flour (about 5 cups)
- 21 oz granulated sugar (about 3 cups)
- 2 tsp baking soda
- 2 tsp salt
- 0.75 oz unsweetened cocoa powder (about 1/4 cup)
- 2 cups vegetable oil
- 3 cups buttermilk, at room temperature
- 4 large eggs, at room temperature
- 2 tbsp red gel food coloring (or 4 tbsp red liquid food coloring)
- 2 tsp white vinegar
- 2 tsp vanilla extract
For the Frosting:
- 2 1/2 cups Morello cherries, drained and chopped
- 8 oz semi-sweet (or bittersweet) chocolate, finely chopped
- 24 oz cream cheese (1 1/2 lbs), at room temperature
- 12 oz unsalted butter, at room temperature
- 2 tbsp vanilla extract
- 1/4 tsp salt
- 2 1/4 lbs powdered sugar
- 3 tbsp milk
Instructions
To Make the Red Velvet Cake:
- Preheat the oven to 350°F. Line five 8-inch cake pans with parchment rounds and spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, cocoa, and salt. In a separate bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla and mix until smooth.
- Add the dry ingredients to the wet and mix on low until the flour streaks disappear. Increase speed to medium and mix until the batter is smooth, 1–2 minutes. Divide the batter among the five pans (about 18 oz batter per pan if using a scale).
- Bake 30–35 minutes, until the tops spring back and a toothpick inserted into the center comes out clean. Cool completely on a wire rack, then wrap and chill in the freezer for at least 1 hour to make assembly easier.
To Make the Frosting:
- Drain and coarsely chop the cherries. Place them between layers of paper towel and press gently to absorb excess syrup.
- Melt the chopped chocolate in short bursts in the microwave, stirring every 30 seconds until smooth. Cool to room temperature.
- Beat the cream cheese and butter together in a stand mixer fitted with a paddle until light and fluffy. Add vanilla and salt and mix to combine.
- Add the powdered sugar and milk, mixing on low until incorporated, then on medium until the frosting is fluffy. Remove about 1 1/2 cups of the plain cream cheese frosting and refrigerate for piping the web later.
- Once the melted chocolate is cool, add it to the remaining frosting and mix until smooth. Gently fold in the chopped cherries. Chill the frosting until ready to use; bring to room temperature before assembling if refrigerated.
To Assemble:
- Work with partially frozen cake rounds for easiest handling. Place one round on a cardboard cake circle and spread about one-quarter of the chocolate frosting to the edge. Add the next round and repeat until all five layers are stacked.
- Use an offset spatula or bench scraper to smooth the sides. Refrigerate the cake until the frosting is firm, 1–2 hours.
- Fit the reserved plain cream cheese frosting into a piping bag with a small round tip and pipe a spiderweb pattern across the top and sides. Top with a fondant spider if desired. Serve the cake at room temperature for the best texture and flavor.
Measuring Tips
These recipes are developed using weight measurements. Using a kitchen scale yields the most consistent results for baking. Volume measurements are provided, but keep in mind that weight and volume are not interchangeable using a simple “8 oz = 1 cup” rule for all ingredients.
Nutrition
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Carbohydrates: 141 g
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Protein: 10 g
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Fat: 43 g
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