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Spider-Man Cake

Spider-Man Cake with two-color red and blue layers and a silky smooth buttercream finish. Moist cake layers are baked, cooled, then stacked and frosted for sharp, clean slices and a bold superhero palette.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup flour
  • 1 tsp baking powder
Cake batter
  • 1.75 cup sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 Red and blue gel food coloring Use enough gel color to reach vivid red and blue shades in each half of batter.
Frosting
  • 3 cups buttercream frosting

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Prep the oven and pans
  1. Preheat oven to 350°F and grease two cake pans. Set them aside so they’re ready for batter as soon as it’s mixed.
Make the base batter
  1. Cream butter and sugar until fluffy, then beat in eggs and vanilla. Mix just until the batter looks smooth and evenly combined.
Color and separate the batter
  1. Divide batter in half; tint one half red and one half blue with gel food coloring. Stir each half until the color is uniform.
Add dry ingredients and buttermilk
  1. Fold in flour, baking powder, and buttermilk into the red batter separately. Stop mixing when no dry streaks remain for a tender crumb.
  2. Fold in flour, baking powder, and buttermilk into the blue batter separately. Keep mixing gentle so both batters bake up moist.
Bake the layers
  1. Pour red and blue batter into the prepared pans. Bake 25-30 minutes until a toothpick comes out clean.
Cool, stack, and frost
  1. Cool completely, then layer and frost with buttercream frosting. For clean, sharp slices, chill the cake layers before frosting.

Notes

Pro tip: Chill the cake layers before frosting for cleaner, sharper slices. Refrigerate assembled cake in an airtight container up to 4 days; wrap unfrosted layers and refrigerate up to 3 days. Freezing: freeze cooled unfrosted layers (wrapped) up to 2 months; thaw overnight in the fridge, then frost. Dietary swap: use a plant-based butter and egg substitute to make it dairy- and egg-free while keeping the same bake method.