Wesson Recipes

Spooky Halloween Sheet Cake

40oz Wesson Corn Oil Bottle

Makes 12 servings

This creepy crawly Halloween sheet cake is the perfect party treat for little ghouls and goblins. Classic vanilla cake batter is dressed up for Halloween with swirls of orange coloring and coated with a sweet chocolate ganache topping. Top this spooky treat with decorative candy spiders and webs. It’s a fun and hauntingly delicious cake for all to enjoy.

  • Gluten, eggs, dairy
  • Ingredients

    Sheet Cake
    All-purpose flour 4 cups.
    Baking powder 1 1/2 tbsp.
    Baking powder 1/2 tsp.
    Salt 1/2 tsp.
    Eggs 4 each.
    Granulated sugar 1 3/4 cups.
    Wesson Corn Oil 1 1/4 cups.
    10% cream 1 1/4 cups.
    Vanilla extract 1 1/2 tbsp.
    Orange food coloring drops as needed.
    Semi-sweet chocolate, chopped 1 lb.
    35% whipping cream 1 1/2 cups.
    Wesson Corn Oil 1/4 cups.
    White candy melts 1 cup.
    Semi-sweet chocolate 1 cup.
    Cocoa powder .
    Round candy balls .
    Halloween sprinkles (optional) 1 tsp.


    Sheet Cake

    Line a 13 x 9 cake pan with parchment paper. Pre-heat oven to 350°F.

    In a large bowl, whisk together flour, baking powder and salt. Using a stand or electric mixer, beat together eggs, sugar, Wesson Corn Oil, cream and vanilla until combined. Add flour mixture and mix until completely incorporated.

    Divide batter equally into two bowls. Tint one bowl of batter with food coloring to desired intensity. Using a large spoon, drop alternating batters (orange and white) into the bottom of the cake pan. Run the tip of a knife, lightly through the batter left to right and top to bottom, to marble.

    Bake for 45 to 50 minutes or until a cake tester inserted into the middle comes out clean. Cool cake completely on cooling rack. Remove cake from pan and peel off parchment paper. Place sheet cake on cooling rack over sheet pan.


    In a medium heat proof bowl, place chocolate. Heat cream over medium heat in a small saucepan, until it comes to a simmer; pour over chocolate. Let stand for 2 minutes. Stir until smooth. Pour over cake making sure to cover all the sides. Refrigerate until set, about 1 hour. Sprinkle with cocoa powder, if desired and decorate.


    In small microwave safe dish, melt chocolate on High (100%) for 45 seconds, stir and continue to microwave in 5 second intervals if not fully smooth.

    In another small microwave safe dish, melt white candy melts on 50% power or defrost for 1 minute, stir and continue to microwave in 5 second intervals if not fully smooth.

    Place chocolate and white candy melts in small zip-closed bags. Squeeze chocolate into one corner (like a piping bag) and snip the corner off corner off (very little), and repeat with candy melts.

    On a parchment paper-lined baking pan, pipe webs using the candy melts. To make spiders, pipe small medallions onto the baking pan with candy melts or chocolate. Drop one candy (your choice) in the center. Refrigerate until set.

    To finish spiders, pipe 4 small chocolate legs on each side of the candy and allow to set.

    Assembly Method
    Dust sheet cake with cocoa powder, and decorate with webs, candy spiders, and halloween sprinkles as desired.