Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside. In a large bowl, combine flour and sugar.
Add softened butter to the dry mixture and beat with a mixer until crumbly. In a separate bowl, whisk the eggs, vanilla extract, and buttermilk together.
Gradually add the egg mixture to the dry ingredients, mixing on low speed until the batter is smooth and fluffy.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, melt the dark chocolate chips and let them cool slightly. Mix powdered sugar, cocoa powder, and milk to make a smooth chocolate frosting.
Spread a layer of frosting over the first cake layer, then top with the second layer and apply a thin crumb coat all over the cake. Chill for 15 minutes to set the crumb coat.
Frost the entire cake with the remaining chocolate icing, smoothing the surface with a spatula for an even finish. Set aside while you prepare the icing colors.
Divide a portion of white icing and tint it with white food coloring. Tint another portion black with black food coloring. Fill piping bags fitted with round tips with each color.
Pipe concentric circles of white icing onto the cake’s surface, creating a web pattern. Use the black icing to add radiating lines from the center outward, completing the web design.
Carefully refine and straighten the web pattern with a small spatula or toothpick if needed. Allow the cake to set for at least 30 minutes before serving.
Slice into the cake to reveal the soft, moist layers beneath the haunting web decor. Serve and enjoy your spooky, spooky Spider Web Cake!
