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Sand Spider Halloween Coffee Cake

by Jessie Daye

First published: September 30, 2024 | Updated: June 10, 2026
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* * You can buy the Spider molds on Amazon here: Spider Molds

Sand Spider Coffee Cake

COFFEE CAKE Ingredients

1 and 1/3 cups All-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temp.

3/4 cup granulated sugar

2 large eggs, room temp.

2 teaspoons vanilla extract

1/2 cup full-fat sour cream, room temp.

2 Tablespoons whole milk

CINNAMON SWIRL (Middle Later)

1 cup packed light brown sugar

1 tablespoon ground cinnamon

STREUSEL TOPPING


1 ¼ cup All purpose flour

½ cup light brown sugar, packed

⅓ cup sugar

¼ teaspoon salt

6 Tablespoons unsalted butter, partially melted

** You can buy the Spider molds on Amazon here: Spider Molds

** I doubled the streusel in my IG video.

Sand Spider Halloween Coffee Cake

Author: Jessie Daye
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Cook 40 minutes
A Halloween-themed coffee cake with cinnamon swirl, streusel topping, and decorative spider-shaped streusel pieces.

Ingredients

  • 1 and ⅓ cups All-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup full-fat sour cream room temperature
  • 2 Tablespoons whole milk
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 ¼ cup All purpose flour
  • ½ cup light brown sugar packed
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 6 Tablespoons unsalted butter partially melted

Method

  1. Preheat oven to 350°F (177°C). Line a 9x5 loaf pan (or 8" round) with lightly greased parchment paper and set aside.
  2. Make the cinnamon swirl mixture by combining brown sugar and cinnamon together in a small bowl. Set aside.
  3. Make the streusel topping in a separate medium bowl. Add all streusel ingredients together and drizzle butter over mixture and toss ingredients until just combined, but still clumpy. Set aside.
  4. To make the cake, whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside. In a large bowl using a handheld mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
  5. Add eggs, milk, sour cream, and vanilla, and beat until combined.
  6. Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Do not over mix. The batter will be thick.
  7. Spoon half of the batter into the prepared pan and sprinkle the cinnamon swirl mixture evenly over the top. Carefully and slowly spread the remaining batter on top of the cinnamon mixture.
  8. Sprinkle a small amount of streusel mixture evenly on top of prepared cake and pack your spider mold with the remaining streusel. Bake cake for 40-45 minutes and bake streusel spiders in the silicone mold at the same time, but for only 15 minutes.
  9. Remove the spiders from the oven and place silicone molds in the freezer for 45 minutes while your cake continues to bake.
  10. Remove cake after approximately 40 minutes total and allow to cool. Remove your cold spiders and pop them out of the mold and place on top of the cake. If some of the little legs break off, simply squeeze them back onto the body. The butter will make them stick right back together.
  11. Slice and serve!

Notes

The baker doubled the streusel in their Instagram video. Spider molds can be purchased on Amazon. If spider legs break off during removal, they can be squeezed back onto the body and will stick together due to the butter in the streusel.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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