How to Master Frosted Chili Cake Technique

Spice Calibration Technique

Strategic heat balancing methodology creating pleasant warmth without palate fatigue. This approach ensures optimal spice distribution through proper measurement and ingredient sequencing.

Moisture Retention Method

Controlled hydration development through proper ingredient temperature and mixing technique. This process creates a cake with balanced density, tenderness, and structural integrity.

Temperature Contrast Strategy

Intentional warm and cool element combination maximizing flavor complexity. This technique ensures complementary taste experience through strategic component development.

Frosting Methodology

Precise texture development ensuring structural stability and flavor balance. This approach creates a frosting with optimal sweetness, tanginess, and piping consistency through proper ingredient temperature management.

Baking Tips

When working with chili powders, start with less and taste; you can always add more but can't take it away

Bloom your spices by mixing them with the hot coffee for 30 seconds before adding to the batter for enhanced flavor

For extra depth, add 1/4 cup of finely chopped dark chocolate with chili to the batter

Room temperature ingredients are crucial for proper emulsification in the batter

The coffee enhances the chocolate flavor without adding coffee taste; it can be replaced with hot water if preferred

For a kid-friendly version, reduce or omit the cayenne pepper

Make a test cupcake first to ensure your preferred spice level before baking the full batch

The frosting can be made a day ahead and refrigerated; bring to room temperature before using

For a smoky variation, substitute half the ancho chili powder with chipotle powder

Add a layer of dark chocolate ganache between the cake and frosting for extra decadence

These cakes actually taste better the next day as the flavors have time to develop and meld

For a stunning presentation, create a chocolate ganache drip on the layer cake version

Frosted Chili Cakes

Name: Frosted Chili Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 12 cupcakes or 1 layer cake (8-inch)
Cuisine: Fusion
Ingredients: For the Chili Cake:; 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 tablespoon ancho chili powder; 1/4 teaspoon cayenne pepper (adjust to taste); 2 large eggs, room temperature; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot strong coffee; 2 tablespoons honey; For the Cooling Cream Cheese Frosting:; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon lime zest; Pinch of salt; For Garnish:; 2 tablespoons cocoa powder for dusting; 1 teaspoon cinnamon for dusting; 12 small dried chili peppers (optional, for decoration); Dark chocolate shavings; Candied orange peel

Frosted Chili Cakes deliver a delightful contrast between spicy-savory cake layers and cooling cream cheese frosting in an unexpected dessert experience. This recipe requires moderate baking skills, balancing the development of complex chili-chocolate flavors with proper cake texture and frosting consistency.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

1H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chili Cake:

1 3/4 cups all-purpose flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 tablespoon ancho chili powder

1/4 teaspoon cayenne pepper (adjust to taste)

2 large eggs, room temperature

1 cup buttermilk, room temperature

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot strong coffee

2 tablespoons honey

For the Cooling Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

2 tablespoons heavy cream

1 teaspoon vanilla extract

1/2 teaspoon lime zest

Pinch of salt

For Garnish:

2 tablespoons cocoa powder for dusting

1 teaspoon cinnamon for dusting

12 small dried chili peppers (optional, for decoration)

Dark chocolate shavings

Candied orange peel

Instructions

Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners or grease and flour two 8-inch round cake pans.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ancho chili powder, and cayenne pepper until well combined.

In a separate bowl, beat eggs, then add buttermilk, vegetable oil, vanilla extract, and honey. Mix until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.

Slowly add the hot coffee to the batter, mixing on low speed until incorporated. The batter will be thin.

For cupcakes: Fill each liner about 2/3 full. For cake: Divide batter evenly between the prepared cake pans.

Bake cupcakes for 18-22 minutes or cake layers for 23-28 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs.

Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

While the cakes cool, prepare the frosting. In a large bowl, beat cream cheese and butter until smooth and creamy, about 3 minutes.

Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.

Add heavy cream, vanilla extract, lime zest, and salt. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

Once the cakes are completely cool, frost as desired. For cupcakes, pipe a generous swirl on top of each. For layer cake, spread frosting between layers and over the top and sides.

In a small bowl, mix together the cocoa powder and cinnamon for dusting.

Garnish the frosted cakes with a light dusting of the cocoa-cinnamon mixture, chocolate shavings, and candied orange peel.

If using dried chili peppers for decoration, place one on top of each cupcake or arrange them around the edge of the layer cake.

Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Frosted Chili Cakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Frosted Chili Cake Technique

Frosted Chili Cakes

Ingredients

Instructions