14 Spicy Cake Recipes Using Unconventional Ingredients

Get ready for a thrilling adventure in the world of cakes! You're about to discover 14 unique cake recipes that combine spicy ingredients like jalapeño and wasabi with sweet elements, creating fascinating flavors. This unusual mix of spices and sweetness will take your taste buds on a wild ride, making you wonder what other surprises await you.

Are you curious about what happens when spicy meets sweet? These innovative recipes will show you that even the hottest spices can be tamed by the right amount of sugar and cream, resulting in cakes that are both exciting and delicious. From jalapeño popper cake to wasabi chocolate cake, the possibilities are endless and sure to tantalize your taste buds.

1. Spicy Pineapple Upside-Down Cake With Jalapeño

Spicy pineapple upside-down cake with jalapeño combines sweet and heat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup pineapple juice
• 1/2 cup chopped fresh pineapple
• 1/4 cup chopped jalapeño peppers
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan.
2. Arrange pineapple rings and jalapeño slices in the prepared pan.
3. Whisk together flour, sugar, baking powder, and salt in a large bowl.
4. In a separate bowl, whisk together melted butter, pineapple juice, and eggs.
5. Stir in vanilla extract and cinnamon.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Pour the batter over the pineapple and jalapeño in the prepared pan.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. Serve warm, garnished with additional jalapeño slices if desired.

2. Bacon and Chipotle Chocolate Cake

Rich, smoky bacon and chipotle peppers elevate this decadent chocolate cake.

Ingredients

• 6 slices of bacon
• 2 chipotle peppers in adobo sauce
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. Cook the bacon in a skillet until crispy, then chop into small pieces.
3. In a blender or food processor, puree the chipotle peppers with 1 tablespoon of adobo sauce.
4. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
5. In a large bowl, whisk together milk, eggs, vanilla extract, and the chipotle pepper puree.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Fold the melted chocolate into the cake batter until well combined.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Sprinkle the chopped bacon over the top of each cake.
11. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

3. Wasabi and Ginger Pound Cake

A spicy and aromatic cake infused with wasabi and ginger.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tsp grated ginger
• 1 tsp wasabi paste
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the ginger, wasabi paste, and vanilla extract.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Cayenne Pepper Red Velvet Cake

Spicy cayenne pepper adds a kick to this classic red velvet cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 teaspoon red food coloring
• 1/2 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract and red food coloring.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Beat in cayenne pepper.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5. Spicy Pumpkin Cake With Maple and Chipotle

Spicy pumpkin cake with a smoky chipotle flavor and sweet maple syrup.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 tablespoons maple syrup
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree and maple syrup.
5. Beat in flour mixture, then stir in chipotle peppers and vanilla extract.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Horseradish and Lemon Poppy Seed Cake

Spicy and tangy cake with a horseradish kick and lemon flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons freshly grated horseradish
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a large bowl, whisk together the butter, milk, eggs, horseradish, lemon zest, and lemon juice.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the poppy seeds.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

7. Ancho Chile and Mocha Cake

Rich, mocha-flavored cake infused with the deep heat of ancho chiles.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ancho chiles, stemmed and seeded
• 1 cup strong brewed coffee
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the vanilla extract and ancho chile peppers.
6. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
7. Pour in the brewed coffee and whisk until smooth.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are cool, dust them with confectioners' sugar and serve.

8. Ghost Pepper and Raspberry Swirl Cake

Spicy and sweet blend of ghost pepper and raspberry in a moist cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground ghost pepper
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup raspberry jam
• Fresh raspberries for garnish

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and ghost pepper.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. Beat in the eggs one at a time, followed by the vanilla extract.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Dollop the raspberry jam on top of the batter and use a knife or spatula to create a swirl design.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are cool, place one layer on a serving plate and top with the second layer, garnished with fresh raspberries.

9. Smoked Paprika and Chocolate Layer Cake

Smoked paprika adds a deep, smoky flavor to this rich chocolate layer cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, smoked paprika, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the vanilla extract.
6. Gradually add the dry ingredients to the cocoa mixture, whisking until just combined.
7. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Fold the melted chocolate into the cake batter until well combined.
9. Divide the batter evenly among the prepared pans and smooth the tops.
10. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
12. Once the cakes are completely cool, stack and frost them with your favorite frosting.

10. Spicy Sweet Potato Cake With Pecan Praline

Spicy sweet potato cake with a crunchy pecan praline topping.

Ingredients

• 2 large sweet potatoes, cooked and mashed
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cayenne pepper
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecan praline topping

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cayenne pepper.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mashed sweet potatoes, beating until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, spread the pecan praline topping over the top of one of the cakes.
10. Place the second cake on top of the first cake and serve.

11. Korean Chili Flake and Cranberry Orange Cake

Korean Chili Flake and Cranberry Orange Cake combines spicy and sweet flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons Korean chili flakes
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 cup fresh or frozen cranberries

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, Korean chili flakes, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in orange zest and juice.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Gently fold in cranberries.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

12. Black Pepper and Cardamom Chocolate Cake

Rich, aromatic flavors of black pepper and cardamom infuse this decadent chocolate cake.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, black pepper, and cardamom.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

13. Habanero and Pineapple Coconut Cream Cake

Spicy and sweet habanero cake with a hint of pineapple and coconut.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pineapple juice
• 1/4 cup coconut cream
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon habanero pepper, seeded and finely chopped
• 1 cup shredded coconut
• 1 cup pineapple chunks

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together butter, pineapple juice, coconut cream, eggs, and habanero pepper.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in shredded coconut and pineapple chunks.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

14. Espelette Pepper and Caramel Pecan Cake

Espelette Pepper and Caramel Pecan Cake is a spicy and sweet dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons Espelette pepper
• 1 cup caramel sauce
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the Espelette pepper.
5. Gradually add the flour mixture to the wet ingredients, beating until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Drizzle the caramel sauce over the cooled cakes and sprinkle with chopped pecans.
10. Serve and enjoy.

Conclusion

You've ignited your passion for baking with these 14 spicy cake recipes. When it comes to unconventional ingredients, don't be afraid to think outside the box - after all, variety is the spice of life. Now, get creative and add your own twist to these recipes, experimenting with bold flavors to create truly unique desserts.