Chili Chocolate Layer Cake with Spiced Nuts

Cooking Time

35 minutes

Prep Time

30 minutes

Serving Size

12-16

Looking for a showstopping dessert that brings bold flavor to every celebration? This Chili Chocolate Layer Cake combines rich chocolate cake, silky dark chocolate buttercream, tart raspberry filling, and a subtle kick of chipotle spice for an unforgettable dessert experience. Perfect for holiday gatherings, special occasions, birthdays, or anytime you’re craving something extraordinary, this stunning six-layer cake is guaranteed to impress.

Made with Wesson Vegetable Oil, this cake delivers exceptional moisture and a tender crumb in every bite. For over 125 years, Wesson Oil has been a trusted staple in American kitchens, helping home bakers create delicious recipes with consistent results. The smooth, neutral flavor lets the rich chocolate, warm cinnamon, and subtle chili notes shine while creating a cake that’s soft, decadent, and perfectly balanced.

Layered with bright raspberry filling and finished with creamy dark chocolate buttercream, this elegant dessert offers the perfect combination of sweet, rich, and slightly spicy flavors. Top it with optional candied spiced nuts for a festive finishing touch that’s ideal for holiday entertaining but delicious any time of year. One slice is never enough!

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CONTAINS:

Dairy, eggs

Ingredients

Chili Chocolate Layer Cake

Dutch process cocoa 3/4 cup, sifted.

Water, hot 1 cup.

All-purpose flour 2 3/4 cups.

Granulated sugar 1 1/2 cups.

Baking powder 1 1/2 tsp.

Baking soda 1 1/2 tsp.

Cinnamon, ground 1 1/2 tsp.

Chipotle powder 1 1/2 tsp.

Salt 1/2 tsp.

Sour cream 1 1/2 cups.

Wesson Vegetable Oil 3/4 cup.

Milk or cream 1/4 cup.

Eggs 2 .

Pure vanilla extract 2 tsp.

Raspberry Filling

Raspberries, frozen 2 cups (do not thaw).

Granulated sugar 2 tbsp.

Cornstarch 1 tbsp.

Water, cold 1 tbsp.

Chocolate Buttercream

70% dark chocolate 12 oz, chopped.

Butter, cold 1 1/2 cups, cubed, slightly soft.

Powdered sugar 2 1/4 cups, sifted.

Cinnamon, ground 2 tsp.

Sea salt 1/2 tsp.

Pure vanilla extract 2 tsp.

35% cream 3 tbsp.

Candied Spiced Nuts

Egg whites 2 tsp, lightly beaten.

Water 1 tsp.

Mixed raw nuts 3/4 cup.

Granulated sugar 2 tbsp.

Brown sugar 1 tbsp, packed.

Chipotle powder 1 pinch.

Salt 1 pinch.

Method

Chili Chocolate Layer Cake

Grease and flour 3 x 7” round cake pans. Preheat oven to 350ºF.

In a small heatproof bowl, whisk together cocoa and hot water.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, chipotle powder, salt and sugar.

In a third bowl, whisk together sour cream, Wesson Vegetable Oil, milk, eggs and vanilla. Whisk in cocoa mixture. Add dry ingredients to wet and mix to incorporate fully, being careful not to overmix.

Divide batter between three pans equally and bake for 20-25 minutes or until a tester inserted into the middle of each layer comes out clean. Remove pans from oven to rack and allow to cool for 15 minutes. Turn cake layers out on to a rack or linen tea towel and allow to cool completely.

Raspberry Filling

While cakes are cooling, make filling by heating berries and sugar in a small saucepan over medium heat. Sitr occasionally for 3 to 4 minutes until berries break down and release their juices. Reduce to simmer.

Stir cornstarch with water in a small bowl. Pour into simmering raspberries and stir. Cook on low until thickened, approximately 3 to 4 minutes. Remove from heat and pour into a bowl. Cover surface of filling with plastic wrap and allow to cool.

Chocolate Buttercream

Make buttercream by melting chocolate in a microwave safe bowl in 30 second intervals, stirring between each cook time until fully melted. Set aside to cool slightly.

Beat softened butter on medium-high in the bowl of a stand mixer for 3 minutes or until smooth. Decrease speed to low and stream in the cooled chocolate, beat until fully combined and smooth.

Whisk cinnamon with sugar and salt. Add to butter mixture on low, adding in cream and vanilla as it is mixing. Beat until silky and smooth approximately 2 minutes.

Spiced Nuts

To make spiced nuts, preheat oven to 300ºF.

Combine whipped egg white with water and toss with nuts to coat fully.

In a small bowl, combine sugars and spices. Pour mixture over wet nut mixture and toss until nuts are coated well. Spread nuts on parchment lined baking sheet in a single layer and bake for 25 to 30 minutes, turning once halfway through. Remove from oven and allow to cool completely. When ready to use, break apart for cake topping.

Assembly Method

To assemble cake, level each layer and slice in half horizontally so that you have six thin layers. Spread a small amount of buttercream on the bottom layer and then using a round piping tip and bag, pipe a border around the outer top edge to create a “well “to hold the filling. Place approximately 3 tbsp of raspberry filling in the center and spread to meet the piped icing. Repeat using the next four layers, ending with the top.

Crumb- coat the sides of the cake with half the remaining buttercream. Ice the top and then decorate as desired.

Chill until 40 minutes to set before serving. When ready to serve, pile candied nuts on the top of the cake as desired.

Note: we recommend letting the cake come to room temperature before serving.