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Blood-Red Velvet Chili Cake

This bold and vibrant blood-red velvet cake features a moist, fluffy crumb infused with rich cocoa and a smoky chili kick. Its striking crimson color and fiery spice make it an eye-catching centerpiece, with a texture that balances tender crumb and subtle heat for a dramatic dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 cup dark cocoa powder Dutch-processed preferred
  • 1 teaspoon baking soda
  • pinch salt
  • 3 large eggs room temperature
  • 1 cup sugar superfine preferred
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract genuine vanilla preferred
  • 1 cup buttermilk
  • 1 tablespoon red food coloring gel type best
  • 1/2 teaspoon chili powder adjust for heat preference

Equipment

  • Electric mixer
  • Rubber spatula
  • Cake Pan (23cm round)
  • Cooling rack
  • Offset spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Line a 23cm round cake pan with parchment paper for easy removal.
  2. Sift together the flour, cocoa powder, baking soda, and salt in a large bowl. This ensures a smooth, lump-free batter and helps develop a tender crumb.
  3. In a separate bowl, beat the eggs and sugar with an electric mixer until the mixture is pale, fluffy, and slightly thickened, about 3-4 minutes. You'll notice it becomes light in color and airy in texture.
  4. Add the vegetable oil and vanilla extract to the egg mixture and mix on low speed until combined, creating a smooth, shiny batter.
  5. Gradually pour in the buttermilk while mixing at low speed. You’ll see the batter become slightly loosened and creamy.
  6. Stir in the red food coloring and chili powder, mixing until the vibrant crimson hue is evenly distributed and the batter is smooth.
  7. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no streaks of flour remain – be careful not to overmix to keep the cake light and airy.
  8. Pour the batter into the prepared cake pan, smoothing the top with an offset spatula for an even surface.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. You'll notice the edges slightly pulling away from the pan, and the top will be matte rather than cracked.
  10. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack. Let it cool completely to room temperature before frosting or slicing.
  11. Once cooled, slice the cake to reveal its deep red, moist crumb with a subtle swirl of spice inside. This is the moment to enjoy the bold, fiery beauty of this unconventional velvet cake.

Notes

For an extra dramatic look, you can top the cake with a dark chocolate ganache or a dusting of chili powder. Adjust the chili level to suit your heat preference—start small and taste as you go.