Chili Pepper Cake

I have a lovely friend who’s son Kingston, was born on Cinqo de Mayo last year, so for his first birthday she wanted to complete his Fiesta themed birthday party with a Chilli Pepper Cake and matching smash cake. While I have never purposely made a cake that could serve that many people, I was gonna attempt it and hope it looked AND tasted good while doing so. I am a pro at chocolate cake but vanilla had always been a hard sell to me. Everytime I made a vanilla cake, it tasted ok, but I always wanted a better recipe.I searched online and found an amazing vanilla cake recipe judging by the ingredient list. The problem was, I didn’t have time to test it out to see if it was as good as I assumed it might be. I had to triple (yes, triple) this recipe. YIKES!!!

What did I do, you ask? I tripled that sucker and second guessed myself the whole way, as most of my containers were hardly big enough to contain all the mix! I probably could have gotten away with just doubling the recipe, but I wanted to be sure there was enough for everybody and the dog.  (Please do NOT feed our dog cake, that was a joke. Unless it’s a dog cake… hmmm I might try to make one of those….) uhhh sorry, I digress..

So anywho, the recipe not only came out just right, it tasted almost like a poundcake which I attribute to the amount of eggs. So here’s the recipe, NOT TRIPLED, lol

The Best White Cake Recipe {ever}

Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you’ll love.
Author: Robyn Stone | Add a Pinch
Serves: 12
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature (I actually used sour cream instead)
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.
– This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
– If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
Here’s my chilli pepper cake!
Chili Pepper Birthday  Cake by Kerian Massey

Chili Pepper Birthday Cake by Kerian Massey

Chili Pepper Birthday Cake by Kerian Massey

Chili Pepper Birthday Cake by Kerian Massey



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