Incredibly Moist And Decadent Chantilly Cake Recipe Hawaii-style

Incredibly Moist And Decadent Chantilly Cake Recipe Hawaii-style

If you have ever had a bite of Chantilly cake recipe Hawaii-style, you know what all the fuss is all about. Simply put, it is to die for!

The recipe we are using today is quite big, but that is because we love big cakes. You can half the entire recipe if you only want to make a two-layer cake. This Hawaiian Chantilly cake is packed with luscious and decadent flavors and textures. We all but guarantee that this will become a new household favorite!

Jump to Recipe

What Is A Hawaii Chantilly Cake?

Chantilly cake generally refers to a Hawaiian Chantilly cake. This delicious cake originated in Hawaii and dates back to around the 1950s. Today, it has become a staple dessert and no trip is complete without having a slice or three!

This Hawaiian Chantilly cake recipe consists of three main elements; extremely moist and fluffy chocolate chiffon cake, a butterscotch Chantilly frosting, and macadamia nut sprinkle. Just the sound of it makes us drool already! Wait until you actually try it!

Now, this recipe does seem a bit intimidating to some bakers but trust us, it is much easier than you think! And, most of the time is spent waiting for the frosting to firm up in the fridge and for the cake layers to cool.

What You Will Need To Make This Hawaiian Chantilly Cake Recipe

Ingredients

For the chocolate chiffon cake:

  • 14 eggs, separated, room temperature
  • 1 cup unsweetened cocoa powder, sifted
  • 1 1/2 cups + 2 tablespoons boiled water
  • 3 1/2 cups cake flour, sifted
  • 3 1/2 cups fine granulated sugar (castor sugar)
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped macadamia nuts, toasted

For the chantilly frosting:

  • 4 1/2 cups evaporated milk
  • 4 cups fine granulated sugar (castor sugar)
  • 12 egg yolks, beaten
  • 2 cups butter, softened
  • 2 tablespoons vanilla extract
  • 4 tablespoons cornstarch

Equipment

  • 9-inch cake pans
  • Mixing bowls
  • Electric hand or stand mixer with a whisk attachment
  • Silicone or rubber spatula
  • Large pot or saucepan
  • Cake board or cake stand
  • Off-set pallet knife

hawaiian chantilly cake

Step by step instructions

Step 1: Prepare the equipment and ingredients

Start by preheating the oven to 325°F (160°C). Line four 9-inch cake pans with non-stick baking paper or cooking spray. You can also start with two and bake another batch of batter later.

To save you some time later, make sure that your eggs are separated and standing at room temperature.

Then, boil some water and combine it with the sifted cocoa powder. Whisk to ensure that there aren’t any lumps. Set the cocoa powder mixture aside to cool completely.

Step 2: Make the cake batter

In a large mixing bowl, combine the cake flour, fine sugar, baking soda, and salt. Set it aside.

Then, in another bowl, whisk together the egg yolks, vegetable oil, vanilla extract, and the cocoa powder liquid.

Then, add the wet ingredients to the bowl with the dry ingredients. Beat the ingredients together well to ensure they are evenly distributed.

Step 3: Whip the egg whites and finish the batter

In a clean large bowl, combine the egg whites and cream of tartar. Whisk the egg whites until they form stiff peaks.

Then, using a silicone spatula, mix in a third of the beaten egg whites until they are almost fully incorporated. Then, working much more gently, fold in another third of the beaten egg whites. Again, just before they are fully incorporated, fold in the remaining egg whites.

Crown 9 inch Cake Pans, 3″ Deep, Set of 2, Heavy Duty, Fully Straight Sides, Even-Heating, Made in Canada

Step 4: Bake the chocolate chiffon cake

As we have mentioned before, you can use only 2 cake pans at a time if you’d like. After the first batch of layers has baked, clean the pans and bake another batch.

Evenly split the batter between the four cake pans. Then, bake the cakes on the lowest rack in the oven for roughly 25-30 minutes, or until a toothpick comes out clean.

Once the cakes have been fully baked, remove them from the oven and allow them to cool inside the cake pans first for about 10 minutes. Then, remove them from the pan and cool them completely at room temperature.

Step 5: Make the chantilly frosting

In a large mixing pot, combine 4 cups of evaporated milk, fine sugar, egg yolks, butter, and vanilla extract. Place the mixture over low heat and whisk gently and continuously. Whisk until the mixture starts the thicken.

On the side in a small bowl, whisk together the remaining 1/2 cup evaporated milk and corn starch. After it forms a thick slurry, add it to the mixture and keep whisking until it becomes thicker.

Remove the frosting from the heat and allow it to cool in the firm for roughly 3 hours.

Step 6: Assemble the Hawaiian Chantilly cake

You can level the cake layers by cutting off the dome part to create a flat surface.

Place one layer of frosting on a cake board or serving stand. Then, add a generous amount of Chantilly frosting on the first layer. Spread the frosting towards the outside of the cake, leaving about 1/2 an inch at the edges.

Add another cake layer, then frosting, and continue until you reach the last layer.

For the last layer, you can either beautifully pipe some frosting on top, or simply spread more frosting in a rustic manner. Finally, top the cake with toasted and chopped macadamia nuts and serve!

Tips And Tricks

  • Making the batter, especially folding in the egg whites, requires some attention. This step of incorporating the beaten egg whites is crucial to keep as much air in the batter as possible. Do not overfold the mixture otherwise, you get rid of the air.
  • For the Chantilly frosting, make sure to use very low heat when heating the egg yolk mixture. Using too high heat will cause the egg yolks to curdle.
  • Many locals suggest covering the cake and chilling it for 24 hours before serving it. This firms up the entire cake (especially the frosting).
  • You can make the frosting of this Hawaii Chantilly cake in advance. This will save you a ton of time on the day waiting for it to become firm.

Servings And Preparation Time

Prep time Baking time Cooling time Servings
1 hour 30 minutes 3 hours 10-12

Conclusion

This Chantilly cake recipe Hawaii-style is perfect for any occasion, be it mothers day, a birthday, or a simple sweet treat for the family! Let us know what you think about it in the comments below, and feel free to give this recipe a share!

Incredibly Moist And Decadent Chantilly Cake Recipe Hawaii-style

If you have ever had a bite of Chantilly cake recipe Hawaii-style, you know what all the fuss is all about. Simply put, it is to die for! The recipe we are using today is quite big, but that is because we love big cakes. You can half the entire recipe if you only want to make a two-layer cake. This Hawaiian Chantilly cake is packed with luscious and decadent flavors and textures. We all but guarantee that this will become a new household favorite!
Prep Time1 hr
Cook Time30 mins
Cooling Time3 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: Hawaiian
Keyword: chantilly cake recipe hawaii, hawaii chantilly cake, hawaiian chantilly cake, hawaiian chantilly cake recipe
Servings: 12

Equipment

  • 9-inch cake pans
  • Mixing bowls
  • Electric hand or stand mixer with a whisk attachment
  • Silicone or rubber spatula
  • Large pot or saucepan
  • Cake board or cake stand
  • Off-set pallet knife

Ingredients
  

For the chocolate chiffon cake:

For the chantilly frosting:

Instructions

  • Prepare the equipment and ingredients.
    Start by preheating the oven to 325°F (160°C). Line four 9-inch cake pans with non-stick baking paper or cooking spray. You can also start with two and bake another batch of batter later.
    To save you some time later, make sure that your eggs are separated and standing at room temperature.
    Then, boil some water and combine it with the sifted cocoa powder. Whisk to ensure that there aren't any lumps. Set the cocoa powder mixture aside to cool completely.
    1 1/2 cups + 2 tablespoons boiled water, 1 cup unsweetened cocoa powder, sifted
  • Make the cake batter.
    In a large mixing bowl, combine the cake flour, fine sugar, baking soda, and salt. Set it aside.
    Then, in another bowl, whisk together the egg yolks, vegetable oil, vanilla extract, and the cocoa powder liquid.
    Then, add the wet ingredients to the bowl with the dry ingredients. Beat the ingredients together well to ensure they are evenly distributed.
    14 eggs, separated, room temperature, 3 1/2 cups cake flour, sifted, 3 1/2 cups fine granulated sugar (castor sugar), 1 tablespoon baking soda, 2 teaspoons salt, 1 cup vegetable oil, 2 tablespoons vanilla extract
  • Whip the egg whites and finish the batter.
    In a clean large bowl, combine the egg whites and cream of tartar. Whisk the egg whites until they form stiff peaks.
    Then, using a silicone spatula, mix in a third of the beaten egg whites until they are almost fully incorporated. Then, working much more gently, fold in another third of the beaten egg whites. Again, just before they are fully incorporated, fold in the remaining egg whites.
    14 eggs, separated, room temperature, 1/2 teaspoon cream of tartar
  • Bake the chocolate chiffon cake.
    As we have mentioned before, you can use only 2 cake pans at a time if you'd like. After the first batch of layers has baked, clean the pans and bake another batch.
    Evenly split the batter between the four cake pans. Then, bake the cakes on the lowest rack in the oven for roughly 25-30 minutes, or until a toothpick comes out clean.
    Once the cakes have been fully baked, remove them from the oven and allow them to cool inside the cake pans first for about 10 minutes. Then, remove them from the pan and cool them completely at room temperature.
  • Make the chantilly frosting.
    In a large mixing pot, combine 4 cups of evaporated milk, fine sugar, egg yolks, butter, and vanilla extract. Place the mixture over low heat and whisk gently and continuously. Whisk until the mixture starts the thicken.
    On the side in a small bowl, whisk together the remaining 1/2 cup evaporated milk and corn starch. After it forms a thick slurry, add it to the mixture and keep whisking until it becomes thicker.
    Remove the frosting from the heat and allow it to cool in the firm for roughly 3 hours.
    4 1/2 cups evaporated milk, 4 cups fine granulated sugar (castor sugar), 12 egg yolks, beaten, 2 cups butter, softened, 4 tablespoons cornstarch, 2 tablespoons vanilla extract
  • Assemble the Hawaiian Chantilly cake.
    You can level the cake layers by cutting off the dome part to create a flat surface.
    Place one layer of frosting on a cake board or serving stand. Then, add a generous amount of Chantilly frosting on the first layer. Spread the frosting towards the outside of the cake, leaving about 1/2 an inch at the edges.
    Add another cake layer, then frosting, and continue until you reach the last layer.
    For the last layer, you can either beautifully pipe some frosting on top, or simply spread more frosting in a rustic manner. Finally, top the cake with toasted and chopped macadamia nuts and serve!
    1 cup chopped macadamia nuts, toasted

Notes

Making the batter, especially folding in the egg whites, requires some attention. This step of incorporating the beaten egg whites is crucial to keep as much air in the batter as possible. Do not overfold the mixture otherwise, you get rid of the air.
For the Chantilly frosting, make sure to use very low heat when heating the egg yolk mixture. Using too high heat will cause the egg yolks to curdle.
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