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Hawaiian Chantilly Cake: Best Authentic Hawaiian-Style Cake

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Last Updated on February 13, 2023

If you have ever had a bite of Hawaiian Chantilly cake, 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 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 a 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.

how to make chantilly frosting

What You Will Need: 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
  • A cake board or cake stand
  • Off-set pallet knife

Step by Step: Hawaiian Chantilly Cake

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 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 been 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 of evaporated milk and cornstarch. 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 fridge 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 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

Hawaiian Cake Flavors

You may be wondering what the flavors are like of Hawaiian Chantilly cake. The frosting is thick like custard and has an almost butterscotch flavor. It’s rich and decadent. Underneath the frosting is a light and fluffy chocolate cake. Usually, nuts are sprinkled on top to give the cake additional texture. Its flavors are sweet, rich, and nutty.

How to Make Chantilly Frosting

To make your own Chantilly frosting, you’ll need the following ingredients:

  • 1 2/3 cups of softened butter
  • 1 1/2 cups of evaporated milk
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons of cornstarch
  • 2 teaspoons of vanilla extract

Now all you need to do is:

  1. Grab a saucepan and melt the butter over medium heat. Once melted, leave to cool and then add the following ingredients: egg, egg yolks, milk, vanilla, and sugar.
  2. Heat on medium heat and whisk throughout until it starts to boil. Allow to boil for a few minutes and then remove from heat. Sprinkle the cornstarch over the frosting, mixing as you go. This will help to keep the frosting smooth.
  3. Leave the frosting to cool and then chill in the refrigerator for at least a few hours. Use as needed.

Hawaiian Chantilly Cheesecake Recipe

Another amazing recipe that is a slight twist on the Hawaiian Chantilly cake is this Hawaiian Chantilly cheesecake. This recipe isn’t for the faint-hearted! For this recipe, you’ll need the following ingredients:

For the cheesecake:

  • 3 packets of softened cream cheese
  • 3 tablespoons of all-purpose flour
  • 3/4 cup of Greek yogurt
  • 3 eggs
  • 1 cup of white sugar (plus 2 extra tablespoons)
  • 1/2 cup of milk (plus 1 extra tablespoon)
  • 2 teaspoons of vanilla extract

For the chocolate cake:

  • 1/2 cup of oil
  • 7 eggs
  • 1/4 cup of cornstarch
  • 1 cup of all-purpose flour (plus 6 tablespoons)
  • 3/4 cup of hot water
  • 1 3/4 cups of white sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of baking soda
  • 1/2 cup of cocoa powder
  • 3 tablespoons of coffee granules

1 batch of Chantilly frosting (use the recipe above)

hawaiian cake flavors

For the chocolate frosting:

  • 1/4 cup of cocoa powder
  • 1/4 cup of white sugar
  • 2 cups of heavy whipping cream
  • 1 cup of coconut flakes
  • 1 tablespoon of vanilla extract

Now all you need to do is:

  1. To make the cheesecake, grease an 8″ pan and fill a larger pan with hot water. You’ll also need to preheat your oven to 350F.
  2. Grab a bowl and add the following ingredients: sugar and cream cheese. Mix until smooth and then add the milk.
  3. Individually add the eggs; only add the next once the previous is combined. Then add the yogurt, flour, and vanilla extract. Mix until smooth.
  4. Add the batter to your prepared pan, with the pan of water underneath. Bake in the center of your oven for around 55 minutes. Leave to cool in the oven for around an hour and then remove.
  5. Leave to chill and then slice into 3 layers.
  6. To make the chocolate cake, lower the heat to 325F and grease your 8″ pan again.
  7. Grab a bowl and add the following ingredients: hot water, cocoa powder, and coffee. Mix and leave to cool.
  8. In a separate bowl, sift the cornstarch and flour. Mix and then add the sugar, salt, and baking soda.
  9. In a third bowl, add the oil, vanilla, and egg yolks. Add this bowl to the coffee mixture, and then add the bowl to the dry ingredients. Mix well.
  10. In another bowl, beat your eggs for a few minutes until frothy, and then add them to your batter.
  11. Bake your cake in the center of your preheated oven for around 35 minutes. Remove from oven and leave to cool, before cutting into four even layers.
  12. For the chocolate frosting, add the cocoa powder, sugar, whipping cream, and vanilla extract to a blender and blend for around 15-20 seconds. You’ll also need to remove your chilled Chantilly frosting from the fridge.
  13. Start with one layer of chocolate cake, then a layer of cheesecake. Repeat until your cake is completely assembled.
  14. Cover the entire cake with chocolate frosting. Top the cake with Chantilly frosting and toasted coconut flakes. Leave to chill. Slice, serve, and enjoy!

Conclusion

This Hawaiian Chantilly cake is perfect for any occasion, be it mothers day, a birthday, or simply a 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!

Hawaiian Chantilly Cake: Best Authentic Hawaiian Style Cake

Prep Time1 hour
Cook Time30 minutes
Cooling Time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: chantilly cake recipe hawaii, hawaii chantilly cake, hawaiian chantilly cake, hawaiian chantilly cake recipe, Hawaiian Chantilly Cake: Best Authentic Hawaiian Style Cake
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 palette 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 fridge for roughly 3 hours.
    4 1/2 cups evaporated milk, 4 cups fine granulated sugar (caster 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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