Chantilly cake Hawaiian

A moist chocolate cake layered with thick, buttery chantilly frosting made from evaporated milk, egg yolks, and sugar. This classic Hawaiian dessert is perfect for birthdays, holidays, or whenever you’re craving something tropical, rich, and comforting.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 10

Course: Dessert

Cuisine: Hawaiian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

2 cups granulated sugar

2 large eggs

1 cup buttermilk

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup hot water

For the Chantilly Frosting:

1 cup unsalted butter

1 (12 oz) can evaporated milk

1 ½ cups granulated sugar

4 large egg yolks

1 teaspoon vanilla extract

Optional: ½ cup chopped macadamia nuts

Method

Instructions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat sugar and eggs until light and fluffy. Add buttermilk, oil, and vanilla.
Gradually mix wet ingredients into dry. Stir in hot water until smooth.
Divide the batter evenly into pans and bake for 25–30 minutes. Let cakes cool completely.
For frosting, combine butter, sugar, evaporated milk, and egg yolks in a saucepan.
Cook over medium heat, stirring constantly for 10–15 minutes, until thick and custard-like.
Remove from heat, stir in vanilla, and let it cool. Add macadamia nuts if using.
Layer frosting between cooled cake layers and on top. Chill before serving.

Nutrition

Calories: 450kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 9gCholesterol: 95mgSodium: 220mgFiber: 3gSugar: 38g

Notes

Notes:

Let frosting cool completely before applying.
For easier layering, refrigerate cake layers before assembling.
Macadamia nuts add a traditional touch but can be left out.
Store in refrigerator up to 4 days.
Make cupcakes using the same batter and reduce bake time to 18–20 minutes.

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