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Chantilly cake Hawaiian with golden chantilly frosting on rustic table

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Course: Dessert
Cuisine: Hawaiian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients:For the Chocolate Cake:1 ¾ cups all-purpose flour¾ cup unsweetened cocoa powder2 tsp baking soda½ tsp salt2 cups granulated sugar2 large eggs1 cup buttermilk½ cup vegetable oil1 tsp vanilla extract1 cup hot waterFor the Chantilly Frosting:1 cup unsalted butter1 (12 oz) can evaporated milk1 ½ cups granulated sugar4 large egg yolks1 tsp vanilla extractOptional: ½ cup chopped macadamia nuts

Method
 

  1. 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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