This Hawaiian Chantilly cake is light, chocolatey, and covered in a buttery, velvety frosting that’s almost too good to be true.
Add a sprinkle of macadamia nuts and suddenly you’re transported to a breezy Hawaiian afternoon, with your feet in the sand and not a care in the world. Does this sound like something you need in your life? Yes, me too.
Let me tell you, this isn’t just some chocolate cake with a fancy name. Oh no. This is a experience. The cake is soft and airy, thanks to the addition of the whipped egg whites, and is rich but not overpowering.
The icing? It’s as if caramel and butter had a love child and invited vanilla and macadamia nuts to the party.
Every time I make this cake, I feel like I am on vacation in Hawaii – even if it’s just any Wednesday. If you’re ready for a little slice of heaven, let’s get cooking.
This Hawaiian Chantilly cake is:
- Soft but rich: The cake is light as air, while the frosting is pure decadence.
- Uniquely Hawaiian: That combination of buttery Chantilly frosting and macadamia nuts is a quintessential island delight.
- Perfect for any occasion: Whether it’s a birthday, dinner party or weekend craving, this cake fits the bill.
- Easily customizable: You can modify it to suit your tastes (or your pantry).
Helpful tips and substitutions
What if I don’t have cake flour?
Using cake flour helps keep the texture soft and tender. But what if you don’t have cake flour? Simply mix the 00 flour with the cornstarch. Measure out 2 tablespoons of all-purpose flour, then remove two tablespoons of flour, then add two tablespoons of cornstarch. Ta-dah!
Beat the egg whites perfectly.
Take your time and whip until stiff peaks form. When mixing the egg whites into the batter, do so slowly and gently to keep the air in. This gives the cake its softness.
Cool the icing.
Be sure to let the frosting cool until it becomes thick and spreadable. You can cool it in the refrigerator if necessary. Patience is the key here.
Macadamia nuts.
They are the star decoration here. Toast them for extra flavor or replace them with almonds or pecans if needed.
Fun variations
The twist for coffee lovers: Add a teaspoon of espresso powder to the cake batter to get the mocha vibe.
Tropical charm: Add a layer of pineapple or passionfruit jam for a fruity touch.
Nut-free version: Replace macadamia nuts with toasted coconut for a crunchy, tropical topping.
Extra Indulgence: Drizzle some caramel sauce over the icing before serving. Why not?
More desserts
If you love this Hawaiian Chantilly cake, be sure to check out these other delicious desserts:
Recipe
Portions: 8 portions
Calories: 731kcal
Ingredients
Icing:
- 1 ¼ cup butter
- 1 milk can evaporate
- 1¾ cups sugar
- 6 large egg yolks
- 2 spoons corn starch
- 1 table spoon waterfall
- 2 teaspoons vanilla
- ½ cup chopped macadamia nuts
Instructions
For the cake:
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Preheat oven to 350 degrees Fahrenheit.
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Grease and lightly flour two 8-inch cake pans. Set aside.
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In a large bowl or stand mixer, beat together the egg whites and cream of tartar until stiff peaks form. Set aside.
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In a separate large bowl, mix together the dry ingredients: cake flour, sugar, cocoa powder, baking soda, baking powder, and salt
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Add the milk, canola oil, and vanilla to the bowl with the dry ingredients.
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Mix until you obtain a homogeneous mixture.
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Fold in the whipped egg whites, being careful not to deflate them too much.
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Divide the batter evenly between the two prepared cake pans.
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Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
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Let them cool for 15 minutes or until cool enough to handle safely. Then turn the pans over to remove the cakes. Place cakes on a wire rack to cool completely.
For the icing:
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In a small bowl, combine the two tablespoons of cornstarch with one tablespoon of water. Mix together to form a dough. Set aside.
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Heat a large saucepan over medium heat. Add the butter, sugar, evaporated milk and egg yolks. Whisk together gently. Cook, stirring constantly, until the mixture begins to boil.
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Add the cornstarch mixture and simmer, stirring constantly, until the glaze thickens.
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Remove from the heat and add the vanilla extract.
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Allow the frosting to cool until it has a spreadable consistency. You can speed up this process by chilling the frosting in the refrigerator. It may take up to two hours for it to cool well enough.
Assemble the cake:
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Use a serrated knife to cut off the rounded top of one cake layer. This will help the next layer lay flat on top. Arrange this first layer of cake on a serving plate.
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Cover the top of the first cake with a thick layer of frosting.
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Cover with the second layer of cake.
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Frost the top and sides of the cake.
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Sprinkle with chopped macadamia nuts.
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Leave to cool for 2 hours before slicing and serving.
Nutrition
Calories: 731kcalCarbohydrates: 114GProtein: 12GFat: 28GSaturated fat: 5GPolyunsaturated fats: 5GMonounsaturated fats: 16GTrans fats: 0.1GCholesterol: 154mgSodium: 552mgPotassium: 327mgFiber: 3GSugar: 85GVitamin A: 307UIVitamin C: 0.1mgSoccer: 135mgIron: 2mg
