This Hawaiian Chantilly Cake is light, chocolatey, and topped with 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, toes in the sand, and not a care in the world. Sound like something you need in your life? Yeah, me too.
Let me tell you, this isn’t just a chocolate cake with a fancy name. Oh no. This is an experience. The cake is soft and airy, thanks to the addition of whipped egg whites, and it’s rich but not overwhelming.
The frosting? It’s like caramel and butter had a love child and invited vanilla and macadamia nuts to the party.
Whenever I make this cake, it feels like I'm on a vacation back in Hawaii - even if it’s just a random Wednesday. If you’re ready for a little slice of paradise, let’s get baking.
This Hawaiian Chantilly Cake Is:
- Fluffy yet rich: The cake is light as air, while the frosting is pure decadence.
- Uniquely Hawaiian: That buttery Chantilly frosting and macadamia nut combo is a signature island treat.
- Perfect for any occasion: Whether it’s a birthday, a potluck, or a weekend craving, this cake delivers.
- Easily customizable: You can tweak it to suit your taste (or your pantry).
Helpful Tips & Substitutions
What if you don't have Cake Flour?
Using cake flour helps keep the texture soft and tender. But if you don't have cake flour? Just mix all-purpose flour with cornstarch. Measure out 2 tablespoons of all-purpose flour, then remove two tablespoons of flour, then add two tablespoons of cornstarch. Ta-dah!
Whip those egg whites perfectly.
Take your time and whip until stiff peaks form. When you mix the egg whites into the batter, go slow and easy to keep the air in. This gives the cake its fluffiness.
Cool your frosting.
Be sure to let the frosting cool until it’s thick and spreadable. You can chill it in the fridge if needed. Patience is key here.
Macadamia Nuts.
They’re the star garnish here. Toast them for extra flavor, or swap for almonds or pecans if needed.
Fun Variations
Coffee Lover's Twist: Add a teaspoon of espresso powder to the cake batter for a mocha vibe.
Tropical Flair: Layer in some pineapple or passion fruit jam for a fruity punch.
Nut-free Version: Replace macadamias with toasted coconut for a crunchy, tropical topping.
Extra Indulgence: Drizzle some caramel sauce over the frosting before serving. Why not?
More Sweet Treats
If you love this Hawaiian Chantilly Cake, be sure to check out these other delicious desserts:
Recipe
Equipment
- 2 8” cake pans
- Stand mixer, or alternatively you can mix by hand.
Ingredients
Cake:
- 6 egg whites
- ½ teaspoon cream of tartar
- 2 cups cake flour
- 1 ½ cups sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup canola oil
- 1 teaspoon vanilla extract
Frosting:
- 1 ¼ cup butter
- 1 can evaporated milk
- 1 ¾ cups sugar
- 6 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 teaspoons vanilla
- ½ cup chopped macadamia nuts
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease and flour two 8” cake pans. Set aside.
- In a large bowl or stand mixer, whisk together the egg whites and cream of tartar until stiff peaks form. Set aside.
- In a separate large bowl, mix together the dry ingredients: cake flour, sugar, cocoa powder, baking soda, baking powder and salt
- Add the milk, canola oil, and vanilla into the bowl with the dry ingredients.
- Mix until combined.
- Fold in the whipped egg whites, being careful not to deflate them too much.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes, or until they have cooled enough to handle safely. Then invert the pans to remove the cakes. Set the cakes on a cooling rack to cool completely.
For the Frosting:
- In a small bowl combine the two tablespoons of cornstarch with one tablespoon of water. Mix together to form a slurrry. Set aside.
- Heat a large pot over medium heat. Add the butter, sugar, evaporated milk, and egg yolks. Whisk together gently. Cook, stirring constantly, until the mixture starts to boil.
- Add the cornstarch slurry and simmer, whisking constantly, until frosting is thickened.
- Remove from heat and stir in the vanilla extract.
- Allow the frosting to cool until it is a spreadable consistency. You can speed up this process by chilling the frosting in the fridge. It may take up to two hours to cool well enough.
Assemble the Cake:
- Use a serrated knife to trim the rounded top from one cake layer. This will help the next layer sit flat on top. Place this first cake layer on a serving plate.
- Cover the top of the first cake in a thick layer of frosting.
- Top with the second cake layer.
- Frost the top and sides of the cake.
- Sprinkle with chopped macadamia nuts.
- Chill for 2 hours before slicing and serving.
personal recipe book says
Wow, this Hawaiian Chantilly Cake looks like the ultimate treat! The combination of a light, chocolatey cake and buttery, caramel-like frosting sounds heavenly. Loved the helpful tips and fun variations—you’ve inspired me to try this out and maybe add a tropical twist. Thanks for sharing a slice of paradise
Shana says
Dang, this was a good cake.