Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chantilly Cake
Layers of moist chocolate cake draped in a cloud of cream cheese–whipped cream Chantilly frosting — Hawaii's beloved bakery showstopper, rich without being heavy.
Contains common allergens
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Instructions
8 steps- 1
Preheat the oven to 350 F and grease and flour two 9-inch round cake pans.
- 2
Whisk the flour, cocoa powder, sugar, and baking soda together in a large bowl.
- 3
Beat in the eggs, buttermilk, and oil until smooth, then stir in the hot coffee last; the batter will be quite thin, which is correct.
- 4
Divide the batter between the pans and bake 30 to 35 minutes, until a toothpick comes out clean, then cool completely on a rack.
- 5
For the Chantilly frosting, beat the softened cream cheese until smooth and lump-free.
- 6
In a separate chilled bowl, whip the heavy cream with the powdered sugar to stiff peaks.
- 7
Fold the whipped cream into the cream cheese in two additions, keeping the mixture light and airy rather than stirring it flat.
- 8
Level the cooled cake layers, stack with a thick layer of Chantilly frosting between them, then frost the top and sides and chill at least 1 hour before slicing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving260
Calories
3 g
Protein
4 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hawaiian Chantilly cake pairs a boxed chocolate cake with a cooked-custard "Chantilly" frosting — evaporated milk, egg yolks, and butter cooked to a pudding consistency, then folded into whipped cream cheese — a local adaptation that swaps the whipped-cream-only French chantilly for something sturdier that holds up in island heat and humidity. Macadamia nuts pressed into the sides are the signature finishing touch.
Listahan note
This version cooks the custard base low and slow until it truly thickens to pudding consistency before folding it into the cream cheese, so the frosting holds its shape instead of sliding off the cake.
Technique cues
- Stir the custard constantly over medium heat so the egg yolks thicken smoothly instead of scrambling — walking away for even 30 seconds can curdle it.
- Cool the custard completely before beating it into the cream cheese; warm custard melts the cream cheese into a runny frosting that won't hold on the cake.
- Chill the fully frosted cake before slicing so the Chantilly layer sets firm and cuts cleanly instead of smearing.
Kitchen flow
- Parallel prep
- Cook the custard base while the cake layers cool completely — combining warm cake with frosting melts it off the sides.
- Make-ahead
- The custard base can be made a day ahead and chilled; bring to room temperature and re-whip before combining with cream cheese.
- Leftover move
- Slice and freeze individual portions well-wrapped — unlike whipped cream, the custard-based frosting holds up reasonably well frozen.
- Cleanup rhythm
- Soak the custard saucepan right away; cooked egg-milk mixtures set hard on the pan if left to cool.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 box chocolate cake mix (plus called-for eggs, oil, water)
Cake base
Purpose: The Hawaiian version deliberately starts from a boxed mix — the point of this recipe is the from-scratch Chantilly frosting, not a from-scratch cake.
Handling: Bake per the box directions in two 9-inch pans, then cool completely before frosting.
Adaptation: A from-scratch chocolate cake works too if you prefer, but most home versions use the box mix.
1 can evaporated milk
Custard base
Purpose: Evaporated milk is what gives the Chantilly frosting its dense, cooked-custard body rather than a light whipped-cream frosting.
Handling: Whisk with the egg yolks and sugar before it goes over heat, so the yolks don’t scramble on contact.
Adaptation: Half-and-half works in a pinch but is thinner and the custard may need longer to thicken.
3-4 egg yolks
Custard thickener
Purpose: The yolks are what turn the milk-and-sugar mixture into an actual custard as it cooks, giving the frosting its structure.
Handling: Whisk with the sugar first to prevent them from scrambling when combined with the warm milk.
Adaptation: No reliable substitute — the custard structure depends on the eggs.
unsalted butter
Richness
Purpose: Cooked into the custard base, butter adds the fat that keeps the finished frosting smooth and spreadable rather than gummy.
Handling: Add to the custard while it is still warm so it melts in evenly.
Adaptation: No dairy-free swap preserves this exact texture; coconut oil changes the flavor noticeably.
cream cheese
Frosting body
Purpose: Beaten with the cooled custard, cream cheese is what turns the pudding into a stable, spreadable frosting that can be piled between and around the layers.
Handling: Beat until fully smooth before adding the custard gradually, or lumps will show in the finished frosting.
Adaptation: Mascarpone works and gives a slightly milder, less tangy frosting.
Technique notes
- Stir the custard constantly over medium heat so the egg yolks thicken smoothly without scrambling.
- Cool the custard completely before beating in the cream cheese, or the frosting will be runny.
- Chill the frosted cake before slicing so the Chantilly sets and cuts cleanly.
Ingredient swaps
- evaporated milk
- half-and-half - contains milk
- macadamia nuts
- toasted pecans or walnuts - all are tree nuts
- cream cheese
- mascarpone - contains milk
Serve alongside
- Fresh strawberries
- Toasted macadamia nuts
- Kona coffee
- Kona coffee
- Cold milk
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered up to 4 days; the custard frosting is dairy-rich so keep it cold and do not freeze the frosted cake.
- Bring to room temperature briefly before serving so the frosting softens for slicing.
Equipment
- Two 9-inch cake pans
- Heavy saucepan
Make this household-aware
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