chantilly cake

★★★★★ 5
By Shirley Makekau
from Washougal, WA

All I can say is that this cake is good. I have been making Chantilly cake for many years. It's a well-known cake in the Hawaii bakeries. I made it this Easter and it went like a flash.

Blue Ribbon Recipe

This chantilly cake is made in the traditional Hawaiian style. It has a wonderfully springy sponge that's moist with a light chocolate flavor. In between the layers is a fantastic creamy filling. The cake is covered in a perfectly smooth frosting with a butterscotch custard flavor. Sprinkle chopped pecans over top of a little crunch. You could even use macadamia nuts for an additional tropical flare. It's a very impressive cake.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 8-10
method Bake

Ingredients For chantilly cake

  • CAKE BATTER
  • 3 lg
    eggs, separated
  • 1 1/2 c
    white sugar
  • 1 2/3 c
    sifted cake flour
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1 oz
    square unsweetened chocolate, melted
  • 1/3 c
    canola oil
  • 1 c
    whole milk
  • CREAM FILLING
  • 1/4 c
    white sugar
  • 4 tsp
    corn starch
  • 1/8 tsp
    salt
  • 1 lg
    egg, slightly beaten
  • 1 c
    whole milk
  • 1 1/2 tsp
    butter
  • 1/2 tsp
    vanilla
  • CHANTILLY FROSTING
  • 1 can
    evaporated milk (13 oz)
  • 1 1/2 c
    white sugar
  • 3/4 c
    butter, softened
  • 4 lg
    egg yolks
  • 1 1/2 tsp
    vanilla
  • 1/4 c
    chopped toasted pecans

How To Make chantilly cake

  • Milk, sugar, butter, egg yolks, and vanilla in a saucepan.
    1
    Chantilly Frosting: Combine milk, sugar, butter, egg yolks, and vanilla over low heat stirring constantly until the butter melts.
  • Cooking until the sauce thickens.
    2
    Then, turn the heat up to medium and cook, stirring constantly, for 12 minutes or until the mixture thickens. (Make sure that it is thick or it will slice right off your cake!)
  • Custard poured into a bowl with plastic wrap on top.
    3
    Chill for one hour covered with a piece of plastic wrap directly over the surface for proper spreading consistency.
  • Sugar, corn starch, and salt in a saucepan.
    4
    Cream Filling: Combine sugar, corn starch, and salt.
  • Adding eggs to the saucepan.
    5
    Add egg and blend well.
  • Slowly adding the milk.
    6
    Then stir in milk slowly.
  • Cooking until the mixture thickens.
    7
    Cook over medium heat stirring constantly until the mixture becomes to a boil and thickens.
  • Butter and vanilla added to the saucepan.
    8
    Add butter and vanilla.
  • Filling in a bowl covered with plastic wrap.
    9
    Chill for 30 minutes. You'll spread 1/3 of the mixture between each layer.
  • Eggs whipped until frothy.
    10
    For the cake, preheat the oven to 350 F and grease two 8x8 cake pans. Beat egg whites until frothy.
  • Slowly adding sugar to egg whites.
    11
    Gradually beat in 1/2 cup sugar until soft peaks form.
  • Sifting cake flour, baking soda, and salt.
    12
    Sift the remaining 1 cup sugar with cake flour, baking soda, and salt.
  • Adding chocolate, oil, and milk.
    13
    Add chocolate, oil, and 1/2 cup of milk. Beat one minute on medium speed.
  • Adding egg yolks and remaining milk.
    14
    Add egg yolks and the remaining 1/2 cup of milk. Beat one minute until smooth.
  • Folding mixture into egg whites.
    15
    With a rubber spatula, gently, but thoroughly, fold in the egg white mixture.
  • Batter poured into cake pans and baking in oven.
    16
    Pour into prepared pans and bake for 30-35 minutes.
  • Cakes cooling in the pan.
    17
    Cool in pans on a rack for 1 hour.
  • Cooled cakes cut in half.
    18
    Remove from pans and with a sharp knife split cake layers into 4 layers.
  • Spreading cream in between cake layers.
    19
    Spread 1/3 of the cream mixture in between the first layer. Top with cake and repeat.
  • Frosting assembled cake.
    20
    Once assembled, frost the cake.
  • Pecans sprinkled over the cake.
    21
    Sprinkle with the toasted pecan pieces and chill for 2 hours.
  • Chantilly Cake ready to be sliced.
    22
    NOTE: For a shortcut to making this delicious cake, you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box. BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together. But I think it is great to do ALL from scratch on special occasions.
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