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chantilly cake

(5 RATINGS)
557 Pinches 25 Photos
tutuwoman avatar
Washougal, WA
Updated on Aug 25, 2022

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
prep time
cook time
method Bake
yield 8-10 serving(s)

Ingredients

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

How To Make chantilly cake

  • Milk, sugar, butter, egg yolks, and vanilla in a saucepan.
    Step 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.
    Step 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.
    Step 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.
    Step 4
    Cream Filling: Combine sugar, corn starch, and salt.
  • Adding eggs to the saucepan.
    Step 5
    Add egg and blend well.
  • Slowly adding the milk.
    Step 6
    Then stir in milk slowly.
  • Cooking until the mixture thickens.
    Step 7
    Cook over medium heat stirring constantly until the mixture becomes to a boil and thickens.
  • Butter and vanilla added to the saucepan.
    Step 8
    Add butter and vanilla.
  • Filling in a bowl covered with plastic wrap.
    Step 9
    Chill for 30 minutes. You'll spread 1/3 of the mixture between each layer.
  • Eggs whipped until frothy.
    Step 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.
    Step 11
    Gradually beat in 1/2 cup sugar until soft peaks form.
  • Sifting cake flour, baking soda, and salt.
    Step 12
    Sift the remaining 1 cup sugar with cake flour, baking soda, and salt.
  • Adding chocolate, oil, and milk.
    Step 13
    Add chocolate, oil, and 1/2 cup of milk. Beat one minute on medium speed.
  • Adding egg yolks and remaining milk.
    Step 14
    Add egg yolks and the remaining 1/2 cup of milk. Beat one minute until smooth.
  • Folding mixture into egg whites.
    Step 15
    With a rubber spatula, gently, but thoroughly, fold in the egg white mixture.
  • Batter poured into cake pans and baking in oven.
    Step 16
    Pour into prepared pans and bake for 30-35 minutes.
  • Cakes cooling in the pan.
    Step 17
    Cool in pans on a rack for 1 hour.
  • Cooled cakes cut in half.
    Step 18
    Remove from pans and with a sharp knife split cake layers into 4 layers.
  • Spreading cream in between cake layers.
    Step 19
    Spread 1/3 of the cream mixture in between the first layer. Top with cake and repeat.
  • Frosting assembled cake.
    Step 20
    Once assembled, frost the cake.
  • Pecans sprinkled over the cake.
    Step 21
    Sprinkle with the toasted pecan pieces and chill for 2 hours.
  • Chantilly Cake ready to be sliced.
    Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Cakes
Method: Bake
Ingredient: Flour
Collection: Holiday Baking

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