As the leaves begin to fall and the crisp autumn air sets in, there’s nothing like warming up with a delicious chestnut cake. Rich in flavor and history, chestnuts have been a staple ingredient in many cuisines around the world for centuries. From classic French mont blancs to Japanese mochi cakes and decadent chocolate tortes, chestnuts add a unique dimension to any baked good.
In this article, we’ll take you on a culinary journey through 18 mouth-watering chestnut cake recipes that will satisfy your sweet tooth and leave you wanting more. Whether you’re in the mood for something classic and French-inspired or bold and exotic, we’ve got you covered. So grab a cup of hot apple cider and get ready to indulge in the ultimate guide to chestnut cakes.
Classic French Mont Blanc Chestnut Cake
This classic French cake is a showstopper, with its creamy chestnut filling and smooth meringue topping. A perfect dessert for special occasions or everyday indulgence.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) unsalted butter, softened
– 2 large eggs
– 1 cup (120g) cooked and mashed chestnuts
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together milk, butter, eggs, and chestnuts until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before filling with whipped cream and topping with meringue.
Cooking Time: 35-40 minutes
Japanese Chestnut Mochi Cake
Experience the unique fusion of Japanese flavors with this delightful mochi cake recipe, infused with the sweetness of chestnuts and the tenderness of mochiko flour.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup mochiko flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup chestnut puree (canned or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, mochiko flour, and sugar.
3. In a large bowl, whisk together melted butter, milk, egg, vanilla extract, and salt.
4. Add the dry ingredients to the wet ingredients and stir until smooth.
5. Fold in chestnut puree until well combined.
6. Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Spiced Chestnut and Chocolate Layer Cake
This rich and decadent cake combines the warmth of spiced chestnuts with the depth of dark chocolate, layered together for a show-stopping dessert.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/2 cup chestnut puree
– 1/4 cup unsweetened cocoa powder
For the chocolate ganache:
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, eggs, chestnut puree, and cocoa powder.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling with chocolate ganache.
Cooking Time: 45-50 minutes
Gluten-Free Chestnut Flour Cake
This moist and flavorful cake is made with chestnut flour, a nutty and slightly sweet alternative to traditional wheat flours. Perfect for those with gluten intolerance or sensitivity, this recipe yields a delicious dessert that’s sure to please.
Ingredients:
– 1 1/2 cups chestnut flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together chestnut flour, sugar, and salt.
3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Vegan Chestnut and Maple Syrup Cake
A rich and moist cake infused with the warmth of roasted chestnuts and the sweetness of pure maple syrup, perfect for a cozy dessert or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup chestnut puree (cooked and mashed)
– 1/2 cup maple syrup
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, oats, chestnut puree, maple syrup, sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Chestnut and Vanilla Swiss Roll
This moist and flavorful cake combines the natural sweetness of chestnuts with the warmth of vanilla, all wrapped up in a delicate Swiss roll. Perfect for a special occasion or as a sweet treat.
Ingredients:
– 1 cup (200g) chestnut puree
– 1 cup (200g) granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups (190g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together chestnut puree, sugar, eggs, and vanilla extract until smooth.
3. Add flour and salt; whisk until just combined.
4. Pour in milk; whisk until smooth.
5. Pour batter onto prepared baking sheet.
6. Bake for 12-15 minutes or until cake is golden brown and springs back when touched.
7. Allow to cool completely before filling with whipped cream or vanilla buttercream.
Cooking Time: 12-15 minutes
Roasted Chestnut and Honey Cake
This moist and flavorful cake combines the natural sweetness of roasted chestnuts with the warmth of honey, perfect for a cozy dessert or snack.
Ingredients:
– 1 cup roasted chestnuts (see note)
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup honey
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine roasted chestnuts, honey, butter, eggs, and heavy cream. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Chestnut and Cinnamon Coffee Cake
Start your day off right with this aromatic coffee cake infused with the sweet flavor of chestnuts and warm spices. This recipe is perfect for a cozy breakfast or brunch gathering.
Ingredients:
– 1 cup cooked chestnuts, chopped
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix together sugars, butter, eggs, cinnamon, nutmeg, and cardamom.
4. Add chopped chestnuts to the wet ingredients and stir until combined.
5. Pour the mixture into the prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Chocolate Chestnut Torte with Whipped Cream
This decadent dessert combines the deep flavors of dark chocolate and roasted chestnuts, topped with a dollop of creamy whipped cream. Perfect for special occasions or cozy nights in.
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) unsalted butter, softened
– 1/2 cup (60g) roasted chestnuts, chopped
– 1 3/4 cups (210g) all-purpose flour
– 1 tsp baking powder
– 1 tsp vanilla extract
– Salt to taste
– Whipped cream for serving
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. Melt chocolate and butter in a double boiler or microwave-safe bowl.
3. Stir in chestnuts, flour, baking powder, vanilla extract, and salt until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let cool completely on a wire rack.
7. Top with whipped cream before serving.
Cooking Time: 35-40 minutes
Chestnut and Pear Upside-Down Cake
This moist and flavorful cake is perfect for the fall season, featuring the natural sweetness of chestnuts and pears.
Ingredients:
– 1 cup cooked and mashed chestnuts
– 2 ripe pears, peeled and sliced
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine melted butter, sugar, eggs, and heavy cream. Whisk until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Fold in the mashed chestnuts and sliced pears.
6. Pour the batter into the prepared pan and smooth the top.
7. Arrange the pear slices on top of the cake, leaving a 1-inch (2.5cm) border around the edges.
8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Rustic Chestnut and Apple Cake
This moist and flavorful cake combines the natural sweetness of apples with the earthy goodness of chestnuts, perfect for a cozy autumn evening. With its rustic texture and warm spices, it’s sure to become a new fall favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup chopped fresh apples (Granny Smith or Honeycrisp work well)
– 1/2 cup cooked and mashed chestnuts
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and spices.
3. Add softened butter and mix until just combined.
4. Beat in eggs until smooth.
5. Fold in chopped apples and mashed chestnuts.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Chestnut and Almond Flourless Cake
This moist and flavorful cake is perfect for the holiday season, with the sweet and nutty flavors of chestnuts and almonds. Made without flour, this gluten-free dessert is a delightful twist on traditional cakes.
Ingredients:
– 1 3/4 cups (210g) roasted and peeled chestnuts
– 1 cup (200g) granulated sugar
– 2 large eggs
– 1/2 cup (60g) unsalted butter, melted
– 1 teaspoon almond extract
– 1/4 teaspoon salt
– 1 cup (120g) sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a food processor, blend chestnuts, sugar, eggs, melted butter, almond extract, and salt until smooth.
3. Fold in the sliced almonds.
4. Pour the mixture into the prepared pan and smooth the top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool completely before serving.
Cooking Time: 45-50 minutes
Chestnut and Rum Soaked Fruit Cake
This classic fruit cake recipe is elevated by the addition of chestnuts and a generous splash of rum, creating a moist and flavorful dessert perfect for special occasions.
Ingredients:
– 1 cup chopped fresh dates
– 1 cup chopped prunes
– 1/2 cup chopped candied citrus peel
– 1/4 cup brown sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup chestnut puree
– 1/4 cup dark rum
– Chopped pecans or walnuts for garnish (optional)
Instructions:
1. Preheat oven to 275°F (135°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, combine dates, prunes, citrus peel, brown sugar, flour, baking powder, and salt.
3. Add softened butter, eggs, chestnut puree, and rum to the dry ingredients. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 2 1/2 hours or until a toothpick inserted in the center comes out clean.
6. Let cool completely before serving. Garnish with chopped nuts, if desired.
Cooking Time: 2 1/2 hours
Layered Chestnut and Mascarpone Cake
Elevate your dessert game with this decadent layered cake, featuring the rich flavors of chestnuts and mascarpone cheese.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs
– 1/2 cup (60g) cooked and pureed chestnuts
– 8 ounces (225g) mascarpone cheese
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 6-inch (15cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt. Add milk, eggs, and chestnuts; whisk until smooth.
3. Divide batter evenly among prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
4. Allow cakes to cool completely on wire racks.
5. In a large bowl, beat mascarpone cheese until light and fluffy. Dust with confectioners’ sugar before assembling cake.
Cooking Time: 50-60 minutes (including cooling time)
Chestnut and Orange Zest Bundt Cake
This moist and flavorful bundt cake combines the warmth of chestnuts with the brightness of orange zest, perfect for a cozy winter gathering.
Ingredients:
– 1 cup (200g) cooked and mashed chestnuts
– 2 1/4 cups (285g) all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 cup (115g) unsalted butter, softened
– 3 large eggs
– 2 tbsp orange zest
– 2 tbsp freshly squeezed orange juice
– 1 cup (240ml) buttermilk
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in mashed chestnuts, orange zest, and orange juice.
5. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Chestnut and Cardamom Sponge Cake
Experience the warm flavors of chestnuts and cardamom in this moist and aromatic sponge cake, perfect for a special occasion or everyday indulgence.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon ground cardamom
– 1/2 cup (60g) roasted and peeled chestnuts, finely chopped
– Unsalted butter, softened, for greasing the pan
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and cardamom.
3. In a large bowl, whisk together eggs, milk, and chopped chestnuts until well combined.
4. Add the dry ingredients to the wet mixture and whisk until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Chestnut and Brown Butter Pound Cake
This decadent pound cake combines the rich flavors of chestnuts and brown butter to create a show-stopping dessert perfect for special occasions. With its dense, moist texture and deep nutty flavor, this cake is sure to impress.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 large eggs, at room temperature
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) cooked and pureed chestnuts
– 4 tablespoons brown butter (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Whisk together flour, baking powder, and salt. Add to butter mixture and mix until just combined.
4. Stir in chestnuts and brown butter until well incorporated.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Note: To make brown butter, melt 4 tablespoons unsalted butter in a saucepan over medium heat. Cook, stirring frequently, until butter turns golden brown and smells nutty (about 5-7 minutes). Let cool before using.
Chestnut and Dark Chocolate Ganache Cake
Savor the flavors of autumn with this rich and decadent cake, featuring roasted chestnuts and velvety dark chocolate ganache.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup roasted chestnuts, chopped
– 1 cup dark chocolate chips (at least 70% cocoa)
– Ganache:
+ 1 cup heavy cream
+ 2 tablespoons unsalted butter
+ 1 cup dark chocolate chips (at least 70% cocoa)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter; mix until crumbly.
3. Beat in eggs; stir in chopped chestnuts.
4. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely.
6. Make ganache: Melt chocolate chips and heavy cream in a double boiler or microwave-safe bowl. Stir until smooth; add butter until combined.
7. Assemble cake by spreading ganache on one layer, then top with the second layer.
Cooking Time: 30-35 minutes (per cake)
Summary
Get ready to indulge in the rich flavors of autumn with these 18 delicious chestnut cake recipes! From classic French Mont Blanc to Japanese mochi cakes, and from spiced layer cakes to gluten-free and vegan options, there’s something for everyone. Discover how to make a variety of sweet treats using chestnuts as the star ingredient. Whether you’re in the mood for something rustic and comforting or elegant and decadent, these recipes are sure to satisfy your cravings.
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