Welcome to a world where the humble chestnut transforms into extraordinary cakes! Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Chestnut Cake Recipes is sure to inspire. From cozy winter treats to elegant desserts, these recipes celebrate the rich, nutty flavor of chestnuts in every bite. Ready to discover your next favorite bake? Let’s dive into these amazing creations!
Classic Chestnut Cake
Wandering through the flavors of autumn, the Classic Chestnut Cake emerges as a tender embrace of seasonal warmth, its layers whispering tales of tradition and comfort.
Ingredients
- For the cake:
- 1 cup chestnut puree
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup chestnut puree
- 1 tsp vanilla extract
- 2 tbsp whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract and 1 cup chestnut puree.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the chestnut mixture, alternating with 1/2 cup milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 1/2 cup butter until creamy. Gradually add powdered sugar, then mix in 1/4 cup chestnut puree, 1 tsp vanilla extract, and 2 tbsp milk until smooth.
- Spread the frosting evenly over the cooled cake.
As the fork glides through the moist layers, the chestnut’s earthy sweetness meets the light, creamy frosting, a harmony best enjoyed with a cup of spiced tea by the fireside.
Chocolate Chestnut Cake
Now, as the evening light fades, there’s something deeply comforting about the thought of a Chocolate Chestnut Cake. Its rich layers whisper of autumn’s embrace, yet it’s a delight that knows no season, offering warmth and sweetness in every bite.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chestnut puree
- 1/2 cup whole milk
- For the frosting:
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
- 1/4 cup chestnut puree
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for a smoother mix.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Fold in the chestnut puree, then alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Stir in the chestnut puree.
- Once the cake is cool, spread the frosting evenly over the top. Tip: For a glossy finish, let the frosting set for a few minutes before serving.
The cake emerges with a tender crumb, its chocolate depth perfectly balanced by the earthy sweetness of chestnut. Serve it with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for a contrast in temperatures and textures.
Vanilla Chestnut Sponge Cake
Calmly, as the morning light filters through the kitchen window, the thought of baking a Vanilla Chestnut Sponge Cake brings a sense of warmth and comfort. This recipe, with its delicate flavors and soft texture, is perfect for those quiet moments of reflection or sharing with loved ones.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled cake.
- Tip: For an extra touch of flavor, toast some chestnuts, chop them finely, and sprinkle over the frosting before serving.
Fluffy and moist, this Vanilla Chestnut Sponge Cake carries the subtle sweetness of vanilla paired with the earthy tones of chestnut. Serve it with a cup of tea in the afternoon or as a light dessert after dinner, garnished with fresh berries for a pop of color.
Chestnut and Apple Cake
Zephyrs whisper through the kitchen as the golden hues of autumn inspire this Chestnut and Apple Cake, a tender embrace of seasonal flavors. It’s a recipe that feels like a quiet afternoon, where each ingredient tells a story of harvest and home.
Ingredients
- For the cake batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup peeled and diced apples
- 1/2 cup roasted chestnuts, chopped
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Tip: Ensure all ingredients are at room temperature to achieve a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the diced apples and chopped chestnuts gently to distribute evenly throughout the batter.
- Tip: Dust the apple pieces with a little flour to prevent them from sinking to the bottom of the cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the top with brown sugar and cinnamon for a caramelized crust.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Rotate the pan halfway through baking to ensure even cooking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Just out of the oven, this cake offers a moist crumb with pockets of sweet apple and earthy chestnut, a harmony of textures and tastes. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an indulgent twist.
Chestnut Flour Cake
Venturing into the realm of alternative flours brings us to the delicate and nutty chestnut flour cake, a dessert that whispers of autumn forests and cozy kitchens. Its subtle sweetness and dense texture invite a moment of pause, a slice of simplicity in our bustling lives.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup almond flour
- 1/4 cup honey
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 8-inch round cake pan.
- In a large bowl, whisk together the chestnut flour, almond flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs, honey, melted butter, and vanilla extract until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so stir gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and slightly springy to the touch.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Unveiling the cake reveals a moist crumb with a rich, nutty flavor that pairs beautifully with a dollop of whipped cream or a drizzle of dark chocolate. Its rustic charm makes it a perfect companion to your afternoon tea or a quiet moment of reflection.
Gluten-Free Chestnut Cake
Venturing into the realm of gluten-free baking brings its own set of challenges and rewards, especially when the result is as comforting as a Chestnut Cake. This recipe, with its earthy sweetness and tender crumb, is a testament to the beauty of simple, wholesome ingredients coming together.
Ingredients
For the cake batter:
- 1 cup chestnut flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
For the topping:
- 1/4 cup chopped chestnuts
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 8-inch round cake pan.
- In a large bowl, whisk together the chestnut flour, almond flour, tapioca flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs until frothy, then gradually add the maple syrup, melted coconut oil, and vanilla extract, mixing until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the chopped chestnuts over the batter and drizzle with the remaining maple syrup.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
You’ll find this cake wonderfully moist with a subtle nuttiness that pairs perfectly with a cup of tea. For an extra touch, serve it with a dollop of whipped coconut cream and a sprinkle of cinnamon.
Chestnut and Honey Cake
Zestfully wandering through the flavors of autumn, this chestnut and honey cake brings a whisper of the forest and the warmth of the hive to your table. It’s a tender embrace of earthy chestnuts and golden honey, baked into a cake that feels like a quiet afternoon spent under the canopy of changing leaves.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the glaze:
- 1/4 cup honey
- 1 tbsp water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and honey together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by heating the honey and water in a small saucepan over low heat until warm and combined.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack.
- Brush the warm glaze over the top of the cake, allowing it to soak in. Let the cake cool completely before serving.
The cake is moist and dense, with a subtle nuttiness from the chestnut flour that’s beautifully complemented by the sweetness of the honey glaze. Serve it with a dollop of whipped cream or a side of roasted pears for an extra touch of autumn.
Spiced Chestnut Cake
Perhaps there’s no better way to welcome the subtle shift of seasons than with a Spiced Chestnut Cake, its warm aromas filling the kitchen like a gentle embrace. This recipe, a humble nod to tradition, marries the earthy sweetness of chestnuts with a whisper of spice, creating a dessert that feels both familiar and wonderfully new.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp whole milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 25-minute mark.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, whole milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Soft and moist, this Spiced Chestnut Cake carries the warmth of cinnamon and nutmeg, balanced by the subtle sweetness of chestnut flour. Serve it with a dollop of whipped cream or a sprinkle of toasted chestnuts for an extra layer of texture and flavor.
Chestnut and Almond Cake
Mornings like these, when the light filters softly through the kitchen window, call for something sweet and grounding. A chestnut and almond cake, with its rich flavors and comforting texture, feels just right.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the topping:
- 1/4 cup sliced almonds
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the chestnut flour, almond flour, granulated sugar, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle the sliced almonds evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Perfectly moist with a nutty depth, this cake pairs wonderfully with a cup of tea or as a dessert with a dollop of whipped cream. The almonds on top add a delightful crunch, contrasting the soft crumb beneath.
Chestnut and Pear Cake
How quietly the seasons change, and with them, the flavors we crave. This chestnut and pear cake is a tender nod to autumn’s bounty, a simple yet profound celebration of what the earth offers when the air turns crisp.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the topping:
- 2 ripe pears, thinly sliced
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Toss the thinly sliced pears with lemon juice, granulated sugar, and cinnamon. Arrange the pear slices decoratively on top of the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 35-minute mark to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Moist and subtly sweet, this cake marries the earthy depth of chestnuts with the delicate freshness of pears. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Chestnut and Chocolate Chip Cake
Perhaps there’s no better way to welcome the gentle embrace of autumn than with a cake that marries the earthy sweetness of chestnuts with the rich, comforting depth of chocolate chips. This chestnut and chocolate chip cake is a humble yet elegant dessert, perfect for those moments when you crave something sweet but not overly indulgent.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold in the chocolate chips, being careful not to overmix the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Warm from the oven, this cake offers a tender crumb that’s perfectly balanced by the melty chocolate chips and the subtle nuttiness of chestnut flour. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Chestnut and Banana Cake
Wandering through the kitchen on a quiet afternoon, the idea of blending the earthy richness of chestnuts with the sweet, comforting familiarity of bananas into a cake seemed like a gentle embrace from the past. This chestnut and banana cake is a tender nod to simplicity, where each ingredient whispers its own story into the batter.
Ingredients
- For the cake:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup cooked and mashed chestnuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to achieve the perfect consistency.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the mashed bananas and chestnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best enjoyed the day it’s made, this cake boasts a moist crumb with the subtle nuttiness of chestnuts and the sweet, fruity notes of banana. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Chestnut and Carrot Cake
How often do we find ourselves craving something sweet yet wholesome, a treat that feels like a hug in dessert form? Today, let’s explore the comforting embrace of a chestnut and carrot cake, a delightful blend of earthy flavors and moist texture that promises to soothe the soul.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup cooked, mashed chestnuts
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Fold in the grated carrots and mashed chestnuts until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Once the cake is cool, spread the frosting evenly over the top. Tip: For a decorative touch, sprinkle with finely chopped chestnuts.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
As you slice into this cake, notice how the moist crumb and the subtle sweetness of chestnuts and carrots play harmoniously. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra layer of warmth.
Chestnut and Pumpkin Cake
Mornings like these, with the soft light filtering through the kitchen window, call for something warm and comforting. A chestnut and pumpkin cake, with its earthy sweetness and tender crumb, feels just right for a quiet moment of reflection.
Ingredients
- For the cake:
- 1 cup pumpkin puree
- 1/2 cup chestnut puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed throughout the cake.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This step is crucial for creating a tender cake texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Gently fold in the pumpkin and chestnut purees until just incorporated. The batter should be thick but pourable.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.
You’ll find the cake wonderfully moist, with a deep, spiced flavor that’s perfectly balanced by the sweetness of the chestnuts. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Chestnut and Coffee Cake
Kneading the memories of autumn into every bite, this chestnut and coffee cake is a tender embrace of flavors, where the earthiness of chestnuts meets the bold whisper of coffee, creating a symphony of warmth and comfort.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp strong brewed coffee
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for a smoother mix.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the cooled coffee to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 25-minute mark to avoid overbaking.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, coffee, and vanilla extract until smooth. Drizzle over the cooled cake.
This cake offers a moist crumb with the nutty depth of chestnuts, beautifully balanced by the coffee’s richness. Serve it with a dollop of whipped cream or a side of vanilla ice cream to elevate the experience.
Chestnut and Walnut Cake
Beneath the golden hues of autumn, there’s a cake that whispers the tales of the season, blending the earthy tones of chestnuts with the rich, buttery crunch of walnuts. It’s a dessert that feels like a warm embrace, perfect for those moments when the air turns crisp and the leaves begin to dance.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup ground chestnuts
- 1/2 cup chopped walnuts
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp whole milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, ground chestnuts, chopped walnuts, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, whole milk, and vanilla extract until smooth. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
- Drizzle the glaze over the cooled cake and let it set before serving.
Gently slice into this cake to reveal its tender crumb, a perfect balance of nutty flavors and subtle sweetness. Serve it alongside a cup of spiced tea for an afternoon treat that feels like a hug in dessert form.
Chestnut and Orange Cake
Sometimes, the most comforting recipes are those that weave together the unexpected, like the warm, earthy tones of chestnuts paired with the bright, citrusy spark of orange. This cake is a humble celebration of such contrasts, offering a tender crumb that whispers of autumn yet sings with the freshness of summer.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1/2 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake.
- Allow the glaze to set for about 10 minutes before slicing. Tip: For an extra touch, garnish with thin orange slices or a sprinkle of chestnut flour.
The cake emerges with a delicate balance of flavors, the chestnut lending a subtle depth that complements the orange’s vivacity. Serve it with a dollop of whipped cream or a cup of Earl Grey tea to elevate the experience, letting each bite linger like the last light of dusk.
Chestnut and Lemon Cake
Now, as the light fades softly outside, let’s turn our attention to a cake that carries the warmth of chestnuts and the bright whisper of lemon, a combination that feels like a quiet celebration of the season.
Ingredients
- For the cake:
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup whole milk
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together chestnut flour, all-purpose flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the lemon zest and lemon juice until just combined.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together powdered sugar, lemon juice, and water for the glaze until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
With its tender crumb and the delicate balance of nutty and citrus flavors, this cake is a testament to simplicity. Serve it with a dollop of whipped cream or alongside a cup of Earl Grey tea for an afternoon that feels just right.
Chestnut and Raspberry Cake
On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the warmth of baking to fill the space with comfort. This chestnut and raspberry cake, with its tender crumb and bursts of tart sweetness, is a testament to the simple joys of home baking.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the topping:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- In a small bowl, gently toss the raspberries with sugar and lemon juice. Scatter the raspberries evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Soft and moist with a nutty depth from the chestnut flour, this cake is beautifully balanced by the bright raspberries. Serve it with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of elegance.
Chestnut and Blueberry Cake
Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where the ingredients for today’s bake lay waiting. There’s something deeply comforting about the combination of chestnuts and blueberries, a pairing that speaks of warmth and the gentle transition of seasons.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup chestnut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the topping:
- 1 cup fresh blueberries
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, chestnut flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- In a small bowl, toss the blueberries with the tablespoon of sugar and cinnamon. Scatter evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How the chestnut flour lends a subtle nuttiness to the cake, perfectly complementing the burst of sweetness from the blueberries. Serve slices with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Conclusion
We hope this roundup of 20 Delicious Chestnut Cake Recipes has inspired you to bake something amazing! Whether you’re a seasoned baker or trying chestnut cakes for the first time, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and if you loved this article, share it on Pinterest to spread the chestnut love. Happy baking!
