Learn how to make the best chestnut cake with this easy recipe. The cake is made with an entire can of chestnut spread (crème de marrons): some are used to make the chestnut cake, and the rest is used to make the chestnut whipped cream topping. This chestnut cream cake is simple yet elegant.
I challenged myself to take one 500-gram can of chestnut spread and make a cake, using the entire can, so there would be no leftovers! This recipe is the result of that challenge, and if you have never baked with chestnuts before, this is a great, easy recipe to get you started!
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Ingredients
This chestnut cake recipe is made from a can of chestnut spread, also called crème de marrons or chestnut cream. The recipe uses the entire can! Here's what you'll need:
- chestnut spread, also called crème de marrons or chestnut cream comes in a can and is a mixture of chestnuts, sugar, and candied chestnut
- butter—preferably unsalted butter, which you will melt to incorporate into the sponge mixture. If using salted butter, omit the salt in the recipe
- eggs—use large eggs for the best texture
- sugar—use granulated sugar, or if you can, use special fine or superfine sugar which has a finer texture that will dissolve
- flour—I used bleached all-purpose flour but unbleached should also work in this recipe
- baking powder, the chemical leavening agent is used, not to be confused with baking soda. Read about baking soda versus baking powder if you aren't sure the difference
- salt—use Diamond Crystal fine kosher salt. Using regular table salt instead? use half the amount to avoid the cake being too salty
- cream—use 35 % whipping cream for the chestnut cream topping
- rum—I prefer to bake with spiced rum because the flavour is lovely, especially with chestnuts!
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
The ingredients are fairly simple, but here are a few changes you can make to this recipe:
- Rum: replace the rum with another alcohol, like a good bourbon or even perhaps a dark rum could work. Or try a cognac or brandy.
- Sugar: granulated sugar in this recipe doesn't have a flavour that will mask the delicate chestnut spread flavour. Still, you could try a light brown sugar with mild molasses notes that would complement the chestnuts. Please note the eggs may not whip as high with brown sugar.
- Salt—use Diamond Crystal fine kosher salt. Using regular table salt instead? use half the amount to avoid the cake being too salty
How to Make a Chestnut Cake with Chestnut Cream
The cake is made in the same way as a génoise sponge cake, meaning the whole eggs are whipped with the sugar first before folding in the dry ingredients and the melted butter (which is mixed with chestnut spread). Here's how to make this chestnut cake:
Step 1: Whip the eggs with the sugar until they are very pale, thick, and tripled in volume (image 1) using a stand mixer. Meanwhile, whisk the dry ingredients in a separate bowl (image 2) and combine the chestnut spread, melted butter, and rum (image 3).
Step 2: Sift in half the flour over the whipped eggs (image 4) and fold them in using a large spatula (image 5), then fold in the chestnut mixture (image 6), and finally, the last of the flour. The batter should be very airy and thick (image 7).
Step 3: Transfer the chestnut cake batter to a buttered and floured 8-inch springform pan, and then, with an offset spatula (image 8), smooth it from edge to edge of the cake pan (image 9). Bake the chestnut cake until it's golden brown and pulls away from the sides (image 10).
Step 4: Let the cake cool for 10 minutes before unmoulding on a wire rack (image 11) to cool completely. Then, you can trim and level the cake with a serrated knife (image 12)
Step 5: Once the cake has cooled completely, prepare the chestnut cream by combining the remaining chestnut spread with the rum (image 13), then whipping the cream to soft peaks (image 14) before whipping in the chestnut spread (image 15). The chestnut cream will be thick and fluffy (image 16).
Step 6: Top the levelled cake with the chestnut cream (image 17), then serve it as is or garnish with sugared cranberries (image 18).
Chestnut Cake Baking Tips
Try whipping the eggs first before slowly pouring in the sugar for the fluffiest, most stable whipped egg base. Some people will even whip the eggs with the sugar over a bain-marie to warm them slightly, which will help the sugar dissolve. This will also help the eggs expand and take on more air, creating a lighter, more stable egg foam.
Chestnut Cake FAQs
Chestnut spread is a spreadable product made of chestnuts, candied chestnuts, and sugar. You could probably say it's the French equivalent of sweetened peanut butter or pistachio paste because you can spread it on toast, serve it with yogurt, or use it for baking. It is quite sweet. The taste is slightly earthy and floral, somewhat reminiscent of sweet potato.
A dark, non-stick finish will cause your cake pan to absorb more heat. Lower your oven temperature by 25ºF from 350 °F to 325 °F (so by 15 °C, from 175 °C to 160 °C)to compensate. Remember, dark pans absorb more heat than light pans! If you baked the cake at 350 ºF in a dark pan, it would burn faster.
If you prefer to bake with chestnut flour instead of chestnut spread, try these gluten-free cranberry chestnut financiers with chestnut flour. If you are a fan of cranberries and sugared cranberries, you can also use them as a garnish for this white chocolate cranberry layer cake!
If you tried this chestnut cake recipe (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Chestnut Cake
Ingredients
Chestnut cake
- 3 large egg(s)
- 150 grams granulated sugar
- 375 grams chestnut spread also called crème de marrons or chestnut cream
- 175 grams unsalted butter melted
- 37.5 mL spiced or dark rum
- 190 grams bleached all-purpose flour
- 7.5 mL baking powder
- 2.5 mL salt
Chestnut whipped cream
- 250 mL whipping cream (35 % fat)
- 125 grams chestnut spread
- 15 mL spiced or dark rum
- Sugared cranberries optional, as garnish
Instructions
- Preheat the oven to 350 °F (175 °C). Butter and flour 8-inch springform pan, lining the bottom with a piece of parchment. Set aside for later.
- Whip the eggs with the sugar until they are very pale and thick using a stand mixer. This takes several minutes so you can prepare the other cake components while waiting.
- Whisk the dry ingredients in a medium bowl. Combine the chestnut spread, melted butter, and rum in a separate bowl. Set aside.
- Once the egg and sugar mixture is thick and ribbony, you can sift in half the flour mixture and fold it in. Fold in the chestnut spread mixture, then finish with the last of the flour.
- Transfer the chestnut cake batter to the prepared springform cake pan and smooth it out.
- Bake the cake until the edges pull away from the sides and a cake tester inserted into the middle of the cake comes out clean. This takes about 45 minutes.
- Let the cake cool slightly to firm up before unmoulding on a wire rack to cool completely.
- When the cake has cooled, whip the cream until soft peaks, then add the remaining 125 grams of chestnut spread and the last tablespoon of rum. Whip until thick.
- Level the chestnut cake with a bread knife, then spread the chestnut cream on top. Garnish with sugared cranberries if using.
Notes
- Bake this cake in an 8-inch springform pan because they are taller than regular cake pans and have nice straight edges which makes a stunning, tall cake that seems fancy!
- Chestnut spread, also called crème de marrons or chestnut cream, is a sweet chestnut spread sold in cans and jars. The product is sold in European and French stores and gourmet shops. You can also find it on Amazon. You will need one 500-gram can of chestnut spread to make both the cake and the whipped cream topping.
- You can top this cake with sugared cranberries, as I have done. Or you can top it with chopped candied chestnuts, which are also sold in European stores and gourmet shops, especially around Christmas and in the fall and winter months.
- You can replace the spiced rum with another alcohol, like dark rum, brandy, or cognac. The flavour will be different.
Lillian says
I have yet to bake with chestnut flour; is it more dense like almond flour? mm..and always love frosted cranberries! They are just so pretty! similar to winter jewels but the edible version.
Gloria @ Homemade & Yummy says
What a wonderful little festive cake...so full of all the holiday flavours. This would be perfect as a brunch menu item....yummy!!
Amanda | The Cinnamon Scrolls says
This looks amazing, Janice! I've never heard of chestnut flour, but I imagine it tastes divine. Personally, I don't see any problem with wearing sneakers during winter. But that comes from an island girl who hasn't experienced -40 weather! 😉
Hilary says
I have never baked with chestnut flour before, but this looks decadent! And I'm with Melissa- I'm a huge winter fan 🙂
Melissa says
I am getting ready for winter by getting on a plane and going to Toronto in December. Because I'm kind of insane. Actually, I really just want to get my hands on the holiday issue of the LCBO's magazine and get my fill of sparkly lights, which really don't get going here on the west coast. Maybe you should come to TO too!