Name: **Irresistible Roasted Chestnut Cake for Cozy Fall Nights**
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European
Ingredients: 200g roasted chestnuts, peeled and chopped; 150g all-purpose flour; 100g unsalted butter, softened; 100g granulated sugar; 2 large eggs; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt

Jump to Recipe·Print Recipe·Leave a Review

There’s something magical about the smell of roasted chestnuts in autumn—that rich, nutty aroma that makes you want to curl up by the fire with a cozy blanket. I still remember my first bite of roasted chestnut cake at a little café in the mountains, and I knew I had to recreate that warm, earthy flavor at home. This recipe turns those humble nuts into a tender, buttery cake that’s perfect for chilly evenings. The roasted chestnuts add a depth of flavor that’s subtle but unforgettable, making this cake a must-try for anyone who loves the tastes of the season.

Contents hide

1 Why You’ll Love This Roasted Chestnut Cake

2 Ingredients for Roasted Chestnut Cake

3 Equipment You’ll Need for Roasted Chestnut Cake

4 How to Make Roasted Chestnut Cake

4.1 Prepping Like a Pro

4.2 The Creaming Magic

4.3 Egg-cellent Addition

4.4 Dry Meets Wet

4.5 The Star Ingredient

4.6 Baking to Perfection

5 **Irresistible Roasted Chestnut Cake for Cozy Fall Nights**

5.1 Description

5.2 Ingredients

5.3 Instructions

5.4 Notes

5.5 Nutrition

5.6 Did you make this recipe?

Why You’ll Love This Roasted Chestnut Cake

Trust me, this isn’t your average cake. Here’s why it’ll become your new autumn favorite:

The roasted chestnut cake delivers warmth in every bite – that deep, nutty flavor feels like a cozy hug
It’s simpler than you think – just cream, mix, and bake
Perfect for sharing during crisp fall evenings (bonus points if served with hot cider)
The texture? Absolute magic – moist crumb with little chestnut surprises throughout
Smells incredible while baking (your kitchen will smell like a European pastry shop)

I make this every year when the leaves start changing – it’s become our family’s official welcome to fall treat!

Ingredients for Roasted Chestnut Cake

Here’s everything you’ll need to make this cozy autumn treat – I promise each ingredient plays a special role in creating that perfect roasted chestnut cake texture and flavor:

200g roasted chestnuts, peeled and roughly chopped (trust me, roasting them yourself makes all the difference)
150g all-purpose flour (I sometimes swap 50g for almond flour for extra nuttiness)
100g unsalted butter, softened (leave it out for an hour before baking – no shortcuts here!)
100g granulated sugar (just enough sweetness to let the chestnuts shine)
2 large eggs at room temperature (cold eggs can make your batter separate)
1 tsp baking powder (the lift that keeps this cake from being too dense)
1/2 tsp vanilla extract (my secret – it enhances the chestnut flavor beautifully)
Pinch of salt (don’t skip this – it balances all the flavors)

See? Nothing too fancy, just good ingredients prepared the right way. Now let’s make some cake magic!

Equipment You’ll Need for Roasted Chestnut Cake

Don’t worry – you won’t need any fancy gadgets for this roasted chestnut cake! Just grab:

An 8-inch round cake pan (or loaf pan if you prefer slices)
Mixing bowls – one large, one medium
Electric mixer (though a sturdy wooden spoon works in a pinch)
Spatula for folding in those precious chestnuts
Measuring cups/spoons – precision matters!

That’s it! Now let’s get baking – your kitchen is about to smell amazing.

How to Make Roasted Chestnut Cake

Okay, let’s dive into making this gorgeous roasted chestnut cake! I’ve made this dozens of times, and I promise – if you follow these steps carefully, you’ll end up with the most deliciously nutty, tender cake that’ll have everyone asking for seconds.

Prepping Like a Pro

First things first – preheat your oven to 180°C (350°F). While it’s heating up, grease your cake pan with butter and dust it lightly with flour. This little step prevents heartbreak later when you’re trying to get your masterpiece out of the pan!

The Creaming Magic

Now for the fun part – grab your softened butter and sugar. Beat them together with your mixer (or strong arm!) until they’re pale and fluffy – about 3 minutes. This is where the cake gets its lovely texture, so don’t rush it. You’ll know it’s ready when it looks like creamy clouds.

Egg-cellent Addition

Add your eggs one at a time, mixing well after each. Pro tip: crack them into a separate bowl first – saves you from fishing out shell bits if one breaks badly! The batter might look a bit curdled after adding eggs – don’t panic, it’ll come together.

Dry Meets Wet

In another bowl, whisk together your flour, baking powder, and that pinch of salt. Now alternate adding this dry mix and folding gently – I do three additions of dry ingredients. Overmixing is the enemy here! Some flour streaks are fine until the last mix.

The Star Ingredient

Finally, fold in those gorgeous chopped roasted chestnuts and vanilla extract. The batter will be thick but spoonable – those chestnut pieces peeking through are what make every bite special. Pour it into your prepared pan and smooth the top.

Baking to Perfection

Pop it in the oven for 35-40 minutes. Around the 30-minute mark, start checking – a toothpick should come out with moist crumbs (not wet batter) when it’s done. The top will be golden, and the edges will pull slightly from the pan. Your kitchen will smell like autumn heaven!

Let it cool in the pan for 10 minutes before transferring to a rack. I know it’s tempting, but wait until it’s completely cool to slice – this cake gets even better as it rests! For more delicious fall baking inspiration, check out familytastes.com.