Chestnut Cake

  • Cooking and Prep: 1 h 20 m
  • Serves: 12
  • Contains:

This chestnut cake is a special dessert and autumn classic! The preparation is a bit labor-intensive, but the results are very worth it.

Ingredients (36)

Cocoa Cake

Vanilla Cake

Chestnut Filling

Whippy Chestnut Filling


Variation - Mock Chestnut Cake

Sommelier Suggests

Start Cooking

Prepare the Cakes

  1. Beat egg whites until fluffy. Gradually add sugar, beating until stiff peaks form. Reduce speed and add yolks one at a time. 

  2. Alternate lemon juice and oil with flour, beating only until smooth. 

  3. For cocoa cake: Follow above instructions and add sifted cocoa along with the flour. 

  4. Pour into lined cookie sheets. Bake at 350 degrees Fahrenheit for 25 minutes. Cool.


Instead of cocoa and vanilla cake layers, two of the same can be used. 

Prepare the Chestnut Filling

  1. Blend chestnuts until smooth and add to mixer. Add remaining ingredients.

  2. Beat well for 10 minutes, until creamy. 

Prepare the Whippy Chestnut Filling

  1. Blend chestnuts until smooth. Beat whip cream until stiff. 

  2. In separate bowl, beat egg whites until stiff, and gently fold into whip. 

  3. Gently add remaning ingredients to whip and mix thoroughly with spatula. 

Prepare the Frosting

  1. Melt chocolate, coffee, and margarine over low heat. Allow to cool slightly.

  2. Beat egg whites until stiff, gradually adding confectioner's sugar. 

  3. Reduce speed and add yolks one at a time. 

  4. Gradually pour melted chocolate into eggs and beat until smooth. 

To Assemble

  1. Frost dark cake very sparingly. 

  2. Spead chestnut filling over frosting. 

  3. Frost vanilla cake sparingly and invert over chestnut filling. 

  4. Frost top of cake liberally and decorate with decorator's comb. 

  5. Freeze cake for 2 hours or longer before cutting. 


Prepare same cake and cream as above. Prepare the mock chestnut filling: Preheat oven to 350 degrees Fahrenheit. Melt margarine in pan, add almonds, and roast for 15–20 minutes, stirring frequently. Beat remaining ingredients until fluffy. Add almonds and beat until smooth. Proceed to assemble as above. 


Photography and Styling by Tamara Friedman

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