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Chestnut Bundt Cake served
Easy and delicious homemade chestnut bundt cake

Chestnut Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
The Bundt shape isn't just for looks: the central 'chimney' allows the dense batter to bake evenly in the middle without burning the edges. The starch and fiber in the chestnut puree give this cake a unique, dense, yet tender crumb that stays moist for days—unlike versions made with flour alone.
🕒 Prep Time 25 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bundt Pan (silicone or metal)
  • Electric Mixer
  • Sifter
  • Pastry Brush (for greasing)
  • Skewer or Cake Tester

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F. Thoroughly grease the Bundt pan with soft butter, getting into every crevice, then dust with flour. Tap out the excess.

Tip: Proper pan prep is the key to a clean release. The fat and flour create a barrier against sticking.
2 ✓

Cream the softened butter with the granulated sugar, vanilla, and salt until pale and fluffy.

Tip: Salt enhances the sweetness, and creaming aerates the butter for a lighter cake.
3 ✓

Add the eggs one by one, beating well after each addition until fully incorporated.

Tip: Using room temperature eggs prevents the butter from seizing and curling (breaking the emulsion).
4 ✓

Mash the chestnut puree with a fork and mix it with the milk, then fold this into the butter-egg mixture.

Tip: Chestnut fiber absorbs moisture, so thinning it with milk prevents a dry, choking texture.
5 ✓

Sift the flour and baking powder together, then fold into the batter in 2-3 batches. Mix only until the flour disappears.

Tip: Overmixing develops gluten, making the cake tough instead of tender.
6 ✓

Pour the batter into the prepared pan and tap it firmly on the counter a few times to release large air bubbles.

Tip: This ensures an even crumb structure without large holes.
7 ✓

Bake for 40-45 minutes. Insert a toothpick into the thickest part; if it comes out clean, it's done.

Tip: If the top browns too quickly but the center is raw, tent loosely with aluminum foil.
8 ✓

Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving.

Tip: The cake structure is unstable when hot; wait for the starches to set before unmolding.

Recipe FAQ

Why did the top crack?
This is natural, but if it crusts too early due to high heat, the rising batter inside will burst through. Try a slightly lower temperature.
What if it won't come out of the pan?
Wait until it cools to lukewarm. Hot cake is too fragile, and cold cake sticks as the butter solidifies.

Ingredients

  • 2 cups All-Purpose Flour (sifted)
  • 2/3 cup Unsalted Butter (softened)
  • 3/4 cup Granulated Sugar
  • 3 large Eggs (room temperature)
  • 10.5 oz Chestnut Puree (thawed)
  • 1/2 cup Whole Milk (room temperature)
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 tbsp Butter (for greasing)
  • 1 tbsp Flour (for dusting pan)
  • 1 tbsp Powdered Sugar (for dusting)