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Chestnut Bundt cake served
Moist and dense chestnut Bundt cake, freshly baked.

Chestnut Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
The shape of the Bundt cake is not merely an aesthetic question: the central 'chimney' allows the dense, heavy batter to bake evenly in the middle without remaining raw, while preventing the edges from burning. The starch content and fibres of the chestnut purée give the cake a unique, compact yet crumbly structure that stays moist for days, unlike versions made only with flour.
🕒 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 tin (silicone or metal)
  • Electric whisk
  • Sieve
  • Pastry brush for the tin
  • Skewer or cocktail stick (for testing)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Thoroughly grease the Bundt tin with soft butter into every crease, then dust with flour. Tap out the excess.

Tip: Preparing the tin is key to releasing the cake. The fat and flour create a thin protective layer preventing the sugar in the batter from baking onto the metal.
2 ✓

Beat the soft butter with the caster sugar, vanilla sugar, and pinch of salt until pale and fluffy.

Tip: Salt enhances sweet flavours (flavour enhancer), and creaming traps air bubbles in the butter, making the cake light.
3 ✓

Add the eggs one by one to the butter mixture. Beat thoroughly after each addition until the batter is uniform.

Tip: If you add cold eggs to the butter, the fat may curdle. All ingredients should be at the same temperature for emulsion stability.
4 ✓

Mash the chestnut purée with a fork or potato masher, mix with the milk, then fold into the butter-egg base.

Tip: Chestnut fibres absorb water, so it is important to loosen with milk, otherwise the cake might be choking.
5 ✓

Sift the flour with the baking powder, then fold into the mixture in 2-3 batches. Mix only until the flour disappears.

Tip: Overmixing activates the gluten in the flour, making the cake chewy and rubbery instead of crumbly.
6 ✓

Pour the batter into the prepared tin and tap the tin firmly on the worktop a few times to release large air bubbles.

Tip: To ensure an even crumb structure, randomly trapped large air pockets must be removed.
7 ✓

Bake for 40-45 minutes. Perform a skewer test at the 40-minute mark: insert a skewer into the thickest part. If it comes out clean, it is ready.

Tip: Baking time depends on the oven. If the top browns too quickly (caramelises) but is raw inside, cover with aluminium foil.
8 ✓

Leave to cool in the tin for 10-15 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar when serving.

Tip: The structure of the hot cake is still unstable (the starch hasn't fully set); if turned out immediately, it may break.

Recipe FAQ

Why does the top of the cake crack?
This is natural, but if the top crusts over too early due to high heat, the batter still rising inside will burst it open. Try baking at a slightly lower temperature.
What should I do if it won't come out of the tin?
Wait until it cools to lukewarm. Hot cake is too soft and tears, while in cold cake, the butter solidifies.

Ingredients

  • 250 g Plain flour (sifted)
  • 150 g Butter (room temperature, soft)
  • 150 g Caster sugar
  • 3 pcs Eggs (medium, room temperature)
  • 300 g Chestnut purée (thawed)
  • 100 ml Milk (room temperature)
  • 5 g Baking powder
  • 10 g Vanilla sugar
  • 1 pinch Salt
  • 20 g Butter (for greasing)
  • 20 g Flour (for dusting)
  • 20 g Icing sugar (for decoration)