Chestnut Cake with Maple Icing Recipe

Name: Chestnut Cake with Maple Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 3/4 cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces); 3/4 cup plus 1 tablespoon (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup pure maple syrup; 2 teaspoons vanilla extract; 3 large eggs; 3/4 cup powdered sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 4 tablespoons pure maple syrup; 3 drops maple extract (optional)

Servings: persons

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces)
3/4 cup plus 1 tablespoon (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup pure maple syrup
2 teaspoons vanilla extract
3 large eggs
3/4 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
4 tablespoons pure maple syrup
3 drops maple extract (optional)

1
Preheat oven to 375F.
2
Butter and flour 8x8x2-inch baking pan.
3
Mix flour, baking powder and salt in small bowl.
4
Coarsely chop enough chestnuts to measure 1 cup.
5
Set aside.
6
Finely mash remaining chestnuts with fork in medium bowl.
7
Add 3/4 cup brown sugar, butter, maple syrup and vanilla to mashed chestnuts.
8
Using electric mixer, beat until well blended.
9
Add eggs 1 at a time, beating well after each addition.
10
Beat in flour mixture.
11
Stir in half of chopped chestnuts.
12
Spread batter in prepared pan.
13
Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar.
14
Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes.
15
Cool cake in pan on rack.
16
Stir powdered sugar, butter, 3 tablespoons maple syrup and maple extract, if desired, to blend in small bowl.
17
Thin with remaining maple syrup, 1 teaspoon at a time, until icing is smooth and forms thick ribbons when poured.
18
Spread icing over cool cake.
19
Let stand until icing is set, about 20 minutes.
20
Cut cake into squares.
21
(Can be made 1 day ahead.
22
Store airtight at room temperature.)

890

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 3/4 cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), and more.

Yes, Chestnut Cake with Maple Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chestnut Cake with Maple Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions