This Chestnut Cake With Dulce de Leche Cream is a perfect dessert for the holidays or any winter gathering.
When someone hands you a few jars of prized chestnut puree, you figure out a way to use them! Chestnut puree can be hard to find and often expensive so I was delighted when someone gave me a few jars. But then I also had to come up with a recipe worthy of their using. So enters this cake. I used Molly Yeh’s Peanut Butter Cake base (with chestnut puree instead of PB) then doubled it for a sheet cake size (perfect for Christmas parties) and then added some spices and the dulce de leche whipped topping. Simple enough!
I have so much chestnut puree that I’ve made this cake 3 times and still have more leftover. I’ve made it twice as a sheet cake, which is great for transporting and also for feeding a crowd. Then I made it for a smaller gathering (of 10) as a double layer 9 inch round cake and filled it will the same dulche de leche whipped cream in between the layers and on top. I think both were fun for a holiday gathering but I must say sheet cakes seem to be trendy these days and are simply fool-proof (which is needed when you’re also rounding up the family and trying to get yourself ready for a party!).
Hope this one is a winter winner for you too! I’ll be taking the rest of the month off but I am super excited to get back into blogging come January. Happy Holidays to all of you.
Chestnut Sheet Cake with Dulce de Leche Cream
- 2 cup sugar
- 2 cup flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup flavorless oil, canola or avocado both work well
- 1/2 cup plus 2 tablespoons water
- 1 cup pureed chestnuts
for the topping
- 1 cup whipped cream
- 1/3 cup dulce de leche* plus 1/4 cup for drizzling on top (warmed)
- Preheat the oven to 350 and grease 1/2 sheet pan or 2 9 inch round cake pans (for the rounds also line the bottom with parchment to prevent sticking!).
- Combine all of the dry ingredients in one bowl and all of the wet ingredients in another bowl (to get all of the chestnut puree incorporated into the wet ingredients I often use a immersion blender or hand mixer). Whisk the wet ingredients into the dry ingredients (don't over mix, stir just until there's no flour clumps). Pour into the sheet pan and bake until golden brown and a toothpick comes out clean (about 22 minutes for a sheet cake). Let cool the top with dulce de leche cream.
for the dulce de leche cream:
- In a stand mixer whip together the whipped cream with 1/3 cup of dulce de leche until soft peaks form. Use a spatula to spread this over the top of the cake. Warm the other 1/4 cup or dulce de leche up (about 25 seconds in the microwave) then use a fork to drizzle it over the top of the whipped cream.
- For a double layer round cake, invert the two cakes onto a wire rack ounce cooled and remove parchment from the bottom. Place one layer on a large plate or cake plate then top with half of the whipped cream and half of the warm dulce de leche. Place the second layer on top then top with remaining whipped cream and dulce de leche.
Another way to serve this cake is smeared with dulce de leche and spindled with sea salt.