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Rich chestnut cake with nutty, naturally sweet flavor is a traditional autumn treat. A family recipe with fresh, earthy chestnut taste.
Preheat oven to 350°F. Grease an 8-inch round cake pan, ensuring corners and sides are lightly coated for easy release.
Puree the peeled roasted chestnuts with half the milk until mostly smooth, keeping some small pieces for texture.
Cream unsalted butter and granulated sugar together with a mixer until pale and fluffy, about 3 minutes on medium speed.
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and chestnut puree.
Sift together all-purpose flour, baking powder, and salt. Alternately fold dry mixture and remaining milk into the wet batter, starting and ending with the flour, until just combined—do not overmix.
Pour batter into prepared pan. Smooth with a spatula. Bake for 40–50 minutes, checking after 40 minutes. Cake is done when a toothpick inserted in the center comes out clean and the edges are lightly golden.
Cool cake in pan for 15 minutes, then turn onto a rack to finish cooling. Slice and serve once fully cooled to preserve moist texture.
