Roasted Chestnut Oreo Cake


Crushed Oreos, roasted chestnuts, and chocolate make this cake dense, decadent and perfect for Christmas or any other gathering this Holiday Season.

Roasted Chestnut Oreo Cake

By this time in December I am usually whining about the cold weather and how I will have to live in turtlenecks and four layers of clothing (indoors) for the next 4 months. However, this year has been exceptional. Instead of complaining, I am ecstatic about the unusually mild winter as of yet. I have not had to dress in turtlenecks nor be buried under an ungodly ridiculous blanket of clothing everyday. We have had numerous days of temperatures in the 50's. Thank goodness! On top of that, the weather forecast predicts temperatures in the 60's Christmas Day. Unbelievable!! It will be the warmest Christmas ever, at least in my book. On the other hand, all good things must come to an end and soon enough there will be payback. Mother Nature will eventually give us a show. I live in New England after all!!

Roasted Chestnut Oreo Cake

To celebrate our good weather fortune and of course, the holidays, I made this decadent Roasted Chestnut Oreo Cake. Now, when I say decadent, I mean DECADENT!! Within this vessel of goodness is an entire package of crushed Oreos, 6 eggs, 2 cups sugar, and 2 sticks of butter! Let me assure you, it is worth all of the calories. But, it's the holidays—who's keeping track! We all can redeem ourselves come January!

Roasted Chestnut Oreo Cake

The inspiration for the today's cake came from this one, which was a recipe by Trisha Yearwood that I made last year. Not to brag, but I will have the pleasure of seeing Trisha and her hubby, Garth Brooks, in concert again early next year (yeah!). Well, maybe it is bragging (sorry!), but I am excited to see once more!

Back to the cake. To make it season appropriate, I added roasted chestnuts. These little buggers gave me some grief though! I first made the mistake of using chopped chestnuts—don't do it! Because the cake takes about 1 1/2 hour to bake, any pieces of nut that touches the side of the baking pan or is exposed on top becomes rock hard, and the ones within the batter become too firm and chewy. To avoid being responsible for breaking someone's teeth while eating the cake, I puree the chestnuts until powdery. Problem averted! Whew!!

Roasted Chestnut Oreo Cake

I initially made the cake in a bundt pan. Another big mistake! Even though the pan was well prepared, I had the most difficult time removing the cake. When I finally did, it was in shambles. If you want to try a bundt pan, I would love to know how successful you were at unmolding. (By the way, it should take less time to bake than the bundt pan, which was why I initially opted for it.)

One last tip, I wrap the springform pan with a double layer of heavy duty aluminum foil prior to placing it in the oven to prevent the exterior of the cake from becoming too firm during the long baking period. 

So, if you are looking for a last minute dessert idea this Christmas, here you go! It is completely unhealthy and not doctor recommended (way to sell a cake, Thao), but it is sinfully delicious and will make your guests very happy. Moderation is the key! Enjoy!

Happy Holidays and Merry Christmas to you and your family!!

Roasted Chestnut Oreo Cake

Roasted Chestnut Oreo Cake


2 sticks butter, room temperature
2 cups sugar
6 eggs
1 tsp. vanilla extract
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 (14.3 oz.) package Oreo Cookies
3/4 cup mini semi-sweet chocolate chips
1 (5.2 oz.) package roasted chestnuts
1 tbsp. powdered sugar

1 9.5-inch springform pan
2 large sheets of heavy duty aluminum foil to wrap around pan
1 sheet heavy duty aluminum foil, large enough to cover top of pan


Preheat oven to 350 degrees F.

Reserve a few chestnuts for garnishing top of cake. Place the remainder in a food processor and puree until powdery. Place chestnuts into a mixing bowl. Blend in flour, baking powder, and salt. Set aside. Break Oreos in half. Place in food processor and process until fine crumb consistency.

Cream butter and sugar on high for 1 minute. Add eggs, one at a time, beating well in between additions. Continue to beat for 2 minutes. Add vanilla. Beat to incorporate. Add flour and chestnut mixture beating for 1 minute. Fold in Oreo crumbs and chocolate chips using a spatula until well blended.

Generously grease a 9.5-inch springform pan. Pour in cake batter. Place pan in the center of the 2 large strips of foil. Wrap foil around pan. Cut excess foil off the top. Bake on the middle rack for 45 minutes. Cover the pan loosely with the third, smaller foil. Bake for 35-45 additional minutes or until toothpick comes out with some crumbs attached.

Allow to cool prior to unmolding. Run a thin knife around the inside of pan to loosen the cake from the edges prior to removing the metal ring. Sprinkle with powdered sugar. Garnish with reserved chestnuts. Makes 16 servings.

Also Found On In Good Flavor

Grandma Yearwood’s Coconut Cake

Chocoflan Tunnel Cake

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Christin@SpicySouthernKitchen said...

This is definitely the warmest December I can remember.
The combination of chestnuts and oreos sounds so good!

Adina said...

The cake really looks sinfully delicious, I wouldn't mind having a piece of it. It is the same with the weather in Germany, we never had such a mild December. I am a bit sorry for that, I do prefer warm weather but I wish to have a white Christmas again sometime, I cannot even remember the last time we had that, ages ago.

Inger @ Art of Natural Living said...

Wow looks like a lot of testing went into this cake! (I have that happen with baking recipes a lot too). But it is gorgeous (pictures too) and the chestnut idea is inspired. Have a very Merry Christmas Thao!

No Spoon Necessary said...

Well, at least one of us is happy about the weather! When I moved to NC I had high hopes of a cold Christmas, but the weather is predicting a high of 77 on Christmas day! What the whaaat?! TOO HOT! :( So enjoy the nice weather for me!! lol. Anyways, this cake is GORGEOUS, Thao!! Love the chestnut oreo combo! So unique, and I'll bet seriously delicious! Everyone deserves a little indulgence this holiday season, and I can't think of a better way than with this beauty! Decadence rocks! ;) Hope the holiday season and your new job are treating you well, my friend! Cheers! XO

In Good Flavor /Food for the Finicky said...

It may hit 70 Christmas Eve Day! We might need to open up windows to cool the house off. Unreal! The chestnuts work well in this cake. I just wished I could have kept them in chopped form. Happy Holidays, Christin!

In Good Flavor /Food for the Finicky said...

White Christmases are pretty, but once I get into the car to drive, I wish I lived in the tropics. :) But I do hope you get to experience a white Christmas again soon, Adina. Merry Christmas to you!

In Good Flavor /Food for the Finicky said...

I threw away two whole cakes because of those dang nuts. I was determined not to let it get the better of me. :) Merry Christmas and a Happy New Year to you and your family, Inger!

In Good Flavor /Food for the Finicky said...

If you were my neighbor, I would bake one for you right now, Chey! Sorry you won't be getting your cold Christmas...maybe next year. I will ask Santa for one for you. Merry Christmas to you, my friend! xo

Cathleen said...

This cake looks delicious!! Roasted chestnuts in a cake sounds so tasty!

Tasty Ever After said...

And to think, this time last year, we were so sick and tired of all the NE snow! You are correct about payback time and I have a feeling it will come in the form of a huge May snowstorm! hahahaha! Seriously, let's hope not :) I am sold on this cake because 1) your pics are so gorgeous and the cake looks so moist and rich 2) you used a WHOLE package of Oreos (2 thumbs up on that!) 3) it has chestnuts in it and I love chestnuts 4) you said it is "completely unhealthy and not doctor recommended" and that exactly how I like my desserts! :)

In Good Flavor /Food for the Finicky said...

Thanks, Cathleen. Happy Holidays to you!

In Good Flavor /Food for the Finicky said...

First of all, I love you!! I'm happy you appreciated the photos. It took me about 1 1/2 hour to do the photo shoot from beginning to end. I didn't love the first set of props so I started taking my Christmas decorations apart for a second set which I used here...then I had to spend the time putting them all back. The things we bloggers have to do! :) And you can come and have Oreos and chestnuts with me any time! On the weather front, I am hoping that you are wrong, but I have a feeling you may very well be right about a May snowstorm. Ugggh!! I need another slice of cake! Merry Christmas to you and your family!

Rachelle @ Beer Girl Cooks said...

I've been pretty happy about the warm weather too. Confused, but not complaining because that just made winter shorter! Now this cake would make me pretty happy too!

In Good Flavor /Food for the Finicky said...

The party ends for us tomorrow. We are in for some snow and rain freezing rain. :( I hope winter holds off a little longer for you!

Miz Helen said...

Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and have a very special New Year!
Miz Helen

In Good Flavor /Food for the Finicky said...

Happy New Year to you, Miz Helen! And thank you so much for featuring the cake! I am honored.

Liz Berg said...

I'm so glad you persevered as this looks like one incredible treat!!! Do you ever use Baker's Joy? I always spray my Bundt pans with it before baking---I've had too many disasters in the past and it really does work well (combo of oil and flour).

In Good Flavor /Food for the Finicky said...

I have not used Baker's Joy. Sounds like I need to give it a try. Maybe I'll finally have success with this Oreo cake in a bundt pan after all. Thanks for the tip, Liz!! :)

Lynn | The Road to Honey said...

Well... as you predicted Thao, the cold weather is now upon us. Fortunately we haven't been buried in a Mount Everest sized mountain of snow. . .at least not yet. But if and when that time happens, I sure as heck hope that I have one of these beauties in my fridge. It is simply stunning and I wouldn't even know by looking at it that you had to troubleshoot so many challenges before arriving at such a beautiful end point.

In Good Flavor /Food for the Finicky said...

Thank you, Lynn! I wasn't going to let the cake get the better of me. I was determined to come out winning. Let's keep our fingers crossed and pray that the Snow Miser is going to have an off year this year. :)

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