Pear Cake With Cream Cheese Frosting

A ginger layer cake with cream and fruit filling sits on a floral cake stand beside purple flowers and a jar of dark syrup, set against a blurred pink and floral background.

5 from 17 votes

Pear Cake With Cream Cheese Frosting

Looking for a Thanksgiving dessert that’s a little different this year? This pear layer cake is the answer! Spiced cake layers layered with tender poached pears and a silky cream cheese frosting, creating a dessert that’s both got WOW factor in spades!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Keyword: Pear Cake

Servings: -

Calories: 1087kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the cake

2 ¾ cups (350g) flour , all-purpose / plain
1 ⅔ cups (330g) dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
1 tbsp baking powder
2 tsp baking soda
½ tsp salt
¾ cup + 1 heaped tbsp (200g) unsalted butter , firm and cubed
3 large eggs , lightly beaten
2 tbsp honey
¾ cup + 2 tbsp (200ml) whole milk
2 tsp orange zest
4 tbsp crystallized ginger or stem ginger, finely diced

For the poached pears

1 bottle (750ml) red wine , I used Merlot
2 ¼ cups (450g) sugar , granulated
4 cardamom pods
2 cinnamon sticks
1 star anise
1 tsp vanilla bean paste
Strip of orange peel
5 firm pears , peeled, stem left on

For the frosting

24 oz (680g) full-fat cream cheese or mascarpone cheese
2 cups (240g) powdered sugar , sifted (= icing sugar)
1 cup (240ml) cream heavy / double
1 tsp ground cinnamon
1 tsp vanilla bean paste or stem ginger syrup

Instructions

Bake the Cake Layers

Preheat the to 350°F (180°C). Mist two 7-inch deep pans with cake release and line with baking paper.
Mix dry ingredients: Place the flour, sugar, spices, baking powder, soda, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine or stir by hand. Make sure to break up any clumps of brown sugar.
2 ¾ cups (350g) flour, 1 ⅔ cups (330g) dark brown sugar, 2 tsp ground ginger, 2 tsp ground cinnamon, ½ tsp ground cloves, 1 tbsp baking powder, 2 tsp baking soda, ½ tsp salt
Add butter: Drop in the cubed butter and mix for 2–3 minutes, until the mixture looks like coarse breadcrumbs.
¾ cup + 1 heaped tbsp (200g) unsalted butter
Add liquids: Gradually mix in the eggs and honey on medium speed. Add the milk and orange zest, then beat for 1 minute. Scrape down the bowl and continue mixing for 2 more minutes at high speed, until the batter is smooth.
3 large eggs, 2 tbsp honey, ¾ cup + 2 tbsp (200ml) whole milk, 2 tsp orange zest
Fold & bake: Stir the chopped ginger into the batter. Divide evenly between the tins and bake for 45–50 minutes, or until a tested inserted in the middle comes out clean.
4 tbsp crystallized ginger
Cool: Leave in tins for 10 minutes, then turn out onto a wire rack to cool completely.

Poach the Pears

Make poaching liquid: Put the wine, sugar, and spices into a deep saucepan. Heat gently, stirring, until the sugar has dissolved.
1 bottle (750ml) red wine, 2 ¼ cups (450g) sugar, 4 cardamom pods, 2 cinnamon sticks, 1 star anise, 1 tsp vanilla bean paste, Strip of orange peel
Poach pears: Add the peeled pears, weigh them down with a small plate, and simmer for 20 minutes. Carefully remove pears to a plate and let cool. Slice thinly, discarding any seeds.
5 firm pears
Reduce syrup: Continue simmering the poaching liquid until it reduces to a thick syrup. Strain, pour into a jar, and cool.

Make the Frosting

Put all frosting ingredients into the bowl of a stand mixer fitted with the whisk attachment. Start on low speed until combined, then increase to medium-high and beat until firm peaks form. Transfer to a piping bag fitted with a large star tip.
24 oz (680g) full-fat cream cheese, 2 cups (240g) powdered sugar, 1 cup (240ml) cream, 1 tsp ground cinnamon, 1 tsp vanilla bean paste
Use a wire cake cutter to level the cake tops if needed. Carefully slice each cake into two even layers.

Assemble the cake

Place one cake layer, smooth-side down, onto a platter or cake stand. Pipe frosting on top, add pear slices, and drizzle with syrup. Repeat with the next two layers.
Place the final layer smooth-side up. Frost the top of the cake, decorate with half a pear sliced and fanned out, drizzle with syrup, and sprinkle with the remaining chopped ginger.

Notes

Which wine is best for poaching? Use a medium dry red wine you’d happily drink – it doesn’t need to be super expensive but if it’s unpleasant in the glass, it won’t improve in the pan! Store leftover spiced wine syrup in the fridge for up to two weeks and use it to jazz up your fall cocktails or flavor your Champagne or sparkling wine.
Which pears are best? Choose pears that are just ripe and still firm. Overripe pears will fall apart in the poaching liquid, while underripe ones may not absorb flavor as well. Bosc pears are the best choice for poaching as they are naturally firm and hold their shape beautifully.
Storing your pear cake: Store cake in an airtight container in a dark cool spot at room temperature for up to 3 days.
Freezing Instructions: You can freeze the unfrosted cake layers for up to three months. Cover each in two layers of plastic wrap and aluminum foil, stack and place in a freezer-safe container. Thaw overnight in the refrigerator, bring to room temperature and decorate.

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