Pear Spiced Layer Cake

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Fresh chopped pears, an array of fall spices, sultry browned butter, and the goodness of Bob's Red Mill Flour in every bite create the best tasting Pear Spiced Layer Cake.

Fall is here, and nothing quite captures the essence of the season like a beautifully spiced, fruit-filled cake! This Pear Spice Layer Cake brings together warm autumn flavors, tender fresh pears, and the perfect balance of cinnamon, nutmeg, and cloves. It’s an ideal dessert for any gathering, especially when you want to impress with both flavor and presentation. One of the secrets behind this cake’s tender crumb is using Bob’s Red Mill Unbleached White All-Purpose Organic Flour. If you’re looking for a gluten-free option, we have you covered: Bob’s Red Mill Gluten Free 1:1 Baking Flour is an excellent substitute. These flours are virtually interchangeable, so you can make this cake no matter your dietary preferences. The aroma of this cake will fill your home with the perfect blend of spices and warmth, so let's make it.

Ingredients

For the Pear Spice Layer Cake:

• ¼ Cup Salted Butter, softened to room temperature (57 g)
• ¼ Cup Vegetable Oil (60 ml)
• 1 ¼ Cups Granulated Sugar (250 g)
• 1 Large Egg + 2 Large Egg Yolks
• ⅓ Cup Sour Cream (80 ml)
• 1 Tablespoon Pure Vanilla Extract (15 ml)
• 1 ¾ Cups Bob’s Red Mill Unbleached White All-Purpose Organic Flour (220 g)
• 2 Teaspoons Baking Powder (8 g)
• ½ Teaspoon Salt (2.5 g)
• 1 Teaspoon Ground Cinnamon (4 g)
• ½ Teaspoon Ground Nutmeg (2 g)
• ½ Cup Whole or 2% Milk (120 ml)
• ⅔ Cup Fresh Pears, finely chopped (150 g)

For the Browned Butter Vanilla Bean Frosting:

• 1 ¾ Cups Salted Butter, softened to room temperature and divided (397 g)
• 1 Tablespoon Pure Vanilla Bean Paste (15 ml)
• 3 Cups Powdered Sugar, sifted (360 g)
• 2 Tablespoons Heavy Cream (30 ml)

Toppings:

• Caramel Drizzle (find that recipe HERE)
• Fresh Figs
• Fresh Florals

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line three 6-inch (15 cm) round cake pans with parchment paper. This ensures the cake layers won’t stick and will come out easily when cooled.

2. Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and vegetable oil until smooth. Add the granulated sugar and continue to beat until light and fluffy, about 2-3 minutes. The combination of butter and oil adds both flavor and moisture, giving the cake its tender texture.

3. Add the Eggs and Sour Cream

Mix in the egg, egg yolks, sour cream, and vanilla extract. Beat on medium speed until fully combined. The sour cream helps create a moist, tender crumb, while the extra yolks provide richness.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the Bob’s Red Mill Organic All-Purpose Flour (or Gluten Free 1:1 Baking Flour), baking powder, salt, cinnamon, and nutmeg. These spices infuse the cake with warm, cozy flavors.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

6. Fold in the Pears

Gently fold the finely chopped fresh pears into the batter using a spatula. The pears add subtle sweetness and moisture, making each bite a celebration of fall’s bounty.

7. Bake the Cakes

Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. Brown the Butter for Frosting

In a small saucepan, melt ¼ cup (57 g) of the salted butter over medium heat, stirring constantly. Once it starts to foam and turns a golden brown color with a nutty aroma, remove from heat. Pour the browned butter into a bowl and let it cool to room temperature. This step adds a deep, rich flavor to the frosting.

9. Make the Frosting

In a large mixing bowl, beat the remaining 1 ½ cups (340 g) of softened butter until smooth. Add the cooled browned butter and vanilla bean paste, and mix until combined. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the heavy cream and beat on high until the frosting is light and fluffy, about one minutes.

10. Assemble the Cake

Once the cakes are fully cooled, level the tops if necessary. Place the first cake layer on your serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers.

11. Frost the Cake

Use the remaining frosting to cover the sides and top of the cake. Smooth it out using a spatula or cake scraper.

12. Add Toppings

Drizzle caramel sauce over the top of the cake, allowing some to drip down the sides. Garnish with fresh figs and fresh florals for a beautiful presentation.

13. Serve

Slice and enjoy your Pear Spice Layer Cake! This cake is perfect for gatherings, special occasions, or simply as a sweet treat to celebrate the season.

Frequently Asked Questions

1. How do I make this cake gluten-free?
To make this cake gluten-free, use Bob’s Red Mill Gluten Free 1:1 Baking Flour in place of the Unbleached White All-Purpose Organic Flour in this recipe. The result will be just as tender and delicious, perfect for those with dietary restrictions or those who choose to avoid gluten.

2. How should I store the cake?
Once frosted, the cake can be stored at room temperature for up to two days, covered. If you prefer to refrigerate it, place it in an airtight container, and it will stay fresh for up to five days. Just let it come to room temperature before serving.

3. Can I substitute other fruits for the pears?
Yes, you can! Apples, especially firm varieties like Granny Smith, or even finely chopped peaches would work well in this recipe. The spices complement a variety of fruits, so feel free to get creative.

4. Can I use store bought caramel sauce?
While you can absolutely use store bought caramel sauce, homemade is always the best option! My 3-Ingredient Caramel Sauce only takes ten minutes to whip up, and once you try it, I promise that you'll never go back to store bought! If you are in a time pinch and need to buy it, opt for a brand with minimal ingredients and very little processing for the most natural flavor.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the6-inch pans my favorite mixers, the piping bags, piping tip, and more. 

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

In addition to the Bob's Red Mill Gluten Free Flour, here is a list of tried and true dietary substitutes so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the topping without dairy.  

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

Conclusion

This Pear Spice Layer Cake is not only a visual stunner but also a deliciously moist and flavorful dessert that showcases the best of fall ingredients. Whether you choose to make it gluten-free with Bob’s Red Mill Gluten Free 1:1 Baking Flour or stick with their classic Unbleached White All-Purpose Organic Flour, the result is always a delicious cake that is sure to impress. A special thank you to a Bob’s Red Mill for sponsoring this cake. Enjoy the process of baking this autumn-inspired delight with Bob’s Red Mill! 🍂

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather

PS: if you'd like to see more wonderful recipes utilizing Bob's Red Mill Flour, head over to my Strawberry Cream Cheese Morning Rolls and my Carrot Cake Cheesecake!