Salted Caramel Pear Cake

Print Recipe

This Pear layer cake features warmly spiced layers of cake that are sandwiched together with salted caramel sauce

Course Baking

Cuisine American

Keyword allspice, Cake, cinnamon, ginger, layer cake, pear, pear cake, pears, salted caramel, spice cake

Prep Time 1

Cook Time 45

Total Time 1 45

Servings layer cake

Equipment

Stand mixer

Ingredients

Salted Caramel

1 ½ cup White Sugar
1/3 cup Water
9 tbsp Unsalted Butter, at room temperature and cubed
3/4 cup Heavy Cream
1 ½ tsp Vanilla
1 ½ tsp Kosher Salt

Pear Cake Layers

3 cups Unsalted Butter, at room temperature
3 cups Light Brown Sugar
8 Large Eggs
4 tsp Vanilla
5 1/3 cups All Purpose Flour, measured correctly †
4 tsp Baking Powder
2 tsp Baking Soda
2 tsp Salt
4 tsp Cinnamon
2 tsp Ground Ginger
1 tsp Allspice
2 cup Full-Fat Buttermilk
4 Pears, such as Anjou or Bosc, peeled and cut into ½” cubes

Vanilla Frosting

1 cup Unsalted Butter, at room temperature
4 cups Confectioners Sugar
2 tsp Vanilla
Pinch of Salt
3 tbsp Heavy Cream

Instructions

Making the Salted Caramel

In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
Once the mixture has become amber in color (360°F if using a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
Next, carefully add in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, cover tightly, then allow to cool to room temperature before using.

Making the Pear Cake Layers

Preheat oven to 350°F. Prepare three 8” springform cake pans with cooking spray and parchment.
In a stand mixer fitted with the paddle attachment, add butter and brown sugar. Beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition and scraping the sides of the bowl. Next, add vanilla and beat until combined.
In a separate medium sized bowl, add the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt. Whisk together to combine.
Add 1/3 of the flour mixture to the stand mixer, mix on low until combined. Add ½ of the buttermilk and mix on low until combined. Continue alternating the flour and the buttermilk, until both have been completely added (finishing with the flour mixture). Fold in the pear pieces.
Add the batter to the cake pans and place the cake into the oven to bake for 45 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before beginning the decorating process.

Making the Vanilla Frosting

Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.
Turn the stand mixer to low and slowly add the confectioners sugar and salt. Beat on medium until completely incorporated and smooth.
Add in the vanilla and heavy cream. Beat until well-combined and fully incorporated.

Frosting & Finishing the Cake

Level off each of the cake layers to remove any doming from the cakes.
Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread a small amount of frosting on the top of the layer, then pipe a frosting dam along the perimeter of the layer. Add 1/3 cup of Salted Caramel Sauce into the centre of the dam and spread it out evenly.
Add the second layer on top, then repeat step 2.
Add the final layer onto the cake, then frost the outside and top with the remaining frosting. Then drizzle the remaining salted caramel sauce onto the outside of the cake (you may need to heat the caramel up slightly in the microwave to get it to drizzling-consistency).

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)