Pear Cake with Cinnamon Frosting
This pear cake is incredibly moist. The grated pears melt into the batter making a soft cake. Pair it with cinnamon buttercream!
Servings: 1
Ingredients
For the Pear Cake
- 3 cups (375g) all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- 3 small, ripe pears peeled and grated
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¾ cup avocado or canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
For the Cinnamon Buttercream
- 1 cup (227g) unsalted butter softened
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted, if needed
- 2 to 3 tablespoon heavy cream or milk
Instructions
To Make the Pear Cake
- Preheat the oven to 350°F. Grease and flour three, 6-inch cakes.
- In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. Peel and grate the pears. Set aside.
- In a separate mixing bowl, whisk together the sugars and oil. Add the eggs and vanilla and whisk until smooth. Add the milk and whisk again.
- Add the flour mixture into the egg mixture. Stir together until the batter comes together and is smooth. Add the pears and fold together until combined.
- Pour the batter into the pans. Bake for 26 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes on a wire rack for 20 minutes before removing from their pans.
To Make the Cinnamon Buttercream
- Add the softened butter to a bowl of a stand mixer fitter with the paddle attachment (on in a mixing bowl with a hand mixer). Whip the butter for a couple of minutes until it is completely smooth.
- Add the vanilla and cinnamon to the whipped butter. Mix until smooth.
- Add the powdered sugar and 2 tablespoons cream or milk. Turn the mixer to low speed and mix until incorporated. Gradually increase the speed and whip the buttercream on high for 3 to 5 minutes. The buttercream will be smooth and fluffy. If it is too thick, add in more cream.
- After mixing, turn the speed to low and allow to mix for an additional 2 minutes to smooth it out.
To Assemble
- Trim the tops of the cooled cakes so that they are flat and even. Place one layer of cake on a cake board or serving plate. Scoop about 1 cup of buttercream on top and spread with an offset spatula.
- Repeat with another layer of cake and buttercream. Place the last layer of cake on top. Smoothly frost the cake with a thin layer of buttercream to create a crumb coat. Chill in the refrigerator for 15 minutes.
- Once slightly chilled, remove the cake from the fridge. Stir the buttercream with a spatula to make sure it's still nice and fluffy. Fully frost the cake with the buttercream. If you have extra, use a piping tip fitted with a star tip to pipe decorative shells around the top and bottom edges. Decorate with fresh flowers, or as desired.
Notes
Serve this pear cake at room temperature. The buttercream is creamy and cake is soft. Store the cake at room temperature overnight. If making in advance, store in the refrigerator. Allow the cake to come to room temperature before serving.
Wrap leftover in plastic wrap. The cake is best enjoyed within 4 days of baking.
To freeze, wrap baked and cooled cake layers in plastic wrap. Freeze for up to three months. Thaw the frozen cakes in the refrigerator over night.
If making the buttercream in advance, store at room temperature overnight or in the refrigerator for up to a week. Bring cold buttercream out to room temperature then re-whip before using.