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Pear Spice Cake with Dark Brown Sugar Buttercream. Layers of spice cake, caramelized pears and dark brown sugar buttercream. | thesugarcoatedcottage.com

Pear Spice Cake with Dark Brown Sugar Buttercream

Stacey - The Sugar Coated Cottage
Pear Spice Cake with Dark Brown Sugar Buttercream. Layers of spice cake, caramelized pears and dark brown sugar buttercream.
5 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Cake
Cuisine American
Servings 1 - 7" cake

Ingredients
  

  • CAKE:
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups unsalted butter room temp
  • 1 1/4 cups sugar
  • 4 eggs room temp
  • 2/3 cup milk room temp
  • 1 Tbsp vanilla extract
  • PEARS:
  • 2 1/2 cups diced pears
  • 1/4 cup dark brown sugar
  • 2 Tbsp unsalted butter
  • BUTTERCREAM:
  • 9 egg whites
  • cups dark brown sugar
  • 1 tsp salt
  • 3 cups + 6 Tbsp unsalted butter
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F
  • Grease, flour and parchment 3 7inch cake pans.
  • CAKE:
  • In large bowl add the flour, baking powder, salt, baking soda, cinnamon, cloves, ginger, nutmeg. Stir with whisk to combine set aside.
  • In bowl of a mixer fitted with paddle attachment cream the butter and slowly add in the sugar.
  • Mix until well combined and pale yellow.
  • Add the eggs one at time, mix well to combine after each addition.
  • Starting with flour mixture add the flour mixture and milk alternating as needed.
  • Mix well to combine.
  • Add in the vanilla, mix well to combine.
  • Pour into the 3 cake pans.
  • Bake 23-26 minutes or until toothpick inserted comes out clean.
  • PEARS:
  • In medium pan melt the butter.
  • When butter starts to bubble add in the pears.
  • Sprinkle in the brown sugar.
  • Stir a little to distribute the ingredients around.
  • Bring to a simmer, juice of pear will start to release this is fine.
  • Bring down to low heat and simmer, stirring often but gently to avoid smashing the pears.
  • The pears will simmer for about 20 minutes or until sauce is thickened and pears are soft and caramelized.
  • Place a strainer over a large bowl.
  • When ready pour pears over the strainer to remove excess liquid.
  • Let pears cool and transfer to bowl until ready.
  • (can be refrigerated if not using right away).
  • BUTTERCREAM:
  • In large sauce pan add the egg whites and brown sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt).
  • On low speed add the butter one piece at a time.
  • Bring mixture up to high speed and continue to mix until well combined.
  • Add in the vanilla, mix to combine.
  • Switch to paddle attachment and mix until smooth and creamy.
  • ASSEMBLY:
  • Cut tops of cakes if hump formed while baking.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
  • (I left the outer edges of frosting higher to keep the pears from slipping out).
  • Next add 1/2 of the pear mixture on top of the buttercream arrange evenly.
  • Repeat with the second cake layer.
  • Add the top cake layer and crumb coat the cake with buttercream.
  • Refrigerate 20 minutes.
  • Put final coating of frosting on cake.
  • Pipe swirls on top and around the bottom and garnish with sprinkles.

Notes

I used tip Wilton 4B, its a larger shell tip.
Tried this recipe?Let us know how it was!