Introduction

This Spiced Pear Cake with Brown Butter Buttercream and Chai Salted Caramel is a celebration of warm autumn flavors. Moist grated pears and aromatic spices combine in a tender cake layered with rich brown butter frosting and drizzled with a fragrant chai caramel. Perfect for cozy gatherings or a special treat.

This image shows a two-layer cake on a gold cake stand with a wooden base, placed on a white marbled surface. The cake has two dark brown layers with visible texture and creamy beige frosting in between and around the sides. Caramel glaze is dripping down the sides, covering the top and partly flowing over the edges. Three light yellow pears with brown stems sit on top of the cake as decoration. A silver cake server is lifting a slice from the cake, showing the moist texture of the cake and frosting inside. In the background is a soft light gray blurry backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon cardamom
3 large eggs
1 cup brown sugar, loosely packed
1 cup granulated sugar
1 tablespoon vanilla
3/4 cup vegetable oil
3/4 cup buttermilk
2 pears, peeled and grated
1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
1/2 cup heavy cream (for caramel)
2 tablespoons unsalted butter (for caramel)
1 teaspoon vanilla extract (for caramel)
1/2 teaspoon cinnamon (for caramel)
1/2 teaspoon cardamom (for caramel)
1/2 teaspoon ground ginger (for caramel)
1/4 teaspoon ground cloves (for caramel)
1/8 teaspoon ground nutmeg (for caramel)
1/2 teaspoon salt (for caramel)
3 cups apple cider (for poached pears)
1 cup water (for poached pears)
2 star anise pods (for poached pears)
5 small pears, peeled (for poached pears)
1 1/2 cups unsalted butter (for buttercream)
5 cups powdered sugar (for buttercream)
2 teaspoons vanilla (for buttercream)
2 tablespoons heavy cream (for buttercream)
Pinch of salt (for buttercream)

Instructions

Step 1: Preheat the oven to 350℉. Butter and flour three 9-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, cloves, and cardamom. Set aside.
Step 2: In a large bowl, whisk the eggs, brown sugar, granulated sugar, vanilla, vegetable oil, and buttermilk until smooth. Fold in the grated pears, then stir in the flour mixture until just combined. Divide the batter evenly among the prepared pans and smooth the tops.
Step 3: Bake for 22-24 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
Step 4: For the chai salted caramel, combine sugar and water in a medium saucepan over high heat. Bring to a boil without stirring, swirling the pan gently if needed. Cook until the sugar turns an amber color, about 6-7 minutes.
Step 5: Remove from heat and carefully stir in the heavy cream until smooth. Add butter, vanilla, cinnamon, cardamom, ginger, cloves, nutmeg, and salt; stir until combined and butter is melted. Let cool.
Step 6: To make poached pears, bring apple cider, water, and star anise to a boil in a medium-large saucepan. Add peeled pears, reduce heat, and simmer for 20 minutes or until tender. Remove pears and set aside.
Step 7: For the brown butter buttercream, melt butter in a saucepan over medium heat. Whisk constantly until the butter foams and turns golden brown with a nutty aroma, about several minutes. Watch closely to avoid burning.
Step 8: Remove from heat and transfer browned butter to a bowl. Chill in the freezer until it firms to room temperature butter, about 20 minutes. If too firm, soften briefly in the microwave.
Step 9: In a stand mixer fitted with the paddle attachment, beat the browned butter on medium speed until light and fluffy, about 2–3 minutes. Gradually add powdered sugar on low speed, then mix in vanilla, heavy cream, and salt. Increase speed to medium-high and beat for another 2–3 minutes until fluffy.
Step 10: To assemble, place one cake layer on a serving plate and spread with buttercream. Repeat with the second layer and top with buttercream, then add the third layer and frost the top. Use remaining buttercream to “half” frost the sides for a semi-naked look, smoothing with an offset spatula or bench scraper.
Step 11: Drizzle the chai salted caramel over the cake, allowing it to drip down the sides as desired. Arrange poached pears on top. Slice and serve.

Tips & Variations

Use ripe, firm pears for grating and poaching to maintain texture and flavor throughout the cake.
Be careful while browning butter; constant whisking prevents burning and ensures a rich nutty flavor.
For a vegan version, substitute eggs with flax eggs and use coconut cream instead of heavy cream in both caramel and buttercream.
If you prefer, use a simple caramel sauce without chai spices for a milder sweetness.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. Leftover chai salted caramel can be refrigerated and gently warmed before use.

How to Serve

The cake has three visible layers of dark brown chocolate sponge separated by light cream filling, all covered with a glossy caramel sauce dripping down the sides. On top, there are four whole poached pears with a smooth, light yellow surface, sitting right in the center of the cake. A spoon held by a woman's hand is pouring more caramel sauce over the pears. The cake is placed on a white plate with a wooden cake stand beneath it, with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, the cake layers can be baked up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.

How do I prevent the caramel from hardening?

Keep the caramel warm or at room temperature and cover it to prevent air exposure. When cooled too much, gently reheat it over low heat while stirring to restore its pourable consistency.