As I unwrapped a beautifully ripe pear and took a deep breath, the sweet aroma whisked me away to cozy autumn afternoons. Creating a Salted Caramel Pear Layer Cake was a delightful way to celebrate the changing seasons, blending the comforting flavors of spiced pear cake with that indulgent salted caramel. This cake, with its three luscious layers, is not just a treat for the taste buds; it’s a feast for the eyes. Besides being the perfect centerpiece for any gathering, it boasts the irresistible perk of being a crowd-pleaser, ensuring compliments from all your friends and family. Plus, it’s surprisingly simple to make, promising a fun baking adventure in your kitchen. Are you ready to dive into the sweet world of homemade decadence?
What Makes This Cake So Special?
Indulgent Flavor: The combination of spiced pear and luscious salted caramel creates a rich taste that is simply unforgettable.
Visually Stunning: With three layers adorned in velvety vanilla buttercream, this cake is a showstopper that will impress your guests.
Crowd-Pleasing Delight: Perfect for gatherings, this cake guarantees smiles and compliments from everyone at the table.
Easy to Assemble: Don’t worry about complicated steps! This recipe allows even novice bakers to shine, ensuring fun in the kitchen.
Seasonal Treat: Embrace autumn with this cozy dessert that captures the essence of the season. Pair it with a scoop of vanilla ice cream or try it alongside a slice of Honeybun Carrot Cake for an unbeatable dessert spread!
Salted Caramel Pear Cake Ingredients
• Here’s everything you’ll need for this indulgent Salted Caramel Pear Cake!
For the Cake Layers
- All-Purpose Flour – Provides structure and a tender crumb; swap for a gluten-free blend if needed.
- Light Brown Sugar – Adds moisture and flavor depth; dark brown sugar works too for a richer taste.
- Cinnamon – Infuses warm spice notes; adjust based on your personal preference.
- Ground Ginger – Adds a zesty kick; you can substitute fresh ginger for a more vibrant flavor.
- Allspice – Offers a warming flavor profile that complements the other spices; feel free to omit if preferred.
- Salt – Balances the cake’s flavors; don’t skip it for the best results!
- Eggs (8 large) – Acts as a binding agent; for a vegan version, flax eggs or commercial egg replacers work well.
- Unsalted Butter (3 cups) – Creates moisture and richness; salted butter can also be used for a hint of savory.
- Full-Fat Buttermilk – Keeps the cake moist and tender; you can substitute with plain yogurt mixed with vinegar.
- Pears (4, such as Anjou or Bosc) – Adds natural sweetness and moisture; choose firm varieties for the best texture.
- Baking Powder & Baking Soda – Essential leavening agents for rising; make sure they’re fresh for optimal results.
For the Salted Caramel Sauce
- White Sugar – Sweetness and caramelization; brown sugar can add depth if desired.
- Water – Assists in melting sugar during caramel preparation.
- Unsalted Butter (9 tbsp) – Collaborates with sugar to create that rich caramel flavor; replace with salted if you enjoy that salty twist.
- Heavy Cream – Smoothens the caramel; whole milk can substitute for a lighter option.
- Kosher Salt – Enhances the sweet-salty profile of the caramel; use sea salt if you prefer.
For the Vanilla Buttercream Frosting
- Unsalted Butter (3 cups) – Achieves a creamy, fluffy frosting; substitute with dairy-free butter for a vegan version.
- Confectioners’ Sugar – Sweetness and texture; ensuring it’s sifted will give a smooth finish.
- Heavy Cream – Lends a silky consistency; milk can be used in its place if you prefer.
- Vanilla Extract – Adds a warm, aromatic flavor; pure vanilla is recommended for the best taste.
Now that you have all the ingredients for your Salted Caramel Pear Cake, get ready to create a delicious masterpiece that will have everyone asking for seconds!
Step‑by‑Step Instructions for Salted Caramel Pear Cake
Step 1: Prepare Salted Caramel
In a medium saucepan, combine 1 cup of white sugar and ¼ cup of water over medium heat, stirring gently until the sugar dissolves. Increase the heat to medium-high and let it boil, without stirring, for about 10 minutes or until it reaches a deep amber color. Remove from heat, whisk in 9 tablespoons of unsalted butter, ½ cup of heavy cream, 1 teaspoon of vanilla extract, and ½ teaspoon of kosher salt until smooth. Allow to cool to room temperature.
Step 2: Preheat Oven & Prepare Cake Pans
Preheat your oven to 350°F (175°C). Grease and line three 8-inch springform pans with parchment paper to prevent sticking. Set them aside while you prepare the cake batter to ensure an easy release after baking.
Step 3: Make Cake Batter
In a stand mixer, cream together ¾ cup of unsalted butter and 1 cup of light brown sugar until fluffy and light, about 5 minutes. Add 8 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry mixture to the creamed butter mixture, alternating with 1 cup of full-fat buttermilk; mix until just combined. Gently fold in 4 cups of peeled and diced pears. The batter should be smooth but not overmixed, as this could lead to a dense cake.
Step 5: Bake the Cake Layers
Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top. Allow the layers to cool in their pans for 10 minutes before inverting onto wire racks to cool completely.
Step 6: Prepare Vanilla Buttercream
In a mixing bowl, beat 3 cups of room-temperature unsalted butter until fluffy and pale, about 4 minutes. Gradually incorporate 4 cups of confectioners’ sugar, mixing until smooth and creamy. Add 2 tablespoons of heavy cream and 2 teaspoons of vanilla extract, then continue beating until well-combined and light.
Step 7: Assemble the Cake
Once the cake layers are completely cooled, trim the tops to level them if necessary. Place the first layer on a serving plate, pipe a dam of vanilla buttercream around the edge, and fill with a generous layer of salted caramel. Repeat this process with the second layer and place the third layer on top.
Step 8: Frost the Entire Cake
Using an offset spatula, apply a thin coat of vanilla buttercream around the entire cake to create a crumb coat. Chill for 20 minutes to set. Then, frost the top and sides with additional buttercream, creating a smooth finish. Drizzle remaining salted caramel over the top for a decadent touch.
Step 9: Final Touches and Serve
Complete your Salted Caramel Pear Cake with optional decorative swirls of buttercream or a sprinkle of flaky sea salt for contrast. Cut into slices and serve, enjoying the luscious mix of flavors and textures that this beautiful cake offers at your next gathering!
What to Serve with Salted Caramel Pear Layer Cake
Indulging in a slice of this cake is only half the fun; let’s explore some enchanting pairings to elevate your dessert experience.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over the warm cake, adding a delightful contrast of temperature and flavor.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream enhances the richness of the cake, making each bite even more decadent.
- Caramel Drizzle: A drizzle of extra salted caramel on top intensifies the sweet-salty experience, turning an already luscious slice into an irresistible treat.
- Coffee: A warm cup of coffee pairs perfectly, balancing the sweetness with a hint of bitterness that brings all the flavors together.
A slice of cake with a cup of coffee is a match made in heaven, creating a delightful end to any meal or a relaxing afternoon treat.
- Spiced Chai Tea: The warm spices of chai complement the cake’s flavors beautifully, creating a cozy, aromatic pairing perfect for autumn gatherings.
- Hazelnut Milk: For a nutty twist, try serving it with hazelnut milk—a deliciously creamy and slightly sweet beverage that enhances the cake’s flavors.
- Chocolate Mousse: To take indulgence up a notch, pair your cake with light and airy chocolate mousse for a rich, chocolatey contrast that balances fruitiness perfectly.
- Pumpkin Pie: For a festive touch, offer a slice of pumpkin pie alongside the cake—two autumn favorites that will surely have your guests raving.
Each pairing contributes its own charm, transforming your Salted Caramel Pear Layer Cake into the star of a beautiful dessert spread!
Salted Caramel Pear Cake Variations
Feel free to explore and personalize this delightful recipe with these fun and tasty variations!
- Pecan Crunch: Add chopped toasted pecans to the batter for a satisfying crunch and nutty flavor.
- Maple Flavor: Swap out vanilla extract in the frosting for maple syrup to create a uniquely sweet twist on your cake.
- Chocolate Drizzle: Top the frosted cake with a rich chocolate ganache for a decadent touch that pairs beautifully with the salted caramel.
- Spiced Pear: Enhance the spice blend by adding a pinch of nutmeg or cardamom to the batter for a warm, aromatic essence.
- Dairy-Free: Use almond or coconut milk and dairy-free butter in the frosting for a delightful vegan treat. You can also try this with recipes like Nutella Pancakes Blend for a cozy breakfast option!
- Caramel Crunch: Sprinkle crushed cookies or toffee bits between the layers for delightful bursts of flavor and texture.
- Fruit Fusion: Replace pears with diced apples or peaches for a fruity twist that celebrates seasonal fruits.
- Spicy Kick: Add a dash of cayenne pepper to the caramel sauce to introduce an unexpected hint of heat that perfectly contrasts the sweetness.
With each variation, you’re sure to capture the hearts and palates of your loved ones, turning every baking adventure into a deliciously joyful experience!
How to Store and Freeze Salted Caramel Pear Cake
Fridge: Store the cake covered in the refrigerator for up to 5 days to maintain its moistness and flavor.
Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before serving to preserve texture.
Airtight Container: If storing a whole cake, place it in an airtight container to prevent drying out and absorbing odors from the fridge.
Reheating: For a warm slice, gently microwave for 10-15 seconds or warm in a preheated oven at 300°F for about 5-10 minutes. Enjoy the delightful flavors of the Salted Caramel Pear Cake!
Make Ahead Options
These Salted Caramel Pear Layer Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can bake the cake layers up to 3 days in advance and freeze them for optimal freshness; just wrap them tightly in plastic wrap to prevent freezer burn. The salted caramel can also be made up to 1 week ahead; store it in the refrigerator in an airtight container. When you’re ready to assemble the cake, simply thaw the layers at room temperature and whip up the vanilla buttercream—this cake will still be just as delightful! Finish by assembling and frosting the cake just before serving to maintain its lovely taste and texture.
Tips for the Best Salted Caramel Pear Cake
- Sugar Dissolving: Ensure the sugar completely dissolves in the water before increasing the heat. Undissolved sugar can lead to grainy caramel.
- Temperature Checks: Use a candy thermometer for the caramel; it should reach about 350°F for perfect consistency. Too dark can lead to bitterness.
- Egg Temperature: Let your eggs come to room temperature before mixing, ensuring a smoother batter and better rise in your Salted Caramel Pear Cake.
- Mixing Technique: Avoid overmixing the batter once you combine the dry and wet ingredients. This helps maintain a light, fluffy texture in your cake.
- Chill Between Layers: Allow the cake to chill after applying the crumb coat; this will help the final frosting set nicely and keep layers intact when you slice.
Salted Caramel Pear Layer Cake Recipe FAQs
How do I select the perfect pears for this cake?
Absolutely! Look for firm, ripe pears such as Anjou or Bosc for the best results. They should yield slightly to pressure but not feel mushy—avoid any with dark spots or wrinkles. Firm pears will hold their shape during baking, providing that lovely texture you want in each slice.
What’s the best way to store leftovers of this cake?
Very! Store the cake covered in the refrigerator, where it will stay fresh for up to 5 days. Make sure it’s in an airtight container or wrapped tightly to prevent it from drying out or absorbing any unwanted odors from the fridge.
Can I freeze the Salted Caramel Pear Cake, and if so, how?
Yes, indeed! To freeze, wrap individual slices in plastic wrap followed by foil to keep them airtight. This will ensure the cake maintains its flavor and moisture. You can freeze the slices for up to 3 months. When you’re ready to enjoy a piece, just thaw it in the fridge overnight for optimal texture.
What should I do if my caramel sauce turns grainy?
No worries! If your caramel sugar crystallizes and becomes grainy, it may not have fully dissolved before boiling. Always stir gently until you see a clear mixture before increasing the heat. If that happens anyway, try re-melting the caramel gently on low heat, whisking continuously to smooth it out. If all else fails, a small amount of water can often help – just remember to do this slowly!
Are there any dietary substitutions I should consider?
Certainly! For a vegan version, you can swap regular eggs for flax eggs or a commercial egg replacer. Likewise, use plant-based butter for the frosting and heavy cream. Gluten-free bakers can use a 1:1 gluten-free flour blend to achieve a similar structure. These substitutions ensure that everyone can enjoy a slice of your delightful Salted Caramel Pear Layer Cake!
How long does homemade caramel sauce last?
Homemade caramel sauce can be stored in the fridge for up to 2 weeks in an airtight container. Just feel free to warm it slightly on the stove or in the microwave before using it again, as it thickens when chilled.
Decadent Salted Caramel Pear Cake for Ultimate Indulgence
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of white sugar and 1/4 cup of water over medium heat, stirring gently until the sugar dissolves. Increase the heat to medium-high and let it boil, without stirring, for about 10 minutes or until it reaches a deep amber color. Remove from heat, whisk in 9 tablespoons of unsalted butter, 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt until smooth. Allow to cool to room temperature.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch springform pans with parchment paper to prevent sticking. Set them aside while you prepare the cake batter.
- In a stand mixer, cream together 3/4 cup of unsalted butter and 1 cup of light brown sugar until fluffy and light, about 5 minutes. Add 8 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the creamed butter mixture, alternating with 1 cup of full-fat buttermilk; mix until just combined. Gently fold in 4 cups of peeled and diced pears. The batter should be smooth but not overmixed.
- Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top. Allow the layers to cool in their pans for 10 minutes before inverting onto wire racks to cool completely.
- In a mixing bowl, beat 3 cups of room-temperature unsalted butter until fluffy and pale, about 4 minutes. Gradually incorporate 4 cups of confectioners’ sugar, mixing until smooth and creamy. Add 2 tablespoons of heavy cream and 2 teaspoons of vanilla extract, then continue beating until well-combined and light.
- Once the cake layers are completely cooled, trim the tops to level them if necessary. Place the first layer on a serving plate, pipe a dam of vanilla buttercream around the edge, and fill with a generous layer of salted caramel. Repeat this process with the second layer and place the third layer on top.
- Using an offset spatula, apply a thin coat of vanilla buttercream around the entire cake to create a crumb coat. Chill for 20 minutes to set. Then, frost the top and sides with additional buttercream, creating a smooth finish. Drizzle remaining salted caramel over the top.
- Complete your Salted Caramel Pear Cake with optional decorative swirls of buttercream or a sprinkle of flaky sea salt. Cut into slices and serve.