The blissfully warm aroma that fills your home as this cake is baking is reason enough to make it. Forget those Bath & Body Works scented candles. All you need is to bake THIS cake.
I’m not a huge fan of chunks of fruit in my cake when it comes to apple or pear cakes. So for this cake, I pureed the pears before adding them to the batter. In doing so, I thinly sliced the pears and allowed them to soften in the sugars (white and brown) for about an hour before pureeing. Not only do the pears provide a lot of the sweetness, but they also make this cake unbelievably moist.
Since this cake is plenty sweet on its own, I decided to go with a light, less overpowering whipped brown sugar buttercream. Brown sugar seemed like the obvious choice since the warm sweetness of the molasses pairs really well with pears. 
Unlike most buttercream frosting recipes, this buttercream starts with a cooked flour-milk base which is cooled and then added to the butter-sugar mixture. Now it might sound a little odd to be using flour in a frosting recipe, but just trust me on this one, guys. The buttercream is so light and airy, yet lusciously smooth and silky at the same time.
Make sure to whip the butter and brown sugar together long enough so that the brown sugar granules are able to dissolve into the butter. It should be smooth and fluffy so that you don’t end up with a grainy texture.
Secondly, the flour-milk mixture MUST be completely cool (room temperature or cooler) before it’s added to the butter and brown sugar mixture to prevent separation.
Lastly, once the flour-milk mixture is added, the frosting WILL look curdled, but don’t worry! This is SUPPOSED to happen, and all you have to do is continue whipping the frosting on high and it will eventually turn into this smooth and silky cloud of perfection…
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Brown Sugar Buttercream Frosted Pear Cake
- Total Time: 2 hours 30 minutes
- Yield: One 8-inch 2-layer cake (about 12 servings) 1x
Description
Try this elegant, flavorful, soft cake infused with fresh pears and frosted with a fluffy, whipped brown sugar buttercream.
Ingredients
Pear Cake
- 6 ripe medium-sized pears
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
Brown Sugar Buttercream
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup (2 sticks / 225 g) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Peel and thinly slice the pears. Mix the sliced pears with both sugars in a bowl. Let sit for one hour, then purée the pear mixture in a food processor or blender until smooth.
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Add the pear purée, eggs, oil, and vanilla and stir just until combined.
- Pour the batter into the prepared pans and bake for 30–33 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Brown Sugar Buttercream
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes. Transfer to a clean bowl, press plastic wrap directly onto the surface, and cool completely to room temperature. (Do not rush this step — the mixture must be fully cool before combining with the butter.)
- In the bowl of a stand mixer, beat the butter and brown sugar together on medium-high until very smooth and fluffy, 4–5 minutes. The brown sugar granules should be fully dissolved — the mixture should feel smooth, not gritty, when rubbed between your fingers.
- Add the cooled flour-milk mixture to the butter mixture a spoonful at a time, beating on high after each addition. The frosting will look curdled at first — keep beating and it will come together into a silky, whipped cloud. Add the vanilla extract and a pinch of salt and beat until fully incorporated.
- Frost the cooled cake layers as desired.
Notes
The flour-milk paste must be completely cool before you add it to the butter — even slightly warm will cause the buttercream to separate. If the frosting looks curdled after adding the paste, keep beating on high; it will smooth out. Whip the butter and brown sugar long enough that no graininess remains.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
Frequently Asked Questions
Why do I need to puree the pears instead of leaving them in chunks?
Pureeing the pears ensures a smoother texture in the cake, as chunks of fruit can be off-putting for some. This method also helps the pears integrate fully, contributing to the cake’s moisture and sweetness.
What is the purpose of cooking the flour-milk mixture for the buttercream?
Cooking the flour and milk creates a paste that stabilizes the buttercream, resulting in a light and airy texture. This technique prevents the butter from becoming overly greasy and helps achieve a smooth consistency.
How long should I whip the butter and brown sugar together?
You should whip the butter and brown sugar together until the mixture is smooth and fluffy, which usually takes about 3-5 minutes. This ensures that the brown sugar granules dissolve properly, preventing a grainy texture in the frosting.
This sounds delicious! I was thinking about substituting half of the pears with apples. Do you think this would work with no other alterations to the recipe?
This cake sounds amazing!