Vanilla Bean Cake with Cinnamon Pear Compote

With Fall officially here, baking with warm autumn flavors is definitely a must! This Vanilla Bean Layer Cake with Cinnamon Pear Compote is a great dessert that encompasses everything Fall. It has moist vanilla cake layers scented with fresh vanilla bean and sweetened spiced pears in between the layers. So delicious!

If you love vanilla cakes, you’ll definitely love these Mini Vanilla Bundts with Vanilla Glaze, Vanilla Cake with Caramel Poached Pears, and even this Beautiful Buttercream Flower Vanilla Layer Cake!

Where does the inspiration for the Vanilla Bean Layer Cake with Cinnamon Pear Compote come from?

This fall cake is inspired by the Vanilla Musk candle by WoodWick Candle. This light and airy candle has notes of pink salt, white florals, and coconut milk for a unique take on vanilla. This moist vanilla cake pairs perfectly with these scents.

This WoodWick® Candle personalizes your space with rich, nuanced fragrance. The unique ellipse vessel design allows for a large wax pool which creates a stronger fragrance experience. WoodWick candles are definitely a must have!

What main Ingredients are needed for the Vanilla Bean Cake with Cinnamon Pear Compote?

Flour- all purpose flour is used for the cake. It doesn’t have to be a delicate crumb, so cake flour isn’t necessary.

Sugar- granulated sugar adds just the right amount of sweetness for the cake and for the pear compote.

Vanilla- fresh vanilla beans give the cake an extra vanilla taste.

Oil- vegetable or canola oil is used to make the cake soft and moist.

Butter- a small amount of butter is used to help to give the cake a buttery taste.

Eggs- just the egg whites are used in the cake recipe. The yolks will give the cake a slightly darker color.

Sour cream- sour cream aids with the soft and moist texture.

Buttermilk- buttermilk also adds to the moistness of the cake.

Pears- Bosc pears are used, but any type will work well in the compote recipe.

How is the Cinnamon Pear Compote for the Vanilla Bean Cake made?

To make the pear compote, peel, core and dice three medium sized pears. I used Bosc pears, but any type will work well.

Add the diced pears, cinnamon, sugar, cornstarch, vanilla, and water to a small saucepan. Start with cooking the mixture over medium heat. Once it comes to a simmer, reduce the heat to low to medium. You don’t want the compote to cook too quickly because you want to give the pears a chance to soften and for the mixture to thicken.

Cook for about 25-35 minutes. The longer it cooks, the thicker it will get. Let the mixture cool completely before using it in the cake. You can also make the compote the day before you put the cake together and leave it in the refrigerator overnight.

Here’s how the cake is made:

For the cake, only the egg whites are needed. Beat them with granulated sugar for 3-4 minutes until the mixture is fluffy. Beating them for awhile adds air and helps with the cake rising.

Add the butter, oil, sour cream and buttermilk and mix. The oil, sour cream and buttermilk makes the cake texture soft and moist. The butter is added for flavor.

Add the dry ingredients and mix until the ingredients are fully incorporated.

Divide the batter into 3 six inch pans. Bake at 350 degrees for 35-40 minutes, until browned. Cool completely on a wire rack.

How is the cake put together?

Level and make each cake layer even. Add a thin layer of frosting to the bottom layer, then pipe a ring of frosting around the outside. This will hold the filling inside the cake. It will act as a sealant.

Add 2-3 tablespoons of the pear compote inside the ring of frosting, enough to cover the whole area. But not too much that would come through the ring of frosting.

Repeat with the frosting and pear compote for the next layer. Then place the third layer on top face down.

Frost the sides and top of the cake. Use a large scraper to smooth the sides more until the frosting is even on the cake. Leave some of the cake showing under the frosting to give the cake a more rustic look.

Add the remaining frosting to a piping bag with a star tip. Pipe a few dollops of frosting on top of the cake. Garnish with pear slices and cinnamon sticks.

Commonly Asked Questions:

If you don’t want to use fresh vanilla beans, you can substitute them for pure vanilla extract. One vanilla bean equals one tablespoon of extract. So, use 1 tablespoon of vanilla extract in the cake and 1 teaspoon of extract in the pear compote.

Can you use frozen fruit in pear compote?

Yes, you can use frozen diced pears in the compote. Frozen diced pears should work well in this recipe. There may be a bit more liquid in the compote as it cooks because the fruit will be thawing. Try simmering the compote for slightly longer to evaporate more liquid. Or add 1/4-1/2 teaspoon more cornstarch to the recipe.

If you don’t have a set of 6 inch pans, you can also use 2 eight inch pans. The cake will just have 2 layers, but using 2 larger pans instead of 3 smaller pans will not affect the cake in terms of taste or texture. You will just have one area of filling in the middle of the cake.

Store the cake wrapped in plastic wrap in the refrigerator for up to 3 days. Freeze the cake wrapped tightly in plastic wrap or sliced in an airtight container for up to 3 months.

You don’t have to add cornstarch, but the filling will not be thick. Cook the compote for a longer time to assist with thickening.

You also can risk the filling coming out of the layers from the sides of the cake if it is not thick enough.

Here are other great layer cake recipes: