This moist, delicious layer cake with spiced pear compote is the perfect cake to roll into Autumn!
Course Dessert
Cuisine American
Keyword layer cake, pear, vanilla
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 12servings
Ingredients
Pear Compote
3cupsdiced pears (3 medium)
1/4tspcinnamon
1/4cupgranulated sugar
2tspcornstarch
1/3vanilla pod, scraped or 1 tsp vanilla extract
1/4cupwater
Cake
1cupgranulated sugar
6egg whites, room temperature
1/2cupvegetable oil
1/4cupbutter, room temperature
1vanilla pod, scraped or 1 tbsp vanilla extract
2 1/2cupsall purpose flour
1tbspbaking powder
1/2tspbaking soda
1/2tspsalt
1/2cupbuttermilk, room temperature
1cupsour cream, room temperature
Cream Cheese Frosting
8ozcream cheese, softened
1/2cupbutter (1 stick), softened
4 1/2cupspowdered sugar
1tspvanilla extract
Instructions
Pear Compote
Add diced pears, cinnamon, sugar, cornstarch, vanilla, and water to a small saucepan over medium heat. Let the mixture come to a simmer, then reduce to low to medium heat. Cook until the pears are soft and the mixture has thickened, about 25-35 minutes remove the saucepan from heat and let the mixture cool completely.
Cake
In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the egg whites and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and light in color. Add the butter, oil, and vanilla bean or extract and beat the mixture for about 30 seconds. Add in the sour cream and buttermilk and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time. After adding the last portion of flour, beat the batter just until combined.Divide the batter into 3 six inch pans or 2 eight inch pans. Bake at 350 degrees for 35-40 minutes, until browned. Cool on a wire rack.
Cream Cheese Frosting
Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Set aside.
Assembly
Level each cake layer with a knife or a cake leveler. Place one layer on a cake plate, add a thin layer of frosting to the layer, then pipe a ring of frosting around the outside. Add 2-3 tablespoons of the pear compote inside the ring of frosting, enough to cover the whole area. Place a second layer of cake on top. Repeat adding the frosting and pear compote on the second layer. Place the third layer on top face down.Pipe the frosting around the cake starting from the bottom until you get to the top. Pipe more frosting on top, then use an offset spatula to smooth the frosting on top and around the sides. 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 for a 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. Add 3-4 pear slices to the top of the cake and then top with 2-3 cinnamon sticks.