Moist Chocolate Pear Cake Recipe with Fresh Pears

This moist, flavorful Chocolate Pear Cake combines roasted pears, cocoa, warm spices and a buttery cinnamon-sugar coating, finished with a simple two‑ingredient icing. Roasting the pears concentrates their sweetness and adds extra moisture to the batter, resulting in a tender, deeply flavored bundt cake perfect for fall or any time you crave a cozy dessert.

Chocolate and pear are a natural pairing: the fruit keeps the cake tender while adding a fresh, lightly fruity note to the chocolate base. A dusting of cinnamon sugar pressed into the cake after brushing with melted butter gives a crisp, spiced exterior, and the easy powdered sugar icing adds just the right amount of sweetness and shine.

Why You’ll Love This Recipe

• Simple to make with pantry staples and fresh pears; great for bakers of all levels.
• Roasted, pureed pears add moisture and natural sweetness much like applesauce but with a lighter, fruitier flavor.
• The warm spices—cinnamon and nutmeg—pair beautifully with cocoa for a comforting, seasonal cake.
• The cinnamon-sugar coating and quick icing make the cake feel bakery‑style without complicated decorating.

Ingredients

Notes on main ingredients:

• Pears: Use fresh, ripe or slightly overripe pears. You can peel them or leave the skin on; if using firmer Bosc pears, peeling is recommended.
• Butter & Oil: Room temperature unsalted butter is creamed into the batter for flavor; melted butter is used for roasting the pears and for brushing the cooled cake before applying the cinnamon sugar. Canola or vegetable oil helps keep the crumb tender.
• Sweeteners: This recipe uses a combination of granulated and packed brown sugar for depth of flavor.
• Cocoa & Spices: Use either natural or Dutch-processed cocoa. Cinnamon and a touch of nutmeg give the cake a warm, fall spice profile.
• Buttermilk: Room temperature buttermilk contributes tenderness and brightens the flavor.

Chocolate Pear Cake

• 4 pears, cored and chopped (about 3 cups chopped), peel optional
• 3 tablespoons unsalted butter, melted (for roasting pears)
• 1 teaspoon vanilla extract (for roasted pears)
• 2 teaspoons granulated sugar (for roasted pears)
• Pinch of salt (for roasted pears)
• 1/2 cup (113.5 g) unsalted butter, room temperature
• 1/2 cup (118 ml) canola or vegetable oil
• 1 cup (200 g) granulated sugar
• 3/4 cup (165 g) packed brown sugar
• 3 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup (118 ml) buttermilk, room temperature
• 2 2/3 cups (312.5 g) plus 2 tablespoons all-purpose flour
• 1/3 cup (28.7 g) cocoa powder (Dutch processed or natural)
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Cinnamon Sugar Coating

• 4 tablespoons (56 g) unsalted butter, melted
• 1/3 cup (66.7 g) plus 1 tablespoon granulated sugar
• 3/4 teaspoon ground cinnamon

Icing

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tablespoons milk, add 1 tablespoon at a time until desired consistency

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Toss the chopped pears with 3 tablespoons melted butter, 1 teaspoon vanilla, 2 teaspoons granulated sugar and a pinch of salt. Spread in a single layer and roast about 20 minutes, until the edges are lightly golden. Cool slightly, then puree in a food processor or blender. You may leave about 1/2 cup of pear chunks if you like pieces in the cake. Reduce oven temperature to 325°F (163°C).
2. In a medium bowl whisk together the flour, cocoa powder, baking soda, cinnamon, nutmeg and 1 teaspoon salt. Set aside.
3. In a large bowl or stand mixer, beat the 1/2 cup room-temperature butter, oil, granulated sugar and brown sugar until creamy. Add eggs one at a time, scraping the bowl between additions, then mix in 1 1/2 teaspoons vanilla.
4. Fold in the buttermilk and the roasted pear puree, then gently stir in the dry ingredients until just combined.
5. Prepare a 10‑cup bundt pan by coating it thoroughly with a nonstick spray or greasing with butter and flour, making sure all the nooks are covered. Pour the batter into the pan and smooth the top.
6. Bake at 325°F for 53–57 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake springs back to the touch.
7. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto the rack and allow to cool completely.
8. Brush the cooled cake all over with the 4 tablespoons melted butter. Mix the cinnamon and granulated sugar together in a shallow bowl. Using your hands, press and rub the cinnamon sugar mixture evenly into the surface of the cake.
9. For the icing, whisk the powdered sugar with 2–3 tablespoons milk, starting with 2 tablespoons and adding more by the teaspoon until the icing reaches a pourable consistency. Drizzle the icing over the cooled cake and allow it to set before serving.

Expert Tips

• Grease the bundt pan thoroughly just before filling so the coating stays where you put it; a pastry brush helps reach all crevices.
• Room-temperature eggs and butter incorporate more evenly, producing a smoother batter and better rise.
• Check doneness with a toothpick or by lightly touching the top; it should spring back when done.
• If you like pear texture, reserve a small amount of roasted pear chunks and fold them in instead of fully pureeing all the fruit.
• Use a cake turntable or plate while applying the cinnamon sugar and drizzling icing to work more quickly and evenly.

Frequently Asked Questions

Nutrition (approx.)

Per slice (12 servings): 533 kcal; Carbohydrates 81 g; Protein 5 g; Fat 22 g; Saturated fat 9 g; Sodium 410 mg. Nutritional information is an estimate.

If you make this cake, leave a rating and a comment to share how it turned out and any tweaks you tried.