Chai Spiced Pear Cake with Salted Caramel Mascarpone Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat mascarpone and heavy cream. If you cannot find spiced caramel chocolate, use high-quality milk chocolate and add a pinch of chai spice to the grated curls.

When caramelizing the pears, use a nonstick or well-seasoned skillet to prevent sticking. The caramel sauce should be at room temperature or slightly warm for pouring; if it is too cold, it will not drip nicely.

To achieve clean slices, use a sharp knife and wipe it between cuts. For an extra touch, dust the top with a little cinnamon or chai spice before serving.

If you prefer a less sweet cake, reduce the confectioners' sugar in the cream to 1/3 cup. The cake can be assembled up to 6 hours ahead; keep it refrigerated and add the final garnishes just before serving.

Variations

• Apple Cinnamon Version: Replace the pears with firm apples, such as Honeycrisp or Granny Smith. Use apple pie spice instead of chai spice in the cake layers and add a pinch of nutmeg to the mascarpone cream. Caramelize the apples the same way.
• Chocolate Lover's Twist: Add a layer of chocolate ganache between the cake layers instead of pears, and use dark chocolate curls instead of milk chocolate. Drizzle extra chocolate over the top along with the caramel.
• Nut-Free Option: Omit the pecans and replace with toasted pumpkin seeds or sunflower seeds for crunch. Ensure the cake layers do not contain nuts, and check the caramel sauce for any nut-based ingredients.
• Spiced Mascarpone Variation: Add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the mascarpone cream for a more intense chai flavor. Garnish with a light dusting of ground cardamom.

Storage and make-ahead

Fridge

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezer

Freeze unassembled cake layers wrapped in plastic wrap for up to 1 month. Do not freeze the assembled cake.

Reheat

Reheat individual slices in the microwave for 10-15 seconds to soften the cream, or enjoy cold. Do not overheat as the cream may melt.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The mascarpone cream will soften the cake layers slightly, which is normal. Bring the cake to room temperature for about 15 minutes before serving to enhance the flavors. Do not freeze the assembled cake, as the cream and glaze may separate.

The cake layers can be baked up to 2 days ahead and stored wrapped in plastic wrap at room temperature, or frozen for up to 1 month. The mascarpone cream can be prepared 1 day ahead and refrigerated in a piping bag, but re-whip briefly before using.

The caramel sauce can be made up to 1 week ahead and stored in the refrigerator; warm it gently before using. The pears can be caramelized up to 1 day ahead and refrigerated, but they may release moisture.

Serving ideas

Serve the cake as the centerpiece of a fall dinner party or holiday gathering. The tall slice is dramatic on its own, but you can also offer extra caramel sauce on the side.

Pair it with a cup of chai tea or coffee to echo the spices. For a more indulgent presentation, add a scoop of vanilla ice cream or a dollop of whipped cream.

This cake is best enjoyed the day it is assembled, when the layers are still slightly firm and the cream is light. If you have leftovers, enjoy them within 2 days; the flavors meld and the cake becomes more moist. Slice the cake with a warm knife to get clean edges, and use a metal server to lift each slice carefully.

Frequently asked questions

Recipe card

Chai Spiced Pear Cake with Salted Caramel Mascarpone

Prep 45 minCook 35 minRest 30 minTotal 1 h 50 minServes 10

Ingredients

• 4 ripe but firm pears (such as Bosc or Anjou)
• 1 cup pecan halves, toasted and chopped
• 6 oz spiced caramel milk chocolate, grated into curls
• 2 cups mascarpone cheese, chilled
• 1 cup heavy cream
• 1/2 cup confectioners' sugar
• 1 tsp ground cinnamon
• 1 cup salted caramel sauce, homemade or store-bought
• 2 9-inch chai spiced cake layers, baked and cooled

Instructions

1. Core the pears and slice them into thin fans, keeping the slices attached at the stem if possible. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop coarsely. Set both aside.
2. Using a box grater, grate the spiced caramel milk chocolate into a pile of fine curls. Work over a plate to catch the curls. If the chocolate softens, chill it briefly before continuing.
3. In a large bowl, beat the mascarpone, heavy cream, confectioners' sugar, and cinnamon on medium speed until stiff peaks form. Be careful not to overbeat, as the mixture can curdle. Transfer to a piping bag fitted with a star tip.
4. In a large skillet over medium-high heat, add a splash of water and 2 tablespoons sugar (if using) and cook until the sugar melts and turns amber. Add the pear slices and cook for 1-2 minutes per side until caramelized and slightly softened. Remove from heat and let cool slightly.
5. Place one cake layer on a serving plate. Pipe a thick layer of cinnamon mascarpone cream over the top. Arrange a layer of caramelized pear slices over the cream, then top with the second cake layer. Press gently to secure.
6. Pour the salted caramel glaze over the top of the cake, letting it drip down the sides. Use an offset spatula to spread it evenly if needed. Sprinkle the grated chocolate curls over the top while the glaze is still tacky.
7. Garnish the top with the remaining pear fans, chopped pecans, and a final drizzle of caramel. Slice a thick triangular wedge and lift it with a metal cake server. Serve immediately.

Contains: milk, tree nuts, gluten, eggs

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

55 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.