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

Tips for success

Chill the mascarpone and heavy cream before whipping, and keep the frosting cold between steps. Cold dairy whips to a smoother, thicker texture and holds its shape on the cake.

Shave the dark chocolate over the cake just before serving so the curls stay delicate. Pecans are best added at the last moment too, so they keep their crunch against the soft frosting.

Variations

• Walnut version: Replace the pecans with chopped walnuts for a slightly more bitter, earthy crunch. Toast them lightly in a dry skillet before scattering over the cake for extra depth.
• Extra spiced frosting: Stir a pinch of ground cinnamon and ground ginger into the mascarpone frosting. The spices echo the chai flavors in the cake and deepen the overall warmth of each slice.
• Cream cheese frosting: Use cream cheese beaten with a little heavy cream in place of mascarpone for a tangier, slightly firmer frosting. Keep the cream cheese at room temperature so it blends smoothly without lumps.
• Apple instead of pear: Swap the pears for thinly sliced apples cooked in the same spiced caramel. Firm varieties such as Honeycrisp hold their shape well and suit the fall flavors of the cake.

Storage and make-ahead

Fridge

Keep the cake refrigerated in an airtight container for up to three days. Bring slices to room temperature before serving for the best texture.

Freezer

Freezing is not recommended, because the mascarpone frosting can separate and the pears can soften after thawing.

Reheat

No reheating is needed. Serve slices cool or at room temperature for the best texture.

Store the finished cake in an airtight container or covered cake keeper in the refrigerator. Keep it away from strong-smelling foods, since mascarpone absorbs odors easily.

Bring slices to room temperature for about 20 minutes before serving so the cake and frosting soften slightly and taste their best. Cut slices should be covered tightly and used within three days for the best texture and appearance of the pears and caramel.

You can bake and cool the cake layers a day ahead, wrap them tightly and keep them at room temperature until assembly. The pears can be cooked up to a day in advance and refrigerated in their caramel.

Whip the mascarpone frosting on the day you assemble the cake, then decorate with fresh pears, caramel and pecans just before serving.

Shave the dark chocolate and chop the pecans in advance, storing them separately in airtight containers so they stay crisp and aromatic.

Serving ideas

Serve the cake at cool room temperature so the mascarpone frosting is creamy and the layers stay tender.

Use a sharp knife dipped in hot water and wiped dry to cut clean slices, then lift each piece with a cake server. Offer a little extra salted caramel sauce on the side for guests who want more.

Pair the slices with coffee, black tea or a lightly spiced hot cider to complement the chai notes. The cake is rich, so small portions are enough. Garnish each plate with a few extra pecans and a curl of dark chocolate for a finished presentation.

Frequently asked questions

Recipe card

Chai Spiced Pear Cake with Salted Caramel Mascarpone

Prep 45 minCook 35 minRest 1 hTotal 2 h 20 minServes 12

Ingredients

• 2 chai spiced cake layers, store-bought or made ahead
• 3 ripe pears, halved, cored and sliced
• 2 tbsp unsalted butter
• 1/4 cup packed brown sugar
• 2 whole star anise
• 1 cinnamon sticks
• 16 oz mascarpone cheese, chilled
• 1/2 cup confectioners' sugar, sifted
• 1/2 cup heavy cream
• 3/4 cup salted caramel sauce, store-bought or made ahead
• 1 cup pecans, half chopped and half left whole
• 1 oz dark chocolate, for shaving

Instructions

1. Halve, core and slice the pears into even wedges. Chop about half of the pecans into a rough pile and leave the rest whole. Set everything on the board beside the cake layers so the assembly moves quickly once the pears are cooked.
2. Melt the butter in a medium skillet over medium heat. Add the brown sugar, star anise and cinnamon stick, and stir until the sugar dissolves. Add the pear slices and cook, turning once, until tender and glossy with caramel.
3. Beat the chilled mascarpone with the sifted confectioners' sugar until smooth. Add the heavy cream gradually and whip until the frosting is thick, creamy and spreadable without becoming grainy.
4. Place one chai spiced cake layer on the serving board and spread a thin layer of mascarpone frosting over it. Set the second layer on top and cover the top and sides with a smooth swirl of the remaining frosting.
5. Fan the cooked pear slices in a ring over the top of the cake. Pour the salted caramel sauce over the center so it drips down the sides, then scatter the chopped pecans and whole pecans over the surface.
6. Use a microplane or box grater to shave the dark chocolate into delicate curls over the cake. Let the cake rest for about 1 hour so the frosting sets, then slice with a sharp knife and lift each piece with a server.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

62 g

Fat

28 g

Fiber

3 g

Sugar

45 g

Sodium

280 mg

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