This chocolate pear cake demonstrates how well rich chocolate pairs with juicy pears. Pears fold into a single bowl of chocolate batter and bake into a moist, warmly spiced cake with ginger and cinnamon.
It’s an easy, comforting cake that’s simple to slice for a snack or serve warm for dessert. With oil and fruit in the batter, it stays tender for days. This chocolate-and-pear combination is a lovely choice for fall baking.
I adapted this moist cake from my simple apple cake recipe, which shares the same tender crumb and one-bowl method that keeps preparation easy.
This chocolate pear cake balances bright natural cocoa with tender pears and gentle warming spices. The cocoa provides lively chocolate notes that complement rather than overwhelm the fruit; ginger and cinnamon add subtle fall warmth. The result is cozy and satisfying—perfect straight from the pan or plated as a simple after-dinner treat.
The batter comes together in one bowl for minimal cleanup. Vegetable oil keeps the cake soft, and the diced pears add moisture and texture, so the finished cake is rich without feeling dense.
Baking the pears inside the cake allows them to soften and caramelize slightly, creating pockets of fruity sweetness in every slice. A touch of espresso powder deepens the chocolate flavor without making the cake taste like coffee.
If you enjoy pear desserts, consider trying a pear hazelnut tart for a different fruit-and-nut pairing—this cake is an easy, everyday option in contrast to a tart’s more formal presentation.
Ingredients
Pears – Choose ripe but firm pears (Bosc or Bartlett work well). Peel and dice into roughly ¼-inch pieces before weighing.
Vegetable oil – Neutral oil keeps the crumb tender and makes the batter easy to mix.
Granulated sugar – Adds sweetness and helps create a lightly crisp top.
Brown sugar – Light brown sugar contributes caramel notes and extra moisture.
Eggs – Use large eggs at room temperature for best texture and rise.
Vanilla extract – Pure vanilla adds depth; vanilla paste can be substituted 1:1 for a more intense flavor.
All-purpose flour – Weigh flour for accuracy when possible. If measuring by volume, spoon and level the flour.
Cocoa powder – Use natural (non-Dutch) cocoa for a bright, slightly acidic chocolate flavor that pairs well with fruit.
Baking powder – Provides a light rise and tender crumb.
Ginger – Ground ginger lends a warm, spicy note without overpowering the cake.
Cinnamon – Ground cinnamon adds cozy warmth.
Espresso powder – Optional; a small amount enhances chocolate depth without a coffee taste.
Kosher salt – Balances and enhances the flavors.
Instructions
Photos show key steps; follow the recipe card below for full measurements and timing.
Line an 8-inch (20 cm) square baking pan with parchment, leaving an overhang on two sides to lift the cake out easily.
Whisk together flour, cocoa powder, baking powder, ginger, cinnamon, and espresso powder in a medium bowl. Set aside.
In a large bowl, combine oil with brown and granulated sugars and mix until blended.
Add eggs, vanilla, and salt to the sugar-oil mixture, stirring until smooth.
Peel, core, and dice pears into roughly ¼-inch pieces.
Place the diced pears in a medium bowl and add a heaping tablespoon of the reserved dry mix to coat the fruit.
Coating the pears in a little flour mixture prevents them from sinking while the cake bakes.
Toss the pears to coat them evenly.
Stir the remaining dry ingredients into the wet mixture and fold gently until just combined.
Fold in the coated pears until they are distributed through the batter.
Pour the batter into the prepared pan, smoothing the top and ensuring pears are evenly spread. Tap the pan gently on the counter to release air pockets.
Bake for about 60–65 minutes at 350°F (175°C), or until a tester inserted into the crumb between pears comes out clean.
Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment sling and transfer to a wire rack to finish cooling.
Equipment
8-inch square metal pan — An 8 x 8 inch (20 cm) metal pan gives even heating and straight edges for a single-layer cake.
Pan material note: Metal pans heat quickly and produce lighter, crisper edges; glass pans heat more slowly and retain heat longer, which can darken edges. If using glass, consider lowering the oven temperature by 25°F and baking a bit longer while monitoring doneness.
More simple cake recipes
- Simple Apple Cake
- Torta Tenerina (Italian Flourless Chocolate Cake)
- Chocolate Walnut Cake
- Chocolate Orange Cake
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📖 Recipe
Chocolate Pear Cake
INGREDIENTS
- 160 grams all purpose flour
- 35 grams cocoa powder (natural)
- 1½ teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon espresso powder (optional)
- 84 grams vegetable oil
- 125 grams light brown sugar
- 150 grams granulated sugar
- 2 large eggs (room temperature)
- 7.5 mL vanilla extract
- 1 teaspoon kosher salt
- 450 grams pears, peeled and diced
INSTRUCTIONS
Instructions
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Preheat the oven to 350°F (175°C). Line an 8 x 8 inch (20 cm) square pan with parchment paper, leaving an overhang.
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Whisk together flour, cocoa powder, baking powder, cinnamon, ginger, and espresso powder in a medium bowl. Set aside.
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In a large bowl, stir oil with brown and granulated sugars until combined.
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Add eggs, vanilla, and salt to the sugar mixture and stir until smooth.
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Peel and core the pears, then dice into medium pieces. Toss the diced pears with a heaping tablespoon of the dry mix to coat—this helps prevent sinking.
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Fold the dry ingredients into the wet ingredients until just combined, then fold in the coated pears until evenly distributed.
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Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter a few times to remove air pockets.
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Bake 60–65 minutes, or until a tester inserted into the crumb between pears comes out clean.
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Cool in the pan for 15 minutes, then lift out with the parchment sling and finish cooling on a wire rack.
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Serve warm or at room temperature. Optionally dust with powdered sugar or serve with whipped cream.
EQUIPMENT
-
8 x 8 inch (20 cm) square baking pan (metal recommended)
NOTES
- For a round version use a 9 inch (23 cm) round pan; bake time is similar.
- A 9 x 9 inch pan will produce a slightly shorter cake—begin checking for doneness at 50–55 minutes.
- To double the recipe, bake in a 9 x 13 inch pan and add a few extra minutes as needed.
- Store leftover cake in an airtight container at room temperature for up to 3 days; the crumb will become moister over time due to the pears.
- Freeze well wrapped for up to 2 months; thaw at room temperature before serving.