This chocolate pear cake shows how surprisingly well rich chocolate and juicy, tender pears go together. The pears fold into a one-bowl chocolate batter, baking up sweet and warmly spiced with ginger and cinnamon.
It’s an easy, comforting cake that’s simple to slice for a snack or serve warm for dessert, and thanks to the oil and fruit, it stays soft for days. This unique chocolate and pear combination might just become your go-to for fall baking.
I adapted this moist recipe from my simple apple cake, which shares the same soft, moist crumb and simple method that keeps things easy.
This moist pear chocolate cake strikes the perfect balance. Natural cocoa brings a bright, lively chocolate flavor that complements the tender pears and warming spices without taking center stage. Every bite is cozy, satisfying, and pleasantly unexpected.
The batter comes together in one bowl. Less fuss, less dishes! The oil keeps it tender, the fruit keeps it juicy, and it all balances out into a cake that’s rich but not dense - just right for a snack straight from the pan or a simple dessert after dinner.
Baking the pears right in lets them soften and sweeten as they cook, so you get little pockets of pear goodness in every slice. The warm spices highlight the chocolate without stealing the show, giving the cake just enough fall flavor to make it feel special.
If you love pear desserts, you'll also enjoy my pear hazelnut tart. It has a rich crust of pâte Sucrée baked with juicy pears on a bed of sweet hazelnut frangipane.
Ingredients
Pears - Use fresh, ripe but firm pears for the best flavor and texture. Peel and chop them into small dice (about ¼ inch cubes) before weighing or measuring. I often use Bosc or Bartlett pears.
Vegetable oil - A neutral oil keeps the cake tender and moist, and makes the batter easy to stir together by hand.
Granulated sugar - Adds sweetness and helps form a lightly crisp, golden top.
Brown sugar - Light brown sugar provides caramel flavor and additional moisture.
Eggs - Large eggs should be at room temperature to help the batter come together and rise properly.
Vanilla extract - Use pure vanilla extract, or swap 1:1 with vanilla paste for a richer flavor.
All purpose flour - I recommend weighing flour with a digital scale for consistent results. If you don’t have one, fluff the flour, spoon it into the measuring cup, and level with a knife.
Cocoa powder - I use natural cocoa powder (not alkalized Dutch) here. It's fruity and acidic, giving a warm, lively chocolate flavor that complements the pears.
Baking powder - Gives the cake a light, tender rise.
Ginger - Ground ginger adds a warm, spicy kick without overpowering the cake.
Cinnamon - Ground cinnamon adds cozy warmth.
Espresso powder - A small amount of espresso powder (optional) adds a smoky depth to the chocolate without any noticeable coffee flavor.
Kosher salt - I use Diamond Crystal kosher salt in my recipes.
Instructions
These photos provide basic visual cues. Find detailed instructions for making chocolate pear cake in the recipe card.
Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, combine flour, cocoa powder, baking powder, ginger, cinnamon, and espresso powder.
Whisk dry ingredients together until fully combined. Set aside.
In a large mixing bowl, combine oil and granulated sugar. Mix well.
Add eggs, vanilla and salt, mixing well until smooth.
Peel, core and cut pears into ¼ inch dice.
Weigh or measure your pears and place into a medium size bowl.
Add a heaping tablespoon of the flour mixture to the pears.
Coating the diced pears in flour mixture prevents them from sinking to the bottom as the cake bakes.
Toss the pears to coat them with the flour mixture.
Add the remaining flour mixture to the wet ingredients.
Fold the flour into the wet ingredients until just incorporated.
Fold in the diced pears.
Pour batter into pan, ensuring pears are evenly distributed and batter extends to corners of pan.
Bake 60-65 minutes. Top should be set, and tester inserted into crumb between pears should come out clean.
Cool in pan for 15 minutes, then transfer to wire rack to finish cooling.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 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
- 84 grams vegetable oil
- 125 grams brown sugar, light
- 150 grams granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon kosher salt
- 450 grams pears, ripe; peeled and diced, then weighed/measured
INSTRUCTIONS
Instructions
- Line an 8 x 8 inch (20 cm) square baking pan with parchment paper extending over the sides to form a sling.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, ginger, and espresso powder. Set aside.160 grams all purpose flour, 1½ teaspoons baking powder, ½ teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon espresso powder, 35 grams cocoa powder
- In a large bowl, stir together the oil, brown sugar and granulated sugar until well combined.84 grams vegetable oil, 125 grams brown sugar, 150 grams granulated sugar
- Add the eggs, vanilla and salt and stir until smooth.2 large eggs, 1½ teaspoons vanilla extract, 1 teaspoon kosher salt
- Preheat the oven to 350°F (175°C, Gas mark 4) with a rack in the center position.
- Peel and core the pears. Cut into medium dice (½ inch cubes) and place in a medium bowl. Add 1 heaping Tablespoon of the reserved dry ingredient mix to the diced pears, tossing well to coat.This step helps ensure the fruit doesn't sink to the bottom of the cake.450 grams pears
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Stir in the chopped pears until evenly distributed.
- Pour the batter into the prepared pan. Ensure the pears are evenly distributed and smooth the top. Rap the pan firmly on the counter a few times to remove any air bubbles from around the pears.
- Bake for 60-65 minutes, or until a tester inserted in the center (in the crumb, between pears) comes out clean.
- Cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift the cake out onto a wire cooling rack.
- If desired, serve cake with a light dusting of powdered sugar or whipped cream.
EQUIPMENT
NOTES
- For a round pear cake, use a 9 inch (23 cm) round pan. Bake time remains the same.
- You can also bake this cake in a 9 x 9 inch square pan (23 x 23 cm). It will be a bit shorter and bake more quickly. Start checking the cake at 50-55 minutes.
- To double the recipe, use a 9 x 13 pan (23 x 33 cm). The cake will likely need a few additional minutes in the oven.
- This cake is best fresh.
- Store leftover cake in an airtight container at room temperature for up to 3 days. Due to the amount of pears, the crumb will become more moist as time passes.
- Freeze, well wrapped in an airtight container for up to 2 months. Defrost unwrapped at room temperature.
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