Pear Upside Down Layer Cake with Chai-Spiced Buttercream

09.26.18 - BY Nona Raybern
Chai-Spiced Buttercream

When people think of a Fall or Autumn fruit, apples usually come to mind. But what about the lovely pear? This juicy sweet fruit deserves its own accolades, so we decided to make a pear upside down cake with a chai-spiced buttercream to really invoke that Fall feeling.

We flavored our chai-spiced buttercream using Spicy Chai Latte Mix. It adds a great depth of flavor thanks to the tea and spices in the mixture.

Having the right tools is important when it comes to creating a delicate multi-layer cake. This cake today has four 6-inch layers. The recipe can also be adjusted for two 8 or 9-inch layers.

First, our new Straight White Silicone Spatula provides multi-functional use when making a cake. Use this spatula to scrape batter from a bowl, then use it to level your buttercream.

We also absolutely love our Bamboo Turntable as an impromptu rotating cake stand. The rotation makes it easy to frost and serve.

Let your cakes cool completely before frosting them. Start making your chai-spiced buttercream only when your cakes are ready.

A current trend in cakes, “naked cakes” have a light coating of frosting on the outside. This method works perfectly for those who don’t like their desserts too sweet or want a little less frosting on their cakes. It also helps that it looks absolutely gorgeous.

We decided to use a garnish of thinly sliced pears, along with a ring of thyme to accentuate the flavors in the chai-spiced buttercream and pear layers. The greenery also follows the current trends of decorating cakes with foliage (such as succulents, flowers, herbs, and leaves).

For an added bit of depth and decor, feel free to use caramelized pears on top of the cake with an added caramel drizzle.

Helpful tip: Before you cut into the cake, refrigerate it at least one hour to set the frosting. We learned the hard way that if you immediately cut, you’ll get a cake that tilts (especially with more than 2 layers).

Pear Upside Down Layer Cake with Chai-Spiced Buttercream

Course

Dessert

Author Nona Raybern

Ingredients

Pear Upside Down Cake

  • 1
    Box
    Yellow Cake Mix
  • 1
    Box
    Instant Vanilla Pudding Mix
  • 4
    Eggs
  • 1/3
    Cup
    Vegetable Oil
  • 1/2
    Cup
    Water
  • 1
    Tsp
    Cinnamon
  • 1
    Tsp
    Cardamom
  • 1
    Tsp
    Vanilla extract

Chai-Spiced Buttercream

  • 1
    Cup
    Butter, room temperature
  • 4
    Cups
    Powdered Sugar
  • 2
    Tbs
    Chai Latte Mix
  • 1
    Tsp
    Vanilla extract
  • 1
    Tsp
    Cardamom
  • 4
    Tbs
    Heavy Whipping Cream

Instructions

For the Cake

  1. Preheat oven to 350F.

    Combine all ingredients except pears into large bowl. Beat on medium until there are no lumps and batter is smooth. Grease and flour pans. Line pans on the bottom with thinly sliced pears. Pour batter evenly into pans. Bake for 20-28 minutes (depending on size of pans), until lightly browned and toothpick inserted comes out clean. Let sit in pans on cooling rack for 5 minutes, turn over into cooling racks. Let cool completely. 

For the Buttercream

  1. Take 1 cup room temperature butter and cream on medium high speed in mixer for 3 minutes. Add vanilla, cream for 1 minute. Add powdered sugar 1 cup at a time, sifted with spices and chai mix, and cream at least 2 minutes each addition. Slowly drizzle heavy whipping cream into bowl on medium high speed until buttercream is soft and fluffy.