Pear Vanilla Cake
  PREP: 15 min
  COOK: 30 min
  SERVES: 10

Pear Vanilla Cake with Chocolate Glaze

It’s been said a party without cake is just a meeting. And to us, a cake with chocolate is…just perfect. Yummy for kids, refined for adults, a piece of this cake is a tiny slice of heaven.


Pastry Cream

  • 2 large egg yolks
  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1/2 cup, plus 2 tablespoons Oakhurst Milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Chocolate Glaze

  • 1/2 cup Oakhurst Heavy Cream
  • 2 teaspoons light corn syrup
  • 4 teaspoons unsalted butter
  • 4 ounces bittersweet chocolate, finely chopped


  • 2 ripe Bosc pears, peeled, cored and sliced 1/4-inch thick
  • 4 teaspoons sugar
  • 1-1/2 teaspoons fresh lemon juice


  • Softened butter, for the baking pans
  • All-purpose flour, for the baking pans
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Oakhurst Milk
  • 2 large eggs


Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans. Sift together the flour, baking powder and salt. Set aside. Beat together the butter and sugar in a large mixing bowl with an electric mixer on a medium-high speed until light and fluffy, about 3 minutes.

Combine the heavy cream and vanilla extract in a small bowl. Alternately, add the dry ingredients and the milk mixture to the creamed butter in three additions. Beat on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.

Chocolate Glaze

Heat the heavy cream, corn syrup and butter in a saucepan over medium heat until it bubbles, about 3 minutes. Removethe pan from the heat and add the chocolate. Whisk until smooth. Place the pan on a wire rack and cool until the glaze has thickened slightly, but remains pourable, about 15 minutes.

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