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Home » Cakes » Pear & Walnut Cake with Honey Buttercream

Pear & Walnut Cake with Honey Buttercream

By Olivia, 66 Comments

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This Pear & Walnut Cake with Honey Buttercream is incredibly moist and packed with flavour. The perfect way to kick off the Fall season!

Walnut cake with poached pears on top on a rustic wooden cake stand.

It’s September! Are you as excited as I am?? The weather has finally, finally cooled off a bit, and I am itching to get back into jeans and sweaters. Update: I wrote this last week. We are now expecting a massive heatwave for the next 7+ days. Temps into the 30’s C! So much for jeans and sweaters, lol.

I’m kicking off my favourite season with a fruit I rarely eat, never mind bake with. Truthfully, I don’t eat a lot of any fruit, but I can probably count on one hand how many times I’ve bought pears in the past 5 years.

I can’t explain why exactly, just that I tend to gravitate towards apples when it comes to my limited fruit consumption. I already have an Apple Pie Cake, so it was time to try something new with this Pear Cake!

Close up of the rustic frosting on the side of the cake.

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How to Make this Pear Cake

This cake is a standard creaming method butter-based cake. As with most of my recipes, I used my Vanilla Cake as a base for this and added/modified ingredients as I was testing it out.

There are freshly grated pears in the cake which add a ton of moisture, and some toasted walnuts for additional flavour and some crunch. I find grated pears worked best for the flavour and texture I was going for.

I paired it with a honey buttercream for something a bit unique, but you could leave the honey out if you like and have a simple (but delicious) vanilla buttercream.

Cake on a wooden cake stand.

Poached Pears

The poached pears are totally optional for this, as I just used them as decoration. They’re easy enough to make though, if you’re feeling up for it!

I had to do mine twice, because the first pears I used were too soft and/or I cooked them for too long, so they were a bit mushy when I took them out of the liquid. The second batch went much better. I used the poached pear recipe from Epicurious with some modifications.

If you decide to do the poached pears for the top, do them the day before so they can rest in the liquid in the fridge. I’d also bake the cake layers the day before, because I like to spread out my cake-making time!

Close up of the pears on top of the cake.

This Pear & Walnut Cake is incredibly moist, but it is a bit more on the dense side. If you’re looking for a light and fluffy cake, this is not it! But I love it.

To me, the texture of this cake is perfect for Fall: comforting and delicious. The spices and walnuts add amazing flavour, too. I didn’t realize how much I love walnuts in cake until I made my Walnut Cake a few years ago — it’s one of my favourites.

Slice of cake on a plate.

If you’re looking for a unique and delicious cake to kick off the fall season, this Pear & Walnut Cake is for you!!

Tips for this Pear & Walnut Cake with Honey Buttercream:

  • The recipe as-is will also work in three 6″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • If you’re going to do the poached pears as a garnish, do them a day in advance.
  • I used both Anjou and Bartlett pears for this recipe, but any kind of pear is fine.
  • Be sure to toast your walnuts in advance — it gives them more flavour. About 5-10mins at 350F, until they are fragrant.
  • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
  • The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
 

This Pear & Walnut Cake with Honey Buttercream is the perfect way to kick off the Fall season. | livforcake.com
Print Pin Rate
4.94 from 16 votes

Pear & Walnut Cake with Honey Buttercream

This Pear & Walnut Cake with Honey Buttercream is incredibly moist and packed with flavour. The perfect way to kick off the Fall season.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings 12
Calories 692kcal
Author Olivia

Ingredients

Poached Pears (optional):

  • 3 cups water
  • 1 cup honey
  • 2 Tbsp lemon juice
  • 1 cinnamon stick
  • 4 pears small, peeled

Pear & Walnut Cake:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1 cup buttermilk room temperature
  • 1 cup chopped walnuts toasted
  • 2 cups shredded pears approx. 2 pears, peeled, cored, and coarse shredded

Honey Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1/4 cup honey

Assembly:

  • poached pears (optional)
  • chopped walnuts toasted
US Customary - Metric

Instructions

Poached Pears (optional):

  • **NOTE** Do a day in advance.
  • Place honey, water, lemon juice, and cinnamon into a medium pot (big enough to hold the pears so they will be covered). Bring to a boil over med-high.
  • Add pears and simmer over medium until tender, turning occasionally (approx 20-30 mins depending on how firm your pears are -  insert a sharp knife to test). Do not overcook!
  • Gently remove pears with a slotted spoon and place them into a medium bowl, cover with the honey syrup (so pears will be covered). Cool completely then place in the fridge to chill overnight.
  • The next day, if desired, place the honey syrup into a medium pot and simmer over medium heat (10-15mins) to reduce. You can drizzle this over the pears or over the cut slices of cake. *

Pear and Walnut Cake:

  • Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, cinnamon, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Gently fold in walnuts and shredded pears. Spread evenly between the two pans.
  • Bake for 50-55mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Honey Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add honey and whip until smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake in a rustic manner. If desired, add toasted walnuts along the bottom and top, and place poached pears on top. Secure pears in place with toothpicks and drizzle with poaching syrup.

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    Walnut Cake With Brown Sugar Buttercream
  • Pumpkin Cake with Candied Pecans

Notes

* Note that the honey syrup will be very strong in flavour and may overpower the cake if you choose to use it. However, you can always save it and use it as a topping for ice cream or yogurt.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease-free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Poached pears recipe adapted from Epicurious.
Calories: 692kcalCarbohydrates: 72gProtein: 7gFat: 43gSaturated Fat: 23gCholesterol: 140mgSodium: 213mgPotassium: 273mgFiber: 2gSugar: 52gVitamin A: 1170IUVitamin C: 1.2mgCalcium: 104mgIron: 1.8mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Originally published Sept 2017

Pear & Walnut photo collage.

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September 3, 2020

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    Recipe Rating




  1. julia says

    November 17, 2020 at 1:30 PM

    hi!
    Im considering this cake for our family thanksgiving and had a few questions!

    1. instead of a simple syrup to brush the cakes with, could I make a honey simple syrup and do that?
    2. would this work if i made a pear compote and added that between the layers as well?
    i really love the flavor of pear and ive seen apple be used but not pear!

    thank you!

    Reply
    • Olivia says

      November 18, 2020 at 2:39 PM

      Hi Julia! You could totally use a honey simple syrup instead or just use the honey syrup from the poached pears! I think a pear compote would be delicious. Just be sure to make a dam with the buttercream to hold in the filling. Let me know how it turns out!

      Reply
  2. Maurita Shollar says

    November 10, 2020 at 11:49 AM

    Hi Olivia,

    Do you think I could substitute maple syrup for the honey in the buttercream? I love the flavor of pears and maple together, and I want to make this cake for Thanksgiving/my birthday.

    Thanks!

    Reply
    • Olivia says

      November 11, 2020 at 4:23 PM

      Hi Maurita! I think that would work fine! You can also try my maple buttercream here: https://livforcake.com/maple-cake/

      Reply
  3. Glenna says

    September 27, 2020 at 8:50 AM

    I’m going to make this cake in a couple days at the request of my guests. I told them to pick a cake from your site and this is it. Perfect choice because I wanted to make it anyway. The only thing is that I’m not a huge honey fan. I will probably use amaretto in the poached pears instead of honey. What frosting would you recommend since I’m not doing honey poached pears? Would the German be a good choice? I have some freeze dried pears I could turn into a powder and then use?

    Reply
    • Olivia says

      September 28, 2020 at 9:37 AM

      Hi Glenna! You can still make this buttercream and just leave the honey out of it (use some vanilla instead). The German would be delicious too though. And yes to the FD pears! If I had those I’d definitely try adding the powder to the buttercream.

      Reply
  4. Jenna says

    September 26, 2020 at 11:13 AM

    5 stars
    Hey this recipe looks so good! Do you how I could make it less dense? Thank you ❤️❤️❤️🎂🍰🧁

    Reply
    • Olivia says

      September 28, 2020 at 9:27 AM

      Hi Jenna! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. You could try using cake flour instead as well.

      Reply
  5. Chantelle M Beal says

    September 26, 2020 at 6:46 AM

    5 stars
    I made this for my September birthday with pears from our own tree.. It was fabulous. I liked the light cinnamon spice in the cake. It did not overpower the pear flavor. I did not put the walnuts in the cake but just spread them around. The poached pears were delicious as well. I sliced them in half and placed them flat on the cake top around the perimeter. Very pretty. The SMB frosting was perfect. Everything worked together to complement the pear flavor.

    Reply
    • Olivia says

      September 28, 2020 at 9:24 AM

      Hi Chantelle! I am so happy you loved this one. Thanks for the amazing feedback!

      Reply
  6. Katelyn says

    September 23, 2020 at 8:06 AM

    5 stars
    I am going to start this off by saying I HATE cake. I have always hated cake. My whole life. Especially icing. I LOVE cooking and I HATE baking. Well, let me tell you how oh so WRONG I was. This cake. There are no words for how amazing this cake is. And the icing? Get outta here. I wanted to eat the entire mixing bowl of icing before it even made it to the cake. I made everyone try this cake. In-laws, kids, husband, neighbors, almost the dang postman. My whole life has changed from this one cake with this amazing icing. As in, I run a whole heck of a lot more! I cant wait to try more of her recipes! I’m actually making the Vanilla Swiss Meringue Buttercream this morning to put on a cookie cake I’m making. Just for the excuse to make the icing again!

    Reply
    • Olivia says

      September 23, 2020 at 5:19 PM

      Hi Katelyn! LOL!! This comment totally made my day. I am so happy this cake converted you from being a cake hater! I’m convinced you haven’t had enough good ones 😉 You should give my Pecan Pie Cake a try, it’s soooo delicious and you can try the brown sugar Swiss meringue. Let me know what you end up trying next 🙂

      Reply
      • Katelyn says

        October 6, 2020 at 6:54 AM

        Seriously it’s amazing!! Next I am doing your classic Chocolate Cake next week per my daughters request for chocolate cake for her birthday. Then the following week is my son’s birthday and he has requested I make this Pear Walnut cake again!! There is so many others I can’t wait to try too!! Like… All of them. lol Thank you again for converting this cake hater!!

        Reply
  7. Annie says

    September 22, 2020 at 11:12 PM

    5 stars
    I have been obsessed with this cake ever since it showed up in my inbox a few weeks ago, and I finally got to make it tonight for a get together with my running friends. So, so delicious, we all loved it! The cake is very moist and dense, and the flavours are delicate. The walnuts add a nice crunch. I used really high quality honey for the buttercream, I think it makes a difference. And because we had one person who can’t have gluten, I used Bob’s Red Mill GF 1 to 1 flour and it worked perfectly well. The poached pears are a beautiful addition, I should have let the syrup reduce a little longer though. When I poured it over the pears, it was still pale and it just spilled on the sides instead of making a nice golden « puddle » like on this photo. I will definitely make this cake again!

    Reply
    • Olivia says

      September 23, 2020 at 5:14 PM

      Hi Annie! I am so thrilled that everyone loved it! Thanks so much for your feedback and your tips! 🙂

      Reply
  8. Neva says

    September 9, 2020 at 6:12 PM

    Liv going to try this for my friend birthday at the end of month thanks for inform on cake strips I have wilton hate these things anyway now I know also my problem also is no matter how much batter in pans they are never level I shake them tap on counter look level when they go in but come out never level is it me my oven what. Is weighing better thank you

    Reply
    • Olivia says

      September 10, 2020 at 10:43 AM

      Hi Neva! How much are you filling your pans? Does the batter go higher than the cake strips? And are you soaking them in water and pressing some of the excess out (but not too much). Finally, I would test your oven temperature to see if it runs a bit hot.

      Reply
      • Neva Bennett says

        September 11, 2020 at 11:18 AM

        Thank you I remember not above strips no I take out excess water ill check temp too

        Reply
  9. Tara says

    September 6, 2020 at 7:11 AM

    I would really love to try this cake for Rosh Hashanah. We will be eating meat however. Do you think the frosting would work if I replaced the butter with butter flavoured shortening?

    Reply
    • Olivia says

      September 8, 2020 at 5:04 PM

      Hi Tara! Not for this type of buttercream, no. I would stick to an American buttercream if you want to use shortening.

      Reply
  10. JInny says

    September 5, 2020 at 11:45 AM

    With the pears on top, does the cake have to be referigerated?

    Reply
    • Olivia says

      September 8, 2020 at 4:56 PM

      Hi Jinny! Yes, ideally, but I would add the pairs on top just before serving.

      Reply
  11. Valerie says

    July 24, 2020 at 1:10 PM

    5 stars
    BEST CAKE I’VE EVER MADE!! I made this as my birthday cake this year, and it was so freaking good! As noted, it is a denser texture, but still very pleasant. My advice is don’t skip the poached pears! The pears themselves are delicious, and the reduced poaching liquid is AMAZING with toasted walnuts on vanilla ice cream. My only note is that I baked the layers for only 40 minutes instead of the 50-55 that the recipe says, and they were definitely done. This could be due to a difference in my oven, or the type of pans used (I use Fat Daddios). Thanks for a wonderful recipe!

    Reply
    • Olivia says

      July 24, 2020 at 5:02 PM

      Hi Valerie! I’m so thrilled that you loved this recipe. Thank you for the feedback!

      Reply
  12. Angella says

    April 14, 2020 at 8:44 AM

    Hi! Is there a video of the cake being made? I’m going at the butter cream and it just doesn’t seem to get creamy. I know it says to keep going in the notes but it’s not happening :/

    Reply
    • Olivia says

      April 14, 2020 at 10:02 AM

      Hi Angella! Have a read through this post for tips and troubleshooting with the buttercream: https://livforcake.com/swiss-meringue-buttercream-recipe/ It has step by step photos.

      Reply
  13. Angela says

    January 25, 2020 at 9:30 AM

    How much frosting does the recipe me? Enough for 12 or 24 cupcakes?

    Reply
    • Olivia says

      January 25, 2020 at 4:44 PM

      Hi Angela! It should be enough to frost 18-24 cupcakes depending on how much frosting you use on each.

      Reply
  14. Daniela says

    November 25, 2019 at 9:25 PM

    Hi Olivia,

    This cake must be so good, can’t wait to try it.
    It reminds me of Poires Belle Helene 😉.
    Would it be okay to use pecans instead of walnuts?
    Thank you.

    Reply
    • Olivia says

      November 26, 2019 at 10:11 AM

      Hi Daniela! for sure, pecans would be delicious. I hope you like it 🙂

      Reply
      • Daniela says

        November 29, 2019 at 8:35 AM

        5 stars
        Cake was delicious!
        Another great recipe, many thanks 👍🏻.

        Reply
        • Olivia says

          November 29, 2019 at 4:47 PM

          So happy you liked it Daniela! 🙂

          Reply
  15. Teresa says

    September 18, 2019 at 5:57 PM

    What a stunningly beautiful cake! I can’t wait to try it for Thanksgiving. Thank yo for sharing Olivia.

    Reply
    • Olivia says

      September 19, 2019 at 1:45 PM

      Hi Teresa! Thank you! I hope you love it 🙂

      Reply
  16. Beringaria says

    September 13, 2019 at 3:25 PM

    How should this be stored?

    Reply
    • Olivia says

      September 16, 2019 at 9:25 AM

      Hi Beringaria! You can keep it in the fridge for 2-3 days.

      Reply
  17. Jenni says

    September 13, 2019 at 2:17 PM

    I am so excited to try this gorgeous cake for a tea party! Have you ever used almond flour to make any of your cakes! I’ve got a gluten free friend and I have yet to bake cakes using almond flour.

    Also, are there any kinds of pairs you’d suggest I NOT use? I’m so unfamiliar w/ pears but am excited to make something lovely and fall themed that’s NOT pumpkin.

    Reply
    • Olivia says

      September 16, 2019 at 9:25 AM

      Hi Jenni! I have use almond flour and I LOVE the flavour and texture it gives cake. But I only use half AF and half regular flour. For GF, I would look for a proper all-purpose GF flour blend — you can’t just swap all the regular flour for almond flour, it won’t turn out. I am not a pear expert myself, so I honestly think any would be fine as long as they are not too soft 🙂 And I hear you on the pumpkin!!

      Reply
  18. Mitzi Lewis says

    February 18, 2019 at 1:56 PM

    Do you think I could make this icing with Honey candy flavoring from Lor Ann?

    Reply
    • Olivia says

      February 18, 2019 at 3:38 PM

      Hi Mitzi! I’ve never used that but I don’t see why not!

      Reply
  19. Kahkshan Ali says

    May 11, 2018 at 11:01 PM

    5 stars
    Hi, how do you get your buttercream so white? Any particular brand that of butter? Thank you 😊
    Gorgeous cake ( yours that is, can’t get that rustic look with the buttercream) I made it last night and excited to taste it at my friend’s farewell dinner tonight.

    Reply
    • Olivia says

      May 17, 2018 at 2:55 PM

      Hi! I think the photos make the buttercream seem whiter than it is. It can be quite yellow depending on the color of the butter. I use Natrel from Costco. To help get buttercream white, you can add a tiny tiny bit of violet color gel to help neutralize the yellow tone.

      Reply
  20. Muthu says

    January 30, 2018 at 3:07 PM

    4 stars
    This is a great recipe. If I would like to make this eggless is it possible. If so, what can I use to replace the eggs.

    Reply
    • Olivia says

      January 31, 2018 at 10:01 AM

      Hi Muthu! You can look up some egg substitutes for the cake part, but you can’t make this frosting without eggs.

      Reply
  21. Cindy Baca says

    October 30, 2017 at 11:39 PM

    5 stars
    You said you used Anjou and Barlett pears
    for this recipe, does it matter which one
    is use for decorating and which one is
    for shredding?

    Reply
    • Olivia says

      November 1, 2017 at 10:10 AM

      Hi Cindy! Nope, either works for both 🙂 Let me know how it turns out!

      Reply
  22. Mahnia Madan Birdi says

    October 26, 2017 at 4:58 PM

    Hi! I made the cake and followed the recipe exactly but I found that it didn’t rise well in the oven. The layers are quite thin. So I made 2 more layers and left out the pears and walnuts thinking that would help rise ..it didn’t. Assemble d the four layers alternating and with the butter cream on top ..tasted great, nice and dense. Any tips on how to have it rise next time

    Reply
    • Olivia says

      October 29, 2017 at 7:17 AM

      Hi Mahnia! The layers don’t rise a ton, but they do rise. Have you checked to see if your baking powder is expired?

      Reply
  23. Lorna langford says

    October 9, 2017 at 9:06 AM

    If I was to make this cake to take for dinner elsewhere.. should I wait to put pears on top when I get there.. will the pears be too wet to stay on top for very long?
    This looks lovely and I found the exact cake plate to present it on.. I’m excited to make this cake, even though I’m not much of a baker.
    Lorna langford
    PS wish me luck..

    Reply
    • Olivia says

      October 9, 2017 at 11:53 AM

      Hi Lorna! For sure I would put the pears on when you get to the location. And I recommend using toothpicks to keep them in place. They can stay on top for a while though once they are placed. I drizzled some of the liquid over them which is why you see the pooling underneath them. Good luck! I am sure it will be perfect 🙂

      Reply
  24. Debi at Life Currents says

    September 15, 2017 at 1:42 PM

    5 stars
    This is such a beautiful fall cake! I love it. And those pears – yum!

    Reply
    • Olivia says

      September 15, 2017 at 2:04 PM

      Thanks so much Debi! <3

      Reply
  25. Serena says

    September 15, 2017 at 9:16 AM

    5 stars
    Absolutely stunning! Perfect for Thanksgiving!

    Reply
    • Olivia says

      September 15, 2017 at 9:43 AM

      Thank you Serena! I think so too 🙂

      Reply
  26. Tracey @ The Kitchen is My Playground says

    September 15, 2017 at 8:57 AM

    5 stars
    Liv, you have out-done yourself with this cake. It is STUNNINGLY beautiful … and I bet tastes even better than it looks!
    Tracey @ The Kitchen is My Playground

    Reply
    • Olivia says

      September 15, 2017 at 9:02 AM

      Thank you so much Tracey! <3

      Reply
  27. Chrisy says

    September 15, 2017 at 8:46 AM

    5 stars
    Dense cakes are the best 😀 Can’t wait to make this! Those poached pears are calling my name!

    Reply
    • Olivia says

      September 15, 2017 at 8:54 AM

      Thanks Chrisy! They were super easy to make! I hope you like it 🙂

      Reply
  28. Lovefoodies says

    September 15, 2017 at 8:38 AM

    5 stars
    What a fabulous cake!

    Reply
    • Olivia says

      September 15, 2017 at 8:54 AM

      Thank you so much Mary!

      Reply
  29. Cindy Rodriguez says

    September 15, 2017 at 8:34 AM

    I, too, love dense cakes and this is so perfect for fall. It was a hot summer in LA so I’m opening my arms to the slightly cooler season.

    Reply
    • Olivia says

      September 15, 2017 at 8:54 AM

      Me TOO! I am loving the cooler Fall weather <3 And dense cakes are the ultimate comfort food 🙂

      Reply
  30. Tara Noland says

    September 15, 2017 at 8:22 AM

    5 stars
    This is a stunning cake, I just love everything about it!!

    Reply
    • Olivia says

      September 15, 2017 at 8:53 AM

      Thanks so much Tara!

      Reply
  31. Martha Rodriguez says

    September 11, 2017 at 10:34 AM

    5 stars
    Me encantan sus recetas, me apasionan. El vídeo sería espectacular si pudieras mostrar cómo trabajas la cubierta rústica para ver el manejo de la espátula.

    Reply
    • Olivia says

      September 11, 2017 at 4:47 PM

      Thank you Martha! 🙂

      Reply
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Cake on a green cake stand with a glass of milk beside it.

Milk & Cookies Cake

Close up of the sides of the cake showing the alternating colors.

Rocky Road Bundt Cake

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olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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