Pear Cocoa Berry Cake (Printable)

Delight in juicy pears, rich cocoa, and fresh berries in this moist, easy-to-make cake.

# What You’ll Need:

→ Fruit

01 - 2 ripe pears, peeled, cored, and diced
02 - 1 cup mixed berries (fresh or frozen; raspberries, blueberries)

→ Dry Ingredients

03 - 1 1/2 cups all-purpose flour
04 - 1/3 cup unsweetened cocoa powder
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 3/4 cup plain yogurt (or sour cream)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Mix in half of the dry ingredients, then add the plain yogurt. Gently fold in the remaining dry ingredients until just combined.
05 - Gently fold in the diced pears and mixed berries, ensuring even distribution without overmixing.
06 - Pour the batter into the prepared pan and spread evenly with a spatula.
07 - Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally dust with powdered sugar before serving.

# Expert Advice:

01 -
  • The pears add natural moisture and sweetness that keeps this cake tender for days without being dry or overly fussy.
  • Cocoa gives it that sophisticated depth that makes people think you spent hours in the kitchen when you really didn't.
  • Mixed berries burst throughout, creating little flavor surprises that feel almost luxurious against the chocolate and fruit.
02 -
  • Room temperature ingredients are non-negotiable for a fluffy cake. Cold eggs and butter don't blend smoothly and you end up with a denser crumb than you deserve.
  • The folding step with the dry ingredients might feel too gentle, but it's the difference between a tender cake and one that feels like a brick. Once you stop seeing flour streaks, stop mixing.
  • A toothpick test isn't perfect if it hits a berry—that's fine. What you're looking for is no thick batter clinging to it, just that clean or barely-crumb-touched test.
03 -
  • If your pears are still slightly firm, let them sit on the counter for a day—they'll soften and become sweeter, and that translates directly into a better cake.
  • The secret to a moist crumb is not overbaking and using full-fat yogurt. Those two things together create cake that stays soft for days instead of drying out.

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