Red Wine Pear Cake

Name: Red Wine Pear Cake (Rotweinbirnenkuchen)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: German
Ingredients: ¾ cup plus 2 tablespoons (200 g) unsalted butter, plus more for greasing; 1 cup (200 g) granulated sugar; 2 teaspoons vanilla extract; 1 tablespoon spiced rum; 4 large eggs; 2 cups (250 g) all-purpose flour, plus more for dusting; 2 tablespoons cocoa powder; 2 teaspoons baking powder; ½ teaspoon ground cinnamon; ½ teaspoon salt; 3½ ounces (100 g) semisweet chocolate chips or chocolate bar (35 to 65% cocoa), chopped into small chunks; 3½ ounces (100 g) semisweet chocolate chips or chocolate bar (35 to 65% cocoa), chopped into small chunks; 3½ ounces (100 g) semisweet chocolate chips or chocolate bar (35 to 65% cocoa), chopped into small chunks; 3½ ounces (100 g) semisweet chocolate chips or chocolate bar (35 to 65% cocoa), chopped into small chunks; ½ cup (120 ml) red wine (any kind you like); 4 small, very ripe pears, such as Bosc or Anjou, at room temperature (see Notes); 4 small, very ripe pears, such as Bosc or Anjou, at room temperature (see Notes); 4 small, very ripe pears, such as Bosc or Anjou, at room temperature (see Notes); Powdered sugar, for dusting; Whipped cream, homemade or store-bought, for serving

Rotweinbirnenkuchen

Preparation info

Yield:
12
slices

Difficulty
Easy
Ready in
1 hr

Appears in

German Home Kitchen

By Sophie Sadler

Published 2025

About

When I left Germany to become an exchange student, a friend gave me a homemade red wine cake as a farewell present. I know—such a sweet German thing to do. I love red wine cake on its own, but my absolute favorite version includes pears. This mildly spiced cake is freckled with chocolate bits and baked with whole, cored pears nestled inside. The result is a beautifully rustic, moist cake that’s best served with spoonfuls of whipped cream (a must!). Let me do some girl math for you: Juicy Pe

Ingredients

Europe
Germany
Dessert
Cake
Vegetarian

Ingredients

Method