Home › Recipes › Desserts

Invisible Pear Cake

By Snejana Andreeva

on Sep 24, 2025

If you fell hard for the viral Invisible Apple Cake , get ready to swipe right 📲! Just like its forbearer, my Invisible Pear Cake is made with paper-thin slices of fruit held together by a creamy custard-like batter. The taste is light and only slightly sweet, but the texture is what makes this recipe truly special. Layer upon layer of pears 🍐 practically disappears into a lemon and almond infused batter for a flavor that feels comforting in ways you can’t explain. (It also low key looks like geologic strata, only prettier 😆.) And since the cake is mostly made of fruit, it’s low in calories and super-high in Vitamin A. I call that a win-win 😉.

View this post on Instagram A post shared by Snejana Andreeva (@themodernnonna)

Key Takeaways

• Invisible Pear Cake features thin layers of pears enveloped in a creamy custard-like batter, creating a unique texture.

• The cake is full of bright flavors from lemon zest and almond extract, making it light and slightly sweet.

• You can freeze Invisible Pear Cake. Following a few specific tips will maintain its texture and quality.

• Substitutions are possible: use apples instead of pears, or swap in gluten-free flour for an allergen-friendly version.

• This cake pairs well with dusted powdered sugar, vanilla ice cream, or as a light dessert after rich meals.

• Key Takeaways

• Why You’ll Love Invisible Pear Cake

• Ingredients

• Nonna’s Tip 🔪

• Pro Storage Tips

• Invisible Pear Cake Variations and Substitutions

• Best Served With

• Similar Recipes

• Common Questions

• Invisible Pear Cake Recipe

Why You’ll Love Invisible Pear Cake

Thin layers of pears create a beautiful mosaic held together by creamy custard in this Invisible Pear Cake 🍐. Sugar granules infused with lemon zest 🍋 give the batter extra brightness and deep citrusy flavor. Almond extract adds nutty, floral notes to the cake – leave it out and you’ll fell like something’s missing 😉. When baked, the layers fuse into one delicate block creating a unique texture that feels truly special . The end result? A cake that melts in your mouth , with a slight bite that reminds you it was made with fresh pears. It’s light and not too sweet, making it equally perfect for serving after a rich meal or for breakfast with a warm cup of coffee ☕.

Ingredients

🍐 Pears : Paper thin layers of pears form the unique texture of the cake while also giving it a natural sweetness. I used Bartlett pears for this recipe, but any variety will work.

🍋 Sugar and Lemon zest: For this Invisible Pear Cake recipe, I infused granulated sugar with lemon zest to add sweetness and deep citrus flavor into the batter.

🥚 Eggs: I use two large eggs to create a custard-like batter that melds into the pears, making them “invisible.”

🥛 Milk: Adds richness and moisture to the batter.

🥑 Avocado oil: This healthy fat makes the cake tender and creamy.

🌰 Almond extract: Levels up the flavor profile with nutty, floral notes.

🌾 Flour: Forms the crumb of the cake and creates structure within the layers of pears.

☁️ Baking powder: Helps give the cake slight lift.

🧂 Salt: Balances the flavors and makes magic with the flour and baking powder to form the structure.

Nonna’s Tip 🔪

Always use a guard when slicing your pears with a mandoline to avoid serious injury.

Pro Storage Tips

Invisible Pear Cake is gorgeous 💅 and delicious 😋, so you may be wondering if you can make it ahead of time and freeze it for a special occasion. Short answer: yes. However, there are some caveats.

The cake is mostly thin pear slices bound with a light custard. And since pears 🍐 contain a ton of water, they can release a lot of that moisture when frozen and thawed. This results in a soft, mushy cake 😒. Sure, the flavor holds up, but the texture won’t be anything to write home about. Here are a few pro tips on how to freeze Invisible Pear Cake properly so you can enjoy it anytime the craving strikes.

• Let the cake cool completely before freezing. This is VERY important so you can avoid ice crystals ❄️.
• Slice your cake into portions for quick and easy thawing.
• Wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer bag.
• Finally, freeze 🥶 for up to 2 months . Thaw at room temperature and enjoy!

Invisible Pear Cake Variations and Substitutions

1. If you don’t have pears on hand, you can make this cake with apples 🍎.
2. For a gluten-free version, use your favorite 1:1 GF flour.
3. Instead of almond extract, feel free to swap with vanilla extract.
4. Dairy-free 🚫🥛? You’re in luck – this recipe uses avocado oil instead of butter, so you’ll only need to swap the milk with your favorite plant-based kind.
5. I use an 11×5 inch loaf pan for this recipe, but you can also use a standard 8×4 or 9×5 pan – whichever you have on hand.

Best Served With

• A dusting of powdered sugar, a scoop of vanilla ice cream 🍨, or a dollop of whipped cream.
• Hot drinks like coffee ☕ , chai tea, or hot chocolate .
• As a light dessert following a rich meal like Roasted Chicken and Potatoes .
• Brunch spread items like this gravlax-inspired Labneh Breakfast Plate and arugula salad . Pair with mimosas, Bellinis, or a crisp Prosecco 🥂.

Similar Recipes

Invisible Apple Cake

1 hr 15 mins

Easy Apple Cake

45 mins

Easy Plum Cake

45 mins

Baked Apples

50 mins

Common Questions

It’s totally optional! Peeling the pears gives the cake a more delicate texture, while leaving the skins on adds color, added fiber, and gives your cake beautiful rustic look.

A mandoline is a great tool to have in your kitchen. I use this one . However, you can also slice your pears really thinly with a knife in a pinch.

Yes! This cake stores well in the fridge for up to 3 days in an airtight container. You can also wrap it tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. To thaw, simply place it out on the counter and let it come to room temperature.

Yes! Invisible Pear Cake is a spinoff of the viral Invisible Apple cake. You can find the full recipe here .

Of course! Swap out the flour for your favorite 1:1 gluten free substitute.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ mandoline
• ▢ Mixing Bowls
• ▢ Measuring Cups + Spoons
• ▢ Parchment Paper
• ▢ Electric Peeler
• ▢ Hand Mixer
• ▢ Nakiri Knife
• ▢ Liquid Measuring Cup
• ▢ Cutting Board
• ▢ Loaf Pan
• ▢ Zester

Ingredients

• ▢ 5 small Bartlett pears , about 1.5 lbs, cored and mandolined
• ▢ ⅓ cup sugar
• ▢ 1 lemon zested , into the sugar
• ▢ 2 large eggs
• ▢ ½ cup milk
• ▢ 1.5 tbsp oil , avocado
• ▢ 1 tsp almond extract , or vanilla
• ▢ ½ cup all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 1 pinch salt

Instructions

• ▢ Note: never use a mandoline without the guard as it can cause serious injuries .
• ▢ Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside. (If you do not have an 11×5, any large size loaf pan will work.)
• ▢ Core and slice the pears. You do not need to peel them. Take the mandoline, place the whole pear with the guard on top, and slice each pear into 1/8 inch rings (refer to my video if needed). Set aside.
• ▢ Note: If you do not have a mandoline, you can also slice them thinly with a knife , but the final result won’t be as good.
• ▢ Into a mixing bowl , add sugar and the zest of one lemon. Massage the lemon zest and sugar together until well combined, about 1-2 minutes.
• ▢ Next, add in the eggs and using a hand mixer, mix until it forms a light, frothy consistency.
• ▢ Add in milk, avocado oil, and almond extract. Mix until combined.
• ▢ Finally, add in the dry ingredients (flour, baking powder, and salt). Mix until you have a thin batter.
• ▢ Place your thinly sliced pears into the batter and toss until each slice is well coated.
• ▢ Note: I did not peel the pears. They are cored then sliced as thinly as possible with a mandoline using a safe guard.
• ▢ Arrange the coated pears into the loaf pan making sure to layer them evenly.
• ▢ When you place the coated pear rings in the pan, you will be left with a little bit of extra batter. Pour the remaining batter on top and give the pan a shake.
• ▢ Bake at 350F (177C) for 55-60 minutes or until a toothpick comes out clean and the pears are soft.
• ▢ Once baked, remove your pan from the oven and let it cool on a wire rack for at least 30 minutes before slicing. If you slice before cooling, the cake will fall apart.
• ▢ Serve with a dusting of powdered sugar, ice cream or caramel on top. Enjoy!

Nonna’s Notes

• Fruit swap: If you don’t have pears on hand, you can make this cake with apples.
• Gluten-free: For a gluten-free version, use your favorite 1:1 GF flour.
• Flavor swap: Instead of almond extract, feel free to swap with vanilla extract.
• Dairy-free: This recipe uses avocado oil instead of butter, so you’ll only need to swap the milk with your favorite plant-based kind.
• Loaf pan sizes: I use an 11×5 inch loaf pan for this recipe, but you can also use a standard 8×4 or 9×5 pan – whichever you have on hand.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Invisible Pear Cake

Equipment

• mandoline
• Mixing Bowls
• Measuring Cups + Spoons
• Parchment Paper
• Electric Peeler
• Hand Mixer
• Nakiri Knife
• Liquid Measuring Cup
• Cutting Board
• Loaf Pan
• Zester

Ingredients

• 5 small Bartlett pears about 1.5 lbs, cored and mandolined
• ⅓ cup sugar
• 1 lemon zested into the sugar
• 2 large eggs
• ½ cup milk
• 1.5 tbsp oil avocado
• 1 tsp almond extract or vanilla
• ½ cup all-purpose flour
• 1 tsp baking powder
• 1 pinch salt

Instructions

• Note: never use a mandoline without the guard as it can cause serious injuries .
• Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside. (If you do not have an 11x5, any large size loaf pan will work.)
• Core and slice the pears. You do not need to peel them. Take the mandoline, place the whole pear with the guard on top, and slice each pear into 1/8 inch rings (refer to my video if needed). Set aside.
• Note: If you do not have a mandoline, you can also slice them thinly with a knife , but the final result won’t be as good.
• Into a mixing bowl , add sugar and the zest of one lemon. Massage the lemon zest and sugar together until well combined, about 1-2 minutes.
• Next, add in the eggs and using a hand mixer, mix until it forms a light, frothy consistency.
• Add in milk, avocado oil, and almond extract. Mix until combined.
• Finally, add in the dry ingredients (flour, baking powder, and salt). Mix until you have a thin batter.
• Place your thinly sliced pears into the batter and toss until each slice is well coated.
• Note: I did not peel the pears. They are cored then sliced as thinly as possible with a mandoline using a safe guard.
• Arrange the coated pears into the loaf pan making sure to layer them evenly.
• When you place the coated pear rings in the pan, you will be left with a little bit of extra batter. Pour the remaining batter on top and give the pan a shake.
• Bake at 350F (177C) for 55-60 minutes or until a toothpick comes out clean and the pears are soft.
• Once baked, remove your pan from the oven and let it cool on a wire rack for at least 30 minutes before slicing. If you slice before cooling, the cake will fall apart.
• Serve with a dusting of powdered sugar, ice cream or caramel on top. Enjoy!

Video

Notes

• Fruit swap: If you don’t have pears on hand, you can make this cake with apples.
• Gluten-free: For a gluten-free version, use your favorite 1:1 GF flour.
• Flavor swap: Instead of almond extract, feel free to swap with vanilla extract.
• Dairy-free: This recipe uses avocado oil instead of butter, so you’ll only need to swap the milk with your favorite plant-based kind.
• Loaf pan sizes: I use an 11x5 inch loaf pan for this recipe, but you can also use a standard 8x4 or 9x5 pan - whichever you have on hand.

Nutrition

Invisible Pear Cake https://themodernnonna.com/invisible-pear-cake/ January 4, 2026