Ah, Pecan Praline Cake—a Southern classic! Rich, moist cake layered with caramelized pecans and a buttery praline frosting. Here’s a detailed recipe to make it from scratch:
Pecan Praline Cake Recipe
Servings: 8–10
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Praline Pecan Topping/Frosting:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans
- Pinch of salt
Instructions
1. Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
2. Make the Praline Frosting/Topping:
- In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly.
- Cook for 2–3 minutes until slightly thickened. Remove from heat.
- Stir in vanilla, salt, and chopped pecans. Allow to cool slightly—it should thicken a bit but still be pourable.
3. Assemble the Cake:
- Pour the warm praline topping over the cooled cake, spreading evenly.
- Let the topping set for 10–15 minutes before slicing.
Tips:
- For extra flavor, lightly toast the pecans before adding them to the praline.
- You can make it in layer cakes as well, using the praline as a filling and frosting.
- Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat.
If you like, I can also give a lighter, less-sweet version of pecan praline cake that’s lower in sugar and butter but still rich and nutty—perfect if you’re craving dessert without going overboard.
Do you want me to do that?
