Description
Get ready to indulge in the rich and decadent flavors of Southern Pecan Praline Cake—a sweet, nutty treat perfect for any occasion!
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1¼ cups granulated sugar
¾ cup brown sugar
4 large eggs, room temperature
1 Tbsp vanilla extract
1¼ cups buttermilk or milk
4 cups pecans, divided
¾ cup unsalted butter, room temperature (for frosting)
1 cup brown sugar (for frosting)
5–6 cups powdered sugar (for frosting)
⅓ cup milk (for frosting)
1 Tbsp vanilla extract (for frosting)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (Prep: 10 mins
)
In a large bowl, whisk together flour, baking powder, baking soda, and salt. (Prep: 5 mins
)
In another bowl, cream butter with granulated and brown sugars until light and fluffy. (Prep: 5 mins
)
Beat in eggs one at a time, then stir in vanilla extract. (Prep: 3 mins
)
Gradually add dry ingredients and buttermilk, starting and ending with flour mixture. (Prep: 5 mins
)
Fold in 3 cups of chopped pecans for that irresistible crunch. (Prep: 2 mins
)
Divide batter evenly among prepared pans and bake 25–30 minutes, or until a toothpick comes out clean. (Bake: 30 mins
)
Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely. (Cool: 20 mins
)
For frosting, melt ¾ cup butter with 1 cup brown sugar in a saucepan over medium heat. Bring to a boil and bubble 1 minute, then whisk in powdered sugar, milk, and vanilla until smooth. (Prep & Cook: 10 mins
)
Frost cooled cakes generously and sprinkle remaining 1 cup of pecans on top. (Prep: 5 mins
)
Prep Time: 20 minutes | Cooking Time: 30 minutes | Cooling & Frosting Time: 30 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 12 slices
#PecanPraline #SouthernBaking #DessertLovers #CakeGoals
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for proper emulsification. When creaming the butter and sugars, beat for a full 3-5 minutes until the mixture is pale and fluffy. This incorporates air for a lighter crumb. When adding the dry and wet ingredients, do so in three parts, beginning and ending with the flour mixture. Mix only until just combined after each addition to avoid a tough cake. For the frosting, have your powdered sugar measured and ready before you start cooking the butter and brown sugar. The moment the sugar mixture reaches a boil, start your timer for one minute precisely to achieve the perfect praline flavor without burning.
Serving Suggestions
This rich cake is a showstopper on its own, but a few accompaniments elevate it. Serve slices slightly warmed to enhance the gooey praline frosting. Pair with a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream to cut the sweetness. For a gourmet touch, drizzle with a warm bourbon caramel sauce or a sprinkle of flaky sea salt. It pairs beautifully with strong coffee, black tea, or a glass of dessert wine like a tawny port.
How-to Summary
In summary, create this Southern classic by: 1) Creaming room-temperature butter and sugars until light. 2) Alternating dry ingredients and buttermilk into the wet mix. 3) Folding in most of the pecans. 4) Baking in three prepared pans. 5) Making a cooked brown sugar frosting. 6) Assembling and topping with remaining pecans. The keys are proper ingredient temperature and not overmixing the batter.
Frequently Asked Questions
Can I make this cake in a different pan? Yes. You can use a 9×13-inch sheet pan. Adjust baking time to 35-45 minutes. For a layered look, you can carefully slice the single sheet cake horizontally after cooling.
How should I store the finished cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let slices come to room temperature before serving for the best texture and flavor.
Can I use pre-chopped pecans? It’s best to buy pecan halves and chop them yourself. Pre-chopped nuts are often drier and less flavorful. Toasting the pecans lightly before chopping and adding to the batter will deepen their flavor.
What if my frosting is too thick or thin? If too thick to spread, whisk in milk one teaspoon at a time. If too thin, add more sifted powdered sugar in 1/4-cup increments until it reaches a spreadable, creamy consistency.
Can I make the components ahead of time? Absolutely. Bake the cake layers up to 2 days in advance; wrap tightly in plastic once cool and store at room temp. The frosting is best made the day of assembly, but can be refrigerated for a day and gently rewarmed to soften.
Common Mistakes to Avoid
- Using Cold Ingredients: This prevents proper creaming and can lead to a dense cake.
- Overmixing the Batter: Mix only until ingredients are incorporated after adding flour to avoid gluten development.
- Overbaking: Check cakes at the 25-minute mark. A toothpick should have moist crumbs, not be completely dry.
- Frosting a Warm Cake: The frosting will melt and slide off. Ensure layers are completely cool.
- Boiling the Frosting Too Long: Boiling the butter and brown sugar for more than a minute can make the frosting grainy or burnt.
Conclusion
This Southern Pecan Praline Cake is a celebration of texture and flavor, combining a moist, nut-filled cake with a luxurious cooked frosting. While it requires attention to detail—like ingredient temperature and timing the frosting—the process is straightforward and immensely rewarding. By following this enhanced guide and avoiding common pitfalls, you’ll create a stunning, crowd-pleasing dessert that truly captures the spirit of Southern baking. Every rich, sweet, and crunchy bite is worth the effort.