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Classic Praline Pecan Cake

A rich and moist Southern dessert layered with buttery cake and topped with a creamy praline frosting, perfect for celebrations or family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour use a good quality brand like King Arthur Flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened room temperature for creamy consistency
  • 4 large eggs preferably organic for richer flavor
  • 1 cup buttermilk can substitute with whole milk mixed with a tablespoon of vinegar
  • 1 tablespoon vanilla extract homemade or good quality brand
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans toasted pecans are heavenly!
Frosting Ingredients
  • 1 cup brown sugar dark brown lends a richer flavor
  • ½ cup heavy cream
  • 1 cup powdered sugar for frosting
  • to taste additional chopped pecans for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  4. Incorporate each egg one at a time, mixing well after each addition.
  5. Stir in the vanilla extract until fully blended.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture.
  7. Gently fold in the chopped pecans until evenly distributed.
  8. Evenly split the cake batter among the prepared cake pans.
Baking
  1. Bake in the preheated oven for about 30-40 minutes or until a toothpick inserted comes out clean.
  2. Remove the cakes from the oven and let them rest in the pans for about 20 minutes, then cool completely on wire racks.
Prepare Praline Frosting
  1. Melt the butter in a saucepan over medium heat.
  2. Stir in the brown sugar and heavy cream. Bring to a boil, stirring continuously until it thickens slightly.
  3. Remove from heat and gradually whisk in the powdered sugar until smooth.
Assembly
  1. Once the cakes are cooled, stack them with praline frosting between each layer and on top.
  2. Garnish with additional chopped pecans on top.

Notes

Let the cake layers cool completely before frosting. If the frosting is too thick, add a splash of milk to achieve desired consistency. Can be stored at room temperature for 3-4 days or up to a week in the fridge.