Description
This Southern Pecan Praline Cake is a decadent layered dessert featuring moist, tender cake layers enriched with buttermilk and studded with pecans, all generously frosted with a creamy, buttery pecan praline frosting. The cake is beautifully finished with whole roasted pecans on top, delivering a delightful combination of sweet, nutty, and buttery flavors typical of Southern baking traditions.
Ingredients
Cake
- 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)
Frosting
- ¾ cup unsalted butter (room temperature)
- 1 cup brown sugar
- 5-6 cups powdered sugar
- ⅓ cup milk
- 1 Tbsp vanilla extract
Instructions
- Prepare Cake Pans: Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking. Set aside.
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s ready for baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for incorporation into the batter.
- Cream Butter and Sugars: Using an electric mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar on medium speed for about 3-4 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to ensure an even, smooth texture.
- Incorporate Dry Ingredients and Milk: Add half of the sifted flour mixture to the batter on low speed and mix until combined. Then add half of the buttermilk or milk and mix again. Repeat with the remaining flour mixture and milk, mixing after each addition. Be sure to scrape down the sides of the bowl for even mixing.
- Divide and Bake: Evenly divide the cake batter between the prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to rest in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Prepare Pecans: Chop 3 cups of pecans and keep 1 cup whole. Spread the pecans on a sheet pan and bake at 350°F for 6-8 minutes until they become fragrant. Remove and set aside to cool.
- Make Frosting: Cream together the unsalted butter and brown sugar using an electric mixer until smooth. Gradually add powdered sugar one cup at a time, fully mixing after each addition.
- Add Milk and Vanilla: Stir in the milk and vanilla extract until the frosting is smooth and well combined. Adjust consistency by adding more powdered sugar if too loose or more milk if too thick.
- Fold in Pecans: Gently fold the chopped toasted pecans into the frosting for added texture and flavor.
- Assemble Cake: Place one cake layer on a serving platter and spread about one cup of frosting on top. Repeat with the second and third layers.
- Frost and Garnish: Use the remaining frosting to cover the top and sides of the cake evenly. Garnish the top with the reserved whole toasted pecans for a beautiful finish.
Notes
- Allow your ingredients like eggs and butter to come to room temperature to ensure smooth mixing and optimal texture.
- Scraping down the bowl during mixing helps achieve a uniform batter.
- Adjust frosting consistency by adding powdered sugar or milk as needed for easier spreading.
- Roasting pecans enhances their flavor and adds a toasted aroma to the frosting.
- Use parchment paper in cake pans for easy removal without damaging the cakes.
- The cake layers can be baked a day ahead and wrapped tightly to keep moist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
