This Pecan Praline Cake is a rich and decadent dessert featuring a moist cake base generously topped with a sweet and buttery praline sauce studded with crunchy pecans. The cake itself can vary, sometimes being a simple yellow cake, a buttery pound cake, or even a spice cake, all serving as a tender foundation for the star of the show: the praline topping. The praline element is typically made by cooking butter, brown sugar, and sometimes a touch of cream or evaporated milk until it forms a luscious caramel-like sauce. Chopped or whole pecans are then stirred into this warm sauce, coating them in the sweet and buttery goodness. While the topping is still warm and liquid, it is poured generously over the baked cake, allowing it to seep into the nooks and crannies and create a sticky, caramelized layer. As the topping cools, it sets into a rich and slightly chewy praline coating that contrasts beautifully with the soft cake beneath. Some variations of this cake might also include a layer of creamy frosting underneath the praline topping, often a cream cheese frosting or a whipped cream, adding another layer of texture and flavor. The combination of the moist cake, the crunchy pecans, and the sweet, buttery praline makes this Pecan Praline Cake an irresistible treat, perfect for special occasions or any time you crave a truly indulgent dessert. The nutty aroma of the pecans and the sweet caramel scent of the praline make it especially appealing. It’s a cake that is both comforting and sophisticated, offering a delightful balance of textures and a deeply satisfying sweetness.
The texture of Pecan Praline Cake is a delightful combination of a moist and tender cake base and a rich, slightly chewy, and crunchy praline topping. The cake itself, depending on the recipe, can range from light and airy to dense and buttery. The praline topping, with its caramelized sugar and butter, creates a slightly sticky and chewy layer, studded with the satisfying crunch of whole or chopped pecans. The contrast between the soft cake and the textured topping is a key part of the cake’s appeal.
The flavor profile of Pecan Praline Cake is intensely sweet, buttery, and nutty. The cake provides a sweet foundation that complements the rich topping. The praline sauce, made with butter and brown sugar, offers a deep caramel-like sweetness with a hint of molasses. The pecans contribute their characteristic buttery and slightly earthy flavor, which is beautifully enhanced by the sweet praline coating. The overall flavor is decadent and comforting, with the warm, nutty notes of pecan and the rich sweetness of praline being the dominant characteristics.
Pecan Praline Cake is a perfect dessert for celebrations, holidays, or any special occasion where a rich and memorable treat is desired. Its decadent flavor and appealing texture make it a crowd-pleaser. It is often served in slices, allowing the layers of cake and praline topping to be enjoyed together. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness.
The preparation of Pecan Praline Cake involves baking a cake (often a yellow or pound cake) and then making a praline topping that is poured over the warm cake. The cake batter is prepared according to the specific recipe and baked until golden brown and cooked through. While the cake is baking or cooling slightly, the praline topping is made by melting butter in a saucepan, then adding brown sugar and sometimes cream or evaporated milk. This mixture is cooked until it thickens and becomes a caramel-like sauce. Chopped or whole pecans are then stirred into the warm praline sauce. Once the cake is ready, the warm praline topping is poured evenly over the top, allowing it to seep down the sides. The cake is then left to cool, allowing the praline topping to set. Some recipes might include an additional frosting layer applied to the cake before the praline topping is added.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
For the Praline Topping:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream or evaporated milk
- 1 teaspoon vanilla extract
- 3 cups pecan halves or coarsely chopped pecans
Optional Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream (if needed for consistency)
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Saucepan (for praline topping)
- Spatula
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool slightly in the pan while you prepare the praline topping.
- Make the Praline Topping: In a medium saucepan, melt the butter over medium heat. Stir in the packed light brown sugar and heavy cream or evaporated milk. Bring the mixture to a boil, stirring constantly, and cook for 2-3 minutes until slightly thickened and smooth. Remove from heat and stir in the vanilla extract and the pecan halves or chopped pecans.
- Pour Praline Topping Over Cake: While the cake is still warm, pour the warm praline topping evenly over the top of the cake. Use a spatula to spread it to the edges.
- Cool the Cake: Let the cake cool completely in the pan. The praline topping will set as it cools.
- Make Optional Frosting: If using frosting, in a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, if needed to reach your desired spreading consistency.
- Frost the Cake (Optional): Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake before the praline topping (if you prefer this variation), or you can serve the cake with a dollop of frosting on the side.
- Serve: Cut the Pecan Praline Cake into squares or slices and serve. It’s delicious on its own or with a scoop of ice cream or whipped cream.
Enjoy this rich and nutty Pecan Praline Cake!