This “Southern Pecan Praline Cake” is a classic, comforting dessert, beautifully represented by the slice shown in the image. The cake boasts a light, tender, and moist crumb, generously speckled with pieces of chopped pecans throughout, promising a delightful nutty crunch in every bite. What truly elevates this cake is the rich, creamy white frosting, which appears to be a classic buttercream or a cooked frosting, generously slathered over the cake’s exterior and between the layers (though only one slice is visible, suggesting a multi-layered cake or a very tall single layer). Embedded within the frosting are more pecan pieces, adding to the textural interest and reinforcing the praline theme. The cake’s edges are slightly uneven, indicating a homemade, rustic charm, and the overall impression is one of a deeply satisfying, sweet, and nutty dessert. This type of cake is often associated with Southern cuisine, known for its rich flavors and generous use of pecans and sweet frostings. It’s an ideal choice for holiday gatherings, family celebrations, or any occasion where a truly indulgent and classic cake is desired. This comprehensive recipe will guide you through preparing a tender pecan-studded cake and a luscious praline-inspired frosting, allowing you to recreate this inviting dessert.
Ingredients:
- For the Pecan Cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
- 1 cup (115g) finely chopped pecans, plus extra for garnish
- For the Praline Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (60ml) heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup (55g) finely chopped pecans, toasted (optional, for more pecan flavor)
- Optional: 2 tablespoons brown sugar, packed (for a hint of praline flavor in frosting)
- Equipment:
- Two 9-inch round cake pans or one 9×13-inch rectangular pan
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (stand mixer or handheld)
- Rubber spatula
- Wire cooling racks
- Offset spatula or knife for frosting
Instructions:
Part 1: Prepare the Pecan Cake
- Preheat Oven and Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. If using a 9×13-inch pan, grease and flour it generously.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Reduce mixer speed to low. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
- Fold in Pecans: Gently fold in the 1 cup of finely chopped pecans into the cake batter using a rubber spatula.
- Divide and Bake: Divide the batter evenly between the two prepared 9-inch round cake pans. If using a 9×13-inch pan, pour all the batter into it.
- For 9-inch round pans: Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- For 9×13-inch pan: Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Remove the cake pans from the oven and place them on a wire cooling rack. Let the cakes cool in the pans for 10-15 minutes.
- Remove from Pans: After 10-15 minutes, carefully invert the cakes onto the wire cooling rack to cool completely. Ensure the cakes are completely cool before frosting. This can take 1-2 hours.
Part 2: Prepare the Praline Buttercream Frosting
- Cream Butter: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy and smooth, about 2 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth. Scrape down the sides of the bowl as needed.
- Add Liquid and Flavorings: Once all powdered sugar is incorporated, add the heavy cream or milk, vanilla extract, and pinch of salt. If using, add the packed brown sugar. Beat on medium-high speed for 3-5 minutes, until the frosting is light, fluffy, and smooth.
- Fold in Pecans (Optional): If desired for more texture and praline flavor, gently fold in the ½ cup of toasted finely chopped pecans into the prepared frosting. The image shows visible pecan pieces in the frosting.
Part 3: Assemble and Frost the Cake
- Level Cakes (if needed): If your cake layers have domed tops, use a serrated knife to level them, creating a flat surface for stacking.
- First Layer: Place one cooled cake layer on your serving plate or cake stand.
- Fill Layer: Spread about 1 to 1 ½ cups of praline buttercream frosting evenly over the top of the first cake layer.
- Second Layer: Carefully place the second cake layer on top.
- Crumb Coat (Optional but recommended): Apply a thin layer of frosting all over the top and sides of the entire cake. This “crumb coat” helps to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
- Final Frosting: Once the crumb coat is set, apply the remaining praline buttercream frosting to the top and sides of the cake, smoothing it with an offset spatula or knife. The image shows a generous, somewhat rustic application of frosting.
- Decorate: If desired, press additional chopped pecans or whole pecan halves around the base or on top of the cake for decoration.
- Chill (Optional): For cleaner slices, you can chill the frosted cake in the refrigerator for at least 30 minutes before slicing.
Part 4: Serve and Store
- Serve: Slice the “Southern Pecan Praline Cake” and serve at room temperature.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for the best flavor and texture before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature. This helps them combine evenly, resulting in a smoother batter and a tender cake.
- Don’t Overmix: Mix the cake batter only until the ingredients are just combined. Overmixing can develop gluten, leading to a tough cake.
- Measure Flour Correctly: Spoon and level your flour, rather than scooping it directly from the bag, which can compact it and lead to too much flour.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute: Add 1 tablespoon of fresh lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest with regular milk (any fat percentage). Let it sit for 5 minutes until it slightly curdles.
- Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth, creamy texture.
- Toast Pecans (Optional): For a deeper, nuttier flavor, lightly toast the chopped pecans in a dry skillet over medium-low heat for 5-7 minutes, stirring frequently, until fragrant before adding them to the cake batter and frosting. Let them cool completely before adding to frosting.
- Consistency of Frosting: If your frosting is too thick, add more cream or milk, 1 teaspoon at a time. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.
- Crumb Coat: This step is highly recommended for a professional-looking frosted cake. It locks in crumbs so your final layer of frosting is smooth and pristine.
- Sharp Knife for Slicing: Use a sharp, warm knife (run under hot water and wipe dry) to get clean slices, especially with the rich frosting.
Enjoy this truly indulgent and classic “Southern Pecan Praline Cake”! Sources