Okay, friends, gather ’round because I’m about to share something truly special.Butter Pecan Praline cake. Butter pecan praline cakeWhat is a hug on a plate? What is it like to have pecans toast in the oven? Is it easier than making individual pralines?

What is Butter Pecan Praline Cake?

What is a definition of “what is”?Butter pecan praline cake. Butter pecan praline cakeWhat is a moist, tender cake infused with the irresistible flavors of butter, pecans, and praline? Think of it as a cross between a classic butter cake and a pecan pie, but in cake form. The praline element comes from a rich, buttery caramelized pecan topping that seeps into the cake as it bakes, creating a delightful gooey texture. It’s not overly sweet but perfectly balanced with the nutty pecans and that hint of caramel. Trust me, it’s unbelievably good and perfect for those of us who crave a little Southern comfort food.

Why you’ll love this recipe?

What makes this recipe so special? What I love about praline is how easy it is to make. Don’t be intimidated by the praline part. It’s actually surprisingly simple and doesn’t require any fancy candy-making skills. I’ve made this cake countless times and it always comes out perfectly. What are some of the best ingredients for a cake?

What are some of the best ways to enjoy vanilla Ice Cream at room temperature? If you like hummingbird cake, this is the perfect cake for you.Butter pecan praline cake. Butter pecan praline cakeWhat I love most about this recipe is how it seems fancy, but it’s secretly so simple to pull off. What is the perfect “wow” factor without all the stress of a complicated recipe?

How do I make Butter Pecan Praline Cake?

Quick Overview

Making this Butter pecan praline cake. Butter pecan praline cakeIs it easier than you think? What is the best way to make a buttery cake batter, whip up a quick praline filling with pecans and caramel-y goodness, layer it all together in a pan, and bake until golden brown. The praline layer bakes right into the cake, creating that gooey, delicious texture. Top it off with a simple glaze, and you’re good to go! I’ll walk you through each step with detailed instructions.

Ingredients

For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached, but either works fine. * 1 teaspoon baking powder: Make sure it’s fresh! * 1/4 teaspoon salt: This helps with the rise. * 1 cup (2 sticks) unsalted butter, softened: Super important to have it softened, or it won’t cream properly. * 1 3/4 cups granulated sugar: For sweetness and moisture. * 2 large eggs: Adds richness and structure. * 1 teaspoon Vanilla Extract: Enhances the flavor. I splurge on good vanilla, but imitation works too! What is the secret to a moist cake?

For the Filling:
* 1 cup packed light brown sugar: This gives that caramel flavor. * 1/2 cup (1 stick) unsalted butter: Adds richness to the filling. * 1/4 cup heavy cream: Makes the filling extra decadent. * 1 teaspoon vanilla extract: More flavor! * 1 1/2 cups chopped pecans: Toast lightly for extra flavor if you’re feeling fancy.

For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps! * 1/4 cup milk: Add more or less to get the right consistency. * 1/2 teaspoon vanilla extract: Just a touch of extra goodness.

What is the step-by-

Step 1: Preheat & Prep Pan

What should I do first, preheat my oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour already in it – that’s what I usually do. Make sure you get into all the corners so the cake doesn’t stick!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl as you go to ensure everything is well combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. I usually do about half the dry, then all the buttermilk, then the rest of the dry. Works like a charm!

Step 5: Prepare Filling

In a saucepan, combine brown sugar, melted butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract and chopped pecans.

Step 6: Layer & Swirl

Pour half of the cake batter into the prepared pan. Then, pour the praline filling evenly over the batter. Top with the remaining cake batter. Use a knife or skewer to gently swirl the filling into the batter. This creates a marbled effect and ensures that the praline flavor is evenly distributed throughout the cake.

Step 7: Bake

If a wooden skewer inserted into the center comes out clean, let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If the top gets too brown while baking, you can tent it with foil.

Step 8: Cool & Glaze

Once the cake is completely cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the cake, letting it drip down the sides. Let the glaze set for a few minutes before slicing and serving. I always do this on a wire rack with parchment underneath to catch the drips!

Step 9: Slice & Serve

Slice the Butter pecan praline cake. Butter pecan praline cakeWhat’s a good dessert to serve warm or at room temperature?

What is the best way to serve it?

This Butter pecan praline cake. Butter pecan praline cakeWhat are some ideas for what to serve it with to take it to the next level?

For Breakfast:What is the best way to start your day with a little sweetness?

For Brunch: Offer it as part of a brunch buffet with other pastries, fruits, and savory dishes. It adds a touch of elegance and indulgence to any brunch spread.

As Dessert:Serve it warm with a scoop of vanilla Ice Cream or a drizzle of caramel sauce for a decadent after-dinner treat.

For Cozy Snacks:What is the best comfort food to eat on a chilly evening? My family loves this as a quick snack – especially the pecan lovers.

How do I make a butter pecan praline cake?

How can I make sure my life is running smoothly?Butter pecan praline cake. Butter pecan praline cakeWhat are some tips for perfectionism?

Mixing Advice: Don’t overmix the cake batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined. This is key! I see so many people overmix, and it’s the biggest mistake.

Swirl Customization: WhatExperiment with different swirl patterns. You can create a more intricate design by using a skewer to draw different patterns in the batter. I’ve even used two different fillings before to create an awesome swirl effect.

Ingredient Swaps:If you don’t have buttermilk, you can use it with lemon juice or vinegar. Let it sit for a few minutes to sour before adding it to the batter. I’ve used almond milk in a pinch, and it works great!

Baking Tips:Use an oven thermometer to ensure your oven is at the correct temperature. Ovens can vary, and an accurate temperature is essential for even baking. I invested in a new car and it was a game changer.

Glaze Variations:Add a pinch of salt to balance the sweetness of your glaze. I sometimes use a little bit of brown butter in the glaze for extra depth.

Pecan Toasting:What are some ways to toast pecans before adding them to the filling? But watch them carefully, they burn quickly!

What are some Storing and Reheating Tips?

Want to enjoy your Butter pecan praline cake. Butter pecan praline cakeHow do I store it properly?

Room Temperature:How do I store a cake in an airtight container at room temperature for up to 3 days?

Refrigerator Storage: What is the For longer storage, you can refrigerate the cake in an airtight container for up to a week. Just be sure to bring it to room temperature before serving for the best flavor and texture.

How do I use a freezer To freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

What is Glaze Timing Advice? If you plan to freeze the cake, it’s best to glaze it after thawing for the freshest flavor. Otherwise, the glaze might get a little sticky or soggy.

What are the most frequently asked questions on Quora

Final Thoughts

What is my recipe for the most amazing food?Butter pecan praline cake. Butter pecan praline cakeI hope you give this recipe a try. It’s a guaranteed crowd-pleaser and a perfect treat for any occasion. What are some of my favorite cake recipes? I’m always adding new and delicious recipes to my blog. Happy baking, and I can’t wait to hear how yours turns out!