Easy Pecan Praline Cake – Rich and Moist
A rich, buttery and incredibly moist pecan cake topped with a gooey brown sugar praline pecan topping. This easy Southern-inspired dessert is perfect for holidays, family gatherings, potlucks, and weekend baking.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
- 1 cup chopped pecans
Pecan Praline Topping
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups chopped pecans
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and lightly flour it, or line it with parchment paper for easier removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
- Combine the Batter: Add the dry ingredients in batches, alternating with the buttermilk. Mix just until combined. Do not overmix the batter.
- Fold in the Pecans: Gently fold the chopped pecans into the batter using a rubber spatula until evenly distributed.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the Praline Topping: While the cake is baking, melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, heavy cream, vanilla, and salt. Cook gently until smooth and bubbling, then stir in the chopped pecans.
- Add the Praline Topping: Remove the warm cake from the oven. Immediately pour the warm pecan praline topping evenly over the surface and gently spread it toward the edges.
- Cool and Serve: Let the cake cool for at least 15–20 minutes before slicing. Serve slightly warm or at room temperature.
Notes
- For the best texture, bring the butter, eggs, and buttermilk to room temperature before mixing.
- Toasting the pecans before adding them gives the cake a deeper, richer nutty flavor.
- Avoid overmixing once the flour is added, as this can make the cake dense.
- Pour the praline topping over the cake while both are still warm for the best coverage.
- Allow the cake to cool slightly before cutting so the praline topping can set.
- For an extra-indulgent dessert, serve warm with a scoop of vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator.
Nutrition Facts
- Calories: 561 kcal
- Total Fat: 35.3 g
- Saturated Fat: 13.1 g
- Cholesterol: 58 mg
- Sodium: 230 mg
- Total Carbohydrates: 58.4 g
- Dietary Fiber: 2.7 g
- Total Sugars: 38 g
- Protein: 6.2 g