Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Praline Cake with Creamy Drip Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 50 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Pecan Praline Cake with Creamy Drip Glaze is a luscious dessert combining moist layers of pecan-studded cake with a rich, buttery praline glaze. Toasted pecans in the batter add crunch and nutty flavor, while the creamy brown sugar glaze coats the cake beautifully, topped with whole and chopped pecans for added texture and visual appeal. Perfect for special occasions or holiday gatherings, this cake offers a sweet, indulgent treat with a classic Southern twist.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups chopped pecans (toasted)

Praline Glaze Ingredients

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (sifted)

Garnish

  • 1 cup whole pecans (for topping)
  • ½ cup chopped pecans (to sprinkle around)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, to incorporate air into the batter.
  4. Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to create a smooth batter. Then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to prevent overworking the batter.
  6. Fold in Pecans: Gently fold the toasted chopped pecans into the batter to distribute them evenly without deflating the mix.
  7. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
  8. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess from residual heat.
  9. Make the Praline Glaze: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and heavy cream, bringing the mixture to a boil while stirring frequently.
  10. Simmer Glaze: Reduce heat and simmer the mixture for 2-3 minutes, stirring often to prevent burning and to thicken it slightly.
  11. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract for enhanced flavor.
  12. Incorporate Powdered Sugar: Gradually whisk in the sifted powdered sugar until the glaze becomes smooth and creamy. Let it cool slightly to reach a pourable but thick consistency.
  13. Assemble Cake – First Layer: Place one cake layer on a serving plate or cake stand and pour a portion of the praline glaze over it, spreading evenly to create a sticky, flavorful layer.
  14. Add Second Layer and Glaze: Place the second cake layer on top and pour the remaining praline glaze over the entire cake, allowing it to drip attractively down the sides.
  15. Garnish with Pecans: While the glaze is still slightly warm, press whole pecans into the top of the cake in a circular pattern for decoration and added crunch.
  16. Sprinkle Additional Pecans: Sprinkle chopped pecans around the sides and on top to add more texture and enhance the nutty flavor.
  17. Chill and Set: Allow the finished cake to chill in the refrigerator for about 30 minutes to let the glaze set properly.
  18. Serve: Slice and enjoy this indulgent Pecan Praline Cake, perfect for dessert or celebrations.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, stirring halfway through until fragrant and lightly browned.
  • Make sure buttermilk is at room temperature for better batter mixing and to avoid curdling the mixture.
  • The glaze sets better if slightly cooled before pouring over the cake; too hot glaze may slide off the cake.
  • For best flavor, prepare the cake a day ahead to allow the flavors to meld and the glaze to set thoroughly.
  • You can substitute regular pecans with candied pecans for an extra crunch and sweetness.
  • Store the cake covered in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://slsrecipes.com/pecan-praline-cake-with-creamy-drip-glaze-recipe/