Welcome to my kitchen! Today, we are making a delightful Southern Pecan Praline Cake Recipe that will have your family begging for seconds. I remember my Aunt Betty used to whip this up for our Sunday dinners, and it always brought smiles to our faces. This cake is a delicious twist on the classic pecan pie, combining the rich flavors of pecans with a moist cake that is simply irresistible.
Why You’ll Love It
- It's a perfect blend of cake and pie, bringing the best of both worlds.
- The praline topping adds a sweet crunch that makes every bite special.
- It's a family favorite that brings everyone together around the table.
Pure Comfort
Every slice of this cake feels like a warm hug. The combination of buttery cake and crunchy pecans is pure comfort food, making it a great choice for gatherings or just a cozy night in with loved ones.
What You Need
- 2 all-purpose flour – cups
- 1.5 granulated sugar – cups
- 1 unsalted butter – cup, softened
- 3 eggs – large
- 1 buttermilk – cup
- 1 vanilla extract – tbsp
- 1 baking powder – tbsp
- 1 baking soda – tsp
- 1/2 salt – tsp
- 1 chopped pecans – cup
- 1 brown sugar – cup
- 1/2 heavy cream – cup
- 1/4 corn syrup – cup
Time to Cook
Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Difficulty: easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline topping by combining brown sugar, heavy cream, and corn syrup in a saucepan over medium heat.
- Stir until the mixture comes to a boil, then let it simmer for 3-4 minutes.
- Remove from heat and stir in the remaining chopped pecans.
- Once the cake is done, pour the praline topping over the warm cake and let it cool before serving.
Make It Perfect
- For an extra kick, add a pinch of cinnamon to the cake batter.
- Make sure to let the cake cool completely before serving to let the topping set.
- Store any leftovers in an airtight container for up to three days.
Mix It Up
- Try adding chocolate chips for a chocolate pecan praline cake.
- Substitute walnuts for pecans for a different nutty flavor.
- Make it a Southern Pecan Praline Cheesecake by using a cheesecake base instead of cake.
Perfect Partners
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- Pair with a hot cup of coffee or sweet tea for a true Southern experience.
- Enjoy with fresh fruit for a lighter option.
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FAQs
Can I use unsalted butter instead of salted?
Yes, just adjust the salt in the recipe accordingly.
How do I store leftover cake?
Keep it in an airtight container at room temperature for up to three days.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to three months.
Conclusion
This Southern Pecan Praline Cake Recipe is sure to become a family favorite, just like it was for Aunt Betty. With its rich flavors and delightful texture, it is a perfect addition to any gathering. Enjoy every bite of this delicious Pecan Praline Cake and share the love with your family and friends.
Southern Pecan Praline Cake Recipe
Equipment
- 9×13 inch baking pan
- Large bowl
- Saucepan
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup chopped pecans
- 1 cup brown sugar
- 0.5 cup heavy cream
- 0.25 cup corn syrup
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline topping by combining brown sugar, heavy cream, and corn syrup in a saucepan over medium heat.
- Stir until the mixture comes to a boil, then let it simmer for 3-4 minutes.
- Remove from heat and stir in the remaining chopped pecans.
- Once the cake is done, pour the praline topping over the warm cake and let it cool before serving.