The Pecan Praline Cake with Creamy Drip Glaze Recipe is a southern-inspired delight that brings together the warm, nutty flavors of toasted pecans with a luscious, sweet glaze that drips seductively down its sides. Every bite is a harmonious blend of buttery cake, rich praline sweetness, and crunchy pecan texture that feels like a warm hug from an old friend. If you’re looking for a show-stopping dessert that’s as beautiful as it is delicious, this recipe is your new go-to for celebrations or any day you want to feel a little fancy.
Ingredients You’ll Need
Crafting this Pecan Praline Cake with Creamy Drip Glaze Recipe is surprisingly straightforward because the ingredients are simple but each one plays a star role. Fresh pecans add the perfect crunch, butter provides that irresistible richness, and the combination of brown and powdered sugar creates the signature praline sweetness and silky glaze we all crave.
- All-purpose flour: Provides the structure needed for a tender, moist cake that holds together beautifully.
- Baking powder: Helps the cake rise perfectly, giving it a light and fluffy texture.
- Baking soda: Works alongside baking powder to ensure an even lift and a delightful crumb.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened for cake & melted for glaze): Adds buttery richness in both the cake and the glaze, essential for that indulgent mouthfeel.
- Granulated sugar: Sweetens the cake while helping create a light texture when creamed with butter.
- Eggs: Bind everything together and add moisture and structure to the cake.
- Vanilla extract: Brings warmth and depth to both the cake and the glaze, making the flavors pop.
- Buttermilk: Adds subtle tanginess and tenderizes the cake for a moist crumb.
- Chopped toasted pecans: Give a delightful crunch and toasty flavor that personifies this cake.
- Brown sugar: The backbone of the praline glaze, offering deep caramel notes and sweetness.
- Heavy cream: Creates a smooth, creamy texture in the glaze that perfectly complements the crunchy pecans.
- Sifted powdered sugar: Provides sweetness and thickens the glaze to a perfect drip consistency.
- Whole pecans: For garnishing, adding beauty and extra nutty goodness to the top.
- Additional chopped pecans: Sprinkled around to boost texture and visual appeal.
How to Make Pecan Praline Cake with Creamy Drip Glaze Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven and prepping your cake pans with a gentle grease and flour dusting. Sift together your dry ingredients to ensure an even rise and tender crumb. Then, cream the unsalted butter with sugar until it’s light and fluffy – this step is crucial for a delicate texture. Adding eggs one at a time with vanilla extract infuses the batter with both moisture and depth of flavor. Incorporating dry ingredients alternated with buttermilk creates the perfect balance of wet and dry, while folding in the toasted chopped pecans brings that unmistakable crunch throughout.
Step 2: Bake the Cake Layers
Divide the batter evenly between the pans and slide them into the oven. Bake until a toothpick inserted in the middle comes out clean, usually about 25 to 30 minutes. It’s important not to overbake so the cake stays moist. Once baked, cool in the pans briefly before moving to a wire rack. This resting time allows the cake to set, making it easier to work with during glazing and assembling.
Step 3: Make the Creamy Drip Glaze
For the star glaze, melt butter gently in a saucepan before adding brown sugar and heavy cream, stirring carefully until the mixture bubbles. This step creates that classic caramel-like praline base. After simmering briefly, remove from heat and stir in vanilla for a hint of aromatic sweetness. Whisk in sifted powdered sugar gradually until the glaze becomes smooth and pourable. The glaze should be slightly cooled to thicken without losing its luscious drip texture.
Step 4: Assemble and Decorate
Start by placing one cake layer on your chosen serving plate. Pour a generous amount of praline glaze evenly over the top to absorb into the cake while still shining. Add the second cake layer on top and pour more glaze over the entire cake, letting it luxuriously drip down the sides. While the glaze is warm, press whole pecans into the top in a pretty circular pattern and sprinkle chopped pecans around the edges for texture and visual delight. Chill the cake for about 30 minutes to set everything perfectly before serving.
How to Serve Pecan Praline Cake with Creamy Drip Glaze Recipe
Garnishes
A fresh sprinkle of toasted pecans on the side or some lightly whipped cream can elevate this cake’s already decadent vibe. The nuts add an inviting crunch, while cream mellows the sweetness just enough without overpowering the rich praline flavor.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a simple berry compote, balancing the sweetness with freshness. A strong cup of coffee or a robust black tea also complements the buttery, nutty layers perfectly for a complete, cozy dessert experience.
Creative Ways to Present
For celebrations, serve slices on rustic wooden boards dotted with pecan halves and drizzle extra praline glaze on the side for guests to add. Alternatively, create mini versions in cupcake form for an adorable party treat that still has all the charm of the full-sized cake.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain its moist texture and fresh flavor. If your kitchen is warm, storing it in the fridge is best, though bring to room temperature before serving to appreciate the glaze fully.
Freezing
This Pecan Praline Cake with Creamy Drip Glaze Recipe freezes well if you want to enjoy it later. Wrap the fully cooled cake tightly with plastic wrap and then foil before placing it in the freezer. It will keep for up to three months. Thaw in the refrigerator overnight and allow the drizzle glaze to soften before serving.
Reheating
Since this cake is best enjoyed at room temperature, avoid reheating in a microwave which might melt the glaze unevenly. Instead, leave slices out for about 30 minutes to warm gently or warm briefly in a low oven for 5-10 minutes if desired.
FAQs
Can I use different nuts in this Pecan Praline Cake with Creamy Drip Glaze Recipe?
Absolutely! While pecans give the cake its distinct flavor and texture, walnuts or almonds can be great substitutes, adding their own unique crunch and taste.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes. This will give the cake the same tender crumb and subtle tang.
Can I make the cake gluten-free?
Yes, use a one-to-one gluten-free baking flour blend instead of all-purpose flour. Be sure the blend contains xanthan gum for structure and texture similar to the original recipe.
How thick should the creamy drip glaze be?
The glaze should be smooth and pourable but thick enough to slowly drip down the sides of the cake rather than run off immediately. Let it cool slightly before glazing so it’s easier to control.
Is this cake suitable for special occasions?
Definitely! The beautiful layers, luscious glaze, and nutty topping make this Pecan Praline Cake with Creamy Drip Glaze Recipe a stunning centerpiece dessert for birthdays, holidays, and any celebration that calls for something memorable.
Final Thoughts
Baking this Pecan Praline Cake with Creamy Drip Glaze Recipe is like wrapping yourself in a cozy, nutty hug that’s both comforting and celebratory. Every slice is packed with buttery cake, crunchy pecans, and that dreamy drizzle that keeps you coming back for more. I highly encourage you to try this recipe, whether you’re treating yourself or sharing it with loved ones—it’s sure to become an instant favorite at your dessert table.
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Pecan Praline Cake with Creamy Drip Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, nutty flavors of this Pecan Praline Cake with a luscious creamy drip glaze. Moist layers of vanilla buttermilk cake with toasted pecans are generously covered in a buttery brown sugar praline glaze, topped with whole and chopped pecans for added texture and crunch. Perfect for special occasions or a decadent treat.
Ingredients
Cake
- 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
Creamy Praline Glaze
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
- 1 cup whole pecans (for topping)
- ½ cup chopped pecans (to sprinkle around)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring an even distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes using a mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating well after each addition, then mix in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter to evenly distribute without overmixing.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove cakes from oven and let cool in pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Praline Glaze: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and cook while stirring until the mixture begins to boil.
- Simmer Glaze: Reduce heat and allow the glaze to simmer for 2-3 minutes while stirring frequently to prevent burning.
- Remove from Heat and Add Vanilla: Take the pan off the heat and stir in the vanilla extract to enrich the flavor.
- Incorporate Powdered Sugar: Gradually whisk in the sifted powdered sugar until the glaze is smooth, creamy, and slightly thickened to a pourable consistency.
- Assemble the Cake: Place one cake layer on your serving plate or cake stand. Pour a portion of the praline glaze over the top and spread evenly to coat.
- Add Second Layer: Set the second cake layer on top of the first and pour the remaining praline glaze over the entire cake, allowing it to drip artistically down the sides.
- Garnish: While the glaze is still slightly warm, press the whole pecans into the top of the cake in a circular pattern for visual appeal.
- Add Additional Pecans: Sprinkle the chopped pecans around the sides and on top to add texture and nutty flavor.
- Chill the Cake: Refrigerate the assembled cake for about 30 minutes to set the glaze firmly before serving.
- Serve: Slice the cake and enjoy the decadent combination of moist pecan layers and creamy praline glaze.
Notes
- Make sure to toast the chopped pecans before folding them into the batter for enhanced nutty flavor.
- Allow the cake layers to cool completely before glazing to prevent melt-through.
- The glaze consistency can be adjusted by adding a little more powdered sugar if too thin or a touch of heavy cream if too thick.
- Store leftover cake covered in the refrigerator to maintain freshness and glaze texture.
- Bring cake to room temperature before serving for best flavor and texture.
