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
Scale
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.
