Description
A Butter Pecan Praline Layer Cake is a premium multi-layered dessert that combines a fluffy, buttery sponge cake with the deep caramel undertones of classic Southern pralines. Unlike ordinary yellow or vanilla cakes that simply drop a few nut pieces into the batter, this recipe infuses nut flavor directly into every layer. The batter relies on a combination of white granulated sugar, moist brown sugar, fresh buttermilk, and golden toasted pecans that release their aromatic natural oils during the baking process.
Ingredients
Scale
For the Cake
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (115 g) chopped pecans, toasted
For the Praline Frosting
- ½ cup (113 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) powdered sugar
- ½–1 cup (120 ml) heavy cream or milk, as needed
- ¾ cup (85 g) chopped toasted pecans
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- Toast the pecans: Spread the pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Let them cool, then chop.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugars: Beat the softened butter, granulated sugar, and brown sugar for 3–4 minutes, until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Combine the batter: Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
- Add the pecans: Gently fold in the toasted chopped pecans.
- Bake: Divide the batter evenly among the prepared pans. Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Praline Frosting
- Make the praline base: Melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream. Stir until smooth and bring to a gentle simmer. Cook for 2–3 minutes.
- Cool slightly: Remove from the heat and stir in vanilla and salt. Let the mixture cool until lukewarm.
- Finish the frosting: Gradually beat in the powdered sugar. Add a little cream or milk as needed until the frosting reaches a smooth, spreadable consistency.
Assemble the Cake
- Place one cake layer on a serving plate and spread with frosting.
- Add the second layer and frost the top. Place the final cake layer on top.
- Cover the entire cake with the remaining praline frosting.
- Sprinkle the top and sides with toasted pecans. For an extra praline finish, drizzle a little warm caramel or praline sauce over the top.
Notes
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
Keywords: Southern butter pecan cake, homemade pecan praline cake, butter pecan cake with praline frosting