Ingredients Overview (What Makes This Cake Special)
This cake relies on brown sugar, butter, eggs, buttermilk, and pecans—simple ingredients that create deep, praline-like flavor when combined correctly.
🌰 Ingredients for the Pecan Praline Cake
🧁 Cake Batter
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups chopped pecans, lightly toasted
🍯 Ingredients for Brown Sugar Frosting
This frosting is closer to a praline glaze than a fluffy buttercream—rich, glossy, and spoonable.
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream or whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup chopped pecans for topping
🔥 Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour:
- Two 9-inch round cake pans
or - One 9×13-inch baking pan
Line the bottoms with parchment paper for easy release.
👉 Tip: This cake is rich—don’t skip proper pan prep.
🧈 Step 2: Cream Butter and Sugars
In a large mixing bowl, beat:
- Butter
- Brown sugar
- Granulated sugar
Mix for 3–5 minutes until light, fluffy, and pale.
This step builds air into the batter, giving the cake structure and tenderness.
🥚 Step 3: Add Eggs Slowly
Add eggs one at a time, beating well after each addition.
Scrape down the bowl as needed.
The mixture should look smooth and creamy—not curdled.
🥣 Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
This ensures even leavening and prevents dense spots.
🥛 Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry ingredients to the batter in three additions, alternating with buttermilk.
Start and end with dry ingredients.
Mix gently—overmixing leads to a tough cake.
Add vanilla extract during the final mix.
🌰 Step 6: Fold in Toasted Pecans
Gently fold in the chopped pecans using a spatula.
Toasting the pecans first enhances their flavor and prevents sogginess.
🫗 Step 7: Bake the Cake
Divide batter evenly between pans.
Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan).
The cake is done when:
- A toothpick inserted comes out clean
- The top springs back lightly
Cool in pans for 10 minutes, then turn out onto racks.
🧊 Step 8: Cool Completely Before Frosting
Allow the cake layers to cool completely.
Warm cake + warm frosting = sliding mess (delicious, but messy).
🍯 Step 9: Make the Brown Sugar Frosting
In a saucepan over medium heat:
- Melt butter
- Stir in brown sugar
Bring to a gentle simmer and cook for 2 minutes, stirring constantly.
Add cream and cook 1 more minute.
Remove from heat.
🥄 Step 10: Finish the Frosting
Let the mixture cool for 5 minutes, then whisk in:
- Powdered sugar
- Vanilla
- Salt
Beat until smooth and glossy.
👉 The frosting should be pourable but thick. If it thickens too much, add a splash of warm cream.
🍰 Step 11: Frost the Cake
Place one cake layer on a plate.
Spread frosting generously on top.
Add second layer and pour remaining frosting over the top, letting it drip naturally down the sides.
Sprinkle with chopped pecans if desired.
🧁 Texture & Flavor Profile
- Cake: Moist, tender, buttery
- Flavor: Deep caramel, toasted pecans
- Frosting: Warm, praline-like, rich
- Overall: Decadent without being overly sweet
This cake tastes even better after resting overnight.
🌈 Delicious Variations
🍌 Banana Pecan Praline Cake
Add 1 cup mashed ripe bananas to the batter.
🥕 Pecan Praline Carrot Cake
Add shredded carrots and cinnamon for a hybrid classic.
🥃 Bourbon Praline Cake
Add 1–2 tablespoons bourbon to the frosting.
🧁 Cupcake Version
Bake as cupcakes for 18–22 minutes and spoon frosting on top.
🍽️ Serving Suggestions
Serve this cake:
- Slightly warm
- With coffee or tea
- With vanilla ice cream
- At holidays and family gatherings
Small slices go a long way—this cake is rich.
📦 Storage & Make-Ahead Tips
- Store covered at room temperature for 2 days
- Refrigerate up to 5 days
- Bring to room temperature before serving
The flavor improves after 24 hours.
💡 Pro Tips for Best Results
- Use real butter (no substitutes)
- Toast pecans lightly
- Don’t overbake
- Frost while frosting is warm but cake is cool
- Use buttermilk for tenderness
❗ Troubleshooting
❌ Cake Is Dry
- Overbaked
- Too much flour
❌ Frosting Too Thick
- Add warm cream slowly
❌ Frosting Too Thin
- Let it cool slightly before pouring
❤️ Final Thoughts
Pecan Praline Cake with Brown Sugar Frosting is a true Southern classic—rich, nostalgic, and unforgettable. It’s the kind of cake that becomes a signature recipe, requested again and again.