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Pecan Praline Cake with Creamy Drip Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 20 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pecan Praline Cake with Creamy Drip Glaze is a luscious, nutty dessert featuring moist layers of buttermilk cake studded with toasted pecans. It is generously topped with a rich, buttery praline glaze that drips decadently down the sides, garnished with whole and chopped pecans for added texture and flavor. Perfect for celebrations or anytime you want a deliciously indulgent 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)

Praline Glaze

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (sifted)

Garnish

  • 1 cup whole pecans (for topping)
  • ½ cup chopped pecans (to sprinkle around)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture turns light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
  6. Fold in Pecans: Carefully fold the toasted chopped pecans into the batter for a crunchy texture.
  7. Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops.
  8. Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before glazing.
  10. Make Praline Glaze: In a medium saucepan, melt butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a boil while stirring continuously.
  11. Simmer Glaze: Reduce the heat and let the mixture simmer for 2-3 minutes, stirring frequently to prevent burning.
  12. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract for added aroma.
  13. Mix in Powdered Sugar: Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy. Allow it to cool slightly until it thickens to a pourable consistency.
  14. Assemble Cake – First Layer: Place one cake layer on a serving plate or cake stand and pour a portion of the praline glaze over the top, spreading it evenly.
  15. Add Second Layer: Position the second cake layer on top of the glazed layer.
  16. Glaze the Cake: Pour the remaining praline glaze over the entire cake, letting it drip down the sides for a beautiful effect.
  17. Garnish with Pecans: While the glaze is still slightly warm, press whole pecans into the top in a circular pattern.
  18. Sprinkle Chopped Pecans: Add chopped pecans around the sides and on top to enhance texture and appearance.
  19. Chill to Set: Chill the cake for about 30 minutes to allow the glaze to set firmly.
  20. Serve: Slice and enjoy your indulgent Pecan Praline Cake with Creamy Drip Glaze!

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes until fragrant, stirring occasionally.
  • Make sure cake layers are completely cool before glazing to prevent the glaze from melting and sliding off.
  • The glaze can be made a few hours ahead; store covered at room temperature and rewarm slightly before using.
  • Use room temperature ingredients (eggs, butter, buttermilk) for better mixing and texture.
  • If buttermilk is not available, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, let it sit 5 minutes.

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Find it online: https://sweetindulgencescakes.com/pecan-praline-cake-with-creamy-drip-glaze-recipe/