If you’re searching for the ultimate indulgence that perfectly balances nutty crunch, buttery sweetness, and a luscious glaze, you have to try this Pecan Praline Cake with Creamy Drip Glaze Recipe. It’s a delightful blend of tender cake layers speckled with toasted pecans, smothered in a rich, creamy praline glaze that drips seductively down the sides. Every bite is an inviting combination of textures and flavors that feels like a warm hug on a plate—ideal for sharing with loved ones or savoring as a special treat just for yourself.
Ingredients You’ll Need
This Pecan Praline Cake with Creamy Drip Glaze Recipe shines because of its simple yet thoughtfully chosen ingredients. Each component plays a vital role, whether it’s creating that moist crumb, toasting nuts for crunch, or building the glaze’s irresistible richness.
- 2 cups all-purpose flour: The foundation of our cake’s tender and fluffy texture.
- 1 ½ teaspoons baking powder: For that perfect rise and light crumb.
- ½ teaspoon baking soda: Helps balance acidity and keep the crumb soft.
- ½ teaspoon salt: Enhances all the other flavors without overpowering.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake layers.
- 1 ½ cups granulated sugar: Sweetness that caramelizes slightly for depth.
- 4 large eggs: Bind everything together and contribute to structure.
- 1 teaspoon vanilla extract: Infuses warmth and fragrance into the batter and glaze.
- 1 cup buttermilk: Lends tanginess, tenderizes the crumb, and reacts with baking soda.
- 1 ½ cups chopped pecans (toasted): Brings a toasty crunch that’s pure pecan perfection.
- ½ cup unsalted butter (for glaze): The base for our creamy praline drip glaze.
- 1 cup brown sugar: Adds caramel notes and sweetness to the glaze.
- ½ cup heavy cream: Creates a luscious, silky finish that balances sweetness.
- 1 ½ cups powdered sugar (sifted): For that smooth, glossy texture in the glaze.
- 1 cup whole pecans (for topping): Decorative, crunchy accents that elevate presentation and texture.
- ½ cup chopped pecans (to sprinkle around): Adds extra nuttiness and an inviting look on the sides.
How to Make Pecan Praline Cake with Creamy Drip Glaze Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), and grease and flour two 9-inch round cake pans to ensure the cakes come out cleanly. Next, whisk together the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl. In a larger bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Carefully combine the dry ingredients and buttermilk in alternating batches, beginning and finishing with the dry mix, to create a velvety, balanced batter. Finally, gently fold in the toasted chopped pecans, which add that essential toasty crunch and depth.
Step 2: Bake the Cake Layers
Divide your batter evenly among the two prepared pans. Place them in your preheated oven and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. This step is key to ensuring moist, evenly baked layers that are sturdy enough to hold all that glaze and garnish. After baking, allow the cakes to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely—this prevents any sogginess and keeps the crumb perfect.
Step 3: Make the Creamy Praline Drip Glaze
While the cakes cool, it’s time to create that enchanting glaze that gives this cake its signature allure. Melt ½ cup unsalted butter in a saucepan over medium heat, then stir in brown sugar and heavy cream. Bring this mixture to a boil, then reduce the heat and simmer gently for 2 to 3 minutes, stirring frequently until the praline flavors meld beautifully. Remove the pan from the heat, stir in vanilla extract, and gradually whisk in sifted powdered sugar until a smooth, creamy consistency is achieved. Let the glaze cool slightly until it thickens enough to drizzle but is still luscious enough to drip seductively down the cake sides.
Step 4: Assemble and Glaze the Cake
Place one cake layer on a serving plate or cake stand, and pour some of the praline glaze evenly over the top. Then place the second cake layer on top and lavishly pour the remaining glaze over the entire cake, letting it cascade down the edges for that stunning drip effect. While the glaze is still warm, press whole pecans into the top in a circular pattern, and sprinkle chopped pecans around the sides and on top for extra texture and visual appeal. Finally, allow the cake to chill for about 30 minutes so the glaze sets perfectly and the flavors meld together beautifully.
How to Serve Pecan Praline Cake with Creamy Drip Glaze Recipe
Garnishes
Enhancing the look and texture of this cake is simple yet impactful. Whole pecans arranged atop the glaze give a rustic, homey feel, while a sprinkle of chopped pecans around the sides adds crunch and makes every slice inviting. For a touch of elegance, consider a light dusting of powdered sugar or even a few tiny edible flowers for a festive touch. This not only complements the flavor but makes your cake a centerpiece for any gathering.
Side Dishes
This cake pairs wonderfully with light, complementary sides. Fresh whipped cream or vanilla bean ice cream adds a cool contrast to the rich praline glaze, while fresh fruit like sliced pears or berries can cut through the sweetness with a refreshing note. A simple cup of strong coffee or spiced chai tea also elevates the flavor experience, making each bite feel like a perfectly rounded indulgence.
Creative Ways to Present
Presentation can turn this delicious Pecan Praline Cake with Creamy Drip Glaze Recipe from everyday to extraordinary. Serve it on a rustic wooden board for a cozy vibe or a glass cake stand to showcase those beautiful glaze drips. For parties, cut into small squares and serve on decorative trays with mini forks. You could also layer slices between plates with a drizzle of extra glaze and a scattering of pecans to keep guests coming back for more.
Make Ahead and Storage
Storing Leftovers
Once you have leftovers of this Pecan Praline Cake with Creamy Drip Glaze Recipe, store them in an airtight container to keep the cake moist and the glaze from drying out. Refrigeration helps preserve freshness for up to 3-4 days. Bring slices to room temperature before serving to enjoy the full, rich flavor and creamy texture of the glaze.
Freezing
This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the cake for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and let sit at room temperature briefly to revive the luscious texture.
Reheating
If you’d like to warm a slice, gently microwave it for 15 to 20 seconds on a low setting to soften the glaze and refresh that fresh-baked feeling without melting the nuts or cakey texture. Warming slightly enhances the aroma and the fudgy consistency of the creamy drip glaze, making each bite irresistible.
FAQs
Can I use substitute nuts if I’m allergic to pecans?
Absolutely! Walnuts or almonds can be great alternatives; just toast them similarly to bring out flavor and crunch. However, keep in mind that the unique buttery-sweet flavor from pecans is central to this recipe’s charm.
What if I don’t have buttermilk on hand?
No worries! You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes until it thickens slightly before using. This will still provide the slight tang and acidity needed for the cake’s tender crumb.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend that includes xanthan gum, you can adapt the recipe. Just be attentive to the texture, as gluten-free flours behave differently, and consider adding a bit of extra moisture if needed.
How thick should the glaze be when pouring?
The glaze should be thick enough to coat the back of a spoon but still pourable so it drips elegantly down the sides without running off completely. If it’s too thick, add a splash of cream; if too thin, let it cool longer to thicken.
Can I prepare the praline glaze ahead of time?
Yes, you can make the glaze up to a day in advance. Store it covered and refrigerated, then gently rewarm and whisk it before pouring over your cake to restore its silky texture.
Final Thoughts
I can’t encourage you enough to dive into making this Pecan Praline Cake with Creamy Drip Glaze Recipe. Its comforting flavors, irresistible textures, and stunning presentation make it a guaranteed crowd-pleaser. Whether for a special occasion or a sweet indulgence, this cake brings warmth, joy, and a little touch of magic to your table—perfect for sharing with friends or indulging all on your own.
Print
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 Southern
Description
This Pecan Praline Cake with Creamy Drip Glaze is a decadent dessert featuring moist layers of buttery cake studded with toasted pecans, topped with a rich, creamy praline glaze, and finished with a crunchy pecan garnish. Perfect for celebrations or a special treat, this cake combines classic Southern flavors with a luscious texture and elegant presentation.
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)
Garnish
- 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 ensure the cake layers release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly combine and aerate the dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Pecans: Gently fold in the toasted chopped pecans to distribute them evenly throughout the batter without deflating it.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the top for even baking.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, ensuring they are fully cooled before glazing.
- Prepare Praline Glaze: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a boil while stirring frequently.
- Simmer Glaze: Reduce the heat and let it simmer for 2-3 minutes, stirring often to prevent burning and to thicken the glaze slightly.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract for added flavor.
- Whisk in Powdered Sugar: Gradually whisk in the sifted powdered sugar until the glaze becomes smooth and creamy. Let the glaze cool slightly to reach a pourable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand.
- First Layer Glaze: Pour some of the praline glaze over the top of the first cake layer, spreading it evenly to add moisture and sweetness.
- Add Second Layer: Carefully place the second cake layer on top of the first.
- Glaze the Cake: Pour the remaining praline glaze over the entire cake, allowing it to drip beautifully down the sides for an elegant look.
- Garnish with Pecans: While the glaze is still slightly warm, press the whole pecans into the top of the cake in a circular pattern for decoration and crunch.
- Additional Pecans: Sprinkle the chopped pecans around the sides and on top of the cake for added texture and nutty flavor.
- Chill and Serve: Allow the assembled cake to chill for about 30 minutes in the refrigerator to set the glaze before slicing and serving.
Notes
- Toast the chopped pecans before folding into the batter to enhance their flavor and crunch.
- Ensure the cake layers are completely cooled before glazing to prevent the glaze from melting or sliding off.
- Use room temperature butter and eggs for a smoother batter and better texture.
- For easier cleanup, line the bottom of cake pans with parchment paper after greasing.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for best flavor and texture.
