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
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)
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.
