If you love rich, cozy desserts with deep caramel flavor and plenty of nuts, this Pecan Praline Cake is the kind of showstopper you’ll want to make for every gathering. It’s moist, tender, and layered with a thick brown sugar pecan frosting that tastes like pralines and creamy caramel had the best possible dessert baby. The texture is wonderfully hearty, packed with chopped pecans, and the finished cake looks bakery-worthy with pecans pressed around the sides and a pretty nut topping on top.
This cake is especially popular for holidays and special occasions—think Thanksgiving dessert, Christmas parties, Sunday dinners, church potlucks, and birthdays for anyone who loves pecans. It’s also a fantastic “make-ahead” cake, because the flavors deepen after resting, and the frosting sets into that irresistible praline-style finish.
Why You’ll Love This Pecan Praline Cake
- Deep caramel-brown sugar flavor that tastes like classic pecan pralines
- Moist and tender crumb with a rich, buttery finish
- Perfect for holidays, potlucks, and celebrations
- Stays delicious for days and slices beautifully
- Loaded with pecans for crunch and Southern charm
Ingredients You’ll Need
This recipe is made with simple baking ingredients, but the flavor is anything but basic.
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 1/2 cups chopped pecans (lightly toasted is best)
For the Brown Sugar Pecan Praline Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (dark brown sugar gives deeper flavor)
- 1/4 cup heavy cream (or evaporated milk)
- 2 1/2 to 3 cups powdered sugar (adjust for thickness)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for decorating)
Optional Decoration
- Whole pecans for the top
- Extra chopped pecans to press around the sides
How to Make Pecan Praline Cake (Step-by-Step)
This cake is easy to bake, and the frosting is the star. Work smoothly, have your ingredients ready, and you’ll get that perfect praline finish.
- Preheat and prep pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans). Line the bottoms with parchment for easy release. - Cream butter and sugar
In a large bowl, beat butter and sugar until fluffy and pale, about 3–4 minutes. This step helps create a tender crumb. - Add eggs and vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract. - Combine dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. - Alternate dry ingredients and buttermilk
Add the flour mixture in portions, alternating with buttermilk, mixing just until combined. Don’t overmix. - Fold in pecans
Gently fold in chopped pecans. Toasted pecans add a deeper nutty flavor, but raw pecans work too. - Bake
Divide batter evenly between pans. Bake 25–32 minutes (depending on your pans and oven) until a toothpick in the center comes out clean. - Cool completely
Let cakes cool in pans for 10 minutes, then turn out onto a rack and cool fully before frosting.
How to Make Brown Sugar Pecan Praline Frosting
This frosting is a praline-style cooked frosting, meaning it sets with that creamy, candy-like texture.
- Cook butter and brown sugar
In a saucepan over medium heat, melt butter. Add brown sugar and stir until smooth. Let it bubble gently for 1–2 minutes. - Add cream
Stir in heavy cream. Bring to a gentle simmer for 1–2 minutes, stirring constantly. Remove from heat. - Add vanilla and powdered sugar
Let mixture cool for 5 minutes, then stir in vanilla. Whisk in powdered sugar gradually until thick and spreadable. - Stir in pecans
Fold in chopped pecans. The frosting will thicken as it cools—work fairly quickly.
Assemble the Cake
- Place one cake layer on a cake stand. Spread a generous layer of frosting.
- Add the second layer and frost the top and sides.
- Press chopped pecans onto the sides for a textured, praline look.
- Arrange whole pecans on top for a simple, elegant finish.
Tips for the Best Results
- Toast the pecans for maximum flavor. A quick 6–8 minutes at 350°F makes a big difference.
- Don’t overmix the batter after adding flour—this keeps the cake soft and tender.
- Cool the cake completely before frosting so the praline frosting doesn’t melt.
- Work fast with frosting because it thickens as it cools. If it becomes too stiff, warm it gently for a few seconds and stir.
- Use dark brown sugar for a stronger caramel taste.
Flavor Variations
- Pecan praline bundt cake: Bake in a bundt pan and pour warm praline frosting over the top.
- Maple pecan twist: Add 1–2 tablespoons maple syrup to the frosting.
- Cinnamon warmth: Add 1/2 teaspoon cinnamon to the cake batter for a holiday version.
- Caramel drizzle: Drizzle caramel sauce on top for extra shine and sweetness.
Storage and Make-Ahead Tips
Room temperature: Keep covered for 1 day if your kitchen is cool.
Refrigerator: Store covered for up to 4–5 days. Let slices come to room temp before serving for the best texture.
Make ahead: Bake layers a day ahead, wrap tightly, and frost the next day. The flavor gets even better after resting.
Serving Suggestions
This cake is rich, so small slices are perfect. Serve it with:
- Hot coffee or espresso
- Vanilla ice cream
- Whipped cream
- A pinch of flaky sea salt on top for sweet-salty balance
Keywords
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