Praline Butter Cake Recipe
This praline butter cake recipe delivers a deep buttery taste layered with gentle caramel sweetness from the brown sugar praline. The cake crumb feels soft yet rich, while the melted topping brings a creamy, almost toffee-like finish.Toasted pecans contribute a roasted nuttiness that adds character and contrast. On another side, the dessert feels comforting and indulgent, making it enjoyable as a warm slice or at room temperature.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Rubber spatula
- 9-inch round or square cake pan
- Measuring cups and spoons
- Cooling rack
Ingredients
Butter Cake
- 1 cup unsalted butter softened (or lightly browned for extra flavor)
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 1 teaspoon vanilla extract
Praline Topping
- ¾ cup brown sugar packed
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 cup pecans toasted and roughly chopped
- ½ teaspoon vanilla extract
Instructions
Step 1: Get everything ready
- Heat your oven to 350°F (175°C). Grease your cake pan and dust it lightly with flour so the cake won’t stick. Set it aside for later.
Step 2: Make the batter base
- In a large bowl, beat the butter with the white and brown sugars until the mixture looks pale and fluffy. Add the eggs one at a time, mixing well after each one, then stir in the vanilla.
Step 3: Bring it all together
- In another bowl, mix the flour, baking powder, and salt. Add this dry mixture to the butter mixture a little at a time, switching back and forth with the milk. Mix just until everything is smooth—don’t overdo it.
Step 4: Bake the cake
- Pour the batter into your prepared pan and spread it evenly. Bake for about 40–45 minutes, until a toothpick poked into the center comes out clean.
Step 5: Prepare the praline topping
- While the cake is baking, melt the butter in a saucepan over medium heat. Add the brown sugar and cream, stirring constantly. Let it cook for 3–4 minutes until it thickens slightly, then take it off the heat and stir in the vanilla and pecans.
Step 6: Finish and cool
- Once the cake is done, spoon the warm praline topping over the top. Let the cake cool for at least 15 minutes before cutting so the topping has time to settle.
Notes
Notes: Toasting the pecans enhances their flavor and adds extra crunch. This cake tastes even better the next day as the praline topping soaks slightly into the cake.
Nutrition Facts Of Praline Butter Cake Recipe
Calories: 420 | Fat: 26g | Saturated Fat: 14g | Carbohydrates: 45g | Sugar: 30g | Protein: 5g | Fiber: 2g | Sodium: 180mg