Southern Praline Cake

An Irresistible Southern Praline Cake

If you’re anything like me and have a penchant for nuts, you’re going to fall head over heels for this Southern Praline Cake. It’s a delightful combination of textures and flavors, all crowned with a luscious butter sauce. The best part? It’s made with a cake mix, but no one will ever guess!

Why You’ll Love This Recipe

This cake is a nut lover’s dream come true. Pecans take center stage, offering a rich, buttery flavor that pairs perfectly with the sweet, creamy icing. And don’t worry if you’re not a fan of coconut—even those who shy away from it have found themselves unable to resist this cake. It’s all about that irresistible praline essence!

Kitchen Equipment You’ll Need

• Three 9-inch round cake pans
• Electric mixer
• Mixing bowls
• Spatula
• Whisk
• Wire racks
• Saucepan

Ingredients

For the cake:

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 1 cup light brown sugar, firmly packed
• 4 large eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract

For praline icing:

• 3/4 cup butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar, firmly packed
• 4 large egg yolks
• 1 large can (12 ounces) evaporated milk
• 2 teaspoons vanilla extract
• 2 cups chopped pecans

Step-by-Step Instructions

1. Preheat your oven to 350 degrees and grease and flour three 9-inch round cake pans.
2. Cream the butter with both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add this to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
4. Divide the batter evenly among the prepared pans. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers in their pans on a rack for ten minutes, then turn them out directly onto racks to cool completely.
5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat and stir in both sugars.
6. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then add to the saucepan. Return to medium heat and cook, whisking constantly, until thick and caramel-like, about 15 to 20 minutes. Stir in vanilla and pecans.
7. Let the icing cool until it reaches a good spreading consistency, about 30 minutes. Spread between the cooled cake layers and over the top and sides.

Tips for Success

• Ensure all ingredients are at room temperature for smoother mixing.
• Be patient with the icing—it needs time to thicken properly for the best texture.

Additional Tips and Variations

• If you prefer, you can toast the pecans for a deeper flavor.
• Try adding a dash of cinnamon to the cake batter for a warm spice kick.

Nutritional Highlights (Per Serving)

Each serving of this Southern Praline Cake is rich in flavor and sure to satisfy your sweet tooth. It’s best enjoyed as an occasional treat!

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Absolutely! This cake keeps well for a couple of days, and the flavors only get better.

What if I don’t have three cake pans?
You can bake in batches, just make sure to cool each layer completely before icing.

Conclusion

This Southern Praline Cake is a true celebration of pecans and buttery sweetness. It’s a cake that’s bound to impress and delight friends and family. I invite you to give it a try, and don’t forget to share your baking adventures with us!