Real Recipes From Real Home Cooks ®

praline cake

(1 rating)
Recipe by
Torrey Moseley
Dallas, TX

This is the cake I made for my mom on Mother's Day this year. It started life as a caramel cake recipe, but as I was preparing it, I decided it needed something...else. I tweaked it by adding toasted pecans and I cooked the frosting a bit more than I had intended. The result was this decadent variation on a caramel cake!

(1 rating)
prep time 30 Min
cook time 25 Min

Ingredients For praline cake

  • CAKE
  • 1 1/2 c
  • 1/2 c
    (1 stick) butter, softened
  • 2 lg
  • 1 lg
    egg white
  • 2 1/4 c
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 1/4 c
    milk (i used skim milk)
  • 2 tsp
    vanilla extract
  • 1/4 c
    chopped pecans, toasted
  • 15-20
    pecan halves, toasted
  • 1 c
    dark brown sugar, packed
  • 1/2 c
    fat-free evaporated milk (not sweetened condensed milk)
  • 3 Tbsp
  • 2 tsp
    light corn syrup
  • 2 c
    powdered sugar
  • 2 1/2 tsp
    vanilla extract
  • 1/2 tsp

How To Make praline cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Prepare 2 (9-inch) round cake pans with cooking spray. Line bottoms with parchment or waxed paper. Coat parchment with cooking spray. Dust pan with flour.
  • 3
    For cake: beat sugar and 1/2 cup softened butter until well blended. Add eggs and egg white, one at a time, betting well after each addition.
  • 4
    In separate bowl, combine dry ingredients and whisk to blend.
  • 5
    Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
  • 6
    Pour batter into prepared pans, and sharply tap pans on counter a few times to remove air bubbles. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean.
  • 7
    Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
  • 8
    To toast pecans: place them in single layer on cookie sheet and bake in 350 degree oven for about 5-10 minutes. Keep an eye on them so they don't burn.
  • 9
    For frosting: Combine brown sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and continue to simmer until thickened (about 5-7 minutes), stirring occasionally.
  • 10
    Remove from heat. Add powdered sugar and vanilla. Beat at medium speed with mixer until smooth and slightly warm. Cool 2-3 minutes (it will be thin, but it thickens as it cools).
  • 11
    Place 1 cake layer on a plate. Sprinkle with roasted chopped pecans and spoon some of the frosting on top of layer. Top with remaining layer and frost top and sides of cake. I let the frosting kind of drip down the sides. Garnish with roasted pecan halves. Store cake, loosely covered, in refrigerator.

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