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Southern Pecan Praline Buttermilk Cake

A delightful treat dripping with sweetness and crowned with a heavenly praline topping, this cake is sure to impress at any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sift before measuring for best results.
  • 1.5 cups granulated sugar Use a measuring cup for accuracy.
  • 0.5 cups unsalted butter, softened Room temperature for easier mixing.
  • 1 cup buttermilk Homemade version: Mix 1 cup milk with 1 tbsp vinegar.
  • 3 large eggs Ensure they are at room temperature.
  • 1 tablespoon vanilla extract For a deeper flavor.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
For the Praline Topping
  • 1 cup brown sugar Packed for better consistency.
  • 0.5 cups unsalted butter Use room temperature butter.
  • 1 cup chopped pecans Toasted pecans will enhance flavor.
  • 0.25 cups heavy cream
  • 1 teaspoon vanilla extract Optional: Bourbon can be added for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Mixing the Cake Batter
  1. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  2. Mix in the buttermilk, eggs, and vanilla extract until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for about 30-35 minutes or until a toothpick comes out clean.
Making the Praline Topping
  1. While the cake is baking, whisk together the brown sugar, butter, heavy cream, and vanilla in a saucepan over medium heat.
  2. Keep stirring until the sugar is dissolved and bring to a gentle boil for 3-4 minutes.
  3. Stir in the chopped pecans and let cool slightly.
Finishing Touches
  1. Once the cake is baked, pour the warm praline topping over the cake and spread evenly.
  2. Allow to cool slightly before slicing.

Notes

Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week. Cake can be frozen for up to 3 months, thaw in the fridge before serving.