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Pecan Praline Cake


  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes

Description

This is a great southern inspired cake with flavors of Bourbon, Pralines, and surrounded by a Vanilla Cream Cheese Frosting.


Ingredients

Scale
  • FOR CAKE
  • 2 1/2 c. cake flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. sugar
  • 1 c. unsalted butter, room temperature ( 2 sticks)
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 1 c. milk
  • 1 1/2 c. pecans, pieces
  • FOR SYRUP
  • 3 tbsp. water
  • 3 tbsp. sugar
  • 1 tbsp. bourbon
  • CREAM CHEESE FROSTING
  • 12 oz. cream cheese, room temperature
  • 1/2 stick unsalted butter, room temperature
  • 2 tsp. vanilla extract
  • 4 c. powdered sugar
  • FOR PECAN PRALINE
  • 1 large egg white, room temperature
  • 1 tbsp. water
  • 1/2 c. brown sugar, packed
  • 1 1/2 c. pecan halves

Instructions

  1. Preheat oven to 350 Degrees
  2. 1. Butter two 9 inch round cake pans. Line the bottoms of the pans with parchment paper. Whisk flour, baking powder, and salt. Cream together the butter and sugar until it becomes fluffy. Add the eggs in one at a time to blend into the butter batter and then add the vanilla extract. Beat in the dry ingredients while interchanging the milk until both flour mixture and milk is well mixed. Use a rubber spatula to mix in the chopped pecan. Divide batter between prepared pans.
  3. 2. Bake the cakes until a toothpick is inserted in the middle of the cake and it comes out clean, about 30 minutes. Cool cakes inside the pans on a cooling rack for about 10 minutes. Cut around pan sides to loosen cakes and tun the cakes on the cooling rack and allow them to cool completely. Make sure you remove the parchment paper. This could take several hours.
  4. 3. MAKING THE SYRUP: Stir in the 3 tablespoons of water and sugar in a saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer. Remove from heat and stir in the Bourbon. All the syrup to cool completely.
  5. 4. MAKING THE ICING: Use an electric mixer to beat the cream cheese, butter, and vanilla in a large bowl until smooth. Beat in a cup of powdered sugar at a time. Scrap down the bowl occasionally. Set aside until ready to use.
  6. 5. MAKE THE PECAN PRALINE TOPPING: Preheat oven to 300 Degrees. Butter a baking sheet. Use a a fork to beat the eggs white and tablespoon of water until foamy. Add sugar and stir until the sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on a prepared baking sheet (some of the egg white mixture will flow out onto the baking sheet). Bake until the nets are deep brown and crisp, stirring occasionally, about 25-30 minutes. Cool nuts completely on a sheet.
  7. 6. ASSEMBLY OF THE CAKE: Place 1 cake layer, flat side up, on the cake platter you plan on using. Brush some of the syrup over the cake. Spread about 1 cup of the vanilla cream cheese frosting over top. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread the remaining frosting over top and sides of the cake. Arrange the Pecan Praline Topping all over top of the cake, and mound them slightly in the center of the cake.
  8. TIPS:
  9. 1. Use a serrated knife to carefully trim the tops and make them leveled. Set once cake layer on a cardboard round that is slightly small in diameter that the so that its concealed. Add a dab of frosting on the middle of the cake pan to secure the cakes.
  10. 2 Spread filling on the cake layer, keeping it half an inch from the edge of the cake. Then top with second layer Its best to place the bottom later cut side up and the top later cut side down. Place a large bamboo stick in the middle of the cakes so the cakes can stay firm and won’t move around that much on you.
  11. 3. Spread a thin layer of frosting on the entire cake and then chill. It is not suppose to look pretty. This is going to help crumbs from developing as you place the finishing touches on the cake. When ready, place the rest of the frosting on the rest of the cake.

Nutrition

  • Serving Size: 12