Southern Praline Cake

Prep Time

35m

Bake Time

30m - 35m

Yields

One 3-layered 9-inch cake

About this Recipe

“I do declare” that this Southern Praline Cake will be the belle of any ball. Three layers of moist, brown sugar infused cake are covered in a nutty pecan buttercream frosting, and topped with dark chocolate curls. This cake has an understated elegance that recalls the very best of southern traditions.

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Southern Praline Cake

Prep Time

35m

Bake Time

30m - 35m

Yields

One 3-layered 9-inch cake

About this Recipe

Print this recipe

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Ingredients

Praline Cake

1 cup (2 sticks) unsalted butter, soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup Imperial Sugar Light Brown Sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk

Buttercream Pecan Frosting

2/3 cup unsalted butter, softened
6 cups Imperial Sugar Confectioners Powdered Sugar
1/2 cup heavy cream or milk
1 tablespoon + 2 teaspoons vanilla extract
1/8 teaspoon salt
4 cups chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F.
Butter and flour three 9-inch round baking pans; set aside.
Beat butter with an electric mixer on medium speed until creamy. Add sugars and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
Sift together flour, baking powder, baking soda, and salt. Add 1/4 of flour mixture to wet mixture and combine. Next, add 1/2 cup of milk and continue to stir. Repeat with flour and milk until everything is incorporated.
Divide batter evenly into prepared pans and place in oven. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
Let stand for 10 minutes before removing from pan. Let cool on wire rack.
For frosting: Cream butter until light and fluffy. Add 1 cup of powdered sugar and beat until light and creamy. Gradually add remaining powdered sugar alternating with cream. Beat until creamy. Add vanilla and salt; mix well. Stir in pecans.
Make sure both cake and frosting are cool before icing.
Spread frosting in between each layer, and add a thin crumb coat around top and sides of stacked cake. Place in a refrigerator for 10-15 minutes. Completely cover cakes with remaining frosting, and if desired, decorate with chocolate curls. To make chocolate curls, place a chocolate bar in a warm room for 2 hours. Use a grater or vegetable peeler to make large chocolate curls.

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Southern Praline Cake

Prep Time

35m

Bake Time

30m - 35m

Yields

One 3-layered 9-inch cake

About this Recipe

Print this recipe

Ingredients

Praline Cake

1 cup (2 sticks) unsalted butter, soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup Imperial Sugar Light Brown Sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk

Buttercream Pecan Frosting

2/3 cup unsalted butter, softened
6 cups Imperial Sugar Confectioners Powdered Sugar
1/2 cup heavy cream or milk
1 tablespoon + 2 teaspoons vanilla extract
1/8 teaspoon salt
4 cups chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F.
Butter and flour three 9-inch round baking pans; set aside.
Beat butter with an electric mixer on medium speed until creamy. Add sugars and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
Sift together flour, baking powder, baking soda, and salt. Add 1/4 of flour mixture to wet mixture and combine. Next, add 1/2 cup of milk and continue to stir. Repeat with flour and milk until everything is incorporated.
Divide batter evenly into prepared pans and place in oven. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
Let stand for 10 minutes before removing from pan. Let cool on wire rack.
For frosting: Cream butter until light and fluffy. Add 1 cup of powdered sugar and beat until light and creamy. Gradually add remaining powdered sugar alternating with cream. Beat until creamy. Add vanilla and salt; mix well. Stir in pecans.
Make sure both cake and frosting are cool before icing.
Spread frosting in between each layer, and add a thin crumb coat around top and sides of stacked cake. Place in a refrigerator for 10-15 minutes. Completely cover cakes with remaining frosting, and if desired, decorate with chocolate curls. To make chocolate curls, place a chocolate bar in a warm room for 2 hours. Use a grater or vegetable peeler to make large chocolate curls.