If you’re looking for a dessert that’s both indulgent and comforting, look no further than Praline Butter Cake.
This delightful treat combines a soft, buttery cake with a rich praline topping made from brown sugar, butter, and crunchy pecans.
The result is a perfect balance of flavors: a moist, melt-in-your-mouth cake with a sweet, nutty crunch that will have everyone coming back for more.
Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress. Simple to make yet full of delicious layers of flavor, Praline Butter Cake is the perfect way to elevate your dessert game..
Let me walk you through the process of making this delightful cake, and I promise you it’s easier than you might think!
What Does Praline Butter Cake Taste Like?
Praline Butter Cake has a delightful balance of flavors that will satisfy any sweet tooth. The cake itself is rich, buttery, and tender, with a melt-in-your-mouth texture.
The praline topping adds a sweet, caramel-like flavor, enhanced by the crunch of toasted pecans. Together, the soft cake and crunchy, syrupy praline create a perfect contrast of smooth and crisp.
It’s the ideal combination of sweetness, nuttiness, and a hint of warmth, making each bite a truly decadent experience.
How To Prepare Praline Butter Cake?
Recipe Overview
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Course: Dessert
Calories: 380
Cuisine: American
Yield: 12 servings
Equipment Needed:
- Electric mixer,
- mixing bowls,
- measuring cups and spoons,
- 9-inch round or square cake pan
- saucepan,
- spoon,
- cooling rack
Ingredients For Praline Butter Cake
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
For the Praline Topping:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 cup chopped pecans (or walnuts, if preferred)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Alternate Dry Ingredients and Wet Ingredients: Add the flour mixture in three parts, alternating with the sour cream and buttermilk. Start and end with the dry ingredients. Mix just until combined.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Cook the Praline Sauce: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 5 minutes).
8. Add Pecans and Vanilla: Stir in the chopped pecans and vanilla extract. Continue to cook for another 2 minutes.
9. Top the Cake: Pour the hot praline topping over the cooled cake, allowing it to spread and cover the entire surface. Let it sit for a few minutes to set.
Special Notes
❖ Storage: If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. It’s best served fresh, but it still tastes delicious even after a couple of days.
❖ Nut Alternatives: Feel free to substitute the pecans with other nuts, like walnuts or almonds, depending on your preference.
❖ Make Ahead: You can prepare the cake and praline topping separately a day ahead, then assemble them the next day for an easier prep time.
Serving Tips
To serve your Praline Butter Cake, slice it into generous pieces and plate it up as a delightful dessert. For an extra touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
The praline topping adds enough sweetness, but a light drizzle of caramel sauce or a sprinkle of powdered sugar can elevate the presentation even further.
It’s perfect for special occasions or just as an indulgent treat after a meal. Enjoy!
Health Benefits Of Praline Butter Cake
While this praline butter cake isn’t the healthiest dessert option, it does have a few redeeming qualities that make it a treat worth indulging in once in a while:
1. Pecans for Heart Health: Pecans are a great source of healthy fats, particularly monounsaturated fats, which can help improve cholesterol levels and support heart health.
2. Butter for Vitamin A: Though it’s high in fat, butter contains vitamin A, which is important for maintaining healthy vision and immune function.
3. Protein from Eggs: The eggs in the cake provide protein, which helps build and repair tissues, and keeps your muscles strong.
Conclusion
I can honestly say that this Praline Butter Cake has become one of my go-to desserts for special occasions.
The combination of a moist, buttery cake with a crunchy, sugary praline topping makes it a truly unforgettable treat. It’s not too complicated to make, and I guarantee that everyone will be asking for the recipe.
Give it a try the next time you’re in the mood for something sweet, or when you want to impress your guests with a unique dessert. I’m sure you’ll enjoy it just as much as I do!
Happy baking!
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Praline Butter Cake
Equipment
- Electric mixer
- Mixing bowls
- 9-inch round
- Measuring cups and spoons
- Saucepan
- Spoon
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
For the Praline Topping:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 cup chopped pecans or walnuts, if preferred
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Alternate Dry Ingredients and Wet Ingredients: Add the flour mixture in three parts, alternating with the sour cream and buttermilk. Start and end with the dry ingredients. Mix just until combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Cook the Praline Sauce: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 5 minutes).
- Add Pecans and Vanilla: Stir in the chopped pecans and vanilla extract. Continue to cook for another 2 minutes.
- Top the Cake: Pour the hot praline topping over the cooled cake, allowing it to spread and cover the entire surface. Let it sit for a few minutes to set.