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Pecan Praline Sheet Cake

Love pralines? You’re going to adore the flavor of this Praline Sheet Cake!

overhead view of slices of Praline Sheet Cake on colorful plates

Pecan Praline Sheet Cake

My love of pecans is well-documented here on BoB, so it’s no surprise that I have a soft spot for pralines, too. Alas, I am not really a candy maker so I don’t get to enjoy pralines very often. But I do often crave their sweet, rich flavor.

Fortunately for those of us who don’t make candy, that doesn’t mean that we have to miss out on the great flavor of pralines. With this Praline Sheet Cake, you’ll get to savor the sweet, rich, nutty praline flavors in a simple frosting!

Get the flavor of sweet, rich pralines without the candy-making fuss with this Praline Sheet Cake! - Bake or Break

The cake itself is a pretty traditional sheet cake but with some serious brown sugar flavor. The frosting is a simple one to make and requires no candy thermometer. (Yay!) This type of frosting will set pretty quickly, so be sure you get it onto the cake and start spreading it as soon as it’s ready. After a few more minutes, it will harden a bit and be ready to serve.

With all that brown sugar in the cake and the sweet frosting, this cake is a bit sweeter than the cakes I normally bake. But the praline experience is the prefect excuse to amp up the sweetness!

Pecan Praline Sheet Cake

Yield 15-20
Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes

Made with sweet brown sugar and crunchy pecans, the flavor of this sheet cake will remind you of praline candies.

overhead view of slices of Praline Sheet Cake on colorful plates


For the cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) firmly packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter
  • 1 cup (236ml) water
  • 1/2 cup (118ml) buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the frosting:

  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (113g) unsalted butter
  • 1/3 cup (78ml) heavy cream
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (165g) confectioners’ sugar, sifted
  • 1 & 1/4 cups (150g) coarsely chopped pecans


To make the cake:

  1. Preheat oven to 350°F. Grease a 15”x 10” jelly roll pan. If you like, line the pan with parchment paper and grease the paper.
  2. In a large bowl, combine the flour, brown sugar, baking soda, and salt. Set aside.
  3. Place the butter and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Stir into the flour mixture, mixing just until combined.
  4. Combine the buttermilk, eggs, and vanilla. Add to the cake mixture, and mix just until combined.
  5. Spread the batter evenly in the prepared pan. Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean. Set aside to cool.

To make the frosting:

  1. Place the brown sugar, butter, cream, and salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Continue boiling for 2 minutes.
  2. Remove from the heat, and stir in the vanilla. Add the confectioners’ sugar, and stir until thoroughly combined and smooth. Stir in the pecans.
  3. Spread the frosting over the top of the cooled cake. Allow the frosting to set about 20 minutes before serving.

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More Pecan Cake Recipes

This recipe was developed in my collaboration with Go Bold with Butter.

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    5 Comments on “Pecan Praline Sheet Cake”

  1. Can a 9″ by 13″ pan be used so that the cake is thicker?

  2. You had me at praline. And then you kept me intrigued with cake. 🙂

  3. Pecan Praline everything is always a clear sign of epic TASTINESS!

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