This pecan praline sheet cake pairs a soft brown sugar cake with a rich, fudgy topping packed with toasted pecans. It’s an easy 9×13-inch cake inspired by the sweet, buttery flavor of Southern pralines!
If you love pecan pralines, this cake is for you! The topping is the real star, with brown sugar, butter, cream, and plenty of toasted pecans creating a soft, fudge-like layer over a tender, buttery cake. You get all that wonderful praline flavor without the fuss of making candy.
It’s a great cake for sharing, whether you’re baking for a holiday, a gathering, or just because you’re craving something sweet and nutty.
For another easy cake with plenty of brown sugar flavor, try my brown sugar sheet cake.
Why You’ll Love This Pecan Praline Sheet Cake
- Wonderful contrast of textures. The soft, tender cake pairs beautifully with the fudgy frosting and crunchy pecans.
- Easy to make. The cake uses a straightforward mixing method, and the cooked frosting comes together in just a few minutes.
- No decorating required. Just spread the warm praline topping over the cake and let it set. Its rustic, pecan-packed surface is part of the appeal!
Tips for Success
- Toast the pecans. Toasting brings out their rich, nutty flavor. Chop them into fairly small pieces (about 1/4 inch) so they’ll distribute evenly through the topping and make the cake easier to slice. See my guide for toasting pecans if you need a refresher.
- Have everything ready for the topping. Measure the ingredients and sift the confectioners’ sugar before you begin. Once the topping is cooked, you’ll need to work fairly quickly.
- Frost the cake while it’s warm. Let the cake cool for about 10-15 minutes before adding the freshly made topping. It will spread more easily over the warm cake and settle into a lovely fudgy layer as it cools.
- Use a sharp knife for slicing. The topping sets firmer than the tender cake underneath. Use a gentle sawing motion instead of pressing straight down, and wipe the knife between cuts for neater slices.
How to Store
Once the cake has cooled completely and the topping is set, cover it tightly or transfer slices to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, let the cake come to room temperature before serving so the topping can soften and return to its fudgy texture.
I don’t recommend freezing this cake, as the praline topping can can change texture and appearance after thawing.
More Pecan Desserts
Recipe updated: This recipe was originally published in 2015 and has been updated with a new 9×13-inch cake, an improved praline topping, and new photos. The result is a softer, more tender cake with a rich, fudgy pecan topping.
Pecan Praline Sheet Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the topping:
- 6 tablespoons (85 g) unsalted butter
- ¾ cup (150 g) firmly packed dark brown sugar
- ¼ cup (60 ml) heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (55 g) confectioners’ sugar, sifted
- 1 ½ cups (about 170 g) chopped pecans (about 1/4-inch pieces), toasted
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan. If you plan to remove the entire cake for serving, line with parchment so that it overhangs on the long sides.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Spread the batter evenly in the prepared pan. Bake 28 to 34 minutes, or until the cake is lightly browned, springs back when gently pressed near the center, and a pick inserted into the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the cake cool for 10 to 15 minutes while you prepared the topping.
To make the topping:
- Combine the butter, brown sugar, cream, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the butter melts and the mixture is smooth.
- Bring to a gentle boil, with bubbles appearing evenly across the surface. Cook for 1 minute, stirring frequently.
- Remove from the heat and let stand for about 1 minute. Stir in the vanilla.
- Whisk in the confectioners’ sugar until smooth, then immediately stir in the toasted pecans.
- Immediately spoon the warm topping over the warm cake, spreading it quickly and gently to cover the surface.
- Let the cake cool completely and the topping to set before slicing.
Notes
- Pecans: Chop the pecans into fairly small pieces (about 1/4 inch) for even distribution and easier slicing.
- Topping: Have all the ingredients measured before beginning. The topping thickens as it cools, so spread it promptly. It should set into a soft, fudgy layer rather than becoming hard like praline candy.
- Slicing: Use a sharp knife and a gentle sawing motion to cut through the topping without compressing the tender cake. Wipe the knife between cuts.
- Storage: Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving.
3 Comments on “Pecan Praline Sheet Cake”
Pecan Praline everything is always a clear sign of epic TASTINESS!
You had me at praline. And then you kept me intrigued with cake. 🙂
Oh my goodness that frosting