Get the Recipe:
Pecan Praline Sheet Cake
This easy pecan praline sheet cake features a soft, buttery brown sugar cake topped with rich, fudgy praline frosting loaded with toasted pecans. A delicious 9×13-inch cake for pecan lovers!
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
Recommended Products
Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9x13-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.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
