A absolutely irresistible Southern Pecan Praline Cake with Butter Sauce is here to steal the show at your next gathering. This cake is a masterpiece of flavors, combining the rich, buttery goodness of pralines with a moist, tender cake, all drizzled with a luxurious butter sauce that’ll have everyone begging for seconds.
Why This Recipe Works
- The combination of toasted pecans and brown sugar creates a deep, caramel-like flavor that’s unmistakably Southern.
- Butter sauce adds a velvety richness that complements the cake’s texture perfectly.
- Using buttermilk in the batter ensures the cake stays moist and tender, even days after baking.
- The praline topping adds a delightful crunch, offering a contrast to the soft cake beneath.
- This recipe is a crowd-pleaser, perfect for both casual family dinners and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
- For the butter sauce: 1/2 cup butter, 1 cup brown sugar, 1/4 cup heavy cream, 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. Tip: Room temperature butter creams better, ensuring a smoother batter.
Mix the Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Fold in the toasted pecans. Tip: Toasting pecans enhances their flavor, so don’t skip this step.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
Make the Butter Sauce
While the cake cools, prepare the butter sauce. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Tip: The sauce will thicken as it cools, so serve it warm for the best consistency.
Serve and Enjoy
Once the cake has cooled slightly, drizzle the warm butter sauce over the top. Serve immediately for a gooey, decadent treat that’s sure to impress.
Tips and Tricks
For an extra nutty flavor, consider adding a handful of chopped pecans to the butter sauce. If you’re short on time, you can use store-bought caramel sauce as a quick substitute for the butter sauce, though homemade is always better. To ensure your cake is as moist as possible, don’t overmix the batter once the flour is added. Overmixing can lead to a tough cake. Finally, if you’re serving this cake at a party, consider making a double batch of the butter sauce; it’s that good.
Recipe Variations
- For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients and use chocolate chips instead of pecans.
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Add a teaspoon of cinnamon or pumpkin spice to the batter for a warm, autumnal flavor.
- For a boozy version, stir a tablespoon of bourbon into the butter sauce.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Prepare the butter sauce just before serving to ensure it’s warm and gooey.
How do I store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. The butter sauce should be stored separately in the refrigerator and reheated before serving.
Can I freeze this cake?
Yes, the cake (without the sauce) freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This Southern Pecan Praline Cake with Butter Sauce is a must-try for anyone who loves rich, decadent desserts. With its moist cake, crunchy pecans, and velvety butter sauce, it’s a showstopper that’s surprisingly easy to make.