Delicious Southern Pecan Praline Cake Recipe with Raw Sugar

This Delicious Southern Pecan Praline Cake is a sweet and buttery masterpiece that’s easy to make! Perfect for gatherings, holidays, or any special occasion, this dessert combines moist cake layers with crunchy pecan pralines and creamy frosting to create a perfect cake that will leave everyone asking for seconds.

Pecan Praline Cake Recipe Details

• Difficulty: Easy
• Servings: 8

For more pecan ideas, check these out:

• Chocolate Bourbon Pecan Pie
• Easy Pumpkin Pecan Cobbler Dessert Recipe
• Chocolate Chip Pecan Godiva Filled Cookies
• Pecan Praline Blondies

There’s nothing more comforting than southern pecan flavors and this elegant dessert is so easy it’s going to be one of your go to recipes from now on. The caramelized praline flavor permeates the whole cake making it a real crowd pleaser. And that frosting…oh my! So give this recipe a try today.

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Southern Pecan Praline Cake

This Southern Pecan Praline Cake is an elegant and delicious dessert that’s surprisingly easy to make. The combination of tender cake, creamy frosting, and crunchy pecans makes it a standout treat for any occasion. Try it out and delight your guests with this Southern classic!

Prep Time30 minutes mins

Cook Time40 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, pecan, pecan praline cake, praline, southern pecan praline cake, southern recipe

Servings: 8

Ingredients

For the cake –

• 1 c milk
• 6 egg whites
• 1 t vanilla
• 2 ¼ c flour
• 1 T cornstarch
• 2 1/4 c raw sugar
• 4 t baking powder
• 1 t salt
• ¾ c unsalted butter
• 1 ½ c finely chopped pecans

For the pecan pralines –

• 1 egg white
• 1 T water
• ½ c raw sugar
• 1 ½ c pecans

For the frosting –

• 1 c unsalted butter softened
• 2 – 8 oz cream cheese softened
• 3 c powdered sugar
• ½ t salt
• 1 T bourbon optional

Instructions

• Preheat the oven to 350 degrees. Spray or line 3 – 8 inch cake pans, set aside.
• In a medium bowl, combine the milk, egg whites and vanilla. Whisk to combine.
• In the bowl of a stand mixer, combine the flour, cornstarch, baking powder and salt. Mix to combine.
• Cut the butter into thin slices and add to the dry mix. Use the paddle attachment and mix for about a minute or until the butter is about pea size pieces.
• Add the mixture to the bowl and mix on low speed until combined.
• Add the sugar and brown sugar. Mix well, scraping the sides often.
• Use a food processor, if needed, to chop the pecans into small pieces. Add the pecans to the batter and fold to combine.
• Divide the batter between the three prepared cake pans. Bake in the preheated oven for about 20-25 minutes or until the center is set and the edges are starting to brown. Allow to cool completely before decorating.
• For the pecan pralines – In a medium bowl, combine the egg white, water and brown sugar. Whisk to combine.
• Add in the pecans and toss to coat.
• Transfer the pecans to a baking sheet lined with parchment for easy cleanup.
• Toast the pecans in the preheated oven for about 15 minutes, stirring every 3-4 minutes, until the pecans are toasted and crispy. Allow to cool and then break apart.
• For the frosting – in the bowl of a stand mixer, whip the butter for about a minute on medium speed.
• Add in the softened cream cheese and whip for about another minute or until smooth and combined well.
• Add in the powdered sugar, bourbon (if using) and salt. Mix on low speed until combined. Then bump up the speed to medium and whip until smooth. Scrape the sides often.
• To assemble – place one cake layer on a display platter. Spread a thin layer of frosting over the top of the cake.
• Place the next cake on top of the icing and repeat with another thin layer of frosting.
• Repeat with the last cake layer and a thin layer of icing over the top and sides of the cake for a crumb coat. Chill in the fridge for about 30 minutes to set.
• Remove the cake from the fridge and cover the cake in another thin layer of frosting.
• Transfer the remaining frosting to a piping bag fitted with a large star tip.
• Pipe small mounds around the edges of the cake.
• Place a single pecan on the top of each mound.
• Place a layer of pecans around the bottom of the cake as a border.
• Sprinkle the remaining pecans on top of the cake in the center of the piped mounds.
• Chill until ready to serve.

Storage

Store the cake loosely covered in the refrigerator for up to 3 days. Bring to room temperature before serving.