Southern Pecan Praline Cake Recipe - The Anthony Kitchen (2024)

This Praline Cake is made from scratch and worth every second in the kitchen. It's the perfect recipe for adding some sweet Southern flair to any occasion!

The vanilla cake base whips up easily and bakes up perfectly fluffy and soft, and you'll find the pecan praline icing is just as delicious and authentic tasting as the pralines you'd find in a New Orleans confections shop.

When that warm praline icing hits the cake, the two connect in a way that's absolutely irresistible.

Other Praline Cake recipes call for bundt pans or come stacked in layer cake form. There will be none of that here. We're cutting back on complicated and simultaneously upping the flavor ante by taking the much simpler Texas Sheet Cake route!

If you've never had this type of cake before, all you really need to know is every single bite is moist and deliciously decadent.

The warm praline icing gets poured over the sheet cake, locking in that moisture for days, making it an excellent candidate for a make-ahead dessert!

Serve this Praline Cake on any occasion or on any holiday for a standout dessert no Southerner could deny!

Looking for more awesome cake recipes to try? Bookmark our Peach Cobbler Pound Cake in your internet browser for next time!

HOW TO MAKE PRALINE CAKE

The first thing you'll do to whip up this Praline Cake Recipe is knock out that vanilla cake base. The cake will bake in a 9x13" baking pan.

THE IMPORTANCE OF THE PAN

It's best to a light-colored metal baking pan rather than a ceramic baking dish. The color keeps the cake from over-browning on the sides and bottom, and metal is a better heat conductor for baking cakes.

If you don't want to serve your cake out of a baking pan, you'll want to equip it with a parchment paper sling.

Regardless of whether you're planning to use the sling, grease the cake dish with either butter or cooking spray.

HOW TO MAKE THE PRALINE CAKE BASE

Once you've got your cake pan ready to go, it's time to make that cake batter! This recipe was inspired by Cook's Country Tres Leches Cake. The cake proved a simple recipe to execute and the sheet cake portion of the recipe baked up perfectly vanilla with a light, moist crumb.

1. MIX THE DRY INGREDIENTS

To make the cake base, begin by mixing the dry ingredients. You'll need all-purpose flour, baking powder, and salt.

To mix up the dry ingredients, just add them to a medium-sized mixing bowl and use a whisk to combine.

PRO TIP | Be sure to use only all-purpose flour and do not make the mistake of mixing up baking powder for baking soda in this recipe!

2. MIX THE EGGS AND SUGAR

Now, onto the wet ingredients! If you have a stand mixer, it will make quick and easy work of this Praline Cake Recipe! If you don't have a stand mixer, just use a handheld mixer and a large mixing bowl instead.

If using a stand mixer, fit it with the paddle attachment. Start with eggs and granulated sugar. Add four large eggs to the bowl and mix for about 30 seconds to make sure those yolks are broken up.

Then, with the mixer running on low, slowly add in the sugar. Once all of the sugar has been added, increase the speed of the mixer to medium-high and mix for about 4 to 5 minutes more.

You are ready to move on to the next step in your Praline Cake recipe once the mixture is noticeably thicker and lighter in color. You may also notice as the batter falls, it falls like thick ribbons, keeping its form across the top of the batter.

PRO TIP | Beating the eggs and the sugar together until the "ribbon stage" is reached ensures the cake bakes up light and fluffy. This vastly improves upon the texture of the cake; don't skimp out on this step!

3. ADD REMAINING WET INGREDIENTS

Here's where it gets really easy: Once that egg-sugar mixture appears thickened and glossy, you can add in the remaining wet ingredients. In goes the melted and cooled butter, the milk (room temperature or just barely warm to the touch), and pure vanilla extract.

Mix all of the ingredients until they're well combined.

PRO TIP: Use a silicone spatula to scrape down the sides and the bottom of the bowl. This small extra step ensures all of your ingredients mix properly and your cake doesn't bake with wonky spots!

4. ADD DRY INGREDIENTS TO WET INGREDIENTS

Now, you'll add all of the dry ingredients to the bowl with the wet ingredients and mix on low until you can no longer see any more flour. Scrape down the sides of the bowl and mix once more.

5. BAKE

Add the Praline Cake batter to the prepared pan and bake on the center rack of a preheated 325°F oven for about 35 minutes.

You can tell when your cake is done by gently poking it in the center. If the cake springs back at your ever-so-slightly, the cake is done! If the indention remains, continue to bake a few minutes more.

REMEMBER, ROOM TEMPERATURE INGREDIENTS MATTER!

Room temperature ingredients matter when it comes to the final texture of your Praline Cake. Here are a few tips you may find helpful in a pinch:

• You'll want to melt your butter and allow it time to cool off a bit before adding it to the eggs and sugar. This is why the butter is at the start of the recipe!
• To quickly bring your eggs to room temperature, place them in a bowl and run warm water over them for about 5 minutes. Then, allow the eggs to sit in the warm water for about 5 to 10 minutes more.
• You can set your milk out up to two hours before you begin baking. If you forget, you can also bring it up to room temperature over low heat on the stovetop. However, pay close attention as it heats up so it doesn't get too warm!

Remember, the closer to room temperature all of your ingredients are, the better the cake!

HOW TO MAKE PRALINE CAKE FROSTING

Time to put a little praline goodness in this Southern Pecan Praline Cake! Feeling nervous? Don't! This praline icing is much easier than the art of making praline candies.

PRO TIP: This icing is indeed easy to make, but this portion of the recipe moves quickly. It's best if you can have all of your ingredients pre-measured and ready to go!

1. BRING BUTTER, CREAM, AND SUGAR TO A BOIL

Your Praline Cake icing begins with butter, heavy whipping cream, and brown sugar on the stovetop. Just add all three ingredients to a medium-sized saucepan and place it over medium-high heat.

Allow the mix to come to a boil, stirring often as you wait. Then, once the mixture reaches a full boil, set a one-minute timer and stir for the entire minute.

2. ADD SUGAR, VANILLA, AND SALT

Once the minute is up, kill the heat and remove the pan from the stovetop. Add in all of the powdered sugar, vanilla, and salt. Stir until the mix is completely smooth and the sugar is melted.

3. ADD PECANS AND STIR

Add the chopped pecans and stir. Continue to stir until the icing feels slightly thickened.

4. POUR AND SET

There's no need to wait until the cake has cooled completely to add the icing. It's actually better if the icing pours over the cake while still warm.

Pour the icing over the top of the cake and spread it to the edges. Allow it to set; this should take about 30 to 45 minutes. Then, serve and enjoy!

6 MORE DESSERT RECIPES YOU’LL LOVE

• Banana Bread Pudding
• Sweet Potato Pie
• Butter Pecan Cake
• Peach Cobbler
• Texas Sheet Cake Cookies
• Kentucky Butter Cake

• Banana Bread Pudding

• Sweet Potato Pie

• Butter Pecan Cake

• Old Fashioned Peach Cobbler

• Texas Sheet Cake Cookies

• Kentucky Butter Cake