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Classic Praline Pecan Cake

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A delightful, moist vanilla cake layered with rich praline frosting and topped with toasted pecans, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (sifted)
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans (lightly toasted)
  • 1 cup brown sugar (packed)
  • ½ cup heavy cream
  • 1 cup powdered sugar
  • Additional chopped pecans for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition.
  5. Stir in the vanilla extract and mix until incorporated.
  6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
  7. Fold in chopped pecans gently until evenly distributed.
  8. Divide the batter among the prepared cake pans and level the tops.
  9. Bake for 30-40 minutes, or until a toothpick comes out clean.
  10. Let the cakes cool in the pans for 20 minutes, then remove to wire racks to cool completely.
  11. For the praline frosting, melt butter in a saucepan over medium heat and stir in brown sugar and heavy cream, bringing to a boil.
  12. Remove from heat, gradually add powdered sugar, and mix until smooth.
  13. Once cooled, frost the cakes with praline frosting, adding chopped pecans for garnish.

Notes

Use room temperature ingredients for best results. Feel free to customize with different nuts or flavor additions.

Nutrition

Find it online: https://us.recipesfood.org/classic-praline-pecan-cake/

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