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Southern Pecan Praline Buttermilk Cake

A delightful combination of tender buttermilk cake topped with a luscious pecan praline glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened
  • 1 cup buttermilk Can substitute with 1 cup milk mixed with 1 tbsp vinegar.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
For the Praline Topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup heavy cream
  • 1 cup pecans, chopped Toasting the pecans beforehand can enhance flavor.
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the buttermilk and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Pour the batter into a greased and floured 9x13 inch baking pan, and bake for about 30-35 minutes, or until a toothpick comes out clean.
  2. While the cake is baking, make the praline topping by melting butter and brown sugar together in a saucepan over medium heat.
  3. Stir in the heavy cream and chopped pecans, bring to a gentle boil, and let simmer for about 5 minutes until slightly thickened.
  4. Once the cake is out of the oven and slightly cooled, pour the warm praline sauce over the top.

Notes

Wrap the cake tightly in plastic wrap and store it in the fridge for up to a week. The cake freezes well, so feel free to make a double batch!