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Southern Pecan Praline Buttermilk Cake

Indulge in the moist and sweet Southern Pecan Praline Buttermilk Cake with a crunchy pecan topping—a delightful treat perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For the Pecan Praline Topping
  • 1 cup brown sugar
  • 0.5 cup heavy cream
  • 0.25 cup butter
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time and then add the vanilla extract.
  6. Alternate adding the dry mixture and buttermilk to the butter-sugar-egg mixture, starting and ending with the dry ingredients. Mix until just combined.
Baking
  1. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Pecan Praline Topping
  1. Combine brown sugar, heavy cream, and butter in a saucepan. Bring to a boil while stirring constantly.
  2. Let it simmer for about 5 minutes before adding the chopped pecans. Remove from heat and cool slightly.
Assembly
  1. Spread the pecan praline topping over the first layer of the cooled cake before adding the second layer.
  2. Drizzle the remaining pecan praline topping over the top of the layered cake.

Notes

Shortcut Tip: Add 1 tablespoon of vinegar or lemon juice to a cup of milk to make instant buttermilk. No Pecans? Substitute with walnuts or omit for a nut-free version. Store any leftovers in an airtight container at room temperature for up to two days or in the fridge for a week.