Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups pecans, divided (1 1/2 cups chopped for cake, 1 1/2 cups halves for pralines)
- 3 cups cake flour (or all-purpose), 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt (divided)
- 3 1/2 cups granulated sugar (cake, pralines, caramel)
- 2 1/2 cups light brown sugar, packed (cake, pralines)
- 4 1/2 cups (9 sticks) unsalted butter, divided (pecans, cake, pralines, caramel, frostings)
- 4 large eggs; 1 1/2 cups buttermilk; 1 1/2 cups heavy cream (for pralines, caramel, frosting)
- 9 cups powdered sugar (about one 2 lb bag plus a little extra)
- 2 tsp + 3 tsp vanilla extract (cake, pralines, caramel, frostings)
- 3/4 cup toffee bits or finely chopped pralines (for cake batter)
Do This
- 1. Toast 1 1/2 cups chopped pecans in 3 tbsp butter until fragrant; cool completely.
- 2. Make pecan pralines: cook sugars, cream, butter, and salt to soft-ball stage, stir in pecans and vanilla, then spoon onto parchment to set.
- 3. Make salted caramel sauce: caramelize sugar, whisk in butter, cream, vanilla, and salt; cool completely.
- 4. Mix butter pecan cake batter, folding in toasted pecans and toffee/praline bits. Bake in three 8-inch pans at 350°F (175°C) for 23–28 minutes; cool.
- 5. Beat caramel-praline buttercream using butter, powdered sugar, cooled caramel, vanilla, and finely chopped pralines.
- 6. Beat vanilla buttercream with butter, powdered sugar, cream, vanilla, and salt until fluffy.
- 7. Layer cake with caramel-praline buttercream, frost outside with vanilla buttercream, then top with whole pralines and drizzle with warm salted caramel.
Why You’ll Love This Recipe
- All the flavors of classic Southern pralines wrapped into a soft, buttery pecan cake.
- Triple layers, two kinds of frosting, and real praline candies for a true candy shop-style showstopper.
- Make-ahead friendly: cake layers, pralines, and caramel can all be prepped in advance.
- Easy-to-follow steps written for home bakers, with lots of tips to help everything turn out beautifully.
Grocery List
- Produce: None
- Dairy: Unsalted butter (about 4 1/2 cups / 9 sticks), buttermilk, heavy cream, large eggs
- Pantry: Pecans, cake or all-purpose flour, granulated sugar, light brown sugar, powdered sugar, toffee bits (or extra pralines), vanilla extract, fine sea salt, baking powder, baking soda, parchment paper
Full Ingredients
Butter Pecan Cake Layers
- 1 1/2 cups (150 g) pecan halves or pieces, chopped
- 3 tbsp (42 g) unsalted butter (for toasting the pecans)
- 3 cups (360 g) cake flour, spooned and leveled (or 3 cups all-purpose flour for a slightly denser cake)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 3/4 cup (120 g) toffee bits or finely chopped pralines
Pecan Pralines (for topping and filling)
- 1 1/2 cups (150 g) pecan halves
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (120 ml) heavy cream
- 4 tbsp (56 g) unsalted butter
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
Salted Caramel Sauce
- 1 cup (200 g) granulated sugar
- 6 tbsp (84 g) unsalted butter, cut into pieces, at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp pure vanilla extract
- 1/2–3/4 tsp fine sea salt, to taste
Caramel-Praline Buttercream (Filling)
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1/2 cup (120 ml) cooled salted caramel sauce (from above)
- 1 tsp pure vanilla extract
- Pinch fine sea salt (only if your caramel is lightly salted)
- 1/2–3/4 cup (60–90 g) finely chopped pralines (from above), plus extra to taste
Fluffy Vanilla Buttercream (Outer Frosting)
- 1 1/2 cups (3 sticks; 339 g) unsalted butter, at room temperature
- 5–6 cups (600–720 g) powdered sugar, sifted
- 3–6 tbsp (45–90 ml) heavy cream
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Assembly & Decoration
- 8–12 whole pralines (from above), for the top of the cake
- Extra chopped pralines or chopped toasted pecans, for pressing onto the sides (optional)
- Remaining salted caramel sauce (about 1/2 cup), just warm enough to drizzle
Step-by-Step Instructions
Step 1: Toast the pecans for the cake
Chop 1 1/2 cups pecans into small pieces. In a medium skillet over medium heat, melt 3 tbsp butter. Add the chopped pecans and a small pinch of salt, and cook, stirring frequently, for 4–6 minutes until the nuts smell fragrant and look slightly darker. Watch carefully so they do not burn.
Spread the buttered pecans out on a plate or baking sheet to cool completely. This step gives your cake its rich “butter pecan” flavor and keeps the nuts crunchy instead of soggy in the batter.
Step 2: Make the pecan pralines
Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, 1/2 cup heavy cream, 4 tbsp butter, and 1/4 tsp salt.
Cook over medium heat, stirring gently, until the butter melts and the mixture comes to a boil. Clip on a candy thermometer. Continue cooking without stirring vigorously until the mixture reaches 236–240°F (soft-ball stage), about 4–6 minutes. If you do not have a thermometer, cook until the mixture thickens, darkens slightly, and a small spoonful dropped into cold water forms a soft, plump ball you can pick up.
Remove from heat and stir in 1 tsp vanilla and 1 1/2 cups pecan halves. Stir constantly for 2–3 minutes, until the mixture turns creamy, thick, and just begins to lose its gloss.
Quickly drop spoonfuls (about 2 tbsp each) onto the prepared baking sheet, forming rustic rounds. Let the pralines cool and firm up completely. Once set, reserve 8–12 whole pralines for decorating and finely chop 1/2–3/4 cup pralines for the caramel-praline buttercream.
Step 3: Prepare the salted caramel sauce
In a clean, dry, heavy-bottomed saucepan, add 1 cup granulated sugar. Place over medium heat. As the sugar begins to melt around the edges, use a heatproof spatula to gently move it towards the center, allowing it to melt evenly. Continue cooking, swirling the pan occasionally (do not stir constantly), until all the sugar has melted and turned a deep amber color. This will take about 8–10 minutes.
Immediately add 6 tbsp room-temperature butter. The mixture will bubble up vigorously. Whisk until the butter is fully incorporated. Slowly pour in 1/2 cup heavy cream while whisking constantly. Be cautious, as it will bubble up again.
Remove from the heat and whisk in 1 tsp vanilla and 1/2–3/4 tsp salt, to taste. Pour the caramel into a heatproof jar or bowl and let it cool to room temperature, then chill until thick but still spoonable. It must be completely cool before adding to buttercream, or the frosting will melt.
Step 4: Make and bake the butter pecan cake layers
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, and 3/4 tsp salt.
In a large mixing bowl, beat 1 cup softened butter with 1 1/2 cups granulated sugar and 1/2 cup brown sugar on medium-high speed for 3–4 minutes, until very light and fluffy. Scrape down the bowl once or twice. Add the eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla.
With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions (dry–buttermilk–dry–buttermilk–dry). Mix just until combined; do not overmix. Fold in the cooled buttered pecans and 3/4 cup toffee bits or finely chopped pralines.
Divide the batter evenly among the three pans (about 2 1/2–3 cups per pan). Smooth the tops and tap each pan gently on the counter to release large air bubbles.
Bake for 23–28 minutes, rotating pans halfway through, until the cakes are golden, the edges pull slightly away from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes in their pans on a wire rack for 10–15 minutes, then run a thin knife around the edges, turn out onto the racks, and peel off the parchment. Let the layers cool completely before frosting. For easier assembly, you can wrap the cooled layers in plastic wrap and chill or freeze for 30–60 minutes.
Step 5: Make the caramel-praline buttercream filling
In a large bowl, beat 1 cup softened butter on medium-high speed for 2–3 minutes until very creamy and pale. Reduce the speed to low and gradually add 3 cups powdered sugar, mixing until combined.
Add 1/2 cup cooled salted caramel and 1 tsp vanilla. Beat on medium-high for another 2 minutes until thick, smooth, and fluffy. If the buttercream seems too loose, add up to 1/2 cup more powdered sugar, a little at a time, until it holds soft peaks. If it is too stiff, beat in 1–2 tsp heavy cream or a spoonful more caramel.
Fold in 1/2–3/4 cup finely chopped pralines until evenly distributed. Taste and add an extra pinch of salt if needed. Set aside at cool room temperature while you prepare the outer frosting; if your kitchen is warm, refrigerate briefly and stir before using.
Step 6: Make the vanilla buttercream
In a clean large mixing bowl, beat 1 1/2 cups softened butter on medium-high speed for 2–3 minutes until light and fluffy. Reduce speed to low and gradually add 5 cups powdered sugar and 1/4 tsp salt.
Add 3 tbsp heavy cream and 2 tsp vanilla. Beat on medium-high for 3–4 minutes, scraping the bowl once or twice, until the buttercream is very light and fluffy. If it is too thick to spread easily, add more cream 1 tbsp at a time. If it is too soft, beat in up to 1 cup more powdered sugar.
Set aside at room temperature until ready to frost. If you need to hold it longer than 30–45 minutes, cover and refrigerate, then re-whip briefly before using.
Step 7: Assemble and fill the cake
If your cake layers are domed, carefully trim the tops with a long serrated knife to level them.
Place a small dollop of vanilla buttercream in the center of your serving plate or cake stand to anchor the cake. Set the first cake layer on top, cut side up. Spread a generous layer (about 3/4–1 cup) of caramel-praline buttercream evenly over the surface. If you like, drizzle 1–2 tbsp of the cooled caramel sauce over the filling, staying about 1/2 inch away from the edges so it does not spill out.
Top with the second cake layer, cut side up, and repeat with another layer of caramel-praline buttercream and optional caramel drizzle. Place the final cake layer on top, cut side down, to give you a smooth, flat surface for frosting.
Apply a thin “crumb coat” of vanilla buttercream all over the top and sides of the cake, just enough to seal in any loose crumbs. Chill the cake for 20–30 minutes to firm up this base layer.
Once chilled, spread on the remaining vanilla buttercream in a thicker, even layer, smoothing the sides with a bench scraper or offset spatula, or creating rustic swoops as you like.
Step 8: Decorate with pralines and caramel drizzle
Warm the remaining salted caramel sauce gently in the microwave or in a warm water bath just until it is pourable but not hot or runny. Stir well.
Transfer some caramel to a squeeze bottle or use a spoon to carefully drizzle it around the top edge of the chilled cake, letting it drip slightly down the sides for a “drip cake” effect. Spread more caramel over the center of the cake, leaving some vanilla buttercream visible for contrast if you like.
Arrange 8–12 whole pralines on top of the cake in a ring or clustered slightly off-center for an artful look. If desired, press chopped pralines or chopped toasted pecans gently into the bottom edge of the cake for extra crunch and a candy shop-style finish.
Chill the decorated cake for at least 15–20 minutes to help the caramel and frosting set before slicing. For the cleanest slices, run a long knife under hot water, wipe it dry, and cut straight down, wiping the blade between cuts.
Pro Tips
- Cool everything fully. The cake layers, pralines, and especially the caramel sauce must be completely cool before you mix frosting or assemble the cake. Warm caramel or warm cake will melt your buttercream.
- Use room-temperature ingredients for the cake. Butter, eggs, and buttermilk should all be at room temp so they emulsify properly, giving you a tender, even crumb.
- Do not overmix the batter. Once the flour goes in, mix just until there are no dry streaks. Overmixing can make the cake dense and tough.
- Chill for neat layers. Slightly chilled cake layers are much easier to stack and frost cleanly, and a short chill between crumb coat and final coat helps everything stay neat.
- Adjust frosting texture as needed. If your buttercream is too stiff, add a spoonful of cream. If it is too soft (especially after adding caramel), beat in more powdered sugar and chill briefly.
Variations
- Shortcut version: Use store-bought salted caramel sauce and pre-made pralines or toffee bits. You will still get the pralines-and-cream flavor with less stovetop work.
- Sheet cake style: Bake the butter pecan batter in a greased 9×13-inch pan at 350°F (175°C) for 30–35 minutes. Frost the cooled cake with a thick layer of caramel-praline buttercream and a swirly top of vanilla buttercream, then garnish with chopped pralines and caramel drizzle.
- Extra nutty: Fold an additional 1/2 cup chopped toasted pecans into the caramel-praline buttercream and sprinkle more on top for a crunchier, more rustic cake.
Storage & Make-Ahead
The fully assembled cake will keep, covered, at cool room temperature for up to 1 day or in the refrigerator for up to 4–5 days. If refrigerated, let slices or the whole cake sit at room temperature for 30–45 minutes before serving for the best texture and flavor.
Make-ahead tips:
You can bake the cake layers up to 2 days in advance. Once cooled, wrap each layer tightly in plastic wrap and refrigerate, or freeze for up to 2 months in a well-sealed bag. Thaw wrapped layers in the refrigerator overnight or at room temperature for about 1 hour before assembling.
Pralines can be made 3–4 days ahead and stored in an airtight container at room temperature. The salted caramel sauce keeps well in the fridge for up to 2 weeks; warm gently to loosen before using.
Buttercreams can be made 1–2 days in advance and stored in airtight containers in the refrigerator. Before using, bring them to room temperature and re-whip with a mixer for a few minutes until smooth and fluffy again.
Nutrition (per serving)
Approximate values for 1 of 16 slices: about 720 calories; 38 g fat; 19 g saturated fat; 85 g carbohydrates; 65 g sugar; 7 g protein; 2 g fiber; 340 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.
