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Southern Praline Cake w/ Southern Praline Icing


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Southern Praline Cake w/ Southern Praline Icing 0 Picture


  • CAKE:
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 cup light brown sugar, firmly packed
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • ICING:
  • 3/4 cup butter
  • 1 cup sugar
  • 1/2 cup light brown sugar, firmly packed
  • 4 large eggs yolks
  • 1 large can (12 oz.) evaporated milk
  • 2 tsp. vanilla extract
  • 2 cup chopped pecans



Step 1


Grease and flour three nine-inch round cake pans and preheat oven to 325
degrees. Cream the butter with both sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time beating well after each addition. Sift the flour with the baking powder, baking soda and salt add to the batter alternately with the milk, beginning and ending with the dry mixture, stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheat oven for 25 minutes or until a wooden toothpick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for 10 minutes, then loosen and turn out layers directly onto racks to cooling. Cool layers thoroughly before icing.


Melt butter in a large saucepan over medium heat. Remove from the heat, then stir in sugar and light brown sugar, (sugar will not be dissolve.) In a bowl, whisk eggs yolks with the evaporated milk until smooth, then whisk the mixture into the saucepan to a medium heat setting and cook, whisking constantly until mixture is thick, shiny and caramel-like, about 15 minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about 23 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

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