Description
This Southern Pecan Praline Bundt Cake is a rich and moist treat featuring a buttery cake studded with toasted pecans and topped with a luscious, fudgy praline icing made from brown sugar, butter, and pecans. Perfect for gatherings or special occasions, this cake combines classic Southern flavors with an irresistible texture.
Ingredients
Scale
Cake
- 3 cups (423g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) salted butter, softened
- ½ cup vegetable or canola oil
- 3 cups (600g) packed brown sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs
- 1 cup buttermilk, room temperature
- 1 cup coarsely chopped pecans, toasted
Praline Icing
- ½ cup (113g) salted butter, cut into pieces
- 1 cup (200g) light brown sugar
- ¼ cup whole milk
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325℉ (163℃). Spray a 12 to 15-cup Bundt pan with baking spray to ensure the cake releases easily after baking. If using a smaller pan, reserve some batter for cupcakes to prevent overflow and adjust baking time accordingly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation into the batter.
- Cream Butter, Oil, Sugar, and Vanilla: In a large bowl, beat the softened butter, vegetable or canola oil, packed brown sugar, and vanilla extract on medium-high speed using a paddle attachment for 3 to 5 minutes until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl to ensure even mixing and smooth batter consistency.
- Combine Dry Ingredients and Buttermilk: Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mix. Mix on low speed just until combined to avoid overmixing, which can result in a dense cake.
- Fold in Pecans: Gently stir in the toasted coarsely chopped pecans by hand to evenly distribute them without breaking them down.
- Bake the Cake: Spoon the batter into the prepared Bundt pan and bake in the preheated oven for 50 to 60 minutes. Bake until a cake tester or toothpick inserted into the center comes out clean with only a few moist crumbs attached.
- Cool Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack and allow it to cool completely before icing.
- Make Praline Icing: While the cake cools, combine butter, light brown sugar, and whole milk in a medium saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil; continue boiling for 1 minute, stirring constantly to prevent scorching.
- Finish Icing: Remove from heat and whisk in powdered sugar and vanilla extract. Continue stirring for about 5 minutes until the icing is smooth and thickened to a fudgy consistency.
- Ice and Decorate: Drizzle the praline icing evenly over the cooled Bundt cake. Optionally, decorate the top with whole or chopped pecans. Allow the icing to set and harden to a fudgy praline texture before serving.
Notes
- Storage: Store the iced cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freezing: Freeze the unfrosted cake tightly wrapped for up to 2 months. When ready to serve, thaw overnight in the refrigerator and prepare fresh praline icing.
- Make Ahead: Cake can be baked up to 2 days ahead; wrap well to keep moist. Prepare and apply the icing on the day of serving for optimal texture and flavor.
