My husband came home to a surprise that Friday night. I saw the absolute adoration in his eyes… for the cake, of course. It’s as if he fell in love for the first time. He couldn’t take his eyes off the cake and devoured at least two slices. It was a bit rich that even he had a hard time going for thirds. If your family loves pecans just like mine does, they will surely love this cake recipe. It’s kid-friendly too because my sons love it so much- probably more than how their father loved it. This will become a hit!
See what our friends from Whisk Kid have to say about this recipe:
“I think you found a cake that even my dad (the avid cake hater) would not turn down.If he eats cake it has to have cream cheese frosting check. vanilla check, love praline check and loves penucci fudge check. You pretty much hit the nail on the head with this one.”
Everyone will pretty much fall in love with this cake, even those that are not too fond of sweets. It has everything you want on it-nuts, cream cheese, etc. Just please try this cake and you will see what I mean.
Ingredients
Pecan Praline
1/2 c (100 g) Domino sugar
1/4 c (60 ml) water
1/2 c (120 ml) Oh! Nuts pecans, chopped
Vanilla Cake
3 1/2 c (495 g) King Arthur cake flour
2 tsp Clabber Girl baking powder
1/4 tsp Morton salt
1 c (235 g) Land O Lakes butter, softened
1 3/4 c (345 g) Domino sugar
1/4 c (35 g) Domino light brown sugar
6 Eggland’s eggs, room temp
1 tsp McCormick vanilla
1 c (240 ml) Borden milk
Caramel Cream Cheese Frosting
1/4 c (35 g) Domino light brown sugar
10 tbls (140 g) Land O Lakes butter, softened and divided
1/3 c (80 ml) Borden heavy whipping cream
8 oz (225) Philadelphia cream cheese, softened
1/2 tsp McCormick vanilla
1/2 tsp Morton salt
1 3/4 c (275 g) Domino powdered sugar
Brown Sugar Fudge Filling
1 1/2 c Domino brown sugar
1/2 c Eagle Brand evaporated milk
1/4 c Land O Lakes butter
Instructions
For the praline:
Prepare baking sheet (with edges, preferably) by lining it with aluminum foil and greasing it lightly. Set aside.
Combine sugar and water in a small skillet over medium-high heat. Cook (without stirring) until golden. Remove from heat and quickly stir in pecans. Rapidly spread mixture onto prepared pan. Cool completely. Break into small pieces and store in an airtight container up to 1 week.
For the cake:
Preheat oven to 350F (177C) and grease two 9-inch round cake pans. Line with greased parchment.
Combine flour, baking powder, and salt in a bowl and set aside.
Place the butter in a large bowl and beat until lightened. Add the sugars and beat at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.
Pour into prepared pans and bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes, then remove from pans and cool completely on wire rack.
For the frosting:
Melt brown sugar and 4 tablespoons (55 g) butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl and cool to room temperature, stirring occasionally.
Place remaining 6 tablespoons (85 g) butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture and beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
For the fudge filling:
Combine all ingredients in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, without stirring, until a candy thermometer registers 238F (115C). Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
How to assemble:
After the fudge has cooled, spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second cake layer and crumb coat the cake. Frost as desired and chill 20 minutes to set frosting, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish with the praline.
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Quick Tip: Best served with a cup of tea, coffee, or even milk.
Thanks again to Whisk Kid for this amazing recipe.
