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Southern Pecan Praline Sheet Cake

A rich and gooey sheet cake topped with a delicious praline glaze, reminiscent of homemade desserts from grandma's kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour just plain white flour
  • 1 cup granulated sugar for sweetness
  • 1 cup brown sugar for that Southern soul
  • 1 teaspoon baking soda to make things rise
  • 1 teaspoon salt
  • 3 large eggs room temperature for fluffier cake
  • 1 cup buttermilk essential for taste and texture
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla extract go a little heavy if preferred
  • 1 cup chopped pecans toasted is best
For the Praline Glaze
  • 1/2 cup unsalted butter for melting
  • 1 cup brown sugar
  • 1/4 cup milk a splash for the glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, and salt.
  3. In a saucepan, melt the unsalted butter.
  4. Mix the melted butter with buttermilk, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until no flour clumps remain.
  6. Fold in the chopped pecans.
  7. Pour the batter into a greased sheet pan and level it out.
  8. Bake for 20 to 25 minutes, or until the cake is golden and springs back when touched.
Making the Praline Glaze
  1. In a pot, melt the butter and brown sugar together, then add the milk.
  2. Let the mixture bubble for 1-2 minutes, then stir in the chopped pecans and vanilla.
  3. Pour the glaze over the warm cake. Allow it to set for about 20 minutes.

Notes

Toast pecans before stirring them in for better flavor. Line the pan with parchment for easy cleanup. This cake pairs wonderfully with vanilla ice cream.