Pecan Praline Sheet Cake
For the cake:
2 cups all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
½ cup vegetable oil
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
For the pecan praline topping:
½ cup unsalted butter
1 cup packed light brown sugar
½ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves or roughly chopped pecans
½ cup powdered sugar, sifted
Instructions
Step 1: Prepare the oven and pan.
Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish. If using glass, follow the manufacturer’s baking recommendations and avoid sudden temperature changes.
Step 2: Mix the dry ingredients.
Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Break up any brown sugar lumps.
Step 3: Combine the wet ingredients.
In another bowl, whisk the melted butter, oil, eggs, buttermilk, and vanilla until evenly combined.
Step 4: Make the batter.
Pour the wet mixture into the dry ingredients. Stir gently until no dry flour remains. Avoid overmixing, which can make the cake dense.
Step 5: Bake.
Spread the batter evenly in the prepared dish. Bake for 35–40 minutes, beginning your checks at 30 minutes. The center should spring back lightly, and a toothpick should come out clean or with a few moist crumbs.
Step 6: Cool slightly.
Place the dish on a cooling rack and let the cake cool for 20–30 minutes before adding the topping.
Step 7: Toast the pecans.
Place the pecans in a dry skillet over medium-low heat. Toast for 4–6 minutes, stirring frequently, until fragrant. Transfer to a plate immediately so they do not burn.
Step 8: Cook the praline sauce.
Combine the butter, brown sugar, heavy cream, and salt in a saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for 2 minutes, stirring continuously.
Step 9: Finish the topping.
Remove the saucepan from the heat. Stir in the vanilla, then whisk in the sifted powdered sugar until smooth. Fold in the toasted pecans. The topping should be thick but pourable.
Step 10: Top the cake.
Immediately pour the warm pecan topping over the slightly cooled cake. Spread gently to cover the surface, distributing the pecans evenly.
Step 11: Let it set and serve.
Allow the topping to set for approximately 20–30 minutes before slicing. Serve directly from the dish.
Recipe Notes
The image appears to show a sheet cake covered with a glossy pecan praline topping. This recipe recreates that appearance; the exact cake base and ingredients cannot be confirmed from the photograph.
The topping firms as it cools but remains softer than praline candy. Pour it promptly after mixing so it spreads easily.