Few desserts capture the heart of Southern baking like a Brown Butter Pecan Cake with Praline Glaze. Rich, nutty, and melt-in-your-mouth decadent, this cake blends deep toasted flavors with a buttery crunch, making it perfect for special occasions, holiday gatherings, or whenever you need a show-stopping dessert.
This cake starts with one of baking’s most underrated secrets: browned butter. By gently cooking unsalted butter until the milk solids turn golden and aromatic, you create a flavor that’s intensely nutty, almost caramel-like, and far more complex than plain melted butter. When folded into a pecan-studded cake batter, the result is a moist, flavorful cake with subtle notes of toffee and roasted nuts in every bite.
Why You’ll Love This Cake
The texture of this cake is rich yet tender, and the toasted pecans add both flavor and a satisfying crunch. The praline glaze—made from brown sugar, cream, and more browned butter—is poured over the cake while warm, soaking in slightly to create a sticky, sweet finish that’s impossible to resist. There’s no frosting needed—just a silky, golden glaze that drips perfectly over each slice.
And for those who avoid pork or alcohol in recipes, this version is fully pork-free (no bacon or ham used) and contains no wine or spirits, making it more universally suitable without compromising taste.
Ingredients
For the Cake:
- 1 ½ cups unsalted butter (browned)
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 4 large eggs
- 1 ¼ cups buttermilk
- 2 tsp vanilla extract
- 2 cups chopped pecans, toasted
For the Praline Glaze:
- ¼ cup reserved browned butter
- 1 cup light brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional garnish)
Instructions
- Brown the Butter:
In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty (about 6–8 minutes). Set aside ¼ cup for the glaze and let the rest cool. - Toast the Pecans:
Spread the pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, then let them cool. - Make the Batter:
Beat the cooled browned butter (excluding the reserved ¼ cup) with sugar until fluffy. Add eggs one at a time, then vanilla. Combine flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture. Fold in toasted pecans. - Bake:
Pour into a greased 9×13-inch pan and bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out clean. Let the cake cool. - Make the Glaze:
In a saucepan, mix reserved browned butter, brown sugar, and cream. Bring to a simmer and cook for 2–3 minutes until slightly thickened. Stir in vanilla and pour over the cooled cake. Garnish with more pecans if desired.
Serving Suggestions
Serve warm for a softer glaze or let it set fully for clean slices. Pair with vanilla ice cream or coffee for a comforting finish.