Praline Cake Squares

Praline Cake Squares

Sometimes you just have to make a cake. You do. It’s a fact. There’s something therapeutic about measuring, stirring and mixing to create sweet goodness out of simple ingredients.

This recipe for Praline Cake Squares is one I’ve had marked in my Aunt’s cookbook for a while now. I don’t have any idea where it came from, but sure wish I did because I’d send them a thank you note. Good? It was mighty good, with a light texture, the perfect amount of sweetness, and a delicious praline type topping. This recipe is on my keeper list for sure. Let me put it this way, if I had a restaurant, Praline Cake Squares would be on the dessert menu.

The process is simple. Mix up a buttermilk cake batter and bake until done.

Praline Cake Squares

While the cake is baking make the icing. Dark brown sugar makes this icing/topping. The icing will have little pieces of butter in the mixture. That’s okay. Once you pour it on the baked cake, the butter begins to melt right in.

Praline Cake Squares(Side note: There’s no rhyme or reason, but I used light brown sugar for the cake, and dark brown sugar for the icing. Not sure you need to use two different brown sugars, but if you’re going to choose one, I think I’d go with the dark brown sugar for this recipe.)

Pour the icing on the warm, baked cake, and spread evenly.

Praline Cake Squares

Top with pecans. I covered only half of the top with pecans, because my kids don’t care for nuts. Pop it back in the oven, under the broiler until it bubbles.

Praline Cake Squares

Cut into squares and serve. It’s something else while it’s still warm. Look at that goodness in the bottom of the pan.

Praline Cake Squares

Give this one a try soon for your next get together, and watch it disappear fast.

Enjoy! Happy baking!

Praline Cake Squares

Praline Cake Squares
 
Prep time
Cook time
Total time
 
Adapted from Carole Radford’s Hearts Go Home for the Holidays
Author:
Ingredients
Cake ingredients:
  • 1 cup buttermilk
  • ½ cup (1 stick) salted butter
  • 2 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder (I used dark cocoa powder, Hershey’s Special Dark)
Icing Ingredients:
  • ½ cup (1 stick) salted butter, softened
  • 6 tablespoons evaporated milk
  • 1 cup dark brown sugar
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 350°F. Grease and flour 13x9x2″ baking/cake pan.
  2. In a saucepan, heat the buttermilk and butter, until butter melts. Transfer to a mixing bowl.
  3. Add the brown sugar, eggs and vanilla, and beat together.
  4. Whisk together the dry ingredients; flour, baking soda, cocoa powder. Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Don’t over mix.
  5. Pour into greased and floured 13x9x2″ baking/cake pan. Bake at 350°F for about 20-25, until cake tester or toothpick comes out clean from center of cake.
  6. While cake is baking combine icing ingredients, except for pecans, until smooth. As soon as cake is done, spread icing on top, and sprinkle with pecans. Switch oven to broil. Return cake to bottom rack of oven, and broil until icing bubbles (about 4-5 minutes). Watch carefully. When icing bubbles, remove from oven, slightly cool, cut in square and serve.

 

 

 

Comments

  1. 1

    says

    Wow, this looks fantastic! I have some pecans that I need to shell and this is what I will be making with them!

  2. 5

    says

    I love the look of the caramel sauce in that pan. Can I come lick the pan when all the squares are gone? I’d even help you take care of some of those squares, too. ;)

  3. 29

    says

    I love the name of your blog “she wears many hats” I often feel the same as well, that said, WOW, it really is such a masterpiece, the cake looks so moist.

  4. 32

    says

    That’s giving a gooey feeling of this elegantly prepared darky cake. I would love to follow every steps on this.

  5. 35

    says

    I have a lot of Junior League cookbooks from all over the country and there is a very similar recipe in one of them from the south that I love. Now…that being said, I have a reputation to keep and I just might add a bit of bourbon to it. Maybe both the cake and the topping…but the topping for sure. I’ve done both with light brown sugar too if that’s all I have on hand and just add a bit of molasses to boost that ‘brown’ part of the sugar! Great choice…perfect for get togethers because it is so easy to transport even if just to the back yard1

  6. 40

    says

    Ummm, thank you…my day is now moving in the right direction. I think everyone should start their week off with this recipe. Looks delicious!

  7. 43

    says

    The next time my roommates start to look at me all funny for baking five cakes in a row, I’m going to direct them to this post. Obviously, I NEEDED to do it! And now I’m going to NEED to make this cake. that praline glaze on top looks amazing!

  8. 44

    says

    Praline, what a great addition to the flavor of a brownie. Being a native Texan, pralines are a common treat, and definitely one of my favorite. I’ll bet that flavor is great in a brownie.

    I’m sold, and I’m trying it!

  9. 46

    says

    Hey… I was wondering… if the frosting melts into the cake… and you can’t really see it…. does it have calories?
    Oh, good! I didn’t think so. This is my weekend tailgating snack!

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