Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (plus extra for greasing)
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk, room temperature
  • 3/4 cup pecans, finely chopped, toasted
  • 1/2 cup (1 stick) unsalted butter (for soak)
  • 1 1/4 cup light brown sugar, packed
  • 1/2 cup heavy whipping cream (35%)
  • 1/4 tsp kosher salt (for soak)
  • 1 tsp vanilla extract (for soak)
  • 4 oz cream cheese, cold, full fat
  • 1/2 cup powdered sugar, sifted
  • 2 cups heavy whipping cream, cold (for topping)
  • 1 tsp vanilla extract (for topping)
  • 1/4 cup toasted pecan halves (rough chop, for garnish)

Instructions:

  1. Prep: Preheat the oven to 350°F (175°C). Grease and lightly flour the 9x13 inch pan. Toast the pecans until fragrant and set aside.
  2. Cream the Cake Base: Cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes). Beat in the eggs one at a time, scraping down the bowl, then add the vanilla extract.
  3. Combine Dry and Wet: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually alternate adding the flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour. Mix only until just combined (do not overmix).
  4. Bake: Fold in the 3/4 cup of chopped, toasted pecans. Pour batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack for at least 30 minutes.
  5. Make the Praline Soak: In a heavy-bottomed saucepan, melt the 1/2 cup butter over medium heat. Stir in the brown sugar and 1/4 tsp salt. Bring to a rapid boil, stirring occasionally. Reduce heat and let boil for 2–3 minutes until slightly thickened.
  6. Finish the Sauce: Remove the pan from the heat. Slowly whisk in the heavy cream until smooth. Stir in the vanilla extract. Let the praline sauce cool slightly for about 5 minutes until it is warm, but not piping hot.
  7. Poke and Pour: Using the handle of a wooden spoon or a thick skewer, poke deep holes all over the cooled cake (about 1 inch apart). Slowly and evenly pour the warm praline caramel soak over the entire surface, ensuring the sauce seeps into all the holes.
  8. Chill: Cover the cake and refrigerate for a minimum of 2 hours (preferably 4 hours) to allow the sauce to fully absorb and set.
  9. Make Topping: In a clean mixing bowl, whip the cold cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Gradually stream in the cold 2 cups of heavy cream and continue beating until stiff peaks form.
  10. Assemble: Spread the cream cheese topping evenly over the chilled, soaked cake. Sprinkle the remaining toasted pecan halves (1/4 cup) over the frosting. Slice and serve cold.