Ingredients:

  • 1 cup (225g) Unsalted Butter, divided (½ cup for browning, ½ cup softened)
  • 2 cups (240g) All-Purpose Flour, sifted
  • 1 Tbsp Baking Powder
  • ½ tsp Kosher Salt (for cake)
  • 1½ cups (300g) Granulated Sugar
  • 4 large Eggs, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 1 tsp Pure Vanilla Extract
  • ¾ cup (90g) Pecans, toasted and finely chopped (for cake)
  • 1 cup (225g) Unsalted Butter (for praline soak)
  • 1½ cups (300g) Firmly Packed Light Brown Sugar
  • ½ cup (120ml) Heavy Cream (35% fat)
  • ¼ tsp Kosher Salt (for praline soak)
  • 1 cup (120g) Pecans, chopped (for the sauce)
  • 8 oz (226g) Full-Fat Cream Cheese, softened
  • ½ cup (113g) Unsalted Butter, softened (for frosting)
  • 3 cups (360g) Confectioners' Sugar (Icing Sugar), sifted
  • 2 tsp Pure Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)
  • ¼ cup Pecans, candied or lightly toasted (for garnish)

Instructions:

  1. Pre-heat & Prep: Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch pan. Toast the ¾ cup pecans and set aside.
  2. Brown the Butter: Brown ½ cup of the butter in a small saucepan until the milk solids turn deep amber and nutty. Cool slightly.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
  4. Cream Wet Ingredients: In a stand mixer, cream the remaining ½ cup softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the cooled brown butter and vanilla.
  5. Alternate Wet/Dry: Gradually add the flour mixture and buttermilk alternately, beginning and ending with flour. Mix until just combined (do not overmix!). Fold in the ¾ cup of chopped toasted pecans.
  6. Bake: Pour batter into the prepared pan. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for about 15 minutes.
  7. Prepare the Praline Soak: Combine the 1 cup butter, brown sugar, and heavy cream in a medium saucepan. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved.
  8. Cook the Sauce: Reduce heat slightly and boil gently for 2–3 minutes, stirring occasionally until it thickens slightly. Remove from heat and stir in the ¼ tsp salt and the 1 cup of chopped pecans.
  9. Poke the Cake: While the cake is still warm, use a wooden dowel or chopstick to evenly poke deep holes all over the surface, about 1 inch apart.
  10. Soak: Slowly and evenly pour the warm praline sauce over the poked cake, ensuring the sauce seeps into all the holes.
  11. Chill: Cover the cake loosely and refrigerate for a minimum of 2 hours, or ideally 4 hours, allowing the sauce to set and fully integrate.
  12. Make the Frosting: Beat the softened cream cheese and softened butter together in a stand mixer until completely smooth and lump-free.
  13. Sweeten: Gradually add the sifted confectioners' sugar, vanilla extract, and salt. Beat until light, fluffy, and spreadable—about 3–4 minutes.
  14. Frost & Garnish: Spread the cream cheese frosting evenly over the chilled, soaked cake. Sprinkle the top with the reserved candied or toasted pecans. Slice and serve.