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Southern Pecan Praline Sheet Cake

A buttery vanilla sheet cake topped with a dreamy praline icing, perfect for potlucks and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, melted
  • 1 cup buttermilk Can substitute with milk and lemon juice.
  • 3 large eggs For structure.
  • 2 teaspoons vanilla extract For warmth.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt To enhance flavors.
For the praline icing
  • 0.5 cups unsalted butter
  • 1 cup light brown sugar Adds depth.
  • 0.5 cups heavy cream or evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped and lightly toasted Toast for enhanced aroma.
  • 1 pinch cinnamon Optional, for a cozy note.

Method
 

Make the cake base
  1. Preheat your oven to 350°F (175°C) and line a 13 by 18 inch rimmed sheet pan with parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter and granulated sugar until thick and paste-like.
  4. Add eggs one at a time, whisking until smooth. Then stir in vanilla and buttermilk.
  5. Fold the dry ingredients into the wet ingredients just until combined.
  6. Pour the batter into the prepared pan and smooth it out.
  7. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
Make the praline icing
  1. In a heavy saucepan, melt the butter over medium heat.
  2. Add brown sugar and cream, stirring until it comes to a gentle simmer.
  3. Cook for 2 to 3 minutes until the sugar is fully melted and the mixture is glossy.
  4. Remove from heat, stir in vanilla, salt, toasted pecans, and optional cinnamon.
  5. Let sit for a minute to thicken slightly, then pour over the warm cake.
  6. Spread the icing evenly and allow it to cool for at least 30 minutes before slicing.

Notes

Store covered at room temperature for 2-3 days. Serve with a sprinkle of flaky salt or whipped cream for extra contrast.