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Pecan praline, chocolate spice cake and brown butter buttercream

This decadent cake combines the wealthy flavors of chocolate, the heat of spices, the sweetness of pecan praline, and the nuttiness of brown butter buttercream. It is a show-stopping dessert that is good for particular events. This is the best way to make it:


For the Chocolate Spice Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp floor cinnamon
  • 1/2 tsp floor nutmeg
  • 1/2 tsp floor cloves
  • 2 massive eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup boiling water

For the Pecan Praline:

  • 1 cup pecan halves
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter

For the Brown Butter Buttercream:

  • 1 cup (2 sticks) unsalted butter
  • 4 cups powdered sugar
  • 1/4 cup complete milk or heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of salt


For the Chocolate Spice Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch spherical cake pans.
  2. In a big mixing bowl, sift collectively the flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry components. Combine till nicely mixed.
  4. Stir within the boiling water. The batter will probably be skinny, however that is okay.
  5. Pour the batter evenly into the ready pans.
  6. Bake within the preheated oven for 30-35 minutes, or till a toothpick inserted into the middle of the muffins comes out clear.
  7. Permit the muffins to chill within the pans for about 10 minutes, then switch them to a wire rack to chill fully.
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For the Pecan Praline:

  1. In a dry skillet over medium warmth, toast the pecans for a couple of minutes till they grow to be aromatic. Take away and put aside.
  2. In the identical skillet, soften the butter over medium warmth. Add the sugar and stir continually till the sugar melts and turns a deep amber shade.
  3. Stir within the toasted pecans.
  4. Pour the pecan praline combination onto a parchment-lined baking sheet. Let it cool and harden, then break it into items.

For the Brown Butter Buttercream:

  1. In a saucepan, soften the butter over medium warmth. Proceed cooking, swirling the pan often, till the butter turns a light-weight golden brown and has a nutty aroma. Take away from warmth and let it cool to room temperature.
  2. In a mixing bowl, mix the browned butter, powdered sugar, milk or cream, vanilla extract, and a pinch of salt. Beat till the combination is easy and fluffy.


  1. Place one cake layer on a serving plate. Unfold a layer of brown butter buttercream over it.
  2. Add some pecan praline items over the buttercream.
  3. Repeat with the following cake layer.
  4. Place the ultimate cake layer on high and cowl the complete cake with the remaining buttercream.
  5. Enhance the highest with extra pecan praline items.
  6. Slice, serve, and take pleasure in your Pecan Praline Chocolate Spice Cake with Brown Butter Buttercream!

This cake is a pleasant mix of flavors and textures that may impress your visitors and fulfill your candy cravings.