Ingredients:

  • 1 ½ cups Pecan Halves (180g)
  • 1 cup (2 sticks/226g) Unsalted Butter, softened (for cake)
  • 1 ¾ cups Granulated Sugar (350g) (for cake)
  • 4 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract (for cake)
  • 2 ½ cups All-Purpose Flour, sifted (315g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt (for cake)
  • 1 cup Buttermilk, room temperature
  • 1 cup (2 sticks/226g) Unsalted Butter, softened (for frosting)
  • 4 cups Powdered Sugar, sifted (480g)
  • ½ cup Heavy Cream (120ml) (for frosting)
  • ½ cup Praline Paste or finely ground toasted pecans mixed with 2 tbsp brown sugar
  • 1 teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)
  • ½ cup (1 stick/113g) Unsalted Butter (for glaze)
  • ½ cup Packed Light Brown Sugar (100g) (for glaze)
  • ¼ cup Heavy Cream (60ml) (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Toast pecans at 350°F (175°C) for 8-10 minutes until fragrant. Cool completely, then reserve ½ cup for frosting and chop the rest coarsely for the cake batter.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch cake pans, lining the bottoms with parchment paper circles.
  3. Whisk together the sifted flour, baking soda, and salt in a medium bowl.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
  5. Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then fold in the chopped toasted pecans.
  6. Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes before inverting onto wire racks to cool completely.
  7. To make the frosting, beat the softened butter until creamy. Gradually beat in the powdered sugar. Beat in the heavy cream, vanilla, salt, and the cooled praline base until light and fluffy.
  8. Assemble the cake by spreading one-third of the frosting between the layers and frosting the top and sides.
  9. To make the glaze, melt butter in a saucepan over medium heat until it browns and nutty bits form. Remove from heat immediately.
  10. Whisk in the brown sugar, heavy cream, and vanilla into the brown butter until smooth. Let cool for 5 minutes until slightly thickened but still pourable.
  11. Drizzle the warm glaze over the assembled cake, allowing it to drip down the sides. Sprinkle with extra toasted pecans, if desired, and allow the glaze to set before slicing.