How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate Praline Cake ?

You need 10 ingredients. The key ingredients include: 8 tablespoons (1 stick butter), cut up, 1/4 c. heavy (whipping) cream, 1 c. packed light brown sugar, 3/4 c. chopped pecans, and more.

Is Chocolate Praline Cake suitable as baking & desserts?

Yes, Chocolate Praline Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chocolate Praline Cake ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Praline Cake Recipe

Name: Chocolate Praline Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick butter), cut up; 1/4 c. heavy (whipping) cream; 1 c. packed light brown sugar; 3/4 c. chopped pecans; 1 package (18.25 ounces) devil's food cake mix with pudding; 1 c. water; 1/2 c. vegetable oil; 3 large eggs; 1 c. heavy (whipping) cream; 1/4 c. confectioners sugar

Chocolate Praline Cake

Eats Now Editorial Team · 1228 kcal · Baking & Desserts

1
1. Place a rack in the center of the oven and preheat to 325F. Set aside two 9-inch round cake pans.
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2. Place the butter, cream, and brown sugar in a small heavy saucepan. Cook over low heat, stirring, until the butter is melted, 3 minutes. Pour the mixture evenly into the cake pans and sprinkle it evenly with the chopped pecans. Set the pans aside.
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3. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should be well combined. Divide the batter between the prepared pans, pouring it over the pecan mixture, then smoothing it out with the rubber spatula. Place the pans in the oven side by side.
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4. Bake the cakes until they spring back when lightly pressed with your finger. 35 to 37 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack to cool, praline side up.
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5. Meanwhile, prepare the sweetened cream. Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.
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6. Place one cake layer, praline side up, on a serving platter and spread half of the sweetened cream on top. Place the second layer, praline side up, on top of the first and frost the top of it with the remaining sweetened cream, working with clean, smooth strokes. Slice and serve.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

Chocolate Praline Cake

Tips for the best results

Variations & substitutions

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