Chocolate Praline Layer Cake Recipe

Name: Chocolate Praline Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1 c. firmly packed brown sugar; 1/4 c. whipping cream; 3/4 c. coarsely chopped pecans; 1 pkg. devils food cake mix with pudding; 1/3 c. oil; 1 1/4 c. water; 3 eggs; 1 3/4 c. whipping cream; 1/4 tsp. vanilla; 1/4 c. powdered sugar; 12 to 16 whole pecans, if desired; Chocolate curls, if desired

Servings: persons

1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. whipping cream
3/4 c. coarsely chopped pecans
1 pkg. devils food cake mix with pudding
1/3 c. oil
1 1/4 c. water
3 eggs
1 3/4 c. whipping cream
1/4 tsp. vanilla
1/4 c. powdered sugar
12 to 16 whole pecans, if desired
Chocolate curls, if desired

1
Preheat oven to 325u00b0. In a small heavy saucepan, combine butter, brown sugar and whipping cream. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans and sprinkle evenly with chopped pecans. In a large bowl, combine cake mix, oil, water and eggs. Beat two minutes at high speed. Carefully spoon batter over pecan mixture. Bake at 325u00b0 for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely.
2
In a small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of the whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

3584

kcal

Calories

343

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 c. butter, 1 c. firmly packed brown sugar, 1/4 c. whipping cream, 3/4 c. coarsely chopped pecans, and more.

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

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.

That's it — enjoy your meal!

Chocolate Praline Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions