Praline Cake Squares Recipe

Name: Praline Cake Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Buttermilk; 1/2 cups Salted Butter; 2 cups Brown Sugar; 2 whole Eggs; 1 Tablespoon Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 Tablespoons Cocoa Powder (I Used Dark Cocoa Powder, Hershey's Special Dark); FOR THE ICING:; 1/2 cups Salted Butter, Softened; 6 Tablespoons Evaporated Milk; 1 cup Brown Sugar; 1 cup Chopped Pecans

Servings: persons

FOR THE CAKE:
1 cup Buttermilk
1/2 cups Salted Butter
2 cups Brown Sugar
2 whole Eggs
1 Tablespoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
2 Tablespoons Cocoa Powder (I Used Dark Cocoa Powder, Hershey's Special Dark)
FOR THE ICING:
1/2 cups Salted Butter, Softened
6 Tablespoons Evaporated Milk
1 cup Brown Sugar
1 cup Chopped Pecans

1
Preheat oven to 350 F. Grease and flour a 13x9x2 baking/cake pan.
2
In a saucepan over low heat, heat the buttermilk and butter until butter melts. Transfer to a mixing bowl.
3
Add the brown sugar, eggs and vanilla, and beat together. Set aside.
4
Whisk together the dry ingredients: flour, baking soda and cocoa powder. Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Don't over mix.
5
Pour into a greased and floured 13x9x2 baking/cake pan. Bake at 350 F for about 20-25, until a cake tester or toothpick comes out clean from center of cake.
6
While cake is baking combine icing ingredients, except for pecans, until smooth.
7
As soon as cake is done, spread icing on top, and sprinkle with pecans. Switch oven to broil. Return cake to the bottom rack of the oven, and broil until icing bubbles (about 4-5 minutes). Watch carefully. When icing bubbles, remove from the oven, slightly cool, cut in square and serve.

1961

kcal

Calories

119

Fat

219

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Buttermilk, 1/2 cups Salted Butter, 2 cups Brown Sugar, and more.

Yes, Praline Cake Squares 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!

Praline Cake Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions