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–+ servings
Pralines and Cream Cake

Pralines 'n' Cream Cake

A southern classic with a pecan praline nut brittle and caramel sauce dripping from each layer! My yellow cake is the perfect canvas to start and American style buttercream with praline paste folded in!

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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12

Ingredients
  

For the Cake:

  • 1½ cups Plant Milk 355ml
  • 1½ Tbs Vinegar
  • ½ cup Vegan Butter 113g
  • ½ cup Vegetable oil 117ml
  • 1¾ cups Granulated Sugar 350g
  • ½ teaspoon Salt ½ teaspoon
  • 2 teaspoons Vanilla Extract 10ml
  • 2 cups All Purpose Flour 250g
  • 1 cup Cake Flour 120g
  • 2 teaspoons Baking Soda

For the Praline Brittle:

  • 1 cup Sugar 200g
  • ½ cup Light Corn Syrup 118ml
  • ¼ cup Water 60ml
  • 2 Tbs Vegan Butter 28g
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Pecans

for the icing

For the Caramel: *optional recipe

  • 1 cup Granulated Sugar 200g
  • ¼ cup Water 60ml
  • ½ teaspoon Lemon Juice or Vinegar
  • ½ cup Canned coconut Milk *highest fat 118ml
  • ¼ teaspoon Salt

Instructions
 

  • Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
  • First prepare the cake batter: Combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
  • Combine the plant milk with the vinegar & let stand for 5 minutes to thicken.
  • Sift all the dry ingredients together in a large mixing bowl including the sugar.
  • Pour in the plant milk mixture & the butter/oil mixture & whisk smooth
  • Pour the batter into the prepared pans & bake immediately in the preheated 350°F oven for approximately 25- 30 minutes or when you gently press the centers they are springy to the touch. Or do the toothpick test for moist crumbs.
  • Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way.
  • Next prepare the praline brittle by combining the sugar, corn syrup & water in a heavy sauce pot & bring to a boil.
  • Cover the pot for a few minutes as it comes to a boil, to create steam that will ensure that any sugar crystals that may form on the sides of the pot will dissolve
  • Once it boils, Insert a candy thermometer & continue to boil without stirring until it is 320°F
  • It should just start to turn golden brown to medium amber & it will continue to cook & darken even after you turn off the heat so be wary of that.
  • Remove from the heat & add the vegan butter, baking soda, pinch of salt & then the pecans. Stir well to combine ~ it will get very thick
  • While still hot spread mixture onto a lightly oiled sheet pan or a silicone mat & let cool completely
  • Once it is cold, reserve ¼ of the nut brittle then place the rest of it in a food processor& pulverize to a paste. This may take 3-5 minutes to get to the consistency of nut paste
  • Crush the remaining brittle into a rough crunchy consistency, this will be the garnish for the finished cake
  • Prepare the buttercream recipe according to the instructions on that recipe post but leave out 2 cups of the icing sugar from the recipe.
  • At the last stage of mixing add the praline paste & mix well
  • Prepare the caramel by combining the sugar, water & acid together in a large heavy bottom sauce pot, the pot must be larger than you think because once you pour in the plant milk it will bubble up aggressively
  • I cannot stress enough to BE CAREFUL when cooking caramel!
  • Stir the sugar, acid & water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
  • Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook & darker even after you remove it from the heat
  • Slowly & carefully pour in the plant milk & once the bubbling subsides stir it to a smooth sauce
  • Pour into a heat proof container & refrigerate until needed *it will thicken as it sits!
  • Build the cake as shown in the video tutorial or decorate as you wish!

Video

Notes

Read the notes for success section above the recipe 
Storage Pralines and Cream cake can be stored at room temperature for up to 3 days.. For longer storage keep refrigerated for up to 1 week, best served at room temperature
Tried this recipe?Let us know how it was!