Chocolate Praline Layer Cake Recipe -
Chocolate Praline Layer Cake Recipe

Chocolate Praline Layer Cake

Recipe by  

"Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls"

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Ingredients Edit and Save

Original recipe makes 2 - 8 or 9 inch pans Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
  2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
  3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
  4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
  5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2009

I've made this cake 1/2 dozen times over the last 5 years and after some trial and error with the topping what I now do is after I get the brown sugar/butter/whipping cream/praline topping in the cake pan, I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans, the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking, I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long, I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it, then go for a long walk afterwards.

Most Helpful Critical Review
Mar 29, 2010

Ok...not worth calories or time...Not again

Mar 14, 2007

The absolute BEST cake ever! Fun fact...this cake has a total of 7,128 calories of which 4,320 are fat calories. A serving size is 1/24 of the cake and is 297 calories. I would like to know who can cut a serving piece that tiny. A normal serving piece would be 1/12. The moral here is that life is too short so why not enjoy a big slice!

Feb 03, 2007

Actually a Pillsbury recipe. I have made many times for family gatherings and everyone always loves it. If you butter the cake pans well, let them cool for 5-10 minutes, flip them and firmly pat the bottom of the pans they will not stick. Also pull the pans up very slowly and evenly. If one side starts to stick just carefully use a knife to loosen it. I recommend making the day before serving because the flavors blend nicely overnight. Thanks for the great recipe!

Feb 27, 2006

I made this cake yesterday for my mother-in-law's surprise b-day was an incredible hit with all the guests. She later came and pulled me aside to let me know that this cake might easily become one of her favourites - big compliment from her as she's a fantastic cook/baker. I will definately make this again! As for the caramel topping sticking to the bottom of the pan, I had lined the bottom of the cake pans with baking paper - the cakes came out quite easily and didn't stick to the bottom at all. I had also greased & floured just to be on the safe side :). Thanks again Eleanor!

Jan 20, 2010

Wow,..... this has been the Birthday cake in our family since it won the pillsbury bake off..... a tip i use, when spooning the cake over the praline sauce, spoon first around the edge of the pan to seal, then fill in the middle, that way none of the delicious caramel will escape.... never put any wax paper or parchment on the bottom of the pans. If youwant you can substitute whipped topping for the real stuff, have done it both ways and the topping is actually less calories so you may have two peices....Yummmmmy.

Nov 23, 2005

Awesome! I usually stick with the "safer" recipes on this site...the ones with many, many reviews, but I couldn't pass this one up. I'm glad I didn't! It is delicious! The topping didn't stick to my pans at all! Be sure you grease and flour your cake pans. Thirty-five minutes was perfect. My only problem was with my 2nd cake...the top layer completely fell apart. The icing made it slip off the bottom layer. I don't know how this problem could be fixed since the cake is SOOO moist. Anyway, the one that held together was absolutely perfect! Good luck!

Jan 23, 2003

I made this cake for my boss's birthday and he LOVED it. I couldn't find devils food cake with pudding, so I used Duncan Hines moist devils food cake. Will make this again!!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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