Texas Praline Cake

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Kat 10

"Howdy Ya'll. Ready for some darn good cake? This tasty pecan cake has the subtle flavors of chocolate and coffee, and is frosted with a rich brown sugar whipped cream. This cake prefers Texas pecans!"
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1 h 30 m servings 696 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 80.4g
  • 26%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
  2. In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
  3. Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
  4. In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.


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The cake was beautiful when done, the icing is delicious, but the inside was drier than beach sand. I thought if I ever used the recipe again, I might add a bit of applesauce or something. I cou...

i would add a tub of coconut pecan icing to the batter to make it sweeter and moist..

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