Get ready to indulge in a decadent and flavor-packed dessert with Pecan Praline Chocolate Spice Cake and Brown Butter Buttercream. This exquisite cake combines the rich and moist chocolate spice cake layers with a luscious pecan praline filling and a velvety brown butter buttercream frosting. With its perfect balance of sweet, nutty, and spiced flavors, this cake is sure to impress and satisfy any sweet tooth.
Ingredients:
For the chocolate spice cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the pecan praline filling:
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the brown butter buttercream:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Preparation:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually add the hot water to the batter while mixing on low speed. Mix until the batter is smooth and well blended.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
For the pecan praline filling:
- In a medium saucepan, melt the butter over medium heat. Add the chopped pecans and cook for 2-3 minutes, stirring occasionally.
- Add the brown sugar, heavy cream, and vanilla extract to the saucepan. Stir until the mixture is well combined.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly.
- Remove the pecan praline filling from the heat and let it cool slightly.
For the brown butter buttercream:
- In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.
- Remove the browned butter from the heat and let it cool to room temperature.
- In a mixing bowl, beat the cooled browned butter, powdered sugar, milk, and vanilla extract until creamy and smooth.
To assemble the cake:
- Place one layer of the chocolate spice cake on a serving plate. Spread a layer of the pecan praline filling over the top.
- Add the second cake layer on top and repeat with another layer of the pecan praline filling.
