Pecan praline, chocolate spice cake and brown butter buttercream

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.


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


  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add the hot water to the batter while mixing on low speed. Mix until the batter is smooth and well blended.
  5. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. 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:

  1. In a medium saucepan, melt the butter over medium heat. Add the chopped pecans and cook for 2-3 minutes, stirring occasionally.
  2. Add the brown sugar, heavy cream, and vanilla extract to the saucepan. Stir until the mixture is well combined.
  3. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly.
  4. Remove the pecan praline filling from the heat and let it cool slightly.

For the brown butter buttercream:

  1. 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.
  2. Remove the browned butter from the heat and let it cool to room temperature.
  3. In a mixing bowl, beat the cooled browned butter, powdered sugar, milk, and vanilla extract until creamy and smooth.

To assemble the cake:

  1. Place one layer of the chocolate spice cake on a serving plate. Spread a layer of the pecan praline filling over the top.
  2. Add the second cake layer on top and repeat with another layer of the pecan praline filling.