Vanilla Bean Cake with Pecan Praline Glaze


The vanilla cake is perfectly moist as-is, but once the homemade cake is topped with the pecan praline glaze, it becomes entirely irresistible.

Vanilla Bean Cake with Pecan Praline Glaze
Photo: Con Poulos
Hands On Time:
30 mins
Total Time:
3 hrs 30 mins


  • 3 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup plus 6 Tbsp. unsalted butter, softened

  • 1 ¾ cup granulated sugar

  • 4 eggs, at room temperature

  • 2 vanilla beans, halved lengthwise and seeds scraped

  • ¼ teaspoon almond extract

  • 1 cup buttermilk

  • ½ cup packed light brown sugar

  • 3 tablespoon heavy cream

  • 1 cup pecan halves

  • 1 teaspoon vanilla


  1. Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

  2. In a bowl whisk together flour, baking powder, baking soda, and 1/2 tsp. of the salt; set aside.

  3. In a large bowl beat 1 cup of the butter and the granulated sugar on medium speed 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on low speed for 1 minute after each addition. Beat in vanilla seeds and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top.

  4. Bake 50 to 60 minutes or until a skewer inserted into cake comes out mostly clean, with a few moist crumbs. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan; cool completely.

  5. For Pecan Praline Glaze: In a medium saucepan combine brown sugar, remaining 6 Tbsp. butter, the cream, and remaining 1/2 tsp. salt, stirring over medium-low until melted and smooth, about 4 minutes. Increase heat to medium-high; bring to boiling. Cook 2 to 3 minutes or until slightly thickened; remove from heat. Coarsely chop half of the pecan halves; stir all pecans and the vanilla into glaze. Let cool slightly until thick and spoonable. (If glaze sets too much while cooling, reheat over low heat and add a bit of cream.) Spoon glaze over cake; let rest until set.

Nutrition Facts (per serving)

563 Calories
31g Fat
66g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 563
% Daily Value *
Total Fat 31g 40%
Saturated Fat 15g 75%
Cholesterol 123mg 41%
Sodium 365mg 16%
Total Carbohydrate 66g 24%
Total Sugars 40g
Protein 7g
Vitamin C 0.3mg 2%
Calcium 91mg 7%
Iron 2.2mg 12%
Potassium 117mg 2%
Fatty acids, total trans 1g
Folate, total 68mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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