Prepare to be transported to dessert heaven with a cake that's not just a treat, but an experience! This Red Velvet Pecan Praline Pound Cake is the ultimate showstopper that combines the rich, velvety texture of classic red velvet with the irresistible crunch of pecans and the decadent sweetness of praline. Imagine cutting into a stunning bundt cake that's crimson red, studded with toasted pecans, and dripping with a golden praline glaze that will make your taste buds dance with pure joy. Whether you're looking to impress guests or treat yourself to a slice of Southern comfort, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup praline topping
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside and keep at room temperature.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the vanilla extract and red food coloring, stirring until the color is evenly distributed throughout the batter.
- Gradually alternate adding the dry flour mixture and buttermilk to the batter, mixing on low speed. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Gently fold in 3/4 cup of chopped pecans into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire cooling rack.
- While the cake is still warm, drizzle the praline topping over the cake, allowing it to cascade down the sides.
- Sprinkle the remaining chopped pecans over the praline topping for added texture and visual appeal.
- Allow the cake to cool completely before slicing. For best flavor, let the cake rest for 1-2 hours to allow the praline topping to set and flavors to meld.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most even batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure the cake releases smoothly without sticking.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cake deliciously moist.
- Cooling Matters: Allow the cake to cool in the pan for 15 minutes before removing, and let it cool completely before adding the praline topping for the best presentation.
- Toasting Pecans: For extra flavor, lightly toast the pecans in a dry skillet before adding them to the batter to enhance their nutty taste.
- Storage Tip: This cake actually tastes better the next day as the flavors continue to develop, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
