Delicious Red Velvet Pecan Praline Pound Cake Recipe
In the heart of America’s southern states, nothing brings families together quite like a freshly-baked pound cake. And what better way to celebrate traditional family values than with this Red Velvet Pecan Praline Pound Cake recipe?
As a chef specializing in British cuisine, I can attest to the fact that a good cake can bring joy to anyone, no matter where they come from. The rich red velvet color alone is enough to make your mouth water and your heart skip a beat. But when you add the crunch of toasted pecans and the sweetness of praline frosting, this cake becomes an irresistible treat that feels both indulgent and familiar all at once.
But don’t take my word for it; try it out yourself. This Red Velvet Pecan Praline Pound Cake is perfect for any occasion – whether it’s a birthday celebration or just a cozy night in with loved ones – and it’s guaranteed to become an instant family favorite. So let’s get started!
Why You’ll Love This Recipe
Hold on to your aprons and get ready to fall in love! This Red Velvet Pecan Praline Pound Cake Recipe is sure to become your new favorite dessert. There are a million reasons why this cake is an absolute must-try, but let me give you just a few.
First of all, the combination of red velvet and pecan praline is simply unstoppable. The moist and flavorful cake perfectly balances the nutty richness of the praline. The chopped pecans are toasted to perfection, making this cake a delightfully crunchy treat.
But wait, there’s more! This cake recipe is versatile enough for any occasion – from a Southern-style dinner party to a fancy brunch or dinner with friends. Whether you’re looking for an elegant dessert that will impress your guests or a simple and satisfying treat for family gatherings, this Red Velvet Pecan Praline Pound Cake is the answer. It’s truly a show-stopper that you’ll be proud to serve at any gathering.
Plus, the recipe is simple enough that even novice bakers can master it on their first attempt. With just a few ingredients like flour, baking powder, sugar, eggs, butter, and vanilla extract – along with some red food coloring – you can whip up this heavenly cake in no time. And if you have trouble finding pecans in your area, you can easily substitute other nuts such as almonds or walnuts.
Moreover, the velvet cream cheese pound filled with sweet praline frosting in every bite will make your taste buds sing! And don’t forget about the buttercream icing crowned over the top that adds an extra layer of sweetness to the mix.
So what are you waiting for? Whether you’re craving something sweet after a hard day’s work or planning an impressive feast for friends and family, Red Velvet Pecan Praline Pound Cake Recipe definitely won’t disappoint. Trust me; everyone will be talking about your exquisite and memorable dessert from the moment they take their first bite to the last.
Ingredient List
Here are all the ingredients you will need to make this delicious Red Velvet Pecan Praline Pound Cake Recipe:
Dry Ingredients:
- 2 ½ cups of all-purpose flour
- 1 tsp of baking powder
- ¼ cup of pecan praline powder
- 3 cups of granulated sugar
- 1 tsp of salt
Wet Ingredients:
- 1 cup of vegetable shortening
- 1 cup (2 sticks) of unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 cup of buttermilk, room temperature
- 2 tbsp of vanilla extract
- 2 tbsp of cocoa powder
- 1 oz. bottle of red velvet food coloring
Pecan Praline:
- 2 cups granulated sugar
- ½ cup warm water
- 2 cups pecans, toasted and chopped
- 3 cups untoasted pecans
Cream Cheese Filling:
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups confectioners’ sugar
Make sure to gather all the ingredients before starting with the recipe to ensure a hassle-free and smooth baking experience!
The Recipe How-To
Let’s get to the heart of the matter! This Red Velvet Pecan Praline Pound Cake Recipe is simply divine. Turn on some soothing tunes and let’s bake!
Preparation
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Preheat oven to 325°F.
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Grease and flour a bundt pan.
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In a mixing bowl, combine the red velvet cake mix, baking powder, all-purpose flour, granulated sugar, eggs, buttermilk, vegetable shortening, 1/4 cup warm water, vanilla extract, and pecan praline powder. Mix for about 2 minutes or until smooth.
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Add toasted chopped pecans and stir well.
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Pour the batter into the prepared bundt pan.
Baking
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Bake for 1 hour or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 15 minutes before removing it from the pan onto a wire rack.
Praline Frosting
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In a heavy saucepan over medium-high heat, combine butter, brown sugar, cream cheese, and pecans. Stir constantly until melted and smooth. Remove from heat.
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Gradually stir in powdered sugar until mixture thickens but is still pourable.
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Drizzle frosting over the cake allowing some to drip down the sides.
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Garnish with chopped pecans and caramel sauce if desired.
The Red Velvet Pecan Praline Pound Cake Recipe is now ready! You can always add your own twist to make it uniquely yours or stick to this recipe as it is sure to leave any dessert lover feeling satisfied and happy!
Substitutions and Variations
Alright, my fellow bakers, let’s talk substitutions and variations for this red velvet pecan praline pound cake. I know some of y’all like to put your own spin on recipes or tweak them to fit your dietary restrictions, so here are a few ideas:
– Gluten-free: To make this cake gluten-free, swap out the all-purpose flour for a gluten-free flour blend. I recommend using one that’s designed specifically for baking.
– Vegan: For a vegan version of this cake, use vegan butter and cream cheese substitutes as well as flax eggs (bloomed in place of regular eggs) to hold it all together.
– Nut-free: If you or someone you’re baking this for has a nut allergy, simply omit the chopped pecans from the batter and praline topping. You can also substitute chopped chocolate chips or raisins instead for a bit of crunch.
– Spice it up: Want to add a bit more flavor? Try adding a teaspoon of cinnamon and/or a pinch of nutmeg to the batter before baking.
– Boozy twist: If you’re feeling adventurous, add a tablespoon or two of your favorite liquor (such as rum or bourbon) to the praline sauce for an extra indulgent treat.
For serving and pairing options with the above-listed substitutions, refer back to the Serving and Pairing section. Trust me; these variations do not take away from the deliciousness of this cake!
Serving and Pairing
When it comes to serving and pairing this red velvet pecan praline pound cake, there are plenty of options to choose from.
For a classic combination, try serving a slice with a tall glass of ice-cold milk. But if you’re feeling adventurous, I recommend pairing this moist and flavorful cake with a hot cup of tea or coffee. The rich texture and nutty notes of the pecan praline complement the bitterness of coffee perfectly.
If you’re serving this cake for a special occasion or dessert party, try getting creative with your presentation. Top it off with whipped cream, fresh berries, or even a drizzle of caramel sauce. The possibilities are endless!
This cake is also versatile enough to be paired with other desserts. Why not try serving it alongside a scoop of vanilla ice cream or as part of a trifle layered with custard and fresh fruit? The sweet, nutty flavor profile makes the possibilities practically limitless.
No matter how you decide to serve this delightful red velvet pecan praline pound cake, one thing is for certain: your taste buds will be in for an unforgettable treat!
Make-Ahead, Storing and Reheating
Now that your red velvet pecan praline pound cake is baked to perfection, it’s time to talk about its longevity. Understanding how to properly store and reheat your delicious cake will help it stay fresh and moist for as long as possible.
You can make this cake ahead of time since it freezes well. Once the cake has completely cooled down, tightly wrap it in plastic wrap or aluminum foil, and place it in a large plastic freezer bag. It can be stored in the freezer for up to two months. When ready to eat, let the cake thaw overnight in the refrigerator.
If you want to store it at room temperature instead of freezing, the best way is to place it under a tight-fitting cake dome or cover it with plastic wrap. Do not store the cake for longer than three days at room temperature.
To reheat a slice of red velvet pecan praline pound cake, preheat your oven to 350°F (180°C). Meanwhile, remove the slice from the refrigerator and bring it to room temperature on the counter for 15-20 minutes. Place the slice on a baking sheet and bake for 5-7 minutes until warm or until desired temperature is reached.
Remember that too much reheating can dry out the cake’s texture; so try not to overheat or microwave it repeatedly.
By following these simple storage and reheating techniques, you’ll be able to indulge in a delicious slice of red velvet pecan praline pound cake at any time without compromising its quality.
Tips for Perfect Results
Before diving into baking this irresistible red velvet pecan praline pound cake recipe, here are a few helpful tips to ensure your cake turns out perfectly moist, tasty and oh-so-enticing!
For starters, let me reiterate that using the right ingredients is key. So, don’t skimp on quality ingredients like real butter, crisp pecans, and buttermilk. Trust me; they make all the difference in taste and texture.
Now, let’s get down to the nitty-gritty of my go-to tips for perfect results with this red velvet pecan praline pound cake recipe:
1. To achieve that moist, fluffy and velvety texture in your cake, use cake flour instead of all-purpose flour.
2. Don’t skip the step of toasting your pecans before adding them to the batter. Toasting releases a nutty aroma and enhances flavor. I recommend untoasted pecans for topping your praline cake.
3. The batter will be thick for this recipe; therefore, use a large spatula or spoon to fold gently without overmixing.
4. When mixing the wet ingredients like butter and sugar, ensure they are adequately creamed together till fluffy.
5. Sift dry ingredients like flour and baking powder to remove lumps for an evenly baked cake.
6. Do not open the oven door during baking as it affects heat distribution and causes cakes to collapse or sink in the center.
7. Allow your red velvet pecan praline pound cake to cool thoroughly before adding frosting or slicing. This helps prevent crumbs from sticking to the frosting.
8. Lastly, if you’re making cream cheese frosting for your bundt cake cream cheese filling, allow it to come to room temperature before spreading on the cooled cake for a smooth finish.
By following these simple tips for perfect results with this red velvet pecan praline pound cake recipe, you’re guaranteed to nail it every time! Trust me; your taste buds (and your family!) will thank you.
FAQ
As we wind down this recipe article, you might have some lingering questions about this decadent Red Velvet Pecan Praline Pound Cake Recipe. Don’t worry; I have you covered with answers to some of the most commonly asked FAQs. Whether it’s about ingredient substitutions or storage tips, read on to find out more!
What makes red velvet cake so good?
When baking a red velvet cake, a chemical reaction occurs between the cocoa and an acid that contributes to the cake’s vibrant red hue. The natural cocoa’s high acidity level is perfectly paired with the buttermilk and baking soda, which helps to create a velvety texture and rich chocolate taste.
What is praline cake made of?
Praline is a sweet treat that’s commonly used as a topping for desserts such as ice cream, cakes, and pastries. It’s made with a blend of sugar, nuts, and either butter or cream. Variations of pralines can be found all over the world, from crunchy to soft and even chocolate-coated varieties.
Why is my red velvet cake thick?
Over-creaming the butter and sugar can lead to an excessively heavy cake due to the trapped air deflating during the baking process, which is a scientific fact.
Bottom Line
As a chef specializing in British cuisine, I can confidently say that this Red Velvet Pecan Praline Pound Cake recipe is an exquisite and indulgent dessert that will delight everyone who tries it. From the rich and velvety texture to the crunchy pecans and the sweet praline frosting, every bite of this cake will transport you to a world of taste and pleasure.
This recipe has been crafted with care and attention, using the finest ingredients and the most authentic techniques. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious result that everyone will love.
So, if you’re looking for a dessert that will impress your guests, or simply want to treat yourself to something special, give this Red Velvet Pecan Praline Pound Cake recipe a try. It’s guaranteed to satisfy your sweet cravings and leave you with a smile on your face. Trust me, once you taste it, you won’t be able to resist it.
Red Velvet Pecan Praline Pound Cake Recipe
Ingredients
Pecan Praline Powder
- 1/2 cup warm water
- 1/2 cup granulated sugar
- 1/2 cup pecans, toasted and chopped
Red Velvet Pound Cake
- 1/3 cup untoasted pecans, finely chopped
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 6 large eggs
- 1 ounce red food coloring
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup dark cocoa
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup miniature chocolate chip
Instructions
- To make Pecan Praline Powder:
- Prepare a jelly roll pan by lining with foil and buttering the bottom.
- Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
- Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
- To Make Pound Cake: Preheat oven to 300 degree F.
- Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
- Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
- Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
- Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
- Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.