Caramel Praline Sheet Cake

A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!

Praline Sheet Cake... A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!

Sheet cakes are a weakness of mine. It is such a moist and incredible cake each and every time I create one. This one is a little extra special to me.

90% of the time, if I can switch out regular sugar for brown sugar, I will. I prefer the flavor of brown sugar much more than that of regular sugar. So you can only imagine how good this base cake recipe is since brown sugar is the STAR of the cake!

Praline Sheet Cake... A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!

The Pralines add such a wonderful texture to add a sweet crunch to each bite. The were the perfect finishing touch to this already mouthwatering cake.

Paired with a caramel frosting and you have a cake straight from heaven! This was one recipe people had multiple helpings off- it is THAT good!

Praline Sheet Cake... A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!

I hope you love this as much as I did!

4.0 from 7 reviews
Caramel Praline Sheet Cake
 
A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!
Author:
Recipe type: Dessert
Ingredients
Pralines
  • 1½ cups chopped pecans
  • ¾ cup brown sugar
Cake
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • 2 cups brown sugar
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
Caramel Frosting
  • 6 Tablespoons butter
  • ½ cup heavy cream
  • 1 cup brown sugar
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
Instructions
Pralines
  1. Lay a sheet of parchment paper on flat surface.
  2. Heat medium size skillet over medium high heat. Place pecans in skillet and cook for 1 to 2 minutes stirring constantly. Add brown sugar and stir constantly until brown sugar is melted and coats the pecans. Dump the nuts onto parchment paper and separate the nuts while they cool.
Cake.
  1. Preheat oven to 400 degrees F.
  2. In a medium sauce pan, combine butter, water and shortening. Bring to a boil. After mixture reaches a boil, remove from heat and place in a large mixing bowl.
  3. Stir in brown sugar and continue to stir until sugar is dissolved.
  4. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
  5. Add flour and stir until smooth.
  6. Pour into a greased 15x10x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
  7. Allow cake to cool.
Caramel Frosting
  1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil.
  2. Remove from heat and stir in powder sugar and vanilla.
  3. Pour frosting evenly over top.
  4. Sprinkle with pralines.

Enjoy!

Praline Sheet Cake... A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped wight he most delicious sweet and crunchy pralines for a perfect bite each and every time!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Nicole maki

    Hi Nikki,

    This looks so good. I have a 'Make and Cake' party twice a month and I'm making this next. What size sheet pan do you use? Mine are all different sizes. Thanks so much for this gorgeous recipe.

    Warmly,
    Nicole

    1. Chef in Training

      so sorry about that! I clarified in the recipe now, thanks for bringing that to my attention :) its a 15x10x1 inch pan

  2. Roni

    This cake looks awesome! I do have one question though. It looks like you candy or sugar-coated your pecans, is that true? If so, how did you do it?

  3. Onna

    Hi! Could I just use 1 cup of butter instead of 1/2 c of butter and 1/2 shortening?
    I can't wait to make this!

  4. Dori

    This cake and I might have a religious moment later this week!! It just looks SO GOOD!!! I featured your recipe in my Saturday Morning Coffee Cafe post this week. Have a great weekend!

  5. Rose

    Can this be made in a 13x9 in a glass pyrex or will the cake be too thin ?

  6. benazir

    Any alternative for shortening ???and cn I omit praline and just the bake the cake and eat ??,,wil it tastes good ????

  7. Sandra

    What kind of flour do you use-plain, self-rising, or all purpose?

  8. Karen Ward

    5

    I LOVE this cake!!! I have done both 13 X 9 and 15 X 10. Works best in 15 X 10. 13X9 has too much icing on it so it is really SWEET! but it is soo good. everyone wants this recipe that I feed this cake to. Thank you for it.

  9. Angela

    What exactly do you use for shortening?

  10. Claudia

    Did you flip the cake out of the pan or ice it in the pan and serve? We are possibly doubling the recipe for a large pan for a wedding and I had wanted to flip it onto a nice serving tray.

  11. Crystal

    5

    This is one of the BEST cakes ever!! Easy to make and super delish!!! Thanks for posting on Pintrest!! DEF going in my book to make again :)

  12. SJ

    Can I bake this in a 9 inch round pan? Should I alter the recipie in any ways for the best results?

  13. Daphne Wright

    Hello there, I found this delicious looking recipe. What I noticed is, there isn't any salt in the recipe, other than the salt in the butter. Did you use salt in your creation?

    1. Joy

      5

      Daphne, I've made this cake a few times. It is definitely better if you use salted butter. Personally, I don't typically like anything very salty, but it almost could use a pinch more salt on top of the salted butter. It really enhances the taste of the cake. It's been a hit with everyone who's tried it.

  14. Julie from California

    I don't like shortening. Can I use all butter instead?

  15. Jennifer Anders

    1

    My Dad picked this out for his birthday cake tomorrow. I followed the recipe except that due to a wheat allergy, I always substitute alternative flours. Today was 1 1/2 cups almond flour and 1/2 cup tapioca flour. It was like liquid going into the oven. Then was soft and stretchy fresh out of the oven, looked like Baby Swiss cheese. After cooling it is a crunchy sugary mess. It can only be cut with kitchen shears. What a disaster.

    1. JLynn

      5

      Why would you leave 1 star when you say right in your comment that you DID NOT USE THIS RECIPE. That schewes the ratings horribly. You could have simply not used the stars at all since what you reviewed was your failed attempt to use alternate ingredients. That is totally unfair to the poster of this recipe. I almost didn't bother looking at the recipe when I saw the low rating it had received, and I see now that the one person who actually followed the recipe as written found it to be a 5 star cake. And all of the other comments were positive as well, even your revised one that said the frosting would be good on anything and again you gave it a low rating of 2 stars. Please be careful when you rate recipies to actually rate it and not your revised one, or better yet post a comment on what you did to change the recipe and if it worked or not.

    2. Debbie Whitehead

      I can appreciate you trying to bake while accommodating allergies but it isn't fair to substitute the flour of all things, then underrate the recipe when you didn't like the results.

    3. Beth

      I'm not sure why you would give this such a low rating when you changed the recipe so drastically.

  16. Jennifer Anders

    2

    My Dad picked this out for his birthday cake tomorrow. I followed the recipe except that due to a wheat allergy, I always substitute alternative flours. Today was 1 1/2 cups almond flour and 1/2 cup tapioca flour. It was like liquid going into the oven. Then was soft and stretchy fresh out of the oven, looked like Baby Swiss cheese. After cooling it is a crunchy sugary mess. It can only be cut with kitchen shears. What a disaster.

    UPDATE (1 HOUR LATER)
    After frosting it and covering it in pralines, it is tasty, really greasy but tasty. Honestly, that frosting on literally anything, ANYTHING, and it would be incredible!

  17. Gabrielle

    5

    Oh my goodness... This cake looks absolutely amazing! I will definitely be making this when I get all the ingredients ~

  18. Robin

    I made this today using gluten free blend baking flour instead of regular flour. IT. WAS. AMAZING!!! The person who left a negative comment earlier re substituting gluten free flour needs to make sure they use the blend since it has the correct types of flour plus xanthem gum. Holy cow no one will ever guess it's gluten free; soooooo delicious!