Chocolate Praline Pound Cake with Butter Pecan Frosting
Moist chocolate cake meets toasted pecans and buttery praline flavor!
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup packed light brown sugar
5 large eggs
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
1 tsp vanilla extract
1 cup chopped toasted pecans
For the Butter Pecan Frosting:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
¼ cup heavy cream
1 tsp vanilla extract
1 cup powdered sugar (sifted)
½ cup finely chopped toasted pecans
Instructions:
Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to the creamed mixture, alternating with sour cream. Mix just until combined.
Stir in the vanilla extract and chopped toasted pecans.
Pour batter into prepared pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the Butter Pecan Frosting:
In a saucepan, melt butter over medium heat.
Stir in brown sugar and cream. Bring to a boil and cook for 2–3 minutes, stirring constantly.
Remove from heat and stir in vanilla extract.
Let cool slightly, then whisk in powdered sugar until smooth.
Stir in toasted pecans.
Pour or spread over the cooled cake while frosting is still warm.
