Milk Chocolate Praline Cake

- rich & moist -

This chocolate praline cake is 4 layers of soft, rich chocolate cake with silky smooth milk chocolate ganache and crunchy praline pecans.

Easy: Each component is easy to make. You can make the cake layers and filling without an electric mixer and they come together in one bowl! Praline Pecans: They're impossible to stop snacking on and are made in the oven. Milk chocolate: The filling is a milky, silky, 2 ingredient milk chocolate ganache. 

Why you will LOVE this recipe:

It’s so easy to make praline pecans with this method here. Combine pecans and egg whites, toss to coat, and  add cinnamon sugar. Toss again, spread onto a baking sheet and bake low and slow until toasty.

How to make praline pecans:

what you will need:


– 1 large egg white – 1 tbsp pure vanilla extract – ¾ cup granulated sugar – 2 tsp cinnamon ground – ½ tsp sea salt – 4 cups raw pecan halves – 1 ½ cup water hot – 1 tsp instant coffee – 3 large eggs room temperature – 1 ½ cup brown sugar packed – 1 ½ cup granulated sugar – ½ tsp sea salt – 1 ½ cup buttermilk room temperature – 1 ½ cup vegetable oil – 3 cups all purpose flour (360g) – 1 cup natural cocoa powder – 1 ½ teaspoons baking soda – 3 teaspoons baking powder – 35 oz milk chocolate (907g) – 1 ⅔ cup heavy whipping cream

Praline Pecans




In a separate medium bowl, whisk together egg white and vanilla to break up the egg white. Pour over pecans and toss to coat.


Pour sugar mixture into the pecans and mix well until all the pecans are coated. Spread onto parchment lined baking sheet and bake until golden and toasty, about 45 minutes. 


In a large bowl, combine cream cheese, sugar, and vanilla. Beat until completely smooth. Gradually pour in the Baileys, beating well and scraping down the sides in between each addition.


In  a very large bowl combine eggs, brown and granulated sugar, salt, and  whisk until very well combined. Add buttermilk and vegetable oil, stir  until combined.


Sift flour, cocoa powder, baking soda, and baking powder right into the bowl. Use a whisk to gently fold the batter. Halfway through, add the hot water and instant coffee mixture. Pour into 2 greased and lined 8" baking pans and bake.


Melt milk chocolate and cream in a heat safe bowl on top of a pot of simmering water. Whisk together until smooth and fully combined. Let cool until thick.


Cut cooled cake layers in half to make 4 layers total. 


Spread the ganache onto the bottom cake layer and sprinkle with chopped praline pecans. Repeat with all the layers and spread ganache over the whole cake to seal in any crumbs.  


Cover the whole cake with chocolate buttercream and smooth down the sides. 


Top with an easy chocolate drip and more praline pecans. Slice and serve at room temperature!

The perfect moist, fluffy, decadent chocolate cake with a touch of crunch!

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