ADVERTISEMENT
Prepare the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mix until creamy. Stir in chopped pecans. Refrigerate while making the cake.
Make the batter: Preheat oven to 175°C (350°F). In a large bowl, mix flour, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk oil, eggs, buttermilk, and vanilla. Combine wet and dry ingredients, mix until smooth.
Bake the cake: Grease two 20 cm (8-inch) cake pans. Divide the batter equally and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
Assemble: Spread praline cream cheese filling between the two cake layers.
Make the praline topping: In a saucepan, melt brown sugar, butter, and milk over medium heat. Boil for 1 minute, stir in chopped pecans, and immediately pour over the top of the cake.
Serving and storage tips:
ADVERTISEMENT
