Praline Refrigerator Cake
Prep
30 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This praline refrigerator cake has become my go to dessert when I want something impressive without spending hours in the kitchen. No baking required means you'll have a stunning treat ready in just thirty minutes. The combination of buttery cake layers, crunchy pecans, and rich praline syrup is absolutely irresistible. Plus, using skim milk keeps things a bit lighter than traditional recipes while still delivering that creamy texture everyone loves. It's the perfect solution when you need dessert fast but don't want to compromise on flavor or elegance.
Ella x
Ingredients
- 250all-purpose flour
- 300granulated sugar
- 150 gunsalted butter
- 4large eggs
- 10 mLvanilla extract
- 100 mLskim milk
- 5 gsalt
- 50 mLpraline syrup
- 100 gchopped pecans
- 20 gconfectioner's sugar
- 100 gunsalted chocolate chips
- 50 mLheavy cream
Detail level
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
- 3
In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
Tip: Use an electric mixer for creamiest results.
- 4
Add the dry ingredients to the wet ingredients and mix until combined.
- 5
Melt the praline syrup in a small saucepan over low heat.
Tip: Stir occasionally until smooth.
- 6
Pour the melted syrup into the cake batter and mix until combined.
Tip: Be careful not to overmix.
- 7
Pour half of the batter into the prepared baking dish.
- 8
Sprinkle half of the chopped pecans over the batter.
- 9
Pour the remaining batter over the pecans.
- 10
Sprinkle the remaining pecans over the top.
- 11
Drizzle with confectioner's sugar and chocolate chips.
Tip: Optional: use more chocolate for a richer flavor.
- 12
Refrigerate for at least 4 hours or overnight.
Tip: Let the cake set before serving.
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