Praline Cake Filling

"I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides."
photo by a user photo by a user
Ready In:
1 10




  • Melt butter in heavy saucepan over medium heat.
  • Add brown sugar and salt and bring to a boil.
  • Cook for 2 minutes, stirring constantly.
  • Remove from heat and slowly whisk in evaporated milk.
  • Return saucepan to stove and bring mixture to a boil again.
  • Boil, stirring constantly until mixture reaches 232 degrees.
  • Remove from heat, stirring for a few minutes and cool to lukewarm.
  • Add powdered sugar, vanilla and pecans.
  • Beat until mixture is smooth.
  • If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

Questions & Replies

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  1. wpartizandcakes
    I tried this filling and it was really good. I made a 1/4 sized recipe to try it and it was a lot, but was it good!? I followed it to the T and it turned out great. Will post pics soon.
  2. mandycakes77
    This is excellent. I cut the recipe in half and still had more than enough for what I needed. I also used more powdered sugar than called for because I wanted a thick filling that wouldn't bulge between the layers. I could eat it with a spoon it's soooo good!


  1. kyky.2017
    I enjoyed the recipe I just added 3 more cups of powdered sugar because I wanted mine thicker .


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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