Preacher cake is a beloved Southern dessert that has stood the test of time, famed for its tender crumb, rich cinnamon-sugar layers, and sweet cream cheese frosting. Often served at Sunday gatherings, this cake brings comfort, nostalgia, and irresistible flavor in every bite. Easy to prepare yet impressively decadent, it’s perfect for family celebrations or casual entertaining.
Ingredients List
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups finely chopped pecans
- ½ cup brown sugar
For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
Step 5: Layer with Cinnamon Sugar and Pecans
Spread half of the batter in the prepared pan. Sprinkle evenly with half of the chopped pecans and brown sugar. Top with the remaining batter and finish with remaining pecans and brown sugar.
Step 6: Bake the Cake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Mix in milk, one tablespoon at a time, until desired consistency is reached.
Step 8: Frost and Serve
Spread frosting over the cooled cake. Slice and serve.
Cook Time
- Preparation: 20 minutes
- Baking: 35–40 minutes
- Total: 55–60 minutes
Servings
Serves 10–12
Nutritional Information (approx. per serving)
- Calories: 400 kcal
- Carbohydrates: 55 g
- Protein: 5 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 35 g
Storage Instructions
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days; bring to room temperature before serving for best texture.
- Can be frozen for up to 2 months; thaw overnight in the refrigerator and frost before serving.
Suggestions
- Toast pecans lightly for a deeper, nuttier flavor.
- Add a sprinkle of cinnamon on top of the frosting for extra aroma and visual appeal.
- Serve with fresh berries or a scoop of vanilla ice cream for an elevated dessert experience.
Seasonal Relevance
Preacher cake is perfect for all seasons, from cozy winter gatherings to spring and summer celebrations. Its rich flavor makes it ideal for holidays and special occasions, while the light frosting keeps it refreshing during warmer months.
Conclusion
Classic, comforting, and delightfully sweet, preacher cake embodies the best of Southern baking. With its tender crumb, cinnamon-pecan layers, and luscious cream cheese frosting, it’s a dessert that impresses both family and guests alike. Mastering this cake brings a taste of Southern tradition into your kitchen, ensuring it becomes a cherished favorite for years to come.
Preacher cake classic southern dessert everyone loves
10
servings20
minutes35
minutes400
kcalA classic Southern dessert featuring tender, cinnamon-pecan layers and rich cream cheese frosting. Perfect for family gatherings, holidays, or any occasion that calls for a comforting, sweet treat.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups finely chopped pecans
½ cup brown sugar
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
- Beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding flour mixture and sour cream, beginning and ending with flour, mixing until just combined.
- Spread half of the batter in the pan, sprinkle with half of pecans and brown sugar. Top with remaining batter and remaining pecans and brown sugar.
- Bake 35–40 minutes until a toothpick comes out clean. Cool 10 minutes, then transfer to a wire rack.
- Beat cream cheese and butter, gradually add powdered sugar and vanilla. Add milk until desired consistency.
- Frost cooled cake, slice, and serve.
Recipe Video
Notes
- Toast pecans for a deeper flavor.
- Sprinkle cinnamon on frosting for aroma and presentation.
- Serve with fresh berries or vanilla ice cream for an elevated dessert.
- Store at room temperature for 2 days or refrigerate up to 5 days; freeze up to 2 months.
FAQs
Q1: Can I make preacher cake in a round cake pan instead of a 9×13-inch pan?
Yes, use two 8- or 9-inch round pans. Adjust baking time to 30–35 minutes, checking for doneness with a toothpick.
Q2: Can I substitute sour cream in this recipe?
Yes, plain Greek yogurt or buttermilk can be used as a substitute, keeping the texture moist and tender.
Q3: Can preacher cake be made gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Baking time and texture may vary slightly.
