Back to Almond Praline Cakes

Print Options


Card Sizes

Almond Praline Cakes Recipe

Almond Praline Cakes Recipe

Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1/4 cup chopped almonds
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup 2% milk


  • 1. In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside.
  • 2. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds.
  • 3. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Yield: 4 servings.

Nutritional Facts

1 each: 410 calories, 18g fat (8g saturated fat), 86mg cholesterol, 282mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein.

Reviews for Almond Praline Cakes

Sort By :

Average Rating
dvierzen User ID: 7402990 100653
Reviewed Dec. 6, 2013

"Delicious! My fiance raved about this. I didn't have ramekins, so put it in a small round pan. It overflowed a little and wasn't as pretty as the picture, but it tasted wonderful. I loved that it's a small cake, not as many leftovers! Next time I will try it with pecans."

denisemicheleandrews User ID: 7118197 162188
Reviewed Feb. 1, 2013

"To make it more like german chocolate cake, I used pecans instead of almonds and sprinkled some coconut over the pecans before putting the batter over it. PERFECT! I almost put whipped topping on it before eating it but changed my mind. SO glad I did. It didn't need anything extra. Thank you for the recipe for a wonderful dessert for two!"

denisemicheleandrews User ID: 7118197 167755
Reviewed Feb. 1, 2013

"This was a GREAT recipe! I wanted to make my husband german chocolate cake (and me!) but he is really trying to cut down on sweets. Since I was cooking our early Valentine's meal, I wanted to make a special sweet but on a smaller scale. This was PERFECT!!!"

maryvandorin User ID: 1430948 116810
Reviewed Apr. 19, 2012

"This is excellent. I used pecans instead of almonds, it was wonderful. I put a little cool whip on it."

bytgee User ID: 5703623 100652
Reviewed Jul. 28, 2011

"Very good and moist cake! Next time, I would make extra caramel sauce to drizzle over the cake for presentation."

SandyG64 User ID: 249918 100651
Reviewed Jan. 27, 2011

"These are easy and if you spray the cups and take out after 5 minutes they fall out of cups. Very easy and nice quick dessert."

bameiboo User ID: 2470958 94531
Reviewed May. 6, 2010

"The idea of this was a bit better than the result. The problem was the praline toppping stuck to the ramikins. I had to scrap it out and pile it on top of the cakes. The taste was good and I liked the portion, not a huge cake I'll be tempted to eat. I will make other versions with fruit and different flavors."

Loading Image