Butter Pecan Sheet Cake Recipe

Introduction

Butter Pecan Sheet Cake is a rich and moist dessert featuring toasted pecans and a luscious buttery glaze. This easy-to-make cake combines comforting flavors with a tender crumb, perfect for family gatherings or special occasions.

Ingredients

• 3 tablespoons (43 grams) Tillamook Extra Creamy Unsalted Butter, diced
• 2 cups (227 grams) pecan halves, finely chopped
• 2 cups (254 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 sticks (227 grams) Tillamook Extra Creamy Unsalted Butter
• 1 cup water
• 1/2 cup buttermilk or whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 stick (113 grams) Tillamook Extra Creamy Unsalted Butter
• 1/4 cup heavy cream
• 1/3 cup (67 grams) light brown sugar
• 1 1/2 cups (188 grams) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

1. Step 1: Make the butter pecans by melting 3 tablespoons of butter in a large stainless skillet over medium heat. Add the chopped pecans and cook, stirring often, until lightly browned and fragrant, about 4 minutes. Spread on a baking sheet to cool.
2. Step 2: Preheat the oven to 375°F and butter a 10-by-15-inch jellyroll pan.
3. Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In a medium saucepan over medium-high heat, combine 2 sticks of butter and water. Heat until the butter melts and then bring to a boil. Remove from heat and stir in the flour mixture. Let cool slightly.
5. Step 5: Once cooled, add buttermilk, eggs, and vanilla extract to the batter. Gently fold in three-quarters of the butter pecans.
6. Step 6: Pour the batter evenly into the prepared pan. Tap the pan against the counter to release any air bubbles.
7. Step 7: Bake for about 23 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly on a rack while you prepare the glaze.
8. Step 8: Make the glaze by combining 1 stick of butter and heavy cream in a heat-proof bowl. Melt in the microwave or on the stove.
9. Step 9: Whisk in the brown sugar and sifted powdered sugar until smooth. Remove from heat and stir in vanilla extract and sea salt.
10. Step 10: Pour the glaze evenly over the warm cake. Immediately sprinkle with the remaining butter pecans.
11. Step 11: Let the glaze set for about 15 minutes before slicing and serving.

Tips & Variations

• Substitute buttermilk with whole milk if preferred, but buttermilk adds a tender crumb and subtle tang.
• For extra crunch, toast the pecans in a dry skillet before chopping.
• Use salted butter in the cake and adjust salt in glaze accordingly to enhance flavor.
• For a richer glaze, add a pinch of cinnamon or a splash of bourbon.

Storage

Store the cake covered at room temperature for up to one day, or refrigerate covered for up to five days. If refrigerated, bring to room temperature before serving or warm gently to soften the glaze. This cake also freezes well; wrap tightly and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be substituted if you prefer or have a pecan allergy. Toast them lightly to enhance the flavor.

Is it necessary to sift the powdered sugar for the glaze?

Sifting the powdered sugar helps avoid lumps and creates a smooth, creamy glaze, but if you don’t have a sifter, whisking thoroughly also works well.

Butter Pecan Sheet Cake Recipe

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★★★★★

4.8 from 747 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 12–15 servings 1x

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Description

This Butter Pecan Sheet Cake is a rich and moist dessert featuring a tender cake infused with buttery pecans and topped with a luscious brown sugar glaze. Perfect for gatherings or any sweet craving, it combines the crunch of toasted pecans with a creamy, sugary topping that melts in your mouth.

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Ingredients

Scale 1x2x3x

Butter Pecans

• 3 tablespoons (43 grams) Tillamook Extra Creamy Unsalted Butter, diced
• 2 cups (227 grams) pecan halves, finely chopped

Cake

• 2 cups (254 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 sticks (227 grams) Tillamook Extra Creamy Unsalted Butter
• 1 cup water
• 1/2 cup buttermilk or whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 of the butter pecans (from preparation above)

Glaze

• 1 stick (113 grams) Tillamook Extra Creamy Unsalted Butter
• 1/4 cup heavy cream
• 1/3 cup (67 grams) light brown sugar
• 1 1/2 cups (188 grams) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• Remaining butter pecans for topping

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Instructions

1. Make the butter pecans: In a large stainless steel skillet set over medium heat, melt 3 tablespoons of diced butter. Add the finely chopped pecans and cook, stirring often, until the nuts are lightly browned and fragrant, about 4 minutes. Spread them on a baking sheet to cool.
2. Prepare the oven and pan: Preheat your oven to 375°F (190°C). Butter a 10-by-15-inch jellyroll pan and set it aside.
3. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
4. Make the batter base: In a medium saucepan over medium-high heat, combine the 2 sticks of butter and water. Heat until the butter melts and the mixture comes to a boil. Remove from heat immediately, then stir in the flour mixture until just combined. Let the mixture cool slightly to prevent cooking the eggs in the next step.
5. Add wet ingredients and pecans: Once the flour mixture has cooled a bit, gently stir in the buttermilk (or whole milk), eggs, vanilla extract, and three-quarters of the prepared butter pecans. Mix everything until well incorporated but do not overmix.
6. Bake the cake: Pour the batter evenly into the prepared pan and spread it smoothly. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for about 23 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Remove the cake from the oven and let it cool slightly on a cooling rack while you prepare the glaze.
8. Make the glaze: Combine the butter and heavy cream in a large heat-proof bowl. Microwave until the butter melts, or melt them together in a small saucepan on the stove over low heat. Whisk in the light brown sugar and powdered sugar until smooth. Remove from heat and stir in vanilla extract and fine sea salt.
9. Glaze the cake: Pour the glaze evenly over the warm cake, spreading it to cover the surface. Immediately sprinkle the remaining butter pecans on top to garnish.
10. Set and serve: Allow the glaze to set for about 15 minutes before slicing and serving.
11. Storage: The cake can be made a day ahead and stored covered at room temperature. Once glazed, cover and refrigerate for up to 5 days.

Notes

• You can substitute whole milk for buttermilk if preferred.
• Be careful when melting butter and water mixture to not burn it; once boiling, remove promptly.
• Toasting pecans enhances their flavor and adds a delightful crunch.
• The glaze can be made on the stove if you don’t want to use a microwave.
• For best results, serve at room temperature or slightly chilled.
• Use a jellyroll pan to ensure even baking and cake thickness.
• This cake stores well and flavors improve after sitting overnight.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Butter Pecan Sheet Cake, Butter Pecan Cake, Sheet Cake, Pecan Cake, Brown Sugar Glaze Cake