Butter Pecan Sheet Cake Recipe

Introduction

Butter Pecan Sheet Cake is a rich, buttery dessert packed with toasted pecans and topped with a creamy glaze. This sheet cake is perfect for gatherings, offering a deliciously moist texture and a delightful nutty crunch.

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 steel skillet over medium heat. Add the finely chopped pecans and cook, stirring often, until they are lightly browned and fragrant, about 4 minutes. Spread pecans 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 the 2 sticks of butter and water. Heat until the butter melts and bring the mixture to a boil. Remove from heat.
5. Step 5: Stir in the flour mixture into the hot butter and water mixture. Let the batter cool slightly before mixing in the buttermilk, eggs, and vanilla extract. Gently fold in three-quarters of the toasted butter pecans.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to release any air bubbles.
7. Step 7: Bake for about 23 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly on a cooling rack.
8. Step 8: To make the glaze, combine 1 stick of butter and heavy cream in a large heatproof bowl. Microwave until the butter is melted, or melt together in a small saucepan on the stove.
9. Step 9: Whisk in the light brown sugar and powdered sugar until smooth. Remove from heat and stir in the vanilla extract and salt.
10. Step 10: Pour the glaze evenly over the warm cake and immediately sprinkle with the remaining butter pecans.
11. Step 11: Let the cake set for about 15 minutes before slicing and serving.

Tips & Variations

• Use freshly toasted pecans for the best flavor and crunch in both the batter and glaze.
• Substitute buttermilk with whole milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
• For extra depth of flavor, try adding a pinch of cinnamon to the glaze.

Storage

Store the cake covered at room temperature if planned to be served within a day. For longer storage, cover and refrigerate for up to 5 days. Reheat slices gently in the microwave for a few seconds to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake in advance?

Yes, the cake can be made a day ahead and stored covered at room temperature. Add the glaze and pecan topping just before serving for best texture.

What can I substitute for Tillamook butter?

You can use any high-quality unsalted butter as a substitute. The key is to use real butter for the rich flavor and creamy texture in this recipe.

Butter Pecan Sheet Cake Recipe

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★★★★★

4.6 from 86 reviews

This Butter Pecan Sheet Cake is a moist, flavorful cake featuring toasted pecans both inside the batter and as a crunchy topping. The cake is made by boiling butter with water and then mixing in dry ingredients, followed by buttermilk, eggs, and vanilla for a tender crumb. It’s baked in a jellyroll pan and finished with a rich buttery glaze sweetened with brown and powdered sugars, and generously sprinkled with toasted pecans for that classic buttery, nutty taste perfect for any occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Butter Pecans

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

For the 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

For the 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

Instructions

1. Make the butter pecans: In a large stainless steel skillet over medium heat, melt 3 tablespoons of butter. Add the finely chopped pecans and cook, stirring often, until they are lightly browned and fragrant, about 4 minutes. Spread the toasted pecans on a baking sheet to cool.
2. Prepare the pan: Preheat your oven to 375°F (190°C). Butter a 10-by-15-inch jellyroll pan thoroughly to prevent sticking.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.
4. Prepare the butter-water mixture: In a medium saucepan over medium-high heat, combine 2 sticks of butter and 1 cup of water. Heat until the butter melts and the mixture comes to a boil. Remove from heat immediately once boiling.
5. Combine ingredients: Stir the hot butter-water mixture into the flour mixture until smooth, then let it cool slightly for a few minutes to prevent cooking the eggs in the next step.
6. Add wet ingredients and pecans: Stir in the buttermilk (or whole milk), eggs, and 2 teaspoons vanilla extract gently until just combined. Then fold in three-quarters of the toasted butter pecans.
7. Bake the cake: Pour the batter into the prepared jellyroll pan, spreading it evenly. Tap the pan lightly on the counter to release any trapped air bubbles. Bake for about 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly on a cooling rack while you prepare the glaze.
8. Make the glaze: In a large heat-proof bowl, combine 1 stick of butter and 1/4 cup heavy cream. Microwave until the butter melts, or alternatively melt together in a small saucepan on the stove over low heat.
9. Add sugars and flavor: Whisk in the light brown sugar and sifted powdered sugar until smooth and fully incorporated. Remove from heat, then stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt.
10. Glaze the cake: Pour the glaze evenly over the warm cake. Immediately sprinkle the remaining toasted butter pecans on top to adhere to the glaze.
11. Set and serve: Allow the glaze to set for about 15 minutes before slicing the cake for serving.
12. Storage: The cake can be made a day ahead and stored covered at room temperature. Once glazed, it can also be covered and refrigerated for up to 5 days, retaining freshness and flavor.

Notes

• You can toast the pecans ahead of time to save prep time.
• Be careful to let the butter-flour mixture cool slightly before adding eggs to avoid scrambling.
• Use fresh buttermilk for a richer flavor, or whole milk as a substitute.
• This cake is best served at room temperature after the glaze has set.
• Store leftovers covered in the refrigerator and bring back to room temperature before serving for best texture.

Keywords: Butter pecan cake, sheet cake, toasted pecans, buttery glaze, easy dessert, classic American dessert