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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/butter-pecan-sheet-cake-recipe/