Butter Pecan Sheet Cake Recipe

Introduction

Butter Pecan Sheet Cake is a rich and buttery dessert featuring toasted pecans throughout a moist cake, topped with a creamy pecan glaze. This crowd-pleaser is simple to make and perfect for gatherings or everyday indulgence.

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 diced butter in a large stainless steel skillet set over medium heat. Add the finely chopped pecans and cook, stirring often, until lightly browned and fragrant, about 4 minutes. Spread the pecans on a baking sheet to cool.
2. Step 2: Preheat the oven to 375°F. 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 the mixture comes to a boil. Remove from heat and stir in the flour mixture. Let cool slightly.
5. Step 5: Stir in the buttermilk (or whole milk), eggs, vanilla extract, and three-quarters of the cooled butter pecans until combined.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to release air bubbles. Bake for about 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly on a cooling rack.
7. Step 7: Make the glaze by combining 1 stick of butter and heavy cream in a large heat-proof bowl. Microwave until the butter is melted or heat gently on the stove in a small saucepan. Whisk in the brown sugar and sifted powdered sugar until smooth.
8. Step 8: Remove the glaze from heat, then stir in vanilla extract and sea salt. Pour the glaze evenly over the warm cake and immediately sprinkle with the remaining butter pecans.
9. Step 9: Allow the glaze to set for about 15 minutes before slicing and serving.

Tips & Variations

• Use buttermilk for a slightly tangier flavor, or substitute whole milk if unavailable.
• Toast the pecans lightly before chopping to enhance their natural flavor.
• For a richer cake, you can add a teaspoon of almond extract along with the vanilla.
• Make the cake a day ahead to allow flavors to meld; it stores well at room temperature.

Storage

Store the cake covered at room temperature for up to one day. For longer storage, cover and refrigerate; it will keep well for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to bring back a freshly baked warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pecans instead of raw for this recipe?

Yes, roasted pecans will add an extra layer of flavor. Just be sure they are finely chopped and incorporate them as directed.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Ensure your baking blend includes xanthan gum for best results.

Butter Pecan Sheet Cake Recipe

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★★★★★

4.9 from 56 reviews

This Butter Pecan Sheet Cake is a moist, buttery dessert topped with a rich, creamy pecan glaze. Featuring toasted pecans cooked in butter and an irresistible brown sugar glaze, this cake delivers a perfect balance of sweetness and nutty flavor. Easy to prepare in a single pan, it’s ideal for gatherings or a delicious homemade treat.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 47 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Pecans

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

Cake Batter

• 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
• Three-quarters of the butter pecans (from 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 (from above) for garnish

Instructions

1. Make the butter pecans: In a large stainless steel skillet over medium heat, melt the diced butter. Add the finely chopped pecans and cook, stirring frequently, until they are lightly browned and fragrant, about 4 minutes. Transfer them onto a baking sheet to cool completely.
2. Preheat and 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 mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir well to distribute the ingredients evenly.
4. Prepare the wet ingredients and combine: In a medium saucepan over medium-high heat, melt the butter with water and bring the mixture to a boil. Remove the pan from heat immediately and whisk in the dry flour mixture until smooth. Allow the batter to cool slightly before adding buttermilk (or whole milk), eggs, and vanilla extract. Gently fold in three-quarters of the cooled butter pecans, reserving the rest for garnish.
5. Bake the cake: Pour the batter evenly into the prepared jellyroll pan. Tap the pan lightly on the counter to release any air bubbles. Bake for approximately 23 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a cooling rack and let the cake cool slightly.
6. Make the glaze: In a large heat-proof bowl, combine butter and heavy cream. Melt the butter in the microwave or over a small saucepan on the stove until fully liquefied. Whisk in the brown sugar and sifted powdered sugar until smooth and combined. Remove from heat and stir in vanilla extract and salt.
7. Apply the glaze and garnish: Pour the warm glaze evenly over the warm cake. Immediately sprinkle the remaining butter pecans over the glaze so they stick and garnish the top. Allow the glaze to set for about 15 minutes before slicing.
8. Storage instructions: The cake can be made a day ahead and stored covered at room temperature or refrigerated for up to 5 days. Cover the cake to keep it fresh.

Notes

• The cake can be made one day in advance and stored at room temperature, covered.
• For best flavor and texture, allow the glaze to set for 15 minutes before serving.
• You can substitute whole milk for buttermilk if desired, but buttermilk adds extra tang and tenderness.
• If you don’t have a jellyroll pan, use a similar size rimmed baking sheet or shallow baking dish.
• Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Keywords: Butter Pecan Cake, Sheet Cake, Pecan Dessert, Butter Cake, American Dessert, Nutty Cake