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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.

Ingredients

Scale

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

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