Butter Pecan Sheet Cake Recipe

Introduction

Butter Pecan Sheet Cake is a rich, buttery treat with a luscious glaze and crunchy pecan topping. This easy-to-make cake is perfect for gatherings or just a delightful dessert to enjoy any day.

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 (for glaze)
• 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 (for glaze)
• 1/8 teaspoon fine sea salt (for glaze)

Instructions

1. Step 1: Make the butter pecans by melting 3 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring often, until lightly browned and fragrant, about 4 minutes. Spread pecans on a baking sheet to cool.
2. Step 2: Preheat your oven to 375°F and butter a 10-by-15-inch jellyroll pan.
3. Step 3: In a large bowl, whisk together 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 bring to a boil. Remove from heat and stir in the flour mixture. Let this mixture cool slightly.
5. Step 5: Add buttermilk (or whole milk), eggs, and vanilla to the cooled mixture, stirring gently to combine. Fold in three-quarters of the 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 into the center comes out clean. Let the cake cool slightly on a cooling rack while you prepare the glaze.
8. Step 8: To make the glaze, combine 1 stick of butter and heavy cream in a heatproof bowl. Microwave until the butter melts, or heat gently on the stove.
9. Step 9: Whisk in the brown sugar and powdered sugar until smooth. Remove from heat, then stir in 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 glaze set for about 15 minutes before slicing and serving.

Tips & Variations

• Use buttermilk for a slightly tangier flavor, or substitute with whole milk if preferred.
• Toast the pecans beforehand for extra crunch and depth of flavor.
• If you don’t have a jellyroll pan, an 11-by-15-inch baking dish can work as a substitute.
• For a richer glaze, add a pinch of cinnamon or a splash of bourbon to the mixture.

Storage

Cover the cake and store at room temperature for up to one day. For longer storage, refrigerate covered for up to 5 days. Reheat slices briefly in the microwave if you prefer the cake warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be made a day ahead. Store it covered at room temperature before glazing, then glaze just before serving for best freshness.

Can I freeze the Butter Pecan Sheet Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and apply the glaze after thawing for best results.

Butter Pecan Sheet Cake Recipe

Print Recipe

★★★★★

4.4 from 59 reviews

This Butter Pecan Sheet Cake is a decadent, moist dessert featuring a rich butter and pecan flavor layered in a tender cake. A sweet butter pecan glaze with chopped toasted pecans crowns the cake, creating a delightfully crunchy and creamy treat perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 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

• 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 reserved butter pecans (from the first batch)

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 to sprinkle on top

Instructions

1. Make the Butter Pecans: In a large stainless steel skillet over medium heat, melt 3 tablespoons of diced butter. Add 2 cups of finely chopped pecan halves and cook, stirring often, until they are lightly browned and fragrant, about 4 minutes. Spread the pecans on a baking sheet to cool.
2. Prepare the Pan and Oven: Preheat your oven to 375°F (190°C). Butter a 10-by-15-inch jellyroll pan to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt until evenly combined.
4. Cook Butter Mixture: In a medium saucepan over medium-high heat, combine 2 sticks of butter with 1 cup water. Heat until the butter melts, then bring the mixture to a boil. Once boiling, remove from heat.
5. Combine Flour Mixture and Butter Mixture: Stir the dry flour mixture vigorously into the hot butter and water mixture until fully incorporated. Let the mixture cool slightly so the eggs do not cook when added.
6. Add Wet Ingredients: Once cooled moderately, add 1/2 cup buttermilk (or whole milk), 2 large eggs, and 2 teaspoons vanilla extract to the batter. Gently fold in three-quarters of the butter pecans you prepared earlier.
7. Bake the Cake: Pour the batter into the prepared jellyroll pan. Spread it evenly and tap the pan against the counter a few times to release any air bubbles. Bake in the preheated oven 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.
8. Make Ahead Option: The cake can be baked a day ahead and stored covered at room temperature.
9. Prepare the Glaze: In a large heat-proof bowl, combine 1 stick butter and 1/4 cup heavy cream. Microwave until the butter melts completely or melt together in a small saucepan over the stove.
10. Mix Glaze Ingredients: Whisk in 1/3 cup light brown sugar and 1 1/2 cups sifted powdered sugar until smooth and combined. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt.
11. Glaze the Cake: Pour the warm glaze evenly over the slightly warm cake. Immediately sprinkle the top with the remaining butter pecans for added crunch and flavor.
12. Set and Serve: Allow the glaze to set for about 15 minutes before slicing the cake into pieces and serving.
13. Storage: Cover leftover cake and store in the refrigerator for up to 5 days to maintain freshness.

Notes

• The cake can be made one day in advance and stored at room temperature.
• You can substitute buttermilk with whole milk if preferred.
• To toast pecans, make sure to stir frequently to avoid burning and achieve even browning.
• Glaze can be prepared on the stovetop or in the microwave for convenience.
• Ensure the cake is slightly warm when glazing to help the glaze spread evenly.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Keywords: Butter Pecan Cake, Sheet Cake, Easy Cake Recipe, Pecan Dessert, Moist Butter Cake, Classic American Dessert