Butter Pecan Sheet Cake

For all you nut lovers out there, there’s one flavor combination that we think just does not get the attention it deserves. It’s salty and sweet and perfectly delicious, so why don’t more people realize how great butter pecan treats are? Don’t worry, we’re here to give it the love it deserves and to convince previously-non-butter-pecan-lovers that it is truly amazing. The way we’re going to do that today is with this butter pecan sheet cake.

It’s a decadent cake (without being overwhelming) that’s laden with pecans, in both the cake and the frosting, and it’s pretty much impossible to not be obsessed with it. While you could just as easily turn this into a two or three-layer cake, we prefer making it a sheet cake; the thinner layer of cake and frosting means you can amp up the flavor without the fear of it being cloying or overpowering. Trust us, the flavors come through crystal clear, the nuts give the best amount of crunch and the glaze is ridiculously yummy. We find ourselves making this dessert more as we transition into fall and winter, but really, there’s no bad time to make this – it’s too tasty to pass up!

Why You’ll Love This Recipe

This Butter Pecan Sheet Cake is the perfect balance of salty and sweet. It’s rich without being overwhelming, and the pecans add a delightful crunch. The combination of butter, brown sugar, and vanilla creates a heavenly aroma and flavor that’s hard to resist.

Kitchen Equipment You’ll Need

• Large sheet cake pan
• Medium and large mixing bowls
• Electric mixer or hand mixer
• Sifter
• Medium saucepan
• Whisk

Ingredients

Cake:

• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar
• 2 cups pecans, roughly chopped
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Glaze:

• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup heavy cream
• 2 cups powdered sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• Pecans, optional

Step-by-Step Instructions

1. Preheat your oven to 400º F and lightly grease a large sheet cake pan with butter or non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, and salt, then set aside.
3. Cream together the butter, sugar, and brown sugar in a large bowl or mixer for 3-4 minutes, until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Add the vanilla extract.
5. Alternately mix in the flour mixture and milk, starting and ending with the dry ingredients. Be careful not to overmix.
6. If desired, fold in the chopped pecans.
7. Pour the batter into the greased cake pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
8. While the cake cools, prepare the frosting by combining butter, heavy cream, and brown sugar in a medium saucepan over medium-high heat. Whisk together and bring to a boil, then stir in the vanilla extract and remove from heat.
9. Stir in powdered sugar and whisk until smooth. Pour the frosting over the cooling cake. Optionally, fold pecans into the frosting before pouring or sprinkle them over the top.

Tips for Success

• Make sure the butter is at room temperature for easier creaming and better texture.
• Be careful not to overmix the batter to ensure a soft and tender cake.
• Allow the cake to cool slightly before applying the glaze to ensure it sets properly.

Additional Tips or Variations

For a twist, try adding a splash of bourbon to the glaze for a richer flavor. You can also substitute walnuts for pecans if you prefer a different nutty taste.

Nutritional Highlights (Per Serving)

Calories: 350 | Fat: 20g | Carbohydrates: 40g | Protein: 4g | Fiber: 1g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just make sure to store it in an airtight container to keep it fresh.

Can I freeze this cake?

Definitely! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the refrigerator before serving.

What if I don’t have a sheet cake pan?

You can use a regular cake pan, but the cooking time may vary slightly, so keep an eye on it while baking.

Conclusion

This Butter Pecan Sheet Cake is a delightful treat that’s perfect for any occasion. Its rich flavors and satisfying crunch will surely make it a favorite. I invite you to try this recipe and share your experiences. Enjoy every delicious bite!