Brown Butter Pecan Sheet Cake Recipe
User Reviews
5
21 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
25 mins
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Decorating
15 mins
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Total Time
1 hr 10 mins
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Servings
14 servings
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Calories
472 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Butter Pecan Sheet Cake Recipe
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Brown Butter Pecan Sheet Cake is a moist cake featuring a nutty, toasted pecan-brown butter mixture incorporated into the batter. The cake is topped with a spiced cream cheese frosting flavored with cinnamon, cardamom, and vanilla, balancing richness with warm spices. Optional chai cookie crumbles add texture and a unique twist to the topping. This cake is ideal for gatherings where a sweet, nutty dessert is desired.
Description
This Brown Butter Pecan Sheet Cake starts with butter carefully browned in a pan to develop nutty flavor and lightly toasted chopped pecans. After cooling, this mixture is blended into a cake batter of all-purpose flour, baking powder, salt, neutral oil, granulated sugar, eggs, vanilla, and milk. The batter is baked in a greased and optionally parchment-lined 9x13-inch pan at moderate temperature until set.
Once cooled, the cake is covered with a cream cheese frosting spiced with ground cinnamon, cardamom, vanilla extract, salt, powdered sugar, and heavy cream, yielding a smooth, luscious topping with subtle warm spice notes. The optional chai cookie topping adds crunch and aromatic complexity.
This cake is suited for dessert or special occasions where a richer, warmly spiced nut cake is welcome. The recipe allows for opting out of making the cookie crumble by using purchased cookies instead, simplifying preparation.
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Ingredients
Brown Butter Pecan Mixture:
- 1 cup pecans chopped
- 1/4 cup butter unsalted
Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 1/2 cup neutral oil (vegetable oil, avocado oil or grape seed oil)
- 1 1/2 cup granulated sugar
- 3 egg large
- 1 tablespoon vanilla extract
- 3/4 cup milk
Spiced Cream Cheese Frosting:
- 1/2 cup butter at room temperature, unsalted
- 8 ounces cream cheese at room temperature
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 teaspoon vanilla extract pure
- Pinch kosher salt
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- Chai Cookies for the topping (optional, Corgi brand
Instructions
To Make the Brown Butter Mixture:
- To a medium saucepan, set over medium heat, add the butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see very lightly browned specks beginning to form. Add the pecans; toss the pecans until they’re evenly coated. Give it a stir and cook until it’s browned, about an additional 1 minute. Allow to stand until room temperature.
To Make the Cake Batter:
- Preheat the oven to 350 degrees F. Grease a 9x13-inch cake pan with cooking spray and set aside. I also like to line my cake pan with a sheet of parchment because I don’t like anything to stick!
- In the a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand-up mixer (or a large bowl using an electric mixer), using the paddle attachment, whisk the vegetable oil and sugar together, until combined about 1 minute. Then, add the reserved pecan/butter mixture and beat for an additional minute. Add the eggs, along with the vanilla extract and mix until combined.
- Add half of the dry ingredients and half of the milk and mix until incorporated. Add the remaining dry ingredients and the remaining milk; mix until smooth, about 30 seconds.
- Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 20 to 22 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL IT'S A BIG CAKE.
To Make the Frosting:
- To a bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer), add the butter, cream cheese, spices and vanilla. Beat until smooth and fluffy, about 2 minutes.
- Sift in the powdered sugar in increments of about 1 cup (just so it doesn’t make a mess when you start your machine). Repeat until you’ve worked your way through the powdered sugar.
- Lastly, add the heavy cream and beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.
To Assemble the Cake:
- Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with whatever you like! I added lil’ cookies. Cake will stay moist for about 3 days when wrapped properly.
Notes
- Prepared chai cookies can replace homemade cookie dough for the topping to save time.
- Browning the butter until lightly browned and nutty is key to developing the cake's characteristic flavor.
- Using parchment paper in the cake pan helps ensure easy removal and less sticking.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
48mg
(16%)
Sodium
186mg
(8%)
Potassium
165mg
(4%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
578IU
(12%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 48mg | 16% |
| Sodium | 186mg | 8% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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