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Brown Butter Pecan Sheet Cake Recipe
5 from 21 votes

Brown Butter Pecan Sheet Cake Recipe

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.

Prep Time
30 mins
Cook Time
25 mins
Decorating
15 mins
Total Time
1 hr 10 mins
Servings: 14 servings
Calories: 472 kcal
Course: Dessert, Baked Goods
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. 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!
  2. In the a medium bowl, whisk together the flour, baking powder and salt.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. 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.
  3. 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:
  1. 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

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: 14 servings

Amount Per Serving

Calories 472

% 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.