Butter Pecan Sheet Cake
User Reviews
5
Butter Pecan Sheet Cake
Description
This Butter Pecan Sheet Cake starts with finely chopped pecans cooked in butter until fragrant and lightly toasted, which enhances their flavor. The cake batter incorporates these pecans and is prepared by blending flour, sugars, leavening agents, and salt with a warm mixture of melted butter and water, then combined with buttermilk, eggs, and vanilla for moisture and richness.
Baked in a 10-by-15-inch pan, the resulting cake is tender with a moist crumb and a nutty texture from the pecans. A glaze made from butter, heavy cream, brown sugar, powdered sugar, vanilla, and a pinch of salt is poured over the cooled cake, offering a sweet, creamy finish that complements the nutty undertones.
Serve this sheet cake sliced alongside coffee or as a casual dessert. The glaze's smooth sweetness balances the toasted pecan crunch for a well-rounded treat.
Ingredients
For the butter pecans:
- 3 tablespoons unsalted butter diced, Tillamook Extra Creamy, 43 grams
- 2 cups pecan finely chopped, halves, 227 grams
For the cake:
- 2 cups all-purpose flour 254 grams
- 1 1/2 cups granulated sugar 300 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt fine
- 2 unsalted butter sticks, Tillamook Extra Creamy, 227 grams
- 1 cup water
- 1/2 cup buttermilk or whole milk
- 2 egg large
- 2 teaspoons vanilla extract
For the glaze:
- 1 unsalted butter stick, Tillamook Extra Creamy, 113 grams
- 1/4 cup heavy cream
- 1/3 cup light brown sugar
- 1 1/2 cups powdered sugar sifted, 188 grams
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt fine
Instructions
Make the butter pecans:
- In a large stainless skillet set over medium heat, melt the butter. Add the pecans and cook until lightly browned and fragrant, stirring often, about 4 minutes. Spread on a baking sheet to cool.
Make the cake:
- Preheat the oven to 375°F. Butter a 10-by-15-inch jellyroll pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a medium saucepan over medium-high heat, combine the butter and water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly before adding in the buttermilk, eggs, and vanilla. Gently stir in three-quarters of the butter pecans.
- Pour the batter into the prepared pan, spreading evenly. Tap the pan against the counter to release any air bubbles. Bake for about 23 minutes or until a toothpick inserted comes out clean. Let cool slightly on a cooling rack while you make the glaze.
- Make ahead: The cake can be made a day ahead of time. Store covered at room temperature.
Make the glaze:
- Combine the butter and cream in a large heat-proof bowl. Microwave until the butter is melted. You can also do this using a small saucepan on the stove.
- Whisk in the brown sugar and powdered sugar until combined. Remove from heat and stir in the vanilla and salt. Pour evenly over the warm cake. Sprinkle immediately with remaining butter pecans.
- Let set for about 15 minutes before slicing and serving.
- Cake can be covered and stored in the fridge for up to 5 days.
User Reviews
Overall Rating
5
You'll Also Love
