Butter Pecan Sheet Cake Recipe

Introduction

Butter Pecan Sheet Cake is a rich, moist dessert featuring toasted pecans and a luscious buttery glaze. It’s perfect for gatherings or anytime you want a classic Southern treat with a delightful nutty crunch.

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 stainless skillet over medium heat. Add the finely chopped pecans and cook, stirring often, until lightly browned and fragrant, about 4 minutes. Spread them on a baking sheet to cool.
2. Step 2: Preheat the oven to 375°F and butter a 10-by-15-inch jellyroll pan.
3. Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In a medium saucepan, combine 2 sticks of butter and water over medium-high heat. Heat until the butter melts, then bring to a boil. Remove from heat and stir in the flour mixture. Let cool slightly.
5. Step 5: Add the buttermilk, eggs, and 2 teaspoons vanilla extract to the cooled mixture and stir gently until combined. Fold in three-quarters of the cooled butter pecans.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to release air bubbles.
7. Step 7: Bake for about 23 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly on a cooling rack.
8. Step 8: Make the glaze by combining 1 stick butter and heavy cream in a heat-proof bowl. Microwave until the butter melts, or melt together in a small saucepan.
9. Step 9: Whisk in brown sugar and powdered sugar until smooth. Remove from heat and stir in vanilla extract and sea salt.
10. Step 10: Pour the glaze evenly over the warm cake and immediately sprinkle with the remaining butter pecans.
11. Step 11: Allow the glaze to set for about 15 minutes before slicing and serving.

Tips & Variations

• For extra flavor, toast the pecans in the oven for 5-7 minutes before chopping.
• You can substitute whole milk for buttermilk if needed, but the buttermilk adds a pleasant tang and moisture.
• If you prefer a less sweet glaze, reduce the powdered sugar slightly.
• Use a light hand when folding in the pecans to maintain a tender crumb in the cake.

Storage

Store the cake covered at room temperature for up to one day. For longer storage, cover and refrigerate the cake for up to 5 days. When ready to serve, bring it to room temperature or warm slightly to soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature before glazing, then add the glaze just before serving for best results.

What can I use instead of Tillamook butter?

Any high-quality unsalted butter will work well in this recipe. The key is to use unsalted butter so you can control the salt levels.

Butter Pecan Sheet Cake Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This rich and moist Butter Pecan Sheet Cake features a tender buttery crumb studded with toasted pecans and is finished with a luscious buttery glaze and additional pecan topping. Perfectly baked in a jellyroll pan, this classic Southern-inspired dessert combines the nutty crunch of pecans with a smooth, sweet glaze for a delightful treat that can be made ahead and enjoyed for several days.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 to 15 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 butter pecans (from above)

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 for topping

Instructions

1. Make the butter pecans: In a large stainless steel skillet set over medium heat, melt the butter. Add the finely chopped pecans and cook, stirring frequently, until the pecans are lightly browned and fragrant, about 4 minutes. Spread them out on a baking sheet to cool completely.
2. Prepare the cake pan: Preheat your oven to 375°F (190°C). Butter a 10-by-15-inch jellyroll pan generously to prevent sticking.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
4. Cook butter and water: In a medium saucepan over medium-high heat, melt the butter with the water and bring the mixture to a rolling boil. Remove from heat promptly to avoid overcooking.
5. Combine batter: Immediately add the boiled butter-water mixture to the dry ingredients, stirring well. Allow the batter to cool slightly before mixing in the buttermilk (or whole milk), eggs, and vanilla extract. Gently fold in three-quarters of the cooled butter pecans.
6. Bake the cake: Pour the batter evenly into the prepared jellyroll pan. Tap the pan lightly on the counter to release air bubbles. Bake for approximately 23 minutes or until a toothpick inserted in the center comes out clean. Remove the cake and allow it to cool slightly on a wire rack.
7. Make the glaze: In a large heat-proof bowl, combine the butter and heavy cream. Microwave until the butter is melted (alternatively, melt gently in a small saucepan on the stove). Whisk in the light brown sugar and sifted powdered sugar until smooth and fully combined. Stir in the vanilla extract and sea salt.
8. Glaze the cake: Pour the glaze evenly over the warm cake. Immediately sprinkle the remaining butter pecans on top to adhere to the glaze.
9. Set and serve: Allow the glaze to set for about 15 minutes before slicing. The cake can be served slightly warm or at room temperature.
10. Storage: Cover the cake and store it at room temperature if consumed within a day or refrigerate for up to 5 days to maintain freshness.

Notes

• The cake can be made a day ahead and stored covered at room temperature.
• Use buttermilk for a slightly tangier flavor or whole milk for a milder taste.
• Ensure pecans are finely chopped for even distribution and texture.
• Allow the glaze to set fully before slicing to prevent it from running.
• Room temperature ingredients (eggs, milk) yield a smoother batter and better texture.
• You can substitute raw sugar for light brown sugar in the glaze, but it may affect sweetness and color slightly.
• If you do not have a microwave, melt the butter and cream on low heat in a saucepan to prevent scorching.

Keywords: Butter Pecan Cake, Sheet Cake, Southern Dessert, Pecan Cake, Glazed Cake, Nutty Cake, Easy Sheet Cake