Butter Pecan Sheet Cake Recipe

ByAiden Wells
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Introduction

Butter Pecan Sheet Cake is a rich, moist dessert featuring toasted pecans folded into a tender cake with a luscious buttery glaze. It’s perfect for gatherings or a special treat any day of the week.

A square piece of nut cake with two layers is placed on a white plate with a black pattern around the edge. The bottom layer is light brown and fluffy with visible small nut pieces inside, and the top layer is a smooth, creamy beige frosting. Crushed nuts are sprinkled generously over the frosting, adding texture and a darker brown color contrast. Next to the cake, there is a fork with a small bite of cake on its tines. The plate is on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 steel skillet over medium heat. Add the chopped pecans and cook, stirring often, until lightly browned and fragrant, about 4 minutes. Spread the pecans on a baking sheet to cool.
  2. Step 2: Preheat your oven to 375°F (190°C) 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 1/4 teaspoon sea salt.
  4. Step 4: In a medium saucepan over medium-high heat, combine the 2 sticks of butter and water. Heat until the butter melts and the mixture comes to a boil. Remove from heat and stir in the flour mixture until combined. Let cool slightly.
  5. Step 5: Stir in the buttermilk (or milk), eggs, and 2 teaspoons vanilla extract until smooth. Fold in three-quarters of the butter pecans.
  6. Step 6: Pour the batter evenly into the prepared pan and tap it gently against the counter to release air bubbles. Bake for about 23 minutes, or until a toothpick inserted near the center comes out clean.
  7. Step 7: Let the cake cool slightly on a cooling rack while you prepare the glaze.
  8. Step 8: For the glaze, combine 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 1/2 teaspoon vanilla extract and 1/8 teaspoon sea salt.
  10. Step 10: Pour the glaze evenly over the warm cake. Immediately sprinkle evenly with the remaining butter pecans.
  11. Step 11: Let the glaze set for about 15 minutes before slicing and serving.

Tips & Variations

  • Use freshly toasted pecans for the best nutty flavor and crunch.
  • Substitute buttermilk with whole milk plus a teaspoon of lemon juice or vinegar if needed.
  • For deeper caramel notes, try adding a pinch of cinnamon to the glaze.
  • To make it more decadent, swirl in a handful of chocolate chips before baking.

Storage

Cover the cake at room temperature if storing for just a day. For longer storage, cover and refrigerate for up to 5 days. Reheat slices briefly in the microwave to soften the glaze before serving.

How to Serve

The image shows a square cake slice on a white plate with black decorative lines around the edge. The cake has two main layers: a light beige base layer with a soft texture, topped with a smooth, creamy frosting layer of a slightly darker beige color. Chopped toasted pecans are sprinkled evenly on top of the frosting, adding texture and a darker brown contrast. A silver fork rests on the plate beside the slice. Above the plate is a metal baking pan with more identical cake pieces, some already cut and partially taken out. To the upper right of the plate, there is a stick of pale yellow butter partially sliced, resting on white butter paper, next to a package of Tillamook unsalted butter. The background is a white marbled surface, with a dark blue cloth folded nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pecan pieces instead of halves?

Yes, pecan pieces work well and may even distribute more evenly through the cake and glaze.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but the texture may vary slightly.

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Butter Pecan Sheet Cake Recipe

★★★★★

4.5 from 133 reviews
  • Author: Aiden
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
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Description

This Butter Pecan Sheet Cake is a moist, buttery dessert featuring a tender cake base loaded with toasted pecans and topped with a rich, creamy glaze and extra pecans for crunch. Perfect for gatherings or as a comforting treat, this recipe blends the rich flavor of butter and pecans with a soft, tender crumb and a luscious, sweet glaze.

Ingredients

Scale

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

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

Instructions

  1. Make the butter pecans: In a large stainless steel skillet over medium heat, melt the diced butter. Add the finely chopped pecans and cook, stirring often, until they are lightly browned and fragrant, about 4 minutes. Remove from heat and spread the pecans on a baking sheet to cool.
  2. Prepare the cake batter: Preheat your oven to 375°F (190°C). Butter a 10-by-15-inch jellyroll pan thoroughly to prevent sticking. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
  3. Cook butter and water mixture: In a medium saucepan over medium-high heat, combine the 2 sticks of butter and water. Heat until the butter is fully melted and the mixture comes to a boil. Once boiling, remove from heat immediately.
  4. Combine dry and wet ingredients: Stir the flour mixture into the hot butter and water mixture until just combined. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
  5. Add remaining wet ingredients: To the cooled batter, add buttermilk (or whole milk), eggs, and vanilla extract. Gently stir the ingredients until fully incorporated. Fold in three-quarters of the cooled butter pecans, reserving the remainder for topping.
  6. Bake the cake: Pour the batter evenly into the prepared jellyroll pan, spreading it out smoothly. Tap the pan gently on the countertop to release any air bubbles. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool slightly on a wire cooling rack while preparing the glaze.
  7. Make the glaze: In a large heat-proof bowl, combine the butter and heavy cream. Melt the butter either by microwaving until just melted or by gently heating over a small saucepan on the stove. Whisk in the light brown sugar and sifted powdered sugar until the mixture is smooth and combined. Remove from heat and stir in vanilla extract and sea salt.
  8. Glaze the cake and add pecans: Pour the glaze evenly over the warm cake. Immediately sprinkle the remaining butter pecans over the top to ensure they stick to the glaze.
  9. Cool and serve: Allow the glaze to set for about 15 minutes before slicing. This resting time helps the glaze firm up for easier serving.
  10. Storage: You can cover and store the cake at room temperature for up to one day, or refrigerate it for up to 5 days, keeping it covered to maintain freshness.

Notes

  • The cake can be made a day ahead and stored covered at room temperature.
  • Use toasted pecans for the best flavor and crunch.
  • Alternatives to buttermilk include whole milk or a buttermilk substitute made by adding 1/2 tablespoon lemon juice or vinegar to milk.
  • Ensure the butter and water mixture is hot but not boiling when adding the flour mixture to prevent scrambling the eggs.
  • Allow glaze to set fully before slicing for neat pieces.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Butter Pecan Cake, Sheet Cake, Pecan Dessert, Butter Glaze Cake, Easy Cake Recipe, American Dessert

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