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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
