You’re in for a treat!

Hey there, all you nut lovers! We have a flavor combination that is seriously underrated and absolutely delightful. It’s salty, it’s sweet, and it’s downright amazing. Today, we’re here to give it the love it deserves and convert even the biggest skeptics into butter pecan enthusiasts. And how are we going to do that? With our mouthwatering butter pecan sheet cake, of course!

This cake is pure decadence without being overwhelming. Loaded with pecans in both the cake and the frosting, it’s impossible not to fall head over heels for it. Now, you could turn this into a fancy layered cake, but we find that making it a sheet cake is the way to go. The thinner layers of cake and frosting allow the flavors to shine through without being too heavy.

Trust us when we say the flavors in this cake are clear as day. The nuts add the perfect amount of crunch, and the glaze is unbelievably delicious. We find ourselves making this dessert more and more as fall and winter approach, but honestly, there’s never a bad time to whip up this delightful treat.

Buttery Goodness Serves Everyone!

Preparation Time: 40 minutes Serves: 20-24

Ingredients:

• Cake:
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups pecans, roughly chopped
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
• Glaze:
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup heavy cream
  • 2 cups powdered sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • pecans (optional)

Let’s Get Baking!

1. Preheat your oven to 400°F and lightly grease a large sheet cake pan with butter or non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl or mixer, cream together the butter, sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. One at a time, beat in the eggs, waiting until each is incorporated before adding the next. Then, add the vanilla extract.
5. Alternate between mixing in the flour mixture and the milk, starting and ending with the dry ingredients. Be careful not to overmix.
6. If you love the extra nuttiness, fold in the chopped pecans.
7. Pour the batter into the prepared cake pan and place it in the oven. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 10 minutes.
8. While the cake cools, let’s prepare the scrumptious frosting. In a medium saucepan over medium-high heat, combine the butter, heavy cream, and brown sugar. Whisk everything together and bring it to a boil. Then, stir in the vanilla extract and remove from heat.
9. Stir in the powdered sugar and whisk until you have a smooth and velvety frosting. Now, pour this delightful glaze over your cooling cake. If you’d like, fold in some pecans into the frosting or sprinkle them over the top.

Recipe adapted from Laura’s Sweet Spot