Taste: Tons of warm brown sugar and vanilla flavor that’s perfectly complemented by the buttery pecans.
Texture: The cake is ultra moist, tender, and spongy while the glaze is thick and lucious. The crunchy pecans studded throughout are the perfect balance!
Ease: Super simple recipe. No stand mixer required and takes under an hour from start to finish.
Pros: Perfect recipe for fall! Easy to transport to family.
Cons: None!
Would I make this again? Absolutely.
My Latest Videos
This post may contain affiliate links. Read our disclosure policy.
This Butter Pecan Sheet Cake is the perfect quick and easy recipe for any fall party … or those times when you just want a slice of cake.
You know those days when you’re really craving cake but have no time or energy to construct an entire layer cake? My Butter Pecan Sheet Cake recipe is perfect for those days.
No mixer. No waiting for butter to come to room temperature. No waiting for cake layers to cool. No assembly. And no decorating!
One of the things I adore most about this recipe is the cake-to-icing ratio. Sheet cakes are traditionally on the thin side, so you get a generous amount of icing in each bite!
This cake is made extra rich and delicious thanks to the Tillamook Extra Creamy Unsalted Butter.
You may know Tillamook from their amazing cheese and ice cream products and I’m pleased to report their butter is just as amazing. It’s made with just two simple ingredients, but it’s extra creamy and really adds something special to any recipe.
Check out where to score Tillamook butter in a store near you.
</p>
<p>This recipe is ridiculously quick and easy, but I’ve included some tips and answers to common sheet cake questions below.</p>
<div class=)
Sprinkle of Science
How to Make Butter Pecan Sheet Cake
How is Texas-Style Sheet Cake Made?
This is basically a super easy method of making sheet cake that will feel totally wrong if you’ve never done it before. You melt the butter with water on the stovetop, then add the dry ingredients, then add the wet ingredients. It’s the complete opposite of preparing the batter for a traditional layer cake, but it all comes together into an ultra-moist, spongey, and soft cake!
How to Make Moist, Fluffy Cake
- Measure your flour correctly – Too much flour will result in a heavy, dry cake. I recommend using a digital scale, or if you don’t have a scale, use the spoon and level method.
- Buttermilk – Real buttermilk helps create a rich, tender, light cake. I recommend using real buttermilk if possible, but whole milk will also work if needed. Learn more about Buttermilk in baking here.
- Don’t reduce the sugar – Sugar does so much more in baking beyond sweetening. Learn more about sugar’s role in baking.
What’s the Best Baking Pan for This Sheet Cake?
- This recipe was developed to use a 10 by 15-inch jelly roll baking pan.
- I highly recommend using a light-colored pan as opposed to one with a dark nonstick coating, as that will dry out the edges more quickly.
- If you use a larger pan your cake will be very thin and you’ll need to decrease the baking time.
- Using a smaller pan, such as 9 by 13-inches, you will need to increase the baking time to about 30 minutes.
How to Store Sheet Cake
Once baked and cooled, this cake can be covered and stored in the fridge for up to 5 days.
If you’ve already sliced the cake into individual portions, the exposed cake will dry out much faster than if it’s stored unsliced. Place slices in an airtight container with a piece of wax paper or parchment under each slice to come up the sides, to prevent them from drying out.
 100vw, 1500px” data-lazy-src=”https://handletheheat.com/wp-content/uploads/2020/10/butter-pecan-sheet-cake.png” /></figure>
</div>
<div class=)
More Sheet Cake Recipes You’ll Love:
- Funfetti Sheet Cake with Cream Cheese Frosting
- Easy Chocolate Sheet Cake
- Salted Caramel Apple Sheet Cake
- Gingerbread Sheet Cake
- Vanilla Sheet Cake with Grilled Strawberries
How To Make
Butter Pecan Sheet Cake
Review Recipe Print Recipe
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the butter pecans:
- 3 tablespoons (43 grams) Tillamook Extra Creamy Unsalted Butter, diced
- 2 cups (227 grams) pecan halves, finely chopped
For the 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
For the 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 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.
