Recipes

Butter Pecan Sheet Cake

Prep Time

20 Min

Cook Time

27 Min

Serves

20

Ingredients

  • 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 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 salt

Directions

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. Pour evenly over the warm cake. Sprinkle immediately with remaining butter pecans.

  • Let set for about 15 minute before slicing and serving. Cake can be covered and stored in the fridge for up to 5 days.