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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 extra creamy and really adds something special to any recipe.
Check out where to score Tillamook butter in a store near you.
(By the way — if you’re craving cheese, check out my Easy Cheddar Biscuit recipe made with Tillamook!)
This recipe is ridiculously quick and easy, but I’ve included some tips and answers to common sheet cake questions below.
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!
What’s the Best Baking Pan for Butter Pecan Sheet Cake?
- This recipe was developed for a 10 by 15-inch jelly roll baking pan.
- I’d highly recommend a light-colored pan as opposed to one with a dark nonstick coating. 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 Butter Pecan Sheet Cake
Once baked and cooled, this Butter Pecan Sheet Cake can be covered and stored in the fridge for up to 5 days.
More Sheet Cake Recipes
- Chocolate Sheet Cake
- Funfetti Sheet Cake
- Salted Caramel Apple Sheet Cake
- Vanilla Sheet Cake with Grilled Strawberries
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 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
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 minutes before slicing and serving.
- Cake can be covered and stored in the fridge for up to 5 days.
This post was published in 2020 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.