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Butter Pecan Sheet Cake

DSC_7458 (2)

Prep Time: 30 Minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 servings

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DSC_7458 (2)

Ingredients

CAKE

  • 2 C. all-purpose flour
  • 1 ½ C. granulated sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • ¼ tsp.
  • Clabber Girl® Baking Soda
  • ¼ tsp. fine salt
  • 2 C. chopped pecans, toasted and divided
  • 2 sticks butter
  • 1 C. water
  • ½ C. buttermilk
  • 2 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract

 

FROSTING

  • 1 stick butter
  • ¼ C. heavy cream
  • 1/3 C. light brown sugar
  • 1 ½ C. powdered sugar, sifted
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. fine salt

Directions

Cake

  1. Preheat the oven to 375°F. Spray a 10-by-15-inch jellyroll pan with Baker’s Joy Nonstick Spray with Flour; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt and 1 ½ C. pecans
  3. In a medium saucepan over low heat, melt the butter and cook and stir until it gets foamy and brown bits start to form on the bottom of the pan. Remove from heat.
  4. Add the water to the flour mixture and stir, followed by adding the butter (get the browned bits from the bottom of the pan).
  5. Add in the buttermilk, eggs, and vanilla.
  6. Pour the batter into the prepared pan, spreading evenly.
  7. Tap the pan against the counter to release any air bubbles.
  8. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  9. Immediately spread frosting over the warm cake.

 

Frosting

  1. When the cake has about 15 minutes left, in a saucepan, cook butter on low heat until it gets foamy and brown bits form on the bottom of the pan. Add the cream and bring to a simmer.
  2. Whisk in the brown sugar, powdered sugar, vanilla, salt and remaining pecans until combined.
  3. Pour over warm cake.

Butter Pecan Sheet Cake

DSC_7458 (2)

Prep Time: 30 Minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 servings

Ingredients

CAKE

  • 2 C. all-purpose flour
  • 1 ½ C. granulated sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • ¼ tsp.
  • Clabber Girl® Baking Soda
  • ¼ tsp. fine salt
  • 2 C. chopped pecans, toasted and divided
  • 2 sticks butter
  • 1 C. water
  • ½ C. buttermilk
  • 2 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract

 

FROSTING

  • 1 stick butter
  • ¼ C. heavy cream
  • 1/3 C. light brown sugar
  • 1 ½ C. powdered sugar, sifted
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. fine salt

Directions

Cake

  1. Preheat the oven to 375°F. Spray a 10-by-15-inch jellyroll pan with Baker’s Joy Nonstick Spray with Flour; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt and 1 ½ C. pecans
  3. In a medium saucepan over low heat, melt the butter and cook and stir until it gets foamy and brown bits start to form on the bottom of the pan. Remove from heat.
  4. Add the water to the flour mixture and stir, followed by adding the butter (get the browned bits from the bottom of the pan).
  5. Add in the buttermilk, eggs, and vanilla.
  6. Pour the batter into the prepared pan, spreading evenly.
  7. Tap the pan against the counter to release any air bubbles.
  8. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  9. Immediately spread frosting over the warm cake.

 

Frosting

  1. When the cake has about 15 minutes left, in a saucepan, cook butter on low heat until it gets foamy and brown bits form on the bottom of the pan. Add the cream and bring to a simmer.
  2. Whisk in the brown sugar, powdered sugar, vanilla, salt and remaining pecans until combined.
  3. Pour over warm cake.

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