For all you nut lovers out there, there’s one flavor combination that we think just does not get the attention it deserves. It’s salty and sweet and perfectly delicious, so why don’t more people realize how great butter pecan treats are?? Don’t worry, we’re here to give it the love it deserves and to convince previously-non-butter-pecan-lovers that it is truly amazing. The way we’re going to do that today is with this butter pecan sheet cake.
It’s a decadent cake (without being overwhelming) that’s laden with pecans, in both the cake and the frosting, and it’s pretty much impossible to not be obsessed with it.
While you could just as easily turn this into a two or three-layer cake, we prefer making it a sheet cake; the thinner layer of cake and frosting means you can amp up the flavor without the fear of it being cloying or overpowering.
Trust us, the flavors come through crystal clear, the nuts give the best amount of crunch and the glaze is ridiculously yummy. We find ourselves making this dessert more as we transition into fall and winter, but really, there’s no bad time to make this – it’s too tasty to pass up!
Yield(s): Serves 20-24 | 40 minutes
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, 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
