Butter Pecan Sheet Cake

For all you nut enthusiasts out there, there’s one taste combo that people think just will not get the interest it deserves. It’s salty and sugary and properly delicious, why don’t more people realize how great butter pecan goodies are?? Don’t worry, we’re here to provide it the think it’s great deserves and also to convince previously-non-butter-pecan-lovers that it’s truly amazing. Just how we’re going to do that today is with this butter pecan sheet cake.
butter butterIt’s a decadent cake (without being overwhelming) that’s laden with pecans, in both the cake and the frosting, and it’s just about impossible to not be obsessed with it. While you could just as easily change this into a two or three-layer cake, we prefer making it a sheet cake; the thinner coating of cake and frosting means you can amp up the flavor without the fear of it being cloying or overpowering.
butterTrust us, the flavors come through superior, the nuts supply the best amount of crunch and the glaze is ridiculously yummy. We find ourselves causeing this to be dessert more even as we changeover into fall and winter, but really, there’s no bad time for you to get this to – it’s too delicious to avoid!

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Butter Pecan Cake

40 minutes to get ready serves 20-24

INGREDIENTS
Cake:

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 mugs pecans, roughly chopped
  • 1 cup (2 sticks) unsalted butter, room temperature, divided
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cooking powder
  • 1/4 teaspoon salt

Glaze:

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup heavy cream
  • 2 mugs powdered sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • Pecans, optional

PREPARATION

  1. Preheat oven to 400º F and lightly grease a sizable sheet cake skillet with butter or nonstick spray.
  2. Within a medium dish, sift jointly flour, baking natural powder and sodium, and reserve.
  3. Cream jointly butter, glucose and brown sugars in a huge bowl or mixing machine for 3-4 minutes, or until light and fluffy.
  4. Individually, defeat in eggs, waiting around until each is incorporated before adding another, then add vanilla draw out.
  5. Starting and closing with the dried out elements, alternate between combining in the flour mixture and dairy. Take care not to overmix.
  6. If using, fold in chopped pecans.
  7. Pour batter into greased wedding cake skillet and place in range. Bake for 20 minutes, or until toothpick put in middle comes out clean. Remove from range and let cool ten minutes.
  8. While wedding cake cools, prepare frosting. Combine butter, heavy cream and brown sugars in a medium saucepan over medium-high heat. Whisk everything together and bring to a boil, then stir in vanilla extract and remove from heat.
  9. Stir in powdered sugar and whisk until smooth, then pour frosting over cooling cake. Optional: fold pecans into frosting before pouring, or sprinkle over the top.

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