Buttered Pecan Sheet Cake

I always tell my students ‘chef’s choice’. When you’re the boss in the kitchen, you get to decide flavors, ingredients and menu. That’s why it’s important to know what to do in the kitchen! Well, this sheet cake recipe is a perfect example of that principle – Buttered Pecan Sheet Cake was my flavor of choice!

This particular recipe is one I’ve been dreaming about for quite a while. My dad grows the sweetest pecans you’ve ever tasted and I’m always happy to put them to use in my recipe creation.

Santa Fe Pecans

For this recipe, I get all the flavors from these “Santa Fe Pecans” (named after the property where these pecans are grown). Start off by toasting the pecans in butter until the butter browns and the pecan aroma is detectable.

Once the pecans are toasted, allow them to cool and begin preparing the cake batter.

Making Buttered Pecans

This cake recipe is a stove-top recipe that’s prepared on the stove and then baked in a sheet pan.

Making the Cake

Start off with a saucepan of water and butter. Bring these to a boil. Once the butter is melted, remove the saucepan from the flame and add sugar + sour cream.

Whisk in eggs and flour + salt + baking soda alternatively with the whisked eggs, until all ingredients are fully incorporated. Fold in 1/2 of the buttered pecans and pour the batter out onto an 11″ x 17″ rimmed, prepared baking sheet.

Bake at 350° for 22-25 minutes or until the center is set.

Buttered Pecan Buttercream

While the cake is cooling, prepare the buttered pecan buttercream by combining buttercream ingredients in a large mixing bowl using a hand-mixer.

This buttercream is so light and fluffy os be sure to allow the cake to cool completely before frosting!

Oh my – this cake. So-so-so good. The perfect texture and the flavor — all I could say at first bite was “nailed it”. The perfect buttered pecan flavor, a little toasty, a little nutty all wrapped up in the perfect cake! And that buttercream – really is a treat all on its own.

Hope you enjoy this chef’s choice as much as I did!

Buttered Pecan Sheet Cake + Buttercream

• 1 1/2 c water
• 3 sticks butter (24 T)
• 3 c sugar
• 3/4 c sour cream
• 3 eggs, beaten
• 3 c flour
• 1 1/2 t kosher salt
• 1 1/2 t baking soda
• 2 t vanilla
• 3/4 c buttered pecans*

Preheat oven to 350°. Prepare an 11″ x 17″ rimmed baking sheet by spraying with non-stick baking spray.

Place water and butter in a medium. Bring a boil.

Once butter is melted, remove from the flame and add sugar + sour cream, stirring to combine.

Whisk in eggs and flour + salt + baking soda alternatively in an alternating pattern (1/3 eggs, 1/3 flour mixture – stir – repeat, etc), until all ingredients are fully incorporated.

Fold in 1/2 of the buttered pecans and pour the batter into baking sheet.

Bake 22-25 minutes or until the center is set.

Buttered Pecan Buttercream

• 4 c powdered sugar, have more on hand to adjust consistency
• 1/4 t sea salt
• 3/4 c heavy whipping cream (add in 1/4 c increments to desired consistency)
• 3/4 c buttered pecans*
• 2 T softened butter

While the cake is cooling, prepare the buttered pecan buttercream by combining buttercream ingredients in a large mixing bowl using a hand-mixer.

Add cream incrementally until desired consistency is reached.

Refrigerate until cake is cooled and ready to frost.

Buttered Pecans

• 1 1/2 c pecan halves
• 2 T butter

*To prepare buttered pecans, place 2 T butter and 1 1/2 c pecan halves in a small skillet. Brown over medium flame until butter is browned and nuts are toasted (approximately 3 minutes).

Once pecans are toasted, remove from flame and cool to room temperature.

Want to try another ‘chef’s choice’ cake? Try this Banana Sheet Cake!