Butter Pecan Sheet Cake is a classic Southern dessert known for its rich flavor, moist texture, and irresistible creamy frosting. This cake combines toasted pecans, warm vanilla notes, and a buttery crumb that melts in every bite. It’s perfect for holidays, potlucks, birthdays, and any occasion where you want a dessert that impresses with minimal effort. The sheet-cake style makes it ideal for serving a crowd, and the smooth frosting topped with crunchy pecans adds the perfect finishing touch.
This recipe is simple to follow, uses pantry-friendly ingredients, and produces reliable results every time. Whether you’re an experienced baker or just learning your way around the kitchen, this Butter Pecan Sheet Cake will become one of your favorite go-to desserts. It stores well, slices beautifully, and pairs perfectly with coffee, tea, or a scoop of vanilla ice cream.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ cup sour cream
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans, toasted
For the Frosting:
- ½ cup unsalted butter
- 6 tablespoons milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans for topping
Instructions
1. Prepare the Pecans
Begin by toasting the chopped pecans. Spread them evenly on a baking sheet and toast at 350°F (175°C) for 5–7 minutes. This step enhances their flavor and gives the cake a deeper, nuttier aroma.
2. Make the Cake Batter
In a medium saucepan, combine the butter and water. Heat over medium heat until the butter melts completely. Remove from the heat and allow it to cool slightly. In a mixing bowl, whisk together the flour, sugar, salt, and baking soda. Pour the warm butter mixture into the dry ingredients and stir until smooth. Add the eggs, sour cream, vanilla, and almond extract. Mix until fully combined and fold in the toasted pecans.
3. Bake the Cake
Pour the batter into a greased 9×13-inch pan. Spread evenly with a spatula. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the frosting.
4. Prepare the Frosting
In a saucepan, melt the butter over medium heat. Add the milk and heat until warm, but do not boil. Remove from heat and slowly whisk in the powdered sugar until smooth. Add the vanilla extract and stir well.
5. Frost the Cake
Pour the warm frosting over the cooled cake, spreading it evenly. Immediately sprinkle the chopped pecans on top before the frosting sets.
6. Serve and Enjoy
Allow the frosting to firm slightly before slicing. Serve warm or chilled.
Storage Instructions
This sheet cake stores exceptionally well, making it perfect for meal prep or gatherings.
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze slices individually for up to 2 months.
- Room Temperature: Keeps fresh for 1–2 days if covered.
The frosting remains smooth and creamy even after refrigeration, and the cake stays tender.
Serving Ideas
- Pair with a hot cup of coffee for a comforting dessert.
- Add a scoop of vanilla or butter pecan ice cream.
- Serve warm for extra melt-in-your-mouth texture.
- Drizzle with caramel sauce for an indulgent touch.