Butter Pecan Sheet Cake

This Butter Pecan Sheet Cake is one of those cake recipes that you’re going to be dreaming about for a very long time. Not only is the cake moist and delicious but the topping is simply out of this world, too. I’m pretty much obsessed with everything about this dessert and I can’t wait for you to give it a try also. 

This cake is really moist and rich so be ready for a true treat to your tastebuds. In fact, you might want to just go ahead and cut yourself an extra big slice so you don’t have to worry about running out!

And if you’re a fan of cakes, don’t miss out on this Peppermint Icebox Cake. Another great flavor that makes every bite absolutely worth it, or maybe Spiced Honey Bundt with Salted Butterscotch Sauce

Ingredients needed to make Butter Pecan Sheet Cake

  • 2 C light brown sugar
  • 1 C Vegetable Shortening
  • 1 C warm water
  • 2 large eggs
  • 3 C flour
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 C chopped pecans

Frosting Ingredients

  • 1 ½  C unsweetened coconut
  • 3 tbsp unsalted sweet cream butter, melted
  • 1 ½ C powdered sugar
  • ¼ C whole milk
  • 2  tsp pure vanilla extract
  • 1 C chopped pecans

 

How to make Butter Pecan Sheet Cake

Preheat the oven to 350 degrees and spray a 9×13 baking dish with Pam baking spray.

Using a large bowl, beat together until combined and smooth the sugar and shortening.

Beat in the warm water and eggs until combined.

In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.

Gradually beat in the dry ingredients into the wet until combined.

Fold in the 2 C chopped pecans.

Scoop the batter into the baking dish and bake in the oven for 18-22 minutes or until a toothpick comes out clean.

Once baked, allow to cool on the counter for 10 minutes while you make the frosting.

Frosting directions

Using a large bowl, mix together all frosting ingredients until combined.

Spread evenly over the cake.

Serve warm with some vanilla bean ice cream and whipped cream!

 

What is the best way to store leftover cake?

The key to storing leftover cake is that you want to keep it as moist as possible. Storing it in an airtight container is going to be your best bet for making this happen. 

 

Butter Pecan Sheet Cake

Butter Pecan Sheet Cake

This Butter Pecan Sheet Cake is one of my very favorite recipes!

Ingredients

  • 2 C light brown sugar
  • 1 C Vegetable Shortening
  • 1 C warm water
  • 2 large eggs
  • 3 C flour
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 C chopped pecans
  • Frosting Ingredients
  • 1 ½  C unsweetened coconut
  • 3 tbsp unsalted sweet cream butter, melted
  • 1 ½ C powdered sugar
  • ¼ C whole milk
  • 2  tsp pure vanilla extract
  • 1 C chopped pecans

Instructions

    Preheat the oven to 350 degrees and spray a 9x13 baking dish with Pam baking spray.

    Using a large bowl, beat together until combined and smooth the sugar and shortening.

    Beat in the warm water and eggs until combined.

    In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.

    Gradually beat in the dry ingredients into the wet until combined.

    Fold in the 2 C chopped pecans.

    Scoop the batter into the baking dish and bake in the oven for 18-22 minutes or until a toothpick comes out clean.

    Once baked, allow to cool on the counter for 10 minutes while you make the frosting.


    Frosting directions


    Using a large bowl, mix together all frosting ingredients until combined.

    Spread evenly over the cake.

    Serve warm with some vanilla bean ice cream and whipped cream!

 

More Easy Recipes 

 

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