This Butter Pecan Cake is one of those desserts that instantly takes you back. It's soft, moist, and loaded with nutty flavor, then topped with a rich brown sugar frosting that sets perfectly on top. Even better? It's baked in a 9×13 pan, making it the perfect crowd-pleasing dessert for holidays, birthdays, or just when you're craving something sweet and homemade.
Why You'll Love This Recipe
- Nutty & Buttery: Pecans folded into both the cake and frosting give you crunch and flavor in every bite.
- Crowd-Friendly: Bakes in one pan and easily serves 12 (or more if you slice smaller squares).
- Simple Pantry Ingredients: No fancy ingredients required. Ingredients like butter, sugar, flour, and pecans.
- Make-Ahead Friendly: Bake the cake a day early and frost before serving for convenience.
Ingredients (with Notes)
For the Cake
- All-Purpose Flour - Creates the structure of the cake.
- Baking Powder & Baking Soda - Helps the cake rise light and fluffy.
- Kosher Salt - Balances out the sweetness.
- Unsalted Butter (softened) - Adds richness and moisture.
- Light Brown Sugar - Sweetens and adds caramel flavor.
- Eggs (room temperature) - Helps bind the batter and create structure.
- Pure Vanilla Extract - Enhances the flavor.
- Whole Milk (room temperature) - Keeps the cake moist and tender.
- Chopped Pecans - The star ingredient that brings in warm, nutty flavor. Use any leftover pecans to make this granny cake recipe!
For the Frosting
- Unsalted Butter - Base of the brown sugar frosting.
- Light Brown Sugar - Sweetens and deepens the frosting with a caramel note.
- Powdered Sugar (sifted) - Creates smoothness and structure in the frosting.
- Heavy Cream - Adds creaminess and helps with spreadability.
- Pure Vanilla Extract - Enhances the frosting flavor.
- Chopped Pecans - Folded into the frosting and sprinkled on top for crunch.
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch pan or line with parchment for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing after each addition.
- Stir in the vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry. Mix just until combined-don't overmix.
- Fold in pecans, then spread the batter evenly in the prepared pan.
- Bake for 30-40 minutes, checking at 25 minutes. A toothpick inserted should come out clean. Cool 10-15 minutes.
For the Butter Pecan Frosting:
- In a saucepan, melt butter over medium heat. Stir in brown sugar and simmer 2 minutes. Reduce heat, stir in vanilla.
- Whisk in powdered sugar until smooth. Stir in heavy cream. Fold in ½ cup pecans.
- Spread frosting over the warm cake. Top with remaining pecans. Let set 30 minutes before slicing.
Tips & Notes
- Use room temperature ingredients for the best texture.
- Don't overmix once the flour is added-this keeps the cake soft and tender.
- If the frosting looks lumpy, keep whisking-the heat will smooth it out.
- Best served within 24 hours, but will stay moist for 2-3 days covered.
FAQs
How do I store Butter Pecan Sheet Cake?
Store covered at room temperature for up to 24 hours, or refrigerate for 2-3 days. For best texture, frost just before serving if making ahead.
Can I make this cake ahead of time?
Yes! Bake the cake a day early and store unfrosted. Make the frosting fresh and spread before serving.
Can I use toasted pecans instead of raw pecans?
Yes! In fact, toasting the pecans first adds an even deeper, richer flavor. To toast, spread them in a single layer on a baking sheet and bake at 350°F for 6-8 minutes, stirring halfway through. Let them cool before folding them into the batter or frosting. Toasted pecans bring out a warm, buttery nuttiness that really elevates this cake.
Storage & Freezing
- Storage: Keep covered at room temp up to 24 hours, or refrigerate 2-3 days.
- Freezing: Freeze the unfrosted cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Serving Suggestions
- Pair with coffee or tea for an afternoon treat.
- Add a scoop of vanilla ice cream for a decadent dessert.
- Slice into smaller squares for potlucks, bake sales, or holiday trays.
Related Recipes
Recipe
Butter Pecan Cake
Butter Pecan Sheet Cake - a soft, buttery cake with pecans throughout, topped with a rich brown sugar frosting and extra crunch on top!
Video
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups unsalted butter 2 ½ sticks, softened
- 1 ½ cups packed light brown sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups whole milk room temperature
- ½ cup chopped pecans
For the Frosting:
- 1 ¼ cups unsalted butter 2 and ½ sticks
- 1 ½ cups packed light brown sugar
- 2 cups powdered sugar sifted
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans ½ cup + ¼ cup, divided
Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch baking pan with nonstick cooking spray, or line it with parchment paper for easier removal and cleanup.
- In a medium mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
- In a large mixing bowl using a mixer, cream 1 ¼ cup (2 ½ sticks) unsalted butter and 1 ½ cups packed brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Add 4 large eggs one at a time, mixing after each addition. Mix in 2 teaspoons pure vanilla extract.
- Gradually add the dry ingredients and 1 ¼ cups whole milk to the egg-butter mixture, alternating between the two. Start and end with the dry ingredients. Mix on low speed just until combined. The batter will be thick but smooth. Don’t overmix.
- Fold in ½ cup of the chopped pecans, then pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-40 minutes, checking at 25 minutes. A cake tester or toothpick inserted in the center should come out clean. Allow the cake to cool for 10-15 minutes.
- While the cake is cooling, make the frosting. Melt 1 ¼ cups unsalted butter in a saucepan over medium heat. Stir in 1 ½ cups packed brown sugar and bring to a simmer, cooking for 2 minutes. Lower the heat to low and stir in 1 teaspoon pure vanilla extract.
- Gradually whisk in 2 cups of sifted powdered sugar until smooth with no small lumps. Remove from the heat and stir in ¼ cup heavy cream, whisking until fully incorporated and the frosting is thick and spreadable.
- Fold in ½ cup chopped pecans until the nuts are coated. Pour the frosting over the slightly warm cake, spreading evenly with a spatula. Sprinkle the remaining ¼ cup of pecans on top as a garnish.
- Allow the frosting to set for at least 30 minutes before slicing. ENJOY!
Nutrition
Serving: 1slice | Calories: 855kcal | Carbohydrates: 97g | Protein: 7g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 231mg | Potassium: 224mg | Fiber: 2g | Sugar: 75g | Vitamin A: 1382IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Let us know how it was!
Tina says
I made this cake and shared it with our church staff. Three people stopped me at church the following Sunday to tell me how yummy it was! Thanks for the recipe!
Jessica says
Tina! You’re the best, thank you so much for sharing this yummy cake!!