Save A rich and buttery sheet cake topped with crunchy pecans and a luscious caramel glaze, perfect for gatherings and celebrations.
I first baked this caramel pecan cookie sheet cake for a family party and it instantly became a favorite. The aroma of caramel filling the kitchen makes it a truly inviting dessert to share.
Ingredients
- Unsalted butter (melted): 1 cup (226 g) for cake, 1/2 cup (113 g) for glaze
- Granulated sugar: 2 cups (400 g)
- Large eggs: 2
- Vanilla extract: 2 teaspoons for cake, 1 teaspoon for glaze
- All-purpose flour: 2 1/4 cups (280 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Whole milk: 1 cup (240 ml) for cake, 1/4 cup (60 ml) for glaze
- Chopped pecans: 1 cup (120 g) for cake, 1/2 cup (60 g) for topping
- Light brown sugar (packed): 1 cup (220 g)
- Powdered sugar (sifted): 1 cup (120 g)
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease a 13x18 inch rimmed baking sheet and line with parchment paper if desired.
- Mix the cake batter:
- Whisk melted butter and granulated sugar until well combined. Add eggs and vanilla extract; beat until smooth.
- Combine dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt.
- Blend wet and dry:
- Add half of the dry ingredients to the wet mixture, followed by half of the milk; mix just until combined. Repeat with remaining dry ingredients and milk.
- Add pecans:
- Fold in the chopped pecans.
- Spread and bake:
- Spread batter evenly onto the prepared pan. Bake for 20–25 minutes until a toothpick comes out clean.
- Make caramel glaze:
- In a saucepan, melt butter and brown sugar over medium heat, stirring until sugar dissolves, about 2–3 minutes. Stir in milk, bring to a gentle boil for 1 minute. Remove from heat and whisk in vanilla extract. Gradually whisk in powdered sugar until smooth.
- Finish cake:
- Pour warm caramel glaze evenly over hot cake. Sprinkle with remaining chopped pecans. Allow to cool before slicing into squares.
Save Serving this at our holiday dinners brings everyone together at the table, eager for their sweet slice and sharing happy conversation.
Required Tools
Rimmed baking sheet (13x18 inch), mixing bowls, whisk, saucepan, offset spatula or silicone spatula
Nutritional Information
Calories per serving: 380. Total Fat: 21 g. Carbohydrates: 46 g. Protein: 3 g.
Allergen Information
Contains eggs, milk, wheat (gluten), butter, and tree nuts (pecans). Always check ingredient labels for possible allergens.
Save The caramel glaze and pecans make this cake extra memorable. Share at your next event and watch it disappear fast.
Recipe FAQ
- → Can I use salted butter instead of unsalted?
Yes, but reduce or omit added salt to balance flavor since salted butter includes sodium.
- → Can pecans be replaced with other nuts?
Walnuts or almonds work as substitutes, though pecans provide a classic sweet and buttery taste.
- → How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
- → Can I make this dessert ahead?
Yes. Bake and glaze it the day before; store covered at room temperature for freshness.
- → Is it possible to use non-dairy milk?
Non-dairy milk can be substituted, but expect a slight change in texture and flavor.
- → Tips for serving at parties?
Let dessert cool completely for tidy slices. Serve with ice cream or whipped cream for extra indulgence.