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 sheet cake for my family reunion, and everyone kept coming back for seconds, marveling at the caramel glaze and nutty topping. It’s since become our go-to dessert for potlucks and birthdays.
Ingredients
- Unsalted butter: 1 cup (226 g), melted for the cake; 1/2 cup (113 g) for the caramel glaze
- Granulated sugar: 2 cups (400 g) for the cake
- Eggs: 2 large for the cake
- Vanilla extract: 2 teaspoons for the cake; 1 teaspoon for the glaze
- All-purpose flour: 2 1/4 cups (280 g) for the cake
- Baking powder: 1 teaspoon for the cake
- Baking soda: 1/2 teaspoon for the cake
- Salt: 1/2 teaspoon for the cake
- Whole milk: 1 cup (240 ml) for the cake; 1/4 cup (60 ml) for glaze
- Pecans: 1 cup (120 g) chopped for cake; 1/2 cup (60 g) chopped for topping
- Light brown sugar: 1 cup (220 g), packed for the glaze
- Powdered sugar: 1 cup (120 g), sifted for the glaze
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 wet ingredients:
- In a large bowl, whisk melted butter and granulated sugar until well combined. Add eggs and vanilla extract; beat until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine mixtures:
- Add half of dry ingredients to wet mixture, plus half of the milk; mix just until combined. Repeat with remaining dry ingredients and milk.
- Add pecans:
- Fold in chopped pecans.
- Bake the cake:
- Spread batter evenly into prepared pan. Bake for 20–25 minutes until toothpick comes out clean.
- Make caramel glaze:
- While cake bakes, combine butter and brown sugar in a saucepan over medium heat until sugar dissolves. Stir in milk; bring to gentle boil for 1 minute. Remove from heat, whisk in vanilla extract and then powdered sugar until smooth.
- Finish cake:
- Pour warm glaze over hot cake. Sprinkle with reserved chopped pecans. Allow to cool before slicing.
Save This cake became a staple at our cozy winter gatherings. My kids love helping with the glaze, and it brings sweet memories every time we share a slice together.
Required Tools
Rimmed baking sheet (13x18-inch), mixing bowls, whisk, saucepan, offset spatula or silicone spatula
Notes
For deeper flavor, toast the pecans before adding to both the cake and glaze. Serve with a scoop of vanilla ice cream for a satisfying finish. The cake can be made a day ahead and kept covered at room temperature.
Nutritional Information
Each serving contains 380 calories, 21 g fat, 46 g carbohydrates, and 3 g protein.
Save This Caramel Pecan Cookie Sheet Cake is a guaranteed crowd-pleaser that stays moist even the next day. Serve it as a delightful finish to any celebration.
Recipe FAQ
- → Can I use walnuts instead of pecans?
Walnuts can be substituted for pecans, but may alter the flavor and texture slightly. Toast the nuts for extra depth.
- → Do I need a sheet pan for baking?
A sheet pan ensures even baking and easy slicing. If using another pan, adjust baking time and monitor doneness.
- → Is this suitable for making ahead?
The cake stays moist overnight when covered. The caramel glaze keeps the texture fresh for next-day enjoyment.
- → Can I make this dessert gluten-free?
Try a 1:1 gluten-free flour blend, but check for texture changes as results may vary. Adjust liquid if needed.
- → What pairs well with this cake?
Vanilla ice cream or whipped cream complement the caramel and pecan flavors for added indulgence.
- → How do I store leftovers?
Store slices in an airtight container at room temperature for best texture. Refrigeration may firm the glaze.