Pin Recipe A rich and buttery sheet cake topped with crunchy pecans and a luscious caramel glaze, perfect for gatherings and celebrations.
When I first baked this Caramel Pecan Cookie Sheet Cake, it was for a friend’s birthday party. The aroma filled my kitchen with warm, nutty notes, and every guest asked for the recipe after just one bite.
Ingredients
- Unsalted butter (melted): 1 cup (226 g) for cake
- Granulated sugar: 2 cups (400 g)
- Eggs: 2 large
- 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) for glaze
- Unsalted butter: 1/2 cup (113 g) for glaze
- Powdered sugar (sifted): 1 cup (120 g) for glaze
Instructions
- Prep the oven and pan:
- Preheat oven to 350°F (175°C). Grease a 13x18-inch rimmed baking sheet and line with parchment paper if desired.
- Mix cake batter:
- In a large bowl, whisk melted butter and granulated sugar until well combined. Add eggs and vanilla extract and beat until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet and dry:
- Add half of the dry ingredients to the wet mixture, followed by half of the milk. Mix until just combined. Repeat with remaining dry ingredients and milk.
- Fold in pecans:
- Carefully fold in the chopped pecans.
- Spread and bake:
- Spread the batter evenly onto the prepared baking sheet. Bake for 20–25 minutes or until a toothpick in the center comes out clean.
- Make caramel glaze:
- While cake bakes, melt butter and brown sugar in a saucepan over medium heat, stirring for 2–3 minutes until dissolved. Stir in milk and gently boil for 1 minute. Remove from heat, whisk in vanilla, and gradually mix in powdered sugar until smooth.
- Top and cool:
- Pour warm caramel glaze evenly over hot cake. Sprinkle with remaining pecans. Allow to cool before slicing into squares.
Pin Recipe My kids love decorating the warm cake with extra pecans. It brings us together as we laugh and taste the gooey caramel topping straight from the spoon.
Required Tools
Rimmed baking sheet (13x18-inch), mixing bowls, whisk, saucepan, offset or silicone spatula
Allergen Information
Contains eggs, milk, wheat (gluten), tree nuts (pecans), and butter. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories: 380, Total Fat: 21 g, Carbohydrates: 46 g, Protein: 3 g
Pin Recipe This caramel pecan cake is melt-in-your-mouth delicious and sure to impress at any gathering. Enjoy every bite and make extra glaze for the true caramel lovers.
Recipe FAQs
- → Can I use different nuts?
Yes, you may substitute pecans with walnuts or almonds for a different flavor and texture.
- → Should I toast the pecans?
Toasting pecans before adding enhances their flavor and crunch in the finished cake.
- → How do I know the cake is fully baked?
Insert a toothpick into the center; if it comes out clean, the cake is ready to remove from the oven.
- → Is this dessert suitable for making ahead?
Yes, prepare it a day before and store covered at room temperature for best freshness.
- → Can I add chocolate chips?
Chocolate chips may be folded into the batter for a richer taste alongside caramel and pecans.
- → What’s the best way to serve this cake?
Slice into squares and serve on its own or with a scoop of vanilla ice cream for a special treat.