Description
A rich and moist sheet cake made with nutty brown butter, toasted pecans, and topped with a smooth praline glaze that sets into a soft, caramel-like finish.
Ingredients
- For the cake:
- 1 cup unsalted butter (227 g)
- 2 cups all-purpose flour (250 g)
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup light brown sugar (100 g), packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240 ml)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans (180 g), lightly toasted
- For the praline glaze:
- 1/2 cup unsalted butter (113 g)
- 1 cup light brown sugar (200 g), packed
- 1/4 cup heavy cream (60 ml)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (120 g), sifted
- 1/2 cup chopped pecans (60 g)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Melt 1 cup butter in a saucepan over medium heat. Continue cooking until golden brown and fragrant. Remove from heat and cool slightly.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, and browned butter. Mix well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in toasted pecans.
- Pour batter into prepared pan and spread evenly.
- Bake 30–35 minutes until a toothpick inserted comes out clean. Let cool slightly.
- For the glaze, melt 1/2 cup butter in a saucepan. Stir in brown sugar and cream. Bring to a gentle boil and cook 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla and powdered sugar until smooth.
- Fold in chopped pecans and immediately pour over slightly warm cake.
- Allow glaze to set before slicing and serving.
Notes
- Watch butter carefully while browning to prevent burning.
- Pour glaze while cake is slightly warm for smooth spreading.
- Toast pecans for enhanced flavor.
- Store covered at room temperature up to 3 days.
- If glaze thickens too much, add a tablespoon of warm cream to loosen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
