Butter Pecan Sheet Cake Recipe

Butter Pecan Sheet Cake Recipe

from southernliving.com
190 min
12 servings

Ingredients

  • 1 1/2 tablespoon butter
  • 1 1/2 cups finely chopped pecans, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup whole buttermilk
  • Pecan Frosting

Directions

  1. 1

    Preheat oven to 350°F. Cook 1 cup of the pecans and 1 1/2 tablespoons of the butter in a small skillet over medium, stirring, until toasted, 6 to 8 minutes. Spread pecans on wax paper; cool about 10 minutes.

  2. 2

    Meanwhile, beat remaining 1 cup butter with a heavy-duty stand mixer on medium speed until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

  3. 3

    Stir together flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

  4. 4

    Beat egg whites on medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended.

  5. 5

    Pour the mixture in a sheet pan, and bake at 350˚ for 50-55 minutes. Add the coconut pecan frosting.