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Meet your new favorite fall dessert! This Texas Pecan Pie Sheet Cake brings all the flavors of a classic pecan pie into an easy-to-serve sheet cake.
If you’re from the South, you likely love and appreciate a Texas Sheet Cake as much as I do! Inspired by that classic dessert, I decided to create a new spin just in time for Thanksgiving. With all the flavors of pecan pie we know and love, but without the hassle of making a pie crust, this Texas Pecan Pie Sheet Cake truly checks all the boxes.
The base is soft, tender, and perfectly spiced with warm flavors like ginger, cardamom, nutmeg, cinnamon, and cloves. It’s everything I want in a fall dessert, especially for Thanksgiving and Friendsgiving! The cake is then topped with a rich, sticky caramel topping studded with chopped pecans to really bring home that classic pecan pie flavor.
Not only is it easy to make and beyond flavorful, but it’s also simple to slice and serve to a crowd! This recipe is a win all around!
Ingredients:
- Cake Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Ground Cardamom
- Kosher Salt
- Freshly Grated Nutmeg
- Ground Cloves
- Unsalted Butter
- Avocado Oil
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Full-Fat Buttermilk
- Honey
- Maple Syrup
- Water
- Heavy Cream
- Pecans
Recipe Step-by-Step:
Step One: Prepare the Pan
Preheat the oven to 350°F. Grease a 9×13-inch baking pan with baking spray or, alternatively, softened butter and flour.
Step Two: Make the Flour Mixture
In a large bowl, sift the cake flour, baking powder, baking soda, cinnamon, ginger, cardamom, salt, nutmeg, and cloves through a fine mesh sieve. Set aside.
Step Three: Continue the Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and brown sugar on medium-low speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until incorporated, stopping to scrape down sides of the bowl as needed. Add the vanilla and beat until incorporated.
Step Four: Add the Flour Mixture and Buttermilk
Working in alternating batches, add the flour mixture and buttermilk, mixing in between each addition.
Step Five: Transfer and Bake
Transfer the batter to the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
Step Six: Begin the Caramel Pecan Topping
Add the brown sugar, honey, and maple syrup, and water to a medium saucepan set over medium heat and whisk to combine. Cook, whisking often, until the mixture is bubbling rapidly, 5 to 6 minutes.
Step Seven: Finish the Caramel and Cool
Reduce the heat to medium-low. Carefully whisk in the butter, 1 tablespoon at a time. Remove from the heat and stir in the heavy cream, vanilla, and salt. Set aside to cool for 1 hour. Once cool, fold in the pecans.
Step Eight: Assemble the Cake
Spread the caramel pecan topping in an even layer over the top of the cooled cake. Let the cake rest for about 10 minutes, then serve.
Recipe FAQs:
The cake can be baked up to 2 days ahead and stored at room temperature, unfrosted, and wrapped in plastic wrap. The caramel topping can be made up to 24 hours ahead and stored at room temperature. Press plastic wrap directly onto the surface of the caramel topping to prevent a thin layer of film from forming. Give it a good stir before spreading over the cake just before serving. Do not refrigerate the topping, as it will solidify and may not return to its original consistency.
This cake is delicious served as-is at room temperature! For an extra-special treat or to really make it feel like pecan pie, you could serve it with a scoop of vanilla ice cream.
This Texas Pecan Pie Sheet Cake makes serving a group so easy, whether you’re hosting Thanksgiving or bringing dessert to a potluck this holiday season. I can’t wait for y’all to try it!
For more fall treats:
Salted Brown Butter Rice Crispy Treats
Texas Pecan Pie Sheet Cake
Ingredients
For the Cake:
- 2 3/4 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup 1 stick unsalted butter, softened, plus more for greasing
- 1/2 cup avocado oil (sub vegetable oil)
- 1½ cups light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat buttermilk, room temperature
For the Caramel Pecan Topping:
- 2 cups packed light brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1/4 cup water
- 1 stick (8 tablespoons) unsalted butter, chilled and diced
- 3 tablespoons heavy cream
- 1½ teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup whole pecans
- 1/2 cup chopped pecans
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with baking spray or, alternatively, softened butter and flour.
- In a large bowl, sift the cake flour, baking powder, baking soda, cinnamon, ginger, cardamom, salt, nutmeg, and cloves through a fine mesh sieve or sifter. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and brown sugar on medium-low speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until incorporated, stopping to scrape down sides of the bowl as needed. Add the vanilla and beat until incorporated.
- Working in alternating batches, add the flour mixture and buttermilk, mixing in between each addition.
- Transfer the batter to the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
Make the Caramel Pecan Topping:
- Add the brown sugar, honey, and maple syrup, and water to a medium saucepan set over medium heat and whisk to combine. Cook, whisking often, until the mixture is bubbling rapidly, 5 to 6 minutes.
- Reduce the heat to medium-low. Carefully whisk in the butter, 1 tablespoon at a time. Remove from the heat and stir in the heavy cream, vanilla, and salt. Set aside to cool for 1 hour.
- Once cool, fold in the pecans.
Assemble the Cake:
- Spread the caramel pecan topping in an even layer over the top of the cooled cake. Let the cake rest for about 10 minutes, then serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
