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Texas Pecan Pie Sheet Cake slice on plate.
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Texas Pecan Pie Sheet Cake

Prep Time25 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time2 hours
Servings: 16
Author: Alex Snodgrass

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 9x13-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.