If you’re searching for a deeply flavorful, crowd-pleasing dessert, Brown Butter Pecan Sheet Cake is an incredible choice. This indulgent cake combines the nutty richness of browned butter with crunchy toasted pecans and a soft, tender crumb. Finished with a silky brown-butter frosting, this cake delivers layers of warm, buttery flavor that make every bite unforgettable.

Sheet cakes are beloved because they are easy to bake, simple to serve, and perfect for gatherings. Whether you’re hosting a family dinner, preparing dessert for a potluck, or baking for the holidays, this cake provides bakery-quality results with straightforward ingredients and techniques.

In this complete guide, you’ll learn how to make the perfect Brown Butter Pecan Sheet Cake, plus baking tips, flavor variations, storage instructions, and serving ideas.

Why You’ll Love Brown Butter Pecan Sheet Cake

Deep, Nutty Flavor

Browned butter gives the cake a rich, toasted flavor that regular butter simply can’t match.

Perfectly Moist Texture

The combination of butter, eggs, and buttermilk creates a soft, tender crumb.

Easy to Serve

A sheet cake is simple to slice and perfect for feeding a crowd.

Southern-Inspired Dessert

Pecans and butter are classic ingredients often found in **Southern United States desserts.

Incredible Frosting

A warm brown butter frosting seeps slightly into the cake, making it extra moist and flavorful.

What Is Brown Butter?

Brown butter, often called beurre noisette, is made by slowly cooking butter until the milk solids turn golden brown and develop a nutty, caramel-like aroma.

This simple technique transforms ordinary butter into a powerful flavor enhancer used in:

Cakes
Cookies

Frostings
Pasta sauces
Pancakes and waffles

When added to desserts like pecan sheet cake, it adds depth, warmth, and richness.

Ingredients for Brown Butter Pecan Sheet Cake

For the Cake

1 cup unsalted butter
2 cups all-purpose flour

2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt

1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract

1 ½ cups chopped pecans (toasted)

For the Brown Butter Frosting

½ cup unsalted butter
3 cups powdered sugar

3–4 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped pecans

Kitchen Tools You’ll Need

9×13-inch baking pan or sheet pan
Medium saucepan
Mixing bowls

Whisk or electric mixer
Spatula
Cooling rack

How to Make Brown Butter Pecan Sheet Cake

Follow these step-by-step instructions for the best results.

Step 1: Brown the Butter

Melt the butter in a saucepan over medium heat.
Continue cooking, stirring frequently.

The butter will foam, then turn golden with brown specks at the bottom.
Once it smells nutty and toasted, remove from heat.

Allow the butter to cool slightly.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar

Baking soda
Salt

Set aside.

Step 3: Mix the Batter

In another bowl, combine:

Browned butter
Buttermilk

Eggs
Vanilla extract

Slowly add the wet ingredients to the dry ingredients and mix until smooth.

Fold in the toasted pecans.

Step 4: Bake the Cake

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.

Pour the batter into the pan and spread evenly.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly.

Step 5: Prepare the Brown Butter Frosting

Brown the butter again using the same method as before.
Remove from heat and whisk in powdered sugar gradually.
Add milk and vanilla until the frosting reaches a smooth, spreadable consistency.

Stir in chopped pecans.

Step 6: Frost the Cake

Pour the warm frosting over the slightly warm cake and spread evenly.

The frosting will seep into the cake slightly, creating an incredibly moist texture.

Allow the cake to set for 20–30 minutes before slicing.

Tips for the Best Brown Butter Pecan Cake

Toast the Pecans

Toasting enhances their flavor and adds extra crunch.

Don’t Burn the Butter

Brown butter quickly turns from golden to burnt, so watch carefully.

Use Buttermilk

Buttermilk keeps the cake moist and balances sweetness.

Frost While Warm

Warm frosting spreads easily and lightly soaks into the cake.

Delicious Variations

Maple Brown Butter Pecan Cake

Add 1 tablespoon maple syrup to the frosting for a cozy flavor.

Chocolate Chip Pecan Cake

Fold in ½ cup chocolate chips for extra sweetness.

Bourbon Pecan Cake

Add 1 tablespoon bourbon to the frosting for a classic Southern twist.

Coconut Pecan Cake

Mix ½ cup shredded coconut into the batter.

Serving Suggestions

Brown Butter Pecan Sheet Cake pairs beautifully with:

Vanilla ice cream
Whipped cream

Caramel drizzle
Coffee or espresso

This cake is ideal for:

Holiday dessert tables
Potluck gatherings
Birthdays

Thanksgiving or Christmas dinners

How to Store Brown Butter Pecan Sheet Cake

Room Temperature

Store in an airtight container for 2–3 days.

Refrigerator

Keeps well for up to 5 days.

Freezer

Wrap slices individually and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

Nutritional Information (Approximate)

Per slice (12 servings):

Calories: 420
Fat: 24g
Carbohydrates: 48g

Sugar: 34g
Protein: 5g

Values may vary depending on ingredients used.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. In fact, the flavor improves after resting for several hours.

Can I use walnuts instead of pecans?

Yes, though pecans provide the most traditional flavor.

Why is my frosting grainy?

This usually happens if powdered sugar isn’t whisked thoroughly or if the butter cools too quickly.

Can I make cupcakes instead?

Absolutely. Bake in cupcake tins for 18–20 minutes.

Final Thoughts

Brown Butter Pecan Sheet Cake is the ultimate dessert for anyone who loves rich, buttery flavors and crunchy pecans. With its moist crumb, toasted nut flavor, and silky frosting, it’s a cake that feels both nostalgic and gourmet.

Easy to prepare yet incredibly impressive, this cake is perfect for holidays, potlucks, and everyday celebrations. Once you experience the deep flavor of brown butter paired with toasted pecans, it’s likely to become a go-to dessert in your recipe collection.

Brown Butter Pecan Sheet Cake (Rich, Nutty & Perfectly Moist)

Author: WAFA LI

Print Recipe

Instructions

1. Brown the butter (for both cake & glaze):

Melt 1 cup butter in a light-colored saucepan over medium heat. Swirl often until it foams, then turns golden brown and smells nutty (~5–7 min). Immediately pour into a heatproof bowl to stop cooking. Cool 20–30 minutes until just warm (still liquid but not hot).

2. Make the cake:

Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan.
Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream sugar & browned butter: Beat cooled browned butter and sugar until fluffy (~3 min). Add eggs one at a time, then vanilla.

Alternate additions: Add flour mixture in 3 parts, alternating with buttermilk in 2 parts, beginning and ending with flour. Mix just until combined.
Fold in pecans.
Bake 30–35 minutes, until a toothpick comes out clean. Cool completely.

3. Make the glaze:

Brown ½ cup butter as above; cool slightly.
Whisk with powdered sugar, salt, 2 tbsp milk, and vanilla. Add more milk as needed for drizzling consistency.

4. Finish:

Drizzle glaze over cooled cake. Sprinkle with extra toasted pecans if desired.

💡 Pro Tips:
– Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
– Don’t rush the browning—golden amber color = best flavor (but don’t burn!).
– Store covered at room temp up to 3 days—it stays moist!

Prep Time & Nutrition (per slice, serves 12):