Vanilla Pecan Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
10 tbsp (1¼ sticks) butter, at room temp, unsalted
02 -
1¼ cups milk (whole or 2%)
03 -
4 eggs (large), brought to room temp
04 -
2½ cups flour (all-purpose)
05 -
1 tbsp plus 1 tsp baking powder
06 -
2 cups white sugar
07 -
½ tsp salt (kosher)
08 -
2 tsp pure vanilla extract
→ Frosting
09 -
4 oz cream cheese
10 -
3 tbsp butter, unsalted
11 -
2 tbsp milk (whole or 2%)
12 -
3 cups confectioners sugar
13 -
6 oz (1½ cups) pecans, chopped and divided
# Instructions:
01 -
Warm up your oven to 350°F. Spray an 18x13-inch baking sheet with cooking spray. Let your butter, milk, and eggs sit out until they reach room temp.
02 -
In a medium bowl, stir together your flour and baking powder.
03 -
Mix the butter, sugar, and salt until light and airy. Drop in eggs one by one. Slowly add flour mix, milk, and vanilla, mixing just enough to combine.
04 -
Pour batter evenly onto your greased pan. Cook for 23-26 minutes until it's golden on top and a toothpick comes out clean when poked in.
05 -
Warm up cream cheese, butter, and milk until they're all blended. Stir in powdered sugar until it's shiny. Toss in 1 cup of pecans.
06 -
Pour the warm topping over your cake while it's still a bit warm. Sprinkle the leftover pecans on top. Let it cool completely before cutting.
# Notes:
01 -
Everything works better at room temperature
02 -
Make sure your topping is still warm when you pour it