Description
A delightful treat that combines rich flavors and a moist texture, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a large sheet pan.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, alternating with the buttermilk.
- Fold in the chopped pecans until evenly distributed.
- Pour the batter into the prepared baking sheet and bake for 20-25 minutes.
- Prepare the caramel glaze by combining caramel sauce and powdered sugar in a saucepan over low heat.
- Once the cake is done, pour the caramel glaze over the warm cake.
- Sprinkle additional chopped pecans over the glaze.
- Allow the cake to cool completely before slicing and serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Reheat individual pieces in the microwave for 10-15 seconds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Caramel Pecan, Texas Sheet Cake, Dessert, Cake Recipe