Brown Butter Pecan Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 230ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">150g pecans, toasted and chopped, divided</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">350g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (9x13-inch) baking pan</li><li class="equipment-single-item">Light-colored saucepan (to monitor butter browning)</li><li class="equipment-single-item">Stand or hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease and line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. Toast 150g pecans in the oven for 8-10 minutes until fragrant and slightly darkened, tossing halfway through. Let cool, then roughly chop, reserving about 50g for the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the brown butter (the star of our show!), place 225g butter in a light-colored saucepan over medium heat. Allow the butter to melt completely, then continue cooking. It will foam vigorously – this is the water content evaporating. Keep swirling the pan as the butter turns from lemony yellow to golden amber and finally to a beautiful nutty brown with specks of milk solids at the bottom, about 5-8 minutes. It should smell intensely nutty and fragrant. Immediately pour into a heatproof bowl to stop the cooking process, scraping all the flavorful browned bits at the bottom. Let cool until solid but still soft, about 30-40 minutes at room temperature or 15-20 minutes in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. If using milk instead of buttermilk, now's the time to mix it with the lemon juice and let stand for 5 minutes until slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a stand or hand mixer, beat the cooled brown butter until creamy. Add the granulated sugar and beat on medium-high speed for 3-4 minutes until light and fluffy. This extended beating incorporates air, which is crucial for a tender crumb. The mixture won't be as fluffy as with regular butter, but that's perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract until well combined. Don't worry if the mixture looks slightly curdled at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until combined – overmixing will develop gluten, resulting in a tough cake. Gently fold in 100g of the chopped toasted pecans by hand using a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared baking pan, spreading it evenly to the corners. Tap the pan gently on the counter a few times to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool completely in the pan set on a wire rack before frosting. This gives the cake structure time to set and prevents the frosting from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and completely combined, about 2 minutes. Add the sifted powdered sugar in batches, beating on low speed until incorporated, then increase to high speed and beat until light and fluffy. Mix in the vanilla extract and pinch of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create decorative swirls if desired. Sprinkle the reserved toasted pecans over the frosting. For the best flavor, let the cake sit at room temperature for about 30 minutes before serving to allow the flavors to meld. This cake keeps beautifully in an airtight container in the refrigerator for up to 5 days – just bring to room temperature before serving for the best texture experience.</li></ol>