Description
We’re swapping the traditional chocolate Texas sheet cake for a vanilla and caramel-pecan cake. A light and fluffy vanilla cake topped with a caramel pecan icing.
Ingredients
Units
Scale
Sheet Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/3 cup butter, melted
- 4 egg whites
- 1/4 tsp almond extract
Caramel Pecan Frosting
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup light brown sugar
- 1/3 cup buttermilk
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350ºF. Grease cake pan and line with parchment paper.
- In an electric mixer, on low speed, beat all ingredients together for 2 minutes. Pour into a greased, parchment paper lined 9×13 inch cake pan.
- Bake cake in preheated oven for 15-20 minutes. Cake will be done when you can poke with a toothpick and cleanly remove. Cool cake on wire cooling rack for 1-2 hours, until completely cooled
- Make Caramel-Pecan Frosting. Pour immediately over the top of the cake and spread quickly. The icing hardens quickly.
Caramel Pecan Frosting:
- Roast pecans in oven. Place chopped pecans in single layer in a shallow pan. Bake at 350ºF for 6 minutes, until slightly toasted. It doesn’t take long.
- Bring butter and brown sugar to a boil in a sauce pan over medium heat. Whisk butter mixture constantly for about 2 minutes. Remove from heat and slowly whisk in buttermilk.
- Return the mixture to the heat and bring it to a boil. Once boiling, pour the hot mixture in the bowl of an electric stand mixer. Add vanilla and almond extract and 1/3 powdered sugar and mix until combined. Add the powdered sugar 1/3 at a time until all is mixed in. Beat at medium high until smooth.
- Stir in toasted pecans an immediately pour over top of cake.