Pecan Caramel Sheet Cake

I haven’t posted in what seems like forever. Sometimes life just gets in the way! But boy, have I picked the best thing to get back in the groove with!

If you love Penuche Fudge like I do (so remember the trips to Martha’s Vineyard for Murdock’s Penuche Fudge!), this cake’s for you. I’ve always wanted to make sheet cakes but never got around to making one. I’m in love. Easy, and delicious! The frosting on this is just like Penuche Fudge.

Pecan Caramel Sheet Cake |

Pecan Caramel Sheet Cake
Recipe Type: Cake
Author: A Foodie Affair
Moist and delicious, this cake has a frosting that reminds you of the taste of Penuche Fudge.
  • 1 c. butter
  • 1 c. water
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 c. sour cream
  • 2 large eggs
  • 1 tsp. vanilla extract
  1. Preheat oven to 325 degrees F. Spray or grease a 15″ X 10″ jelly roll pan with shortening or non-stick spray with flour. Set aside.
  2. In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl or stand up mixer bowl, whisk together flour, sugar, baking soda, salt, cinnamon and ginger. Add hot butter mixture to flour mixture; beat at low speed with electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.
  3. Bake until cake is lightly browned and a wooden pick inserted in the center comes out clean; 25 to 30 minutes. Let cool on a wire rack for 20 minutes.
  4. Pour hot caramel frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cake cool completely on a wire rack.



Pecan Caramel Sheet Cake Caramel Frosting
Recipe Type: Frosting
Author: A Foodie Affair
  • 1/2 c. butter
  • 1 c. firmly packed light brown sugar
  • 1/2 tsp salt
  • 1/2 c. sour cream
  • 2-1/2 c. sifted confectioners sugar
  • 1/2 tsp. vanilla extract
  1. In a large heavy saucepan, bring butter, brown sugar and salt to a boil over medium heat, stirring constantly. Remove from heat, slowly stir in sour cream.
  2. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.
  3. Gradually add confectioners sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately.
  4. Caramel frosting will thicken as it cools.




You Might Also Like


  • Reply
    Kayle (The Cooking Actress)
    June 10, 2013 at 12:08 pm

    Mmmm I’m a recent pecan convert and this sheet cake sounds divine

    • Reply
      June 10, 2013 at 12:37 pm

      It was really delicious and easy! Now I’m on a mission to try other flavors!!!

    Leave a Reply