Bourbon Butter Pecan Sheet Cake
If you haven’t figure it out yet, I have a thing for Bourbon and pecans.
Bourbon and Pecan make an awesome Bourbon Butter Pecan Sheet Cake.
There is something about the combination of Bourbon and pecans. I think the early contributors of the New Orleans culinary circuit was on to something when they made dishes to bring these two ingredients alive. I am not a huge history buff by any means. Therefore, forgive me if I don’t understand the origin of where these two ingredients were really developed. In my mind and experience, I trace Bourbon and pecans back to Louisiana. Home of the Pralines, Chocolate Bourbon Pie, Bourbon Pecan Pie, and Butter Pecan Ice Cream. I don’t know if all of those dishes derive from New Orleans but you catch my drift. To be honest, I have a thing for sweet things with nutty flavors. It just works for me. My Pecan Praline Cake is a wonderful example of sweet and nutty combination. You really have to check it out.
Not only do I love sweet and nutty mixtures, I am also a fan of box mixes too. Oh yea. Your girl is not too proud to say that I will use a box cake mix in a minute. Not all the time but when you are pressed for time or , frankly, don’t feel like making a cake from scratch, there is nothing wrong with using a box cake mix and adding your own “flava” to it. I think a dish can tell you so much about a person. Have you ever thought about that? Think about it. A dish made by grandma is completely different from a dish made by your mother. Your mom may take a dish from grandma that is a little unhealthy and make it somewhat lite. Whereas grandma wants her babies full and fat and doesn’t care about how much lard or bacon fat she is putting into a dish. Talking about this is making me wonder, “what does this cake say about me?”
Does it say that Nicole is hot and buttery and can be a bit nutty sometimes (this is true)?
Maybe, Nicole is super moist on the inside and sweet on the outside (this is also true)?
Whatever this cake and my dishes say to you, I hope you feel and read love all over because that is where all of this is coming from. Love for making amazing food and sharing it with you and love from taking something from a box and making it glorious and yummy. I love this flavor cake mix. I’ve tried to mimic the flavor myself but it never works out right. The only thing I did different was make my icing. I had to make this icing twice to get it right because it does contain eggs. I got the best lesson in learning how to temper eggs when I made the icing for this cake.Print
Bourbon Butter Pecan Sheet Cake
- Total Time: 1 hour 15 mins
- Yield: 16 1x
This is the most delicious sheet cake ever! This Bourbon Butter Pecan Sheet Cake is incredibly moist, buttery, and full of that Butter Pecan flavor.
- 1 box Butter Pecan Cake mix (including the ingredients)
- 2 sticks of unsalted butter, browned
- 14 oz can sweetened condensed milk
- 1 c. evaporated milk
- 1 c. dark brown sugar
- 1/4 c. Bourbon
- 2 egg yolks,whisked
- 1/2 tsp. salt
- 1 tbsp. vanilla extract
- 1 1/2 c. pecan pieces
- Preheat oven to 350 degrees. Spray a 9X13 casserole dish and set aside.
- BROWNING BUTTER: Melt the 2 sticks of butter into a small pot and allow to slightly boil until butte becomes an amber color, about 5 minutes. Once the butter has browned strain the excess bit and place the butter inside a freezer until the butter has congealed into solid form, about 30 minutes.
- Prepare cake as instructed on the box. Combine the ingredients of cake mix, eggs, water, and oil and mix with a handheld blender and pour into casserole dish. Bake for 20-25 minutes. Once complete,set aside.
- MAKE FROSTING: In a large non-stick pot, remelt the brown butter on low heat. Add the brown sugar, evaporated milk, bourbon, and sweetened condensed milk. Whisk on a little past low heat for 5 minutes. In a small bowl, whisk the egg yolks. Take about 1/4 of the hot liquid and very slowly mix into the egg yolks to temper the egg yolks. This is important so the eggs don’t scramble. Once the hot liquid has been added to the egg yolks, pour the egg yolk mixture into the rest of the frosting mixture on the stove and continue stirring for 10-15 minutes until frosting thickens. Remove from heat and add the pecans, salt, and vanilla extract. Allow to cool slightly as this will help the frosting to thicken, about 30 minutes.
- Finally pour the frosting on top of the cake and place in the refrigerator until ready to serve
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
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