Sure! Based on the image, it looks like a sheet cake generously topped with a rich, pecan-studded cream cheese frosting — very reminiscent of a Southern Butter Pecan Sheet Cake or Italian Cream Sheet Cake. I’ll craft a full, grand-style recipe writeup just the way you like it — long, warm, and packed with every section you requested.
Heavenly Butter Pecan Sheet Cake with Cream Cheese Pecan Frosting
Introduction
Some desserts don’t just satisfy your sweet tooth — they hug your soul. This Butter Pecan Sheet Cake is one of them. Soft, moist, buttery cake meets a cloud of silky cream cheese frosting loaded with toasted pecans. It’s the kind of cake that makes grandmas smile, husbands sneak extra slices, and neighbors suddenly show up “just to say hi.”
Whether you bake it for holidays, potlucks, Sunday dinner, or just because life deserves sweetness — this cake will earn a permanent spot in your recipe box.
Ingredients
For the Butter Pecan Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar (light or dark)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
For the Cream Cheese Pecan Frosting
- 1 cup (2 sticks) butter, softened
- 16 oz cream cheese, softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1½ cups chopped pecans (toasted for extra flavor)
Instructions & Methods
- Toast the Pecans (Important Step for Deep Flavor!)
- In a skillet, melt 2 tbsp butter.
- Add all the pecans and sauté over medium heat for 4-5 minutes until fragrant.
- Divide: half for the cake, half for the frosting. Let cool.
- Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×13″ or sheet pan.
- In a bowl, whisk flour, baking soda, baking powder, and salt.
- In another bowl, beat butter with both sugars until fluffy.
- Add eggs one at a time, then buttermilk and vanilla.
- Fold dry ingredients into wet. Stir in toasted pecans.
- Bake
- Pour into prepared pan.
- Bake 30–35 minutes or until toothpick comes out clean. Cool completely.
- Make the Frosting
- Beat butter and cream cheese until creamy.
- Gradually add powdered sugar.
- Mix in vanilla and toasted pecans.
- Spread generously over cooled cake — swirl like you mean it!
History
Butter pecan desserts originated in the American South, where pecan trees grow in abundance and butter is considered a love language. This cake is believed to be inspired by classic Texas sheet cakes and Italian cream cakes, merging creamy richness with nutty crunch.
Benefits
- Pecans are rich in healthy fats & antioxidants
- Cream cheese provides calcium
- Butter supplies happiness (scientifically unproven but spiritually confirmed)
- Feeds a crowd with minimal effort
Formation (Serving & Presentation)
- Serve in neat squares — or messy scoops if you’re among trusted loved ones.
- Garnish with extra chopped pecans or caramel drizzle for bakery flair.
- Best served chilled or slightly room temp.
Lovers of This Cake
- Sweet tooth warriors
- Southern grandmothers
- Husbands who say “I don’t like sweets” but eat three slices
- Anyone whose love language is butter and nuts
Nutrition (Approx. per Slice — 16 slices)
| Component | Amount |
|---|---|
| Calories | ~480 |
| Fat | 28g |
| Carbs | 52g |
| Protein | 5g |
| Joy Level | 100% |
Conclusion
This isn’t just a cake — it’s edible affection. A dessert that whispers “you deserve this” with every bite. Make it once, and people will beg for it again.
For the Lovers Again (Final Blessing)
To those who bake with love and lick frosting from the bowl — this recipe is for you. May your pecans be toasted, your frosting be thick, and your pan come back empty every time.
Would you like a printable version, Cupcake variation, or No-bake twist next?