Butter Pecan Cake Loaf with Cream Cheese Icing

Wow, I just made the yummiest Butter Pecan Cake Loaf with Cream Cheese Icing. It smells so sweet and cozy. I can’t wait to share it with you. I baked it last night, and oh my goodness, it turned out perfect. The pecans give a nice crunchy bite. The cream cheese icing is so creamy and tangy. I love how each slice melts in my mouth. It’s buttery and nutty and just plain dreamy. I keep thinking, “One more bite,” and then I want more. You have to try it, like, right now. Trust me, it will make you so happy. Let’s bake it together!

Why You’ll Love This Recipe

• Rich and Buttery Flavor: Toasted pecans add a deep, nutty richness that pairs perfectly with the soft, buttery loaf.
• Creamy Icing: Smooth cream cheese icing balances the sweetness and adds a creamy finish.
• Perfect Texture: Soft crumb with a little crunch from the pecans.
• Great for Any Occasion: A simple loaf that feels fancy enough for gatherings but easy for everyday treats.
• Make-Ahead Friendly: Can be baked a day ahead and stored for later.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: About 1 hour 20 minutes

Servings:
Makes 1 loaf, serving about 8-10 slices depending on thickness.

Difficulty:
Simple to make — great for beginner bakers but satisfying for experienced cooks too.

Required Kitchen Tools

To prepare this cake loaf, have these tools ready:

• Loaf Pan (9×5 inch): Standard size for a tall, sturdy loaf.
• Mixing Bowls: At least two, for wet and dry ingredients.
• Hand Mixer or Stand Mixer: Helps cream butter, sugar, and mix batter smoothly.
• Rubber Spatula: Great for folding in toasted pecans.
• Baking Sheet: For toasting pecans evenly.
• Wire Rack: To cool the loaf before icing.
• Measuring Cups and Spoons: Accurate measurements are key.
• Knife: For chopping pecans.

Ingredients for Butter Pecan Cake Loaf

Here’s what you’ll need to make this buttery, nutty cake (exact amounts will be in the recipe card later):

• Unsalted Butter: Adds richness and buttery flavor to both the cake and icing.
• Granulated Sugar: Sweetens the loaf while keeping it light in texture.
• Eggs: Help bind the cake and give it structure.
• Vanilla Extract: Adds warm flavor throughout the loaf.
• Butter Extract (Optional): Enhances the buttery flavor—optional but recommended.
• All-Purpose Flour: The base of the loaf for a soft but sturdy structure.
• Baking Powder and Baking Soda: Help the loaf rise and stay tender.
• Salt: Balances sweetness and enhances other flavors.
• Buttermilk (or Milk + Vinegar Substitute): Adds moisture and tang, keeping the cake soft.
• Pecans: Toasted for a richer, nuttier flavor.

For the Cream Cheese Icing:

• Cream Cheese: Softened to room temperature for smooth mixing.
• Powdered Sugar: Sweetens and gives the icing its smooth texture.
• Milk: To adjust icing consistency.
• Vanilla Extract: For a light, sweet flavor.

Variations for Butter Pecan Cake Loaf

• Add Spice: A pinch of cinnamon or nutmeg can add warmth and complement the pecans.
• Use Brown Sugar: Swap out half of the granulated sugar for light brown sugar for a deeper, caramel-like sweetness.
• Maple Twist: Add 1 tablespoon of maple syrup to the batter for extra flavor, or drizzle maple syrup over the icing.
• Different Nuts: Try walnuts or hazelnuts instead of pecans if you prefer.
• Mini Loaves: Divide the batter into mini loaf pans for individual servings—adjust baking time accordingly.

How to Make Butter Pecan Cake Loaf Step-by-Step Instructions

1. Toast the Pecans

• Preheat your oven to 350°F (177°C).
• Spread chopped pecans in a single layer on a baking sheet.
• Bake for 6-8 minutes, stirring halfway, until fragrant and lightly toasted.
• Set aside to cool.

2. Prepare the Cake Batter

• Cream Butter and Sugar:
  In a large bowl, beat unsalted butter and granulated sugar together on medium speed until light and fluffy — about 2-3 minutes using a hand or stand mixer.
• Add Eggs and Extracts:
  Mix in the eggs, vanilla extract, and butter extract (if using) until smooth and combined.
• Mix Dry Ingredients:
  In another bowl, whisk together flour, baking powder, baking soda, and salt.
• Combine Wet and Dry:
  Add the dry ingredients to the wet mixture, alternating with buttermilk (start and end with flour mixture), and mix on low speed until just combined — don’t overmix.
• Fold in Pecans:
  Gently fold the toasted pecans into the batter using a rubber spatula.

3. Bake the Loaf

• Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
• If the top is browning too quickly, cover loosely with foil for the last 10-15 minutes.

4. Cool the Cake

• Remove from oven and allow the loaf to cool in the pan for 10-15 minutes.
• Transfer to a wire rack to cool completely before adding icing.

How to Make Cream Cheese Icing

Once your loaf has cooled completely, it’s time to prepare the smooth and creamy icing.

1. Gather Ingredients

• Cream Cheese: Use full-fat cream cheese, softened to room temperature for a smooth texture.
• Unsalted Butter: Softened for easy mixing.
• Powdered Sugar: Sifted, if needed, to prevent lumps.
• Milk: Adjusts consistency to make the icing spreadable.
• Vanilla Extract: Adds a light sweetness and depth.

2. Mix the Icing

• In a medium bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
• Add powdered sugar and continue mixing on low until incorporated.
• Mix in vanilla extract and 1 tablespoon of milk.
• If the icing is too thick, add a little more milk (½ teaspoon at a time) until you reach the desired consistency — spreadable but thick enough to hold its shape.

3. Ice the Loaf

• Spoon the cream cheese icing over the cooled loaf.
• Use a spatula or knife to spread the icing evenly over the top.
• Optionally, sprinkle a few extra chopped pecans over the icing for a decorative touch.

Serving Suggestions

• Slice and Serve: Slice into thick or thin pieces depending on preference.
• Warm or Chilled: Serve at room temperature or chilled from the fridge for a firmer texture.
• Perfect Pairing: Enjoy with a cup of coffee, tea, or a glass of milk.
• Special Occasions: Great for brunch tables, holiday desserts, or as a thoughtful homemade gift.

Storing Butter Pecan Cake Loaf

• Room Temperature: Store the un-iced loaf tightly wrapped for up to 2 days.
• Refrigerator: Once iced, cover and store in the refrigerator for 4-5 days.
• Freezing:
  • To freeze, wrap the loaf (without icing) in plastic wrap, then foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the fridge and ice before serving.

Nutrition Information

Here’s a general breakdown per slice (based on 10 servings).

Nutrient	Amount per slice (approx.)
Calories	410
Total Fat	26g
Saturated Fat	11g
Cholesterol	85mg
Sodium	220mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	24g
Protein	5g

Note: Nutrition may vary depending on portion size and specific ingredients used.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can bake the loaf a day in advance. Store it tightly wrapped at room temperature, then ice before serving.

Q: Can I freeze Butter Pecan Cake Loaf?
A: Yes, freeze the un-iced loaf wrapped tightly for up to 2 months. Thaw in the fridge and add icing when ready to serve.

Q: What can I use instead of buttermilk?
A: You can make a substitute by adding 1½ teaspoons vinegar or lemon juice to ½ cup milk. Let sit for 5 minutes before using.

Q: Can I leave out the pecans?
A: Yes, but the cake will lose its signature buttery nutty flavor. You could replace them with another nut like walnuts or leave plain.

Conclusion

This Butter Pecan Cake Loaf with Cream Cheese Icing is a dessert that brings comfort and elegance to any table. The toasted pecans give it a rich, nutty flavor that pairs beautifully with the soft, buttery crumb. The cream cheese icing adds just the right touch of sweetness and smoothness, making every bite balanced and satisfying.

What I love about this loaf is its versatility — it works for special occasions like holidays or as a simple treat for a cozy afternoon. You can enjoy it plain, or dress it up with a sprinkle of extra pecans or a drizzle of maple syrup for added flavor.

Whether you’re an experienced baker or just starting out, this recipe is straightforward and delivers great results. It’s a wonderful addition to your dessert rotation, especially if you love pecans and buttery cakes.

If you try this recipe, let me know how it turns out! I’d love to hear about any creative variations you try or how you choose to serve it.