Butter Pecan Cake Loaf with Cream Cheese Icing is a rich, indulgent treat that brings together the warm flavors of toasted pecans and creamy vanilla with a velvety cream cheese icing. Perfectly moist and packed with flavor, this loaf cake is a fantastic choice for brunches, holiday gatherings, or a cozy dessert with a hot drink. It’s an easy way to transform simple ingredients into a bakery-worthy dessert that’s sure to impress.
Why Butter Pecan Cake Loaf with Cream Cheese Icing Works
Butter Pecan Cake Loaf with Cream Cheese Icing works so well because of its thoughtful layering of flavors and textures. The base is a buttery, tender cake enhanced by toasted pecans that give it a warm, nutty richness. Buttermilk (or a milk-vinegar substitute) adds moistness and a slight tang that balances the sweetness. Topping this moist cake with a cream cheese icing introduces a creamy, tangy contrast that complements the pecans perfectly. Each slice offers a balance of soft cake, crunchy pecans, and rich, smooth icing that make this dessert feel special yet homey.
What You’ll Need For Butter Pecan Cake Loaf with Cream Cheese Icing
To make Butter Pecan Cake Loaf with Cream Cheese Icing, gather the following ingredients:
For the Butter Pecan Cake:
Unsalted Butter: Adds richness and flavor to the cake.
Granulated Sugar: Sweetens the cake and helps with its structure.
Large Eggs: Bind the ingredients together and provide moisture and richness.
Vanilla Extract: Adds a warm, aromatic flavor that complements the pecans.
Butter Extract (Optional): Enhances the buttery taste of the cake.
All-Purpose Flour: Provides structure to the cake.
Baking Powder and Baking Soda: Help the cake rise and achieve a light, fluffy texture.
Salt: Balances the sweetness and enhances flavor.
Buttermilk: Adds moisture and a slight tang to balance the sweetness.
Pecans: Toasted and chopped for a warm, nutty flavor that’s the star of the cake.
For the Cream Cheese Icing:
Cream Cheese: Creates a rich, creamy base for the icing.
Unsalted Butter: Adds smoothness and richness.
Powdered Sugar: Sweetens the icing without adding graininess.
Vanilla Extract: Complements the cream cheese and adds warmth.
Milk (as needed): Adjusts the icing’s consistency for easy spreading.
How To Make Butter Pecan Cake Loaf with Cream Cheese Icing
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf pan.
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring frequently until they turn golden brown and release a fragrant aroma. Set them aside to cool.
- Make the Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the vanilla extract (and butter extract if you’re using it).
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined to avoid overmixing, which could make the cake dense.
Gently fold in the toasted pecans until they’re evenly distributed.
- Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing out the top.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Cream Cheese Icing:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated and smooth.
Stir in the vanilla extract. If the icing seems too thick, add milk a tablespoon at a time until you reach a spreadable consistency.
- Ice the Cake: Once the cake has cooled completely, spread the cream cheese icing evenly over the top of the loaf. For an extra touch, sprinkle additional chopped pecans on top.
- Serve and Enjoy: Slice the butter pecan cake loaf and serve. It’s delicious with a cup of coffee or tea, making it perfect for a cozy afternoon treat.
Tips + Tricks & More For Recipe Success
Cream Butter and Sugar Thoroughly: Beating the butter and sugar until light and fluffy is key to creating a tender crumb. This step incorporates air, which helps the cake rise.
Use Room Temperature Ingredients: Room temperature eggs, butter, and cream cheese mix more easily, ensuring a smoother batter and icing.
Don’t Overmix the Batter: Once the dry ingredients are added, mix until just combined to prevent the cake from becoming dense.
Toast Pecans for Enhanced Flavor: Toasting pecans elevates their flavor, making them richer and more aromatic.
Cool the Cake Completely Before Icing: Icing the cake while it’s still warm can cause the icing to melt and slide off.
How To Serve Butter Pecan Cake Loaf with Cream Cheese Icing
Butter Pecan Cake Loaf with Cream Cheese Icing can be served in thick, hearty slices for a satisfying dessert or snack. This cake is delicious at room temperature but can also be slightly warmed for a softer texture and a more pronounced aroma. It pairs wonderfully with hot coffee or tea, making it a great choice for breakfast, brunch, or a sweet afternoon treat.
Serving Suggestions
As a Breakfast Treat: Enjoy a slice with a warm cup of coffee in the morning for a special start to your day.
For Gatherings: This cake is perfect for potlucks, brunch gatherings, and holiday dinners. The loaf form makes it easy to transport and serve.
Garnished with Pecans: A sprinkle of extra toasted pecans on top of the cream cheese icing adds a beautiful touch and extra crunch.
Timing Information
Preparation Time: 15-20 minutes
Baking Time: 55-65 minutes
Cooling and Icing Time: 30 minutes
This Butter Pecan Cake Loaf with Cream Cheese Icing can be made a day in advance and stored in the fridge, making it convenient for events and gatherings. Its flavor even improves after a day, making it a delicious and low-stress option for entertaining.