Name: Delicious Butter Pecan Cake Loaf with Cream Cheese Icing
Prep time: 35 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 2 cups (240g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup (2 sticks or 226g) unsalted butter, softened; 1 cup (200g) granulated sugar; ½ cup (100g) packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ teaspoon butter extract (optional); 1 cup (240ml) buttermilk (or homemade: 1 cup milk + 1 tablespoon lemon juice or white vinegar); 1 ½ cups (about 150g) pecans, roughly chopped, divided; 8 ounces (226g) full-fat cream cheese, softened; ½ cup (1 stick or 113g) unsalted butter, softened; 4 cups (480g) powdered sugar, sifted; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1-2 tablespoons milk or cream, as needed

Butter Pecan Cake Loaf Cream Cheese Icing – just uttering these words brings to mind an irresistible aroma, a symphony of textures, and a taste that truly feels like a warm embrace. Have you ever experienced that moment when a single bite transports you back to a comforting memory or a cherished celebration? That’s precisely the magic contained within each slice of this extraordinary dessert. I am thrilled to share a recipe that combines classic Southern charm with the convenience of a beautiful loaf, making it perfect for any occasion, from a cozy afternoon tea to a festive family gathering.

Originating from the rich culinary traditions of the American South, where pecans are treasured for their unique flavor and satisfying crunch, the butter pecan profile has long been a beloved staple in countless households. This particular rendition elevates that classic, transforming it into a wonderfully moist, tender cake studded generously with perfectly toasted pecans. People adore this dish for its exquisite balance: the delicate, buttery crumb provides the perfect foundation, while the nutty crunch of the pecans adds delightful texture. However, it’s the lavish crown of tangy, velvety cream cheese icing that truly sets it apart, cutting through the richness with a bright, luxurious finish.

Why You’ll Love This Butter Pecan Cake Loaf Cream Cheese Icing

This dessert isn’t just about incredible taste; it’s also about the joy it brings. Its loaf form ensures easy slicing and serving, making it an ideal candidate for sharing or for simply enjoying a moment of pure bliss with your morning coffee. Prepare to fall head over heels for the ultimate comfort dessert, our very own Butter Pecan Cake Loaf Cream Cheese Icing, a recipe I am so excited for you to try and make your own.

Ingredients:

For the Butter Pecan Cake Loaf:

2 cups (240g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract, pure preferred for best flavor
½ teaspoon butter extract (optional, but highly recommended for an intensified butter flavor)
1 cup (240ml) buttermilk, at room temperature (or homemade: 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5-10 minutes)
1 ½ cups (about 150g) pecans, roughly chopped, divided (1 cup for the batter, ½ cup for topping/garnish)

For the Cream Cheese Icing:

8 ounces (226g) full-fat cream cheese, softened to room temperature
½ cup (1 stick or 113g) unsalted butter, softened to room temperature
4 cups (480g) powdered sugar (confectioners’ sugar), sifted to remove lumps
1 teaspoon vanilla extract, pure preferred
¼ teaspoon salt (balances sweetness beautifully)
1-2 tablespoons milk or cream, as needed for desired consistency

For the Butter Pecan Cake Loaf:

Prepare Your Oven and Loaf Pan: First things first, let’s get our workspace ready. Preheat your oven to 350°F (175°C). This ensures a consistent temperature from the moment your cake goes in, which is crucial for even baking. Next, prepare a 9×5-inch (23×13 cm) loaf pan. I like to grease it thoroughly with butter or baking spray, then dust it lightly with flour, tapping out any excess. For an extra layer of protection against sticking, especially with this rich “Butter Pecan Cake Loaf,” you can line the bottom and two long sides with parchment paper, leaving an overhang to easily lift the loaf out later. This small step can save you a lot of heartache!
Toast the Pecans: To bring out the absolute best flavor in our pecans, we’re going to toast them. Spread 1 ½ cups of chopped pecans evenly on a baking sheet. Pop them into your preheated oven for about 5-7 minutes, keeping a very close eye on them. You’re looking for a fragrant aroma and a slightly darker, golden-brown color. Be careful not to burn them, as they can go from perfectly toasted to burnt very quickly. Once toasted, remove them from the oven and let them cool completely. Once cool, set aside ½ cup for garnish later, and the remaining 1 cup will be folded into our cake batter. This toasting step is a game-changer for enhancing the pecan flavor in our “Butter Pecan Cake Loaf Cream Cheese Icing.”
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is essential for a light and tender crumb. Set this bowl aside for now.
Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened unsalted butter on medium speed for about 1-2 minutes until it’s light and creamy. Now, add the granulated sugar and light brown sugar. Continue beating on medium-high speed for another 3-5 minutes, or until the mixture is light in color, fluffy, and significantly increased in volume. This process, known as creaming, incorporates air into the butter and sugar, which contributes greatly to the cake’s tender texture. Don’t skimp on this step! It’s fundamental for a truly beautiful “Butter Pecan Cake Loaf.”
Incorporate Eggs and Extracts: Add the large eggs one at a time, beating well after each addition until fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. After the last egg is mixed in, beat in the vanilla extract and the optional but highly recommended butter extract. The butter extract truly amplifies that rich butter pecan flavor profile we’re aiming for. Beat for another minute until the mixture is cohesive and smooth.
Alternate Dry and Wet Ingredients: Now it’s time to combine the wet and dry mixtures. With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing just until almost combined. Then, pour in half of the buttermilk, mixing until just incorporated. Repeat this process: add another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to a tough cake. We want a tender, melt-in-your-mouth “Butter Pecan Cake Loaf,” so gentle mixing is key. Scrape down the sides of the bowl one last time to ensure no pockets of unmixed ingredients remain.
Fold in Pecans: Gently fold in the 1 cup of cooled, toasted chopped pecans using a rubber spatula. Do this by hand to avoid overmixing and to ensure the pecans are evenly distributed throughout the batter without being crushed. The rich, nutty aroma of the pecans at this stage is absolutely divine!
Fill the Loaf Pan: Pour the luscious batter into your prepared 9×5-inch loaf pan, spreading it evenly with your spatula. You can gently tap the pan on the counter a couple of times to release any large air bubbles and help settle the batter.
Bake the Loaf: Transfer the loaf pan to your preheated oven. Bake for approximately 50-65 minutes. Baking times can vary depending on your oven, so it’s essential to monitor it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter. The top should be golden brown and spring back lightly when touched. If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil. This will protect the top while the inside finishes baking.
Cooling Process: Once baked, remove the loaf pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 15-20 minutes. This allows the cake to set and firm up, making it much easier to remove without breaking. After this initial cooling, gently run a knife around the edges if not using parchment paper, then carefully lift the cake out of the pan using the parchment overhang or invert it onto the wire rack. Allow the “Butter Pecan Cake Loaf” to cool completely on the wire rack before you even think about icing it. This step is crucial! Attempting to ice a warm cake will result in a melted, runny mess and a very unhappy baker. Patience here is a virtue.

For the Cream Cheese Icing:

Prepare Ingredients: Ensure your full-fat cream cheese and unsalted butter are both at proper room temperature. This is absolutely critical for a smooth, lump-free cream cheese icing. If they are too cold, you’ll end up with lumps of cream cheese or butter in your icing, which is definitely not what we want for our exquisite “Butter Pecan Cake Loaf Cream Cheese Icing.”
Beat Cream Cheese and Butter: In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat on medium speed for 2-3 minutes, or until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl frequently to ensure everything is thoroughly combined. You want a perfectly homogenous base before adding the sugar.
Add Powdered Sugar and Flavorings: Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until just incorporated after each addition. Once all the powdered sugar is in, increase the speed to medium-high and beat for another 2-3 minutes until the icing is light, airy, and truly fluffy. Add the vanilla extract and salt, beating for an additional minute to ensure they are well distributed. The salt helps to cut through the sweetness of the sugar and really enhances the overall flavor profile, making the icing perfectly balanced.
Adjust Consistency (if needed): If your icing appears too thick, add milk or cream one tablespoon at a time, beating after each addition, until you reach your desired spreadable consistency. Conversely, if your icing seems a little too thin (perhaps due to overly soft butter or cream cheese), you can try adding a bit more sifted powdered sugar, a tablespoon at a time, until it thickens up. Remember, we want a thick, luscious “Cream Cheese Icing” that can be generously spread over our “Butter Pecan Cake Loaf.”

Assembly and Finishing Touches:

Ice the Cooled Cake: Once your “Butter Pecan Cake Loaf” is completely cool – and I mean completely cool, no warmth at all – it’s time for the crowning glory: the cream cheese icing. Dollop a generous amount of the cream cheese icing onto the top of the cooled loaf. Using an offset spatula or the back of a spoon, gently spread the icing evenly across the top, letting it gracefully cascade down the sides in a rustic, inviting manner. You can apply it as thick or as thin as you prefer, but I always recommend a generous layer for maximum enjoyment.
Garnish with Toasted Pecans: Now, for that beautiful finishing touch. Take the reserved ½ cup of toasted chopped pecans and sprinkle them generously over the top of the freshly iced loaf. The contrast of the creamy white icing with the golden-brown pecans not only looks fantastic but adds another delightful layer of texture and intensified pecan flavor to every slice. This garnish truly elevates our “Butter Pecan Cake Loaf Cream Cheese Icing” to a showstopper status.
Serve and Store: Your magnificent “Butter Pecan Cake Loaf Cream Cheese Icing” is now ready to be sliced and served! Use a sharp, serrated knife for clean slices. This cake is absolutely divine served slightly chilled or at room temperature. Any leftover cake should be stored in an airtight container in the refrigerator due to the cream cheese icing. It will keep beautifully for up to 3-4 days, though I doubt it will last that long! The flavors often meld and deepen even further on the second day, making it an even more delightful treat. Enjoy every single glorious bite of this homemade creation!

Conclusion:

Well, there you have it, my friends! We’ve journeyed together through the delightful process of creating a dessert that is truly more than just a cake; it’s an experience. This recipe for our beloved Butter Pecan Cake Loaf Cream Cheese Icing is, without a doubt, a must-try for anyone who appreciates the finer things in life, especially when those things involve perfectly balanced flavors and textures. What makes this loaf cake stand out in a crowded field of desserts? It’s the harmonious blend of rich, buttery notes from the cake itself, the satisfying crunch and earthy depth of toasted pecans, and that irresistibly tangy-sweet blanket of cream cheese icing that ties it all together. It’s comforting, it’s elegant, and it’s surprisingly simple to master, even for those who might not consider themselves expert bakers. I genuinely believe that once you take that first bite, you’ll understand exactly why I’m so enthusiastic about it.

The cake is incredibly moist, a testament to the careful selection of ingredients and precise baking method. Each slice reveals a generous scattering of pecans, ensuring that delightful texture in every mouthful. And that icing? Oh, that icing! It’s not just an afterthought; it’s an integral part of the symphony of flavors, cutting through the richness of the cake with its creamy, slightly tart profile. It elevates the entire dish from a simple loaf to something truly special, a dessert that feels both homemade and gourmet at the same time. This isn’t just a recipe; it’s an invitation to create joy in your kitchen and share it with those you love. It’s perfect for a lazy Sunday morning coffee, an elegant afternoon tea, or as a show-stopping dessert after a family dinner. The sheer versatility of this loaf means it fits seamlessly into almost any occasion, making it a reliable and always welcome addition to your baking repertoire.

Serving Suggestions & Creative Variations:

While this Butter Pecan Cake Loaf Cream Cheese Icing is absolutely phenomenal on its own, there are so many wonderful ways to enjoy and even adapt it to suit your personal tastes or the occasion. For a truly indulgent breakfast or brunch treat, I love serving a thick slice alongside a freshly brewed cup of strong coffee or a calming mug of herbal tea. The warmth of the beverage perfectly complements the rich, sweet flavors of the cake. It’s also utterly fantastic as a dessert, perhaps with a scoop of vanilla bean ice cream on the side, allowing the cold creaminess to contrast beautifully with the moist cake. If you’re hosting, consider slicing it into elegant individual portions and arranging them on a platter for a sophisticated presentation. It also makes for an incredibly thoughtful homemade gift, beautifully wrapped and tied with a ribbon; trust me, anyone receiving this will be absolutely delighted! Its robust structure travels well, making it an ideal candidate for potlucks or as a special thank-you gesture.

Feeling adventurous and want to put your own spin on it? Here are a few ideas to get your creative juices flowing:

Spice It Up: A pinch of ground cinnamon or a tiny grating of fresh nutmeg added to the cake batter can bring an extra layer of warmth and complexity, particularly lovely during the cooler months.
Nutty Alternatives: While pecans are traditional and, in my opinion, perfect, don’t hesitate to experiment with other nuts if you prefer. Toasted walnuts or even hazelnuts could offer a different, yet equally delicious, character. Just be sure to toast them first to bring out their full, aromatic flavor!
Citrus Zest: For a brighter profile, a little orange or lemon zest can be added to both the cake batter and the cream cheese icing. This subtle zing provides a lovely counterpoint to the sweetness and adds a refreshing note.
Mini Loaves: Instead of one large loaf, divide the batter into several mini loaf pans. These are perfect for individual servings, party favors, or small gifts that can be shared widely. Just remember to adjust baking time accordingly, as smaller loaves will bake faster.
Maple Glaze Twist: While the cream cheese icing is divine, for an alternative, you could create a simple maple glaze (powdered sugar, a touch of pure maple syrup, and a splash of milk) for a slightly different, but equally delicious, experience. This gives it a more rustic charm.

Your Turn to Bake and Share!

Now, I’ve shared all my secrets and enthusiasm for this incredible Butter Pecan Cake Loaf Cream Cheese Icing, and the baton is officially passed to you! I genuinely hope you feel inspired to preheat your oven and whip up this truly special treat. There’s something so incredibly satisfying about the aroma filling your kitchen as it bakes, and even more so about seeing the smiles on the faces of those who get to enjoy a slice (or two!). Don’t be intimidated; the steps are straightforward, and the reward is immense. I would absolutely love to hear about your baking journey and see your beautiful creations. Please, do come back and share your experiences in the comments below! Tell me what you loved most, if you tried any variations, or even if you just enjoyed a quiet moment with a slice and a cup of tea. Your feedback and stories are what make this baking community so vibrant and exciting. Happy baking, my dear readers, and prepare to fall in love with your new favorite loaf cake!