There is something irresistibly comforting about a Butter Pecan Cake Loaf with Cream Cheese Icing that truly feels like a warm hug in dessert form. This loaf brings together the rich, nutty flavor of toasted pecans with a buttery, moist crumb, all gloriously topped with a smooth, tangy cream cheese icing that melts perfectly in your mouth. It’s the kind of treat you’ll want to slice up for afternoon tea, weekend brunch, or just whenever you need a little moment of pure, buttery bliss. Whether you’re baking for company or simply indulging yourself, this cake loaf is guaranteed to become a new favorite.

Butter Pecan Cake Loaf with Cream Cheese Icing - Recipe Image

Ingredients You’ll Need

This recipe is a wonderful example of how simple pantry staples can come together to create something truly special. Each ingredient plays a key role: from the creamy richness of butter to the delightful crunch of toasted pecans, every element adds depth to the flavor and texture of the Butter Pecan Cake Loaf with Cream Cheese Icing.

1 cup unsalted butter, softened: Provides the luscious, moist texture and that signature buttery flavor.
1 cup granulated sugar: Sweetens the loaf while helping create a tender crumb.
1/2 cup packed brown sugar: Adds a subtle caramel undertone for depth.
4 large eggs: Bind the ingredients and offer structure and richness.
2 cups all-purpose flour: The foundation for the cake’s soft, fluffy texture.
1 teaspoon baking powder: Helps the cake rise to perfection.
1/2 teaspoon baking soda: Works alongside the baking powder to ensure a light crumb.
1/2 teaspoon salt: Balances the sweetness and enhances all flavors.
1 cup toasted pecans: Brings a toasty crunch and nutty flavor that’s essential to this cake.
1 cup cream cheese, softened: Key ingredient for the tangy, creamy icing.
2 cups powdered sugar: Sweetens and thickens the cream cheese icing to the perfect consistency.
2 tablespoons milk: Lightens the cream cheese icing so it spreads smoothly.

How to Make Butter Pecan Cake Loaf with Cream Cheese Icing

Step 1: Prepare and Toast Your Pecans

Start by gently toasting your pecans in a dry skillet or oven until they’re fragrant and golden. Toasting intensifies their nutty flavor, which is the heart of the Butter Pecan Cake Loaf with Cream Cheese Icing. Once toasted, give them a rough chop to distribute those lovely crunchy bits throughout the cake.

Step 2: Cream Butter and Sugars Together

Using a stand or hand mixer, beat the softened butter with the granulated and brown sugars until the mixture becomes pale and fluffy. This step is crucial as it incorporates air, helping your loaf rise nicely while promising a tender crumb with every bite.

Step 3: Add Eggs One at a Time

Beat in the eggs one by one, allowing each egg to fully incorporate before adding the next. This method ensures the batter remains smooth and well emulsified, forming the backbone of a moist and rich cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these components ahead of time guarantees even distribution of leavening agents and seasoning, which results in an even rise and a perfectly balanced flavor.

Step 5: Alternate Adding Dry Ingredients and Toasted Pecans

Gradually add the dry ingredients to your wet batter, mixing gently after each addition to keep the cake tender. Fold in the toasted pecans last to make sure their delightful crunch is spread evenly throughout your Butter Pecan Cake Loaf with Cream Cheese Icing batter.

Step 6: Bake to Golden Perfection

Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. The smell while the cake is baking will have your kitchen smelling like a cozy pecan bakery!

Step 7: Prepare the Cream Cheese Icing

While the cake cools, whip together softened cream cheese, powdered sugar, and milk until smooth and spreadable. This tangy, creamy icing adds a luscious finish to your Butter Pecan Cake Loaf, elevating it from everyday to extraordinary.

Step 8: Ice the Cooled Cake Loaf

Once the loaf is completely cool, spread your cream cheese icing generously on top. The contrast between the warm loaf and cool icing is absolute heaven and one of the best reasons to let your cake fully cool before frosting.

How to Serve Butter Pecan Cake Loaf with Cream Cheese Icing

Garnishes

Add an extra touch of elegance with some chopped toasted pecans sprinkled over the cream cheese icing. For a festive twist, consider a light dusting of cinnamon or even a drizzle of caramel sauce to excite your taste buds.

Side Dishes

This loaf pairs beautifully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving it at brunch, fresh berries or a citrus fruit salad provide a refreshing contrast to the richness of the cake.

Creative Ways to Present

Slice your Butter Pecan Cake Loaf with Cream Cheese Icing into thick slabs and serve on a rustic wooden board or vintage china for an inviting, homemade look. For a party, consider cutting it into petite bite-sized squares and topping each with a pecan half for perfectly portioned delights.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Butter Pecan Cake Loaf with Cream Cheese Icing wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days to maintain freshness and moistness.

Freezing

To enjoy this delicious loaf later, wrap it well in plastic wrap and aluminum foil, then pop it into the freezer for up to two months. When you’re ready, thaw overnight in the fridge and bring to room temperature before serving.

Reheating

If you want to warm a slice, a quick zap in the microwave for about 15 seconds brings back that fresh-baked softness without drying it out. Add a little extra cream cheese icing or a scoop of ice cream after reheating for a truly indulgent treat.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well too, although pecans give that classic buttery, slightly sweet flavor that’s signature to this loaf.

Is it necessary to toast the pecans?

Toasting really enhances the flavor and crunch, but if you’re in a pinch, you can skip this step. The cake will still be delicious but slightly less nutty.

Can I make this cake loaf gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free flour blend with xanthan gum. The texture might be a bit different but still delightful.

How long does the cream cheese icing stay fresh?

When stored in the fridge in an airtight container, the icing is best used within 3-4 days for optimal taste and texture.

Can I double the recipe for a larger cake?

You can double the ingredients and bake in a larger pan or two loaf pans, but keep a close eye on baking time, as it may take longer to bake through.

Final Thoughts

There’s something truly special about baking a Butter Pecan Cake Loaf with Cream Cheese Icing and sharing it with the people you love. It’s a dessert that feels like a celebration with every bite – buttery, nutty, and perfectly sweet with that irresistible creamy icing. I hope you find as much joy in making and savoring this loaf as I do. Happy baking and even happier eating!