Butter Pecan Cake Loaf with Cream Cheese Icing

There’s a certain kind of magic that comes alive in the kitchen when the scent of toasted pecans fills the air. I remember my grandmother’s small country kitchen, where a warm loaf of butter pecan cake would sit cooling on the window ledge, its golden top promising something special. What made it truly unforgettable was the thick layer of cream cheese icing she spread on once it cooled—just the right amount of tang to balance the nutty, buttery richness underneath.

This cake loaf isn’t just dessert; it’s a story, a comfort, and a celebration all in one. Rooted in Southern hospitality, the butter pecan cake loaf has long been a cherished favorite at family gatherings, potlucks, and holidays. Whether enjoyed with coffee on a quiet morning or as the sweet finale to a festive dinner, it delivers old-fashioned goodness in every bite.

With its moist crumb, crunchy pecans, and smooth cream cheese icing, this recipe will earn its place in your rotation—not just for the flavor, but for the cozy, contented smiles it brings to every table.

Why You’ll Love This Recipe:

• Perfectly balanced flavors – buttery, nutty, and slightly tangy.
• Moist and rich texture that holds up well for days.
• Crowd-pleaser for holidays, brunches, or a homemade gift.
• Easy to make ahead and frost later.
• A Southern classic you’ll want to bake again and again.

INGREDIENTS YOU’LL NEED:

For the Butter Pecan Cake Loaf:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream
• 1 cup chopped pecans, toasted

For the Cream Cheese Icing:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2–3 tablespoons milk (adjust to desired consistency)

How to Make Butter Pecan Cake Loaf with Cream Cheese Icing

This butter pecan cake loaf comes together with simple ingredients, but the process creates an elegant, flavorful result. It’s a lovely baking ritual, especially during the cooler months when you crave warmth and sweetness.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat Your Oven and Prep the Pan
Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier removal later.

2. Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for about 5–7 minutes until fragrant and golden. Stir often so they don’t burn. Set aside to cool.

3. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until pale and fluffy—about 3 minutes. This step gives the cake its light texture.

4. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and stir well.

5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Combine Wet and Dry
Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Mix just until the batter is smooth. Overmixing can make the loaf tough.

7. Fold in the Pecans
Gently fold the toasted pecans into the batter using a spatula. The scent at this stage is already heavenly.

8. Bake the Loaf
Pour the batter into the prepared loaf pan. Smooth the top and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Make the Cream Cheese Icing
While the loaf cools, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, then vanilla and salt. Add milk a tablespoon at a time to reach a spreadable consistency.

10. Ice the Cake
Once the loaf is fully cool, spread the cream cheese icing generously over the top. For an extra crunch, sprinkle a few reserved toasted pecans on top.

Helpful Tips:

• Room temp ingredients are key to a smooth batter and icing.
• Toasting the pecans enhances their flavor—don’t skip it!
• If your loaf browns too quickly, loosely cover it with foil halfway through baking.
• This loaf tastes even better the next day as the flavors meld.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (serves 8)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can double the recipe and freeze one loaf (unfrosted) for later.
• For a variation, try adding a touch of cinnamon or nutmeg to the batter.

NUTRITIONAL INFORMATION (approx. per slice):

• Calories: 450
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Sugars: 30g
• Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use a bundt pan instead of a loaf pan?
Yes, but reduce the bake time by 10–15 minutes and check doneness with a toothpick.

How do I know when it’s done?
A toothpick inserted in the center should come out clean, and the top should be golden.

Can I use light cream cheese in the icing?
Yes, it will work, though the texture may be slightly thinner.

STORAGE INSTRUCTIONS:

• At Room Temperature: Store in an airtight container for 2 days.
• In the Fridge: Keeps well for up to 5 days. Let it come to room temp before serving.
• Freezing: Freeze the un-iced loaf tightly wrapped for up to 3 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Banana Upside-Down Cake
• Apple Crisp Mini Cheesecakes
• Maple Cream Cake: A Cozy, Sweet Tradition
• The Best Coffee Cake : A Cozy Classic for Every Table

CONCLUSION:

This butter pecan cake loaf with cream cheese icing is more than just a dessert—it’s a moment of comfort, a piece of tradition, and a reason to gather. Whether you’re sharing it with loved ones or savoring a slice solo with your favorite mug in hand, it delivers warmth, richness, and a whole lot of joy.

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