Name: Butter Pecan Cake Loaf with Cream Cheese Icing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 cup chopped pecans, toasted; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt

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This Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful treat that brings together the richness of butter, the crunch of toasted pecans, and the creamy indulgence of cream cheese icing. It’s the perfect dessert for any occasion, whether it’s a special gathering or just a cozy day at home.

Butter Pecan Cake Loaf with Cream Cheese Icing

Ingredients

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 cup chopped pecans, toasted

Cream Cheese Icing:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the toasted pecans.

Pour the batter into the prepared loaf pan and spread it out evenly.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Cream Cheese Icing:

In a bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, ¼ cup at a time, and continue to beat until smooth.

Stir in the vanilla extract and salt until well combined.

Once the cake has cooled, spread the cream cheese icing generously over the top.

Servings and Timing

Servings: 12 servings

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Variations

If you're looking to switch things up, here are a few fun variations to try:

Add more nuts: You can substitute pecans with walnuts or even macadamia nuts for a different flavor.

Spice it up: A pinch of cinnamon or nutmeg can add a lovely warmth to the cake.

Fruit twist: Consider folding in a half cup of dried cranberries or raisins for an added pop of flavor.

Storage/Reheating

To store this Butter Pecan Cake Loaf, keep it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature and, if desired, warm it up in the oven for a few minutes. The cream cheese icing will remain smooth and creamy even after refrigeration.

FAQs

How can I make the cake more moist?

To make this cake even more moist, consider adding a bit more milk or replacing some of the butter with sour cream for extra tenderness.

Can I make this recipe without the cream cheese icing?

Yes, the cake is delicious on its own without the icing. You can also try it with a simple glaze or a dusting of powdered sugar for a lighter option.

Can I use salted butter in this recipe?

While you can use salted butter, I recommend unsalted butter for better control of the salt content. If you use salted butter, simply omit the added pinch of salt in the cake.

Can I double this recipe to make a larger cake?

Absolutely! You can double the ingredients and use a 9x13-inch pan, but be sure to adjust the baking time accordingly (you may need an extra 10-15 minutes depending on your oven).

Can I use raw pecans instead of toasted ones?

Toasting the pecans enhances their flavor, but if you don’t have toasted ones, you can use raw. Just be sure to chop them evenly so they mix well into the batter.

Conclusion

This Butter Pecan Cake Loaf with Cream Cheese Icing is one of those recipes that I always go back to for its unbeatable combination of flavors and textures. The moist cake, crunchy pecans, and tangy icing make for a perfect dessert that’s sure to impress. Whether for a special occasion or just a cozy treat, this cake is a crowd-pleaser that I’m sure will become a favorite in your kitchen too!

Recipe:

Butter Pecan Cake Loaf with Cream Cheese Icing

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the toasted pecans.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Icing: In a bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, ¼ cup at a time, and continue to beat until smooth.
Stir in the vanilla extract and salt until well combined.
Once the cake has cooled, spread the cream cheese icing generously over the top.

Notes

If you're looking to switch things up, you can substitute pecans with walnuts or even macadamia nuts for a different flavor.

Consider adding a pinch of cinnamon or nutmeg for a lovely warmth to the cake.

Fold in a half cup of dried cranberries or raisins for an added pop of flavor.

If you'd like to make the cake even more moist, consider adding a bit more milk or replacing some of the butter with sour cream for extra tenderness.

If you don't have toasted pecans, you can use raw ones. Just be sure to chop them evenly so they mix well into the batter.

If you'd like to make the cake without the cream cheese icing, it's delicious on its own or you can try a simple glaze or a dusting of powdered sugar.

For a larger cake, double the ingredients and use a 9x13-inch pan, adjusting the baking time accordingly.