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Moist Butter Pecan Cake Loaf with Cream Cheese Icing

Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful dessert that’s perfect for any occasion. Featuring toasted pecans and a moist, buttery cake base, it’s topped with a creamy cream cheese icing for the ultimate indulgence. This loaf is easy to make and will be a hit at parties, family gatherings, or even as a special treat with your morning coffee.

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Updated on Friday 22 November 2024
Butter Pecan Cake Loaf with Cream Cheese Icing
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Butter Pecan Cake Loaf with Cream Cheese Icing | MyhomemadeRecipe.com

Butter Pecan Cake Loaf with Cream Cheese Icing is the ultimate comfort dessert, combining the nutty flavor of toasted pecans with a moist, buttery cake base. Topped with rich cream cheese icing, this dessert is perfect for any occasion, from holiday celebrations to a simple afternoon tea.

INGREDIENTS

  • Unsalted Butter (1 cup): Softened for a creamy cake batter with a rich, buttery flavor.
  • Granulated Sugar (2 cups): Provides the perfect sweetness to balance the nutty pecans and creamy icing.
  • Large Eggs (4): Adds structure and richness to the cake.
  • Vanilla Extract (1 teaspoon): Enhances the flavor of the cake, adding a warm, aromatic touch.
  • Butter Extract (1 teaspoon, optional): Boosts the buttery flavor for an extra indulgent taste.
  • All-Purpose Flour (2 cups): Forms the base of the cake batter, providing structure and texture.
  • Baking Powder (1 teaspoon) and Baking Soda (½ teaspoon): Helps the cake rise for a fluffy texture.
  • Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
  • Buttermilk (1 cup): Keeps the cake moist and tender, adding a slight tang.
  • Pecans (1 cup): Toasted and chopped, adding a nutty crunch to every bite.
  • Cream Cheese (8 oz): Softened for a smooth, creamy icing.
  • Powdered Sugar (4 cups): Adds sweetness and the perfect consistency to the icing.
  • Milk (1-2 tablespoons): Adjusts the icing’s consistency, making it spreadable and smooth.

INSTRUCTIONS

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent sticking.
Step 2: Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
Step 3: Make the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional butter extract for extra flavor.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined to avoid overmixing. Fold in the toasted pecans gently.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 6: 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 and mix until fully combined. Stir in the vanilla extract and adjust the consistency with milk, one tablespoon at a time, until spreadable.
Step 7: Ice the Cake
Once the cake has cooled completely, spread the cream cheese icing evenly over the top. Optionally, garnish with additional chopped pecans for added texture and presentation.

Serving and Storage Tips

  • Serving Suggestions: Slice the Butter Pecan Cake Loaf and serve it as a dessert, breakfast treat, or with coffee or tea for a delightful snack.
  • Storage: Store the loaf in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
  • Freezing: Freeze the cake (without the icing) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before icing and serving.

Helpful Notes

  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.
  • Toasting Pecans: Toasting brings out the nutty flavor of the pecans. Be sure to stir frequently to prevent burning.
  • Consistency of Icing: Adjust the icing’s thickness with milk or powdered sugar to get your desired spreadable consistency.

Tips from Well-Known Chefs

  • Use Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smooth batter.
  • Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.

Why You’ll Love This Recipe

  • Rich, buttery flavor complemented by the crunch of toasted pecans.
  • The cream cheese icing adds a tangy, sweet finish that’s irresistible.
  • Perfect for holidays, celebrations, or as a comforting homemade dessert.

Variations

  • Nut-Free Option: Substitute the pecans with chocolate chips or dried fruit for a different flavor profile.
  • Spiced Loaf: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist.
  • Sheet Cake: Double the recipe and bake in a 9x13-inch pan for a larger crowd.
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Butter Pecan Cake Loaf with Cream Cheese Icing | MyhomemadeRecipe.com

Butter Pecan Loaf, Cream Cheese Icing

A buttery, rich pecan cake loaf topped with creamy icing, perfect for celebrations or afternoon tea!

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 1 loaf

Dietary: Vegetarian

Ingredients

01 1 cup unsalted butter, softened.
02 2 cups granulated sugar.
03 4 large eggs.
04 1 teaspoon vanilla extract.
05 1 teaspoon butter extract (optional for extra flavor).
06 2 cups all-purpose flour.
07 1 teaspoon baking powder.
08 ½ teaspoon baking soda.
09 ½ teaspoon salt.
10 1 cup buttermilk (or milk with 1 tablespoon of vinegar added).
11 1 cup pecans, toasted and chopped.
12 8 oz cream cheese, softened.
13 ½ cup unsalted butter, softened.
14 4 cups powdered sugar.
15 1 teaspoon vanilla extract.
16 1-2 tablespoons milk (to achieve desired consistency).

Instructions

Step 01

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

Step 02

Toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until golden and fragrant. Set aside to cool.

Step 03

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 04

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and butter extracts.

Step 05

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 06

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overmix.

Step 07

Fold in the toasted pecans.

Step 08

Pour the batter into the prepared loaf pan and smooth the top.

Step 09

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Step 11

For the icing, beat together softened cream cheese and butter in a mixing bowl until smooth and creamy.

Step 12

Gradually add powdered sugar and mix until combined. Stir in vanilla extract. Adjust consistency with milk, if needed.

Step 13

Once the cake is completely cool, spread the cream cheese icing over the top and garnish with additional chopped pecans, if desired.

Notes

  1. A moist and flavorful butter pecan loaf cake topped with rich cream cheese icing.
  2. Perfect for special occasions, coffee breaks, or as a comforting homemade dessert.

Tools You'll Need

  • Oven.
  • Skillet.
  • Mixing bowl.
  • Whisk.
  • Loaf pan.
  • Wire rack.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25g
  • Total Carbohydrate: 55g
  • Protein: 5g