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Butter Pecan Cake Loaf with Cream Cheese Icing! Recipe

Butter Pecan Cake Loaf with Cream Cheese Icing! Recipe
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★★★★★

4.9 from 12 reviews

A rich and moist Butter Pecan Cake Loaf topped with creamy, tangy cream cheese icing and toasted pecans for an irresistible treat perfect for any occasion.

Ingredients

Scale

For the Cake Loaf:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk or buttermilk
  • 1 cup chopped pecans, toasted

For the Cream Cheese Icing:

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for consistency)

For Garnish:

  • 1/4 cup chopped pecans, toasted

Instructions

  1. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 5 to 7 minutes until fragrant. Let them cool completely before using.
  2. Prepare the Cake Batter: Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract. In another bowl, whisk the flour, baking powder, baking soda, and salt. Gradually alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients, stirring just until combined. Fold in the toasted pecans gently.
  3. Bake the Cake Loaf: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Prepare the Cream Cheese Icing: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fully combined. Add milk one tablespoon at a time until icing reaches desired spreading consistency.
  5. Assemble the Cake: Once the cake has fully cooled, spread the cream cheese icing evenly on top. Garnish with the remaining toasted pecans.
  6. Serving Suggestions: Slice and serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

  • Toasting pecans enhances their flavor and crunch.
  • Use buttermilk instead of whole milk for a tangier flavor and more tender crumb.
  • Ensure the cake is completely cool before icing to prevent melting the frosting.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
  • Store the cake in the refrigerator to keep the cream cheese icing fresh.

Nutrition

Keywords: Butter Pecan Cake, Cream Cheese Icing, Pecan Loaf, Moist Cake, Loaf Cake, Butter Cake

Find it online: https://kitchenbyrita.com/butter-pecan-cake-loaf-with-cream-cheese-icing-recipe/