Butter Pecan Cake Loaf with Cream Cheese Icing!

Looking for a mouthwatering dessert that’s sure to impress your guests? Our Butter Pecan Cake Loaf with Cream Cheese Icing is the answer! This scrumptious cake combines the rich flavors of buttery pecans with the smooth sweetness of cream cheese icing, creating the perfect treat for any occasion. Whether you’re hosting a gathering, celebrating a special day, or simply craving something sweet, this cake is bound to become a favorite!

Why You’ll Love This Butter Pecan Cake Loaf

• Rich Flavor: The buttery flavor of the cake is beautifully complemented by crunchy, toasted pecans, offering a satisfying texture and a hint of nuttiness.
• Perfectly Moist: The cake stays wonderfully moist thanks to the perfect balance of ingredients, making every bite melt in your mouth.
• Cream Cheese Icing: The tangy and creamy frosting takes this cake to the next level, giving it a smooth, silky finish.
• Easy to Make: Despite its indulgent flavor, this butter pecan cake loaf is simple to prepare and bake. You won’t need to be a professional baker to impress with this treat!

Ingredients for Butter Pecan Cake Loaf with Cream Cheese Icing

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 cup chopped pecans, toasted

For the Cream Cheese Icing:

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

How to Make Butter Pecan Cake Loaf with Cream Cheese Icing

this recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.

Step 2: Toast the Pecans

In a small skillet over medium heat, toast the chopped pecans for about 5-7 minutes, stirring occasionally. Once they’re golden and fragrant, remove them from the heat and set them aside to cool.

Step 3: Make the Cake Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Stir until just combined.

Step 4: Add the Pecans

Fold the toasted pecans into the batter, ensuring they’re evenly distributed.

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 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.

Step 6: Prepare the Cream Cheese Icing

While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Add milk one tablespoon at a time until the icing reaches your desired consistency.

Step 7: Frost the Cake

Once the cake has completely cooled, spread a generous amount of cream cheese icing over the top. For extra flair, you can sprinkle additional toasted pecans on top of the icing.

Tips for the Perfect Butter Pecan Cake Loaf

• Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
• Toast the Pecans: Don’t skip toasting the pecans – it enhances their flavor and gives the cake a delightful crunch.
• Store Properly: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Freezing: This cake also freezes well. You can freeze the un-iced loaf for up to 3 months. Just let it cool completely, wrap it tightly in plastic wrap, and store it in a freezer-safe bag. When ready to enjoy, thaw and top with cream cheese icing.

Why This Cake is a Must-Try

Butter Pecan Cake Loaf with Cream Cheese Icing is an irresistible dessert that combines comforting flavors with a touch of elegance. The nutty crunch of pecans pairs beautifully with the creamy sweetness of the frosting, creating a cake that’s perfect for any celebration or simple afternoon treat. Whether you’re a beginner baker or a seasoned pro, this recipe is an absolute winner that’s sure to leave everyone coming back for more.

Serving and Storage Tips for Butter Pecan Cake Loaf with Cream Cheese Icing

Serving Tips:

1. Room Temperature: For the best flavor and texture, serve the cake at room temperature. Take it out of the fridge about 30 minutes before serving to allow the flavors to fully develop and the icing to soften.
2. Pairing: This butter pecan cake loaf pairs beautifully with a hot cup of coffee, tea, or even a scoop of vanilla ice cream for an extra indulgent treat.
3. Portioning: Slice the loaf into 10-12 slices, depending on your preferred serving size. If serving at a party, consider cutting smaller slices for guests to sample.
4. Garnish: For added flair, garnish each slice with a few additional toasted pecans or a drizzle of caramel sauce to enhance the visual appeal and flavor profile.

Storage Tips:

1. At Room Temperature: If you plan to enjoy the cake within a few days, it can be stored at room temperature in an airtight container. It will stay fresh for up to 3 days. Just make sure the container is sealed properly to keep the cake moist and prevent it from drying out.
2. In the Refrigerator: For longer storage, store the cake in the fridge. The cream cheese icing will keep it fresh for up to 5 days. To prevent the cake from absorbing any odors in the fridge, keep it in an airtight container or wrap it tightly in plastic wrap.
3. Freezing: This cake freezes wonderfully, making it a great make-ahead option. If you’d like to freeze the loaf:

• Un-iced Loaf: Wrap the completely cooled loaf in plastic wrap and then aluminum foil to ensure it’s tightly sealed. Store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
• Iced Loaf: If the cake is already iced, place it in the freezer (uncovered) for about 1 hour to firm up the icing, then wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Let the cake thaw in the fridge overnight or on the counter for a few hours before serving.

1. Leftover Icing: If you have leftover cream cheese icing, it can be stored in the fridge for up to 1 week. Simply store it in an airtight container. If it becomes too firm, allow it to soften at room temperature before spreading it on the cake.

By following these simple storage tips, you can enjoy your Butter Pecan Cake Loaf with Cream Cheese Icing for days after you bake it, ensuring it stays as delicious as when it was first made!

1. Can I use regular pecans instead of toasted pecans?

While you can technically use regular pecans, toasting them enhances their flavor and gives the cake an extra depth of nuttiness. Toasting also adds a subtle crunch to the cake, making it a more satisfying treat. So, for the best taste and texture, we recommend toasting the pecans before adding them to the batter.

2. Can I make this cake without the cream cheese icing?

Yes, you can! While the cream cheese icing adds a rich, tangy flavor that pairs perfectly with the buttery cake, you can opt for other frostings or glazes, such as a simple powdered sugar glaze, caramel drizzle, or even whipped cream. The cake itself is flavorful enough to enjoy on its own if you prefer a lighter option.

3. How can I make this cake gluten-free?

To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or another binding agent to help with the texture. Additionally, double-check that the baking powder and baking soda are gluten-free.

4. Can I use a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan instead of a loaf pan, but you’ll need to adjust the baking time. A bundt pan typically bakes faster, so start checking for doneness around 45 minutes. Be sure to grease the bundt pan well to ensure the cake releases easily once it’s done baking.

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