Butter Pecan Cake Loaf With Cream Cheese Icing

This Butter Pecan Cake Loaf is an incredibly moist and flavorful dessert, topped with a luscious cream cheese icing that complements its sweet, nutty flavors. The toasted pecans add a delightful crunch to each bite, making it a favorite treat for all occasions. Whether paired with a warm cup of coffee or enjoyed as a sweet afternoon indulgence, this cake is sure to satisfy.

This Butter Pecan Cake Loaf is a delightful dessert that brings together rich, buttery flavors and the crunch of toasted pecans, topped with a creamy layer of sweetened cream cheese icing. Originating from Southern American cuisine, it is known for its moist texture and the balance of sweet and nutty notes, making it a perfect complement to coffee or tea.

INGREDIENTS

• Unsalted butter: 1 cup, softened for rich texture
• Granulated sugar: 2 cups, for sweetness
• Eggs: 4 large, added one at a time for binding
• Vanilla extract: 1 tsp, for flavor
• Butter extract: 1 tsp (optional), for enhanced butter flavor
• All-purpose flour: 2 cups, for structure
• Baking powder: 1 tsp, for leavening
• Baking soda: 1/2 tsp, for leavening
• Salt: 1/2 tsp, to balance the flavors
• Buttermilk: 1 cup (or milk + 1 tbsp vinegar), for moistness
• Pecans: 1 cup, toasted and chopped, for nutty flavor and crunch
• Cream cheese: 8 oz, softened, for the icing
• Unsalted butter: 1/2 cup, softened, for the icing base
• Powdered sugar: 4 cups, for sweetness in the icing
• Vanilla extract: 1 tsp, for flavor in the icing
• Milk: 1-2 tbsp, to adjust the icing consistency

INSTRUCTIONS

Step 1:

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

Step 2:

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

Step 3:

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and butter extracts.

Step 4:

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, then fold in the toasted pecans.

Step 5:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into 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:

For the cream cheese icing, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well. Stir in the vanilla extract and add milk, one tablespoon at a time, until the desired consistency is reached.

Step 7:

Once the cake is completely cooled, spread the cream cheese icing over the top. Garnish with additional chopped pecans if desired.

Serving and Storage Tips

• Slice the cake with a sharp knife for clean servings. Serve with coffee or tea.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

• Adding butter extract is optional but enhances the buttery flavor of the cake.
• To make the cake even more moist, let it sit overnight before serving.

Tips from Well-Known Chefs

• Chef Tip: For extra flavor, try adding a touch of cinnamon to the batter.
• Chef Tip: Toast the pecans beforehand to bring out a deeper nutty flavor.

Butter Pecan Cake - A Southern Classic

This cake celebrates Southern baking traditions, featuring a moist crumb and rich flavors from toasted pecans and a creamy icing.

How to Make the Perfect Butter Pecan Cake Loaf

Follow the steps carefully to achieve a moist texture and a well-balanced flavor profile. Ensure all ingredients are at room temperature before starting.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar to make homemade buttermilk.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean.

Can I freeze this cake?

Yes, you can freeze the cake without the icing for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

What is the best way to toast pecans?

Toast pecans in a dry skillet over medium heat, stirring occasionally, until golden and fragrant.

Summary

The Butter Pecan Cake Loaf with Cream Cheese Icing is a rich, sweet treat featuring a moist cake base infused with toasted pecans, topped with a luscious cream cheese icing. The recipe blends the sweet, buttery flavors of the pecans with a tangy and creamy icing, making it a delightful dessert for any occasion. It’s a perfect pairing for coffee or tea, especially during cozy afternoons. With a preparation time of 20 minutes and a cooking time of 55-65 minutes, this loaf is both easy to make and incredibly satisfying. The toasted pecans enhance the cake’s nutty flavor, while the soft and moist texture of the loaf makes each bite irresistible. Serve it as a standalone dessert or a sweet brunch option—it's a versatile cake that’s sure to be a crowd-pleaser.