Butter Pecan Cake Loaf with Cream Cheese Icing
There’s a certain kind of magic that comes alive in the kitchen when the scent of toasted pecans fills the air. I remember my grandmother’s small country kitchen, where a warm loaf of butter pecan cake would sit cooling on the window ledge, its golden top promising something special. What made it truly unforgettable was the thick layer of cream cheese icing she spread on once it cooled—just the right amount of tang to balance the nutty, buttery richness underneath. This cake loaf isn’t just dessert; it’s a story, a comfort, and a celebration all in one. Rooted in Southern hospitality, the butter pecan cake loaf has long been a cherished favorite at family gatherings, potlucks, and holidays. Whether enjoyed with coffee on a quiet morning or as the sweet finale to a festive dinner, it delivers old-fashioned goodness in every bite. With its moist crumb, crunchy pecans, and smooth cream cheese icing, this recipe will earn its place in your rotation—not just for the flavor, but for the cozy, contented smiles it brings to every table.
Ingredients
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 3 largeeggs
- 2 teaspoonsvanilla extract
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- ½ cupsour cream
- 1 cupchopped pecans, toasted
- 4 ozcream cheese, softened
- ¼ cupunsalted butter, softened
- 2 cupspowdered sugar
- 1 teaspoonvanilla extract
- salt
- 2 tablespoonsmilk (adjust to desired consistency)
Directions
- 1
1. Preheat Your Oven and Prep the PanSet your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier removal later.
- 2
2. Toast the PecansIn a dry skillet over medium heat, toast the chopped pecans for about 5–7 minutes until fragrant and golden. Stir often so they don’t burn. Set aside to cool.
- 3
3. Cream the Butter and SugarIn a large mixing bowl, beat the butter and sugar together until pale and fluffy—about 3 minutes. This step gives the cake its light texture.
- 4
4. Add the Eggs and VanillaBeat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and stir well.
- 5
5. Mix the Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
6. Combine Wet and DryAdd the flour mixture to the butter mixture in thirds, alternating with the sour cream. Mix just until the batter is smooth. Overmixing can make the loaf tough.
- 7
7. Fold in the PecansGently fold the toasted pecans into the batter using a spatula. The scent at this stage is already heavenly.
- 8
8. Bake the LoafPour the batter into the prepared loaf pan. Smooth the top and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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9. Make the Cream Cheese IcingWhile the loaf cools, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, then vanilla and salt. Add milk a tablespoon at a time to reach a spreadable consistency.
- 10
10. Ice the CakeOnce the loaf is fully cool, spread the cream cheese icing generously over the top. For an extra crunch, sprinkle a few reserved toasted pecans on top.