Butter Pecan Cake Loaf with Cream Cheese Icing is one of those delightful recipes that fills your kitchen with warmth and nostalgia. This moist, buttery loaf captures the essence of a classic Southern dessert, perfect for cozy gatherings or just a treat for yourself on a quiet afternoon. With its rich flavor and creamy icing, it’s sure to bring smiles all around.
Why you’ll love this dish
There are countless reasons to try your hand at this Butter Pecan Cake Loaf. For starters, it combines the rich, nutty goodness of toasted pecans with a velvety cream cheese icing that takes it over the top. It’s a versatile treat, suitable for everything from holiday celebrations to weekday dessert cravings. Not to mention, it’s a budget-friendly recipe that yields impressive results, making it a great choice for beginner bakers and seasoned chefs alike.
"This cake is a real showstopper! The cream cheese icing pairs perfectly with the nutty flavor of the pecans. My family couldn’t get enough!" – Happy Baker
The cooking process explained
Making this Butter Pecan Cake Loaf is a straightforward and rewarding experience, perfect for both novices and experienced bakers. First, you’ll toast the pecans to enhance their flavor, then move on to creaming the butter and sugar — a method that helps create that fluffy texture. The dry ingredients are mixed separately before being combined with the wet ingredients, with the toasted pecans folded in for that delightful crunch. After pouring the batter into your prepared loaf pan, it’s time to bake! Once cooled, you’ll whip up a luscious cream cheese icing to top it off.
What you’ll need
Gathering your ingredients for Butter Pecan Cake Loaf is a breeze! Here’s what you’ll need:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon of vinegar)
- 1 cup pecans, toasted and chopped
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to achieve desired consistency)
Feel free to use a butter substitute if you want a lower-fat option, or ditch the butter extract if you prefer a purer vanilla flavor.
